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I adore these Raspberry Filled Almond Snowball Cookies because they taste like tiny, indulgent secrets. I love the way almond extract sings through the buttery crumb and how that bright dollop of raspberry jam pops with real fruit brightness.

I’m obsessed with the contrast between the melt-in-your-mouth cookie and the jammy center. They disappear faster than I plan for, and I catch myself sneaking one with coffee, then another with wine.

Little explosions of flavor. Pure snack-time trouble.

No pretense, just bold, simple joy that makes me grin every single time. I want them whenever I need a lift now.

Ingredients

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Basically, butter makes dough rich, soft, and melt-in-your-mouth.
Powdered sugar keeps texture tender and adds gentle, not-gritty sweetness.
Plus, coating gives that snowy look and a sweet first bite.
Vanilla brings warmth and makes everything taste homier.
Basically, almond extract gives a toasty nut hint without overpowering.
Flour’s the backbone, gives shape and chew to the cookie.
Cornstarch keeps them cakey and soft, almost like a pillow.
Salt cuts sweetness and wakes up the almond and jam flavors.
Ground almonds add real nut texture, a tiny pleasant chew.
Raspberry jam gives bright tartness and sticky, jammy surprise centers.

Ingredient Quantities

1 cup unsalted butter, softened

1/2 cup powdered sugar for the dough

1 1/2 cups powdered sugar for coating

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 1/4 cups all purpose flour

1/4 cup cornstarch

1/2 teaspoon fine salt

1 cup finely ground or finely chopped blanched almonds

1/3 cup raspberry jam, preferably seedless or strained

How to Make this

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1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper.

2. In a bowl, cream 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy.

3. Add 1 teaspoon vanilla extract and 1/2 teaspoon almond extract and mix until combined.

4. In a separate bowl whisk together 2 1/4 cups all purpose flour, 1/4 cup cornstarch, and 1/2 teaspoon fine salt.

5. Gradually add the dry ingredients to the butter mixture and mix until just combined, then fold in 1 cup finely ground or finely chopped blanched almonds.

6. Cover the dough and chill in the refrigerator for about 30 minutes to make it easier to shape.

7. Portion the dough into 1 to 1 1/4 tablespoon sized pieces. Flatten each piece in your palm, place about 1/2 teaspoon of raspberry jam in the center, then fold and pinch the dough to fully enclose the jam and roll into a smooth ball.

8. Place the filled balls on the prepared baking sheet about 1 1/2 inches apart. Bake for 12 to 15 minutes, until the cookies are set but not browned.

9. While still warm, gently roll the cookies in 1 1/2 cups powdered sugar to coat.

10. Let cookies cool completely on a wire rack, then roll again in powdered sugar for a final snowy coating.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowls (one large, one medium)
5. Electric hand mixer or stand mixer
6. Measuring cups and measuring spoons
7. Rubber spatula or wooden spoon
8. Tablespoon or small cookie scoop and a small spoon for filling
9. Wire cooling rack

FAQ

Q: How do I prevent jam from leaking during baking? A: Use a thick, seedless or strained jam and chill the filled balls on a baking sheet for 15 to 20 minutes before baking to help them hold their shape. Do not overfill; about 1/2 teaspoon jam per ball works well.

Q: Can I make these nut free? A: You can replace the almonds with an equal amount of finely ground toasted sunflower seeds or additional flour plus 1 to 2 tablespoons cornstarch to mimic texture, but the flavor will be different from classic almond snowballs.

Q: How should I store the cookies and how long do they keep? A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze baked cookies layered between parchment paper for up to 3 months; thaw at room temperature before serving and recoat with powdered sugar if needed.

Q: Can I use other jams or fillings? A: Yes. Raspberry works beautifully, but seedless strawberry, apricot, or a small dollop of lemon curd are good alternatives. Keep fillings fairly thick to avoid spreading.

Q: Do I need to toast the almonds first? A: Toasting is optional. Lightly toasting whole blanched almonds before finely chopping or grinding will deepen the flavor, but use cooled nuts to avoid adding heat to the dough.

Q: Why is cornstarch in the recipe and can I substitute it? A: Cornstarch gives the cookies a tender, melt-in-your-mouth texture. You can substitute an equal amount of potato starch if needed, but do not use regular cornmeal or flour as a direct swap.

Raspberry Filled Almond Snowball Cookies Recipe Substitutions and Variations

Unsalted butter: use equal amount of salted butter but reduce added salt in dough to 1/8 teaspoon, or use 1 cup vegetable shortening for a slightly crumblier, less rich cookie.
Powdered sugar (dough and coating): substitute superfine caster sugar in the dough (pulse briefly in a blender to lighten) and use sifted granulated sugar mixed with 1 teaspoon cornstarch for coating if powdered sugar is unavailable.
Finely ground blanched almonds: swap with equal amount of finely ground hazelnuts for a toasty flavor, or use almond flour for a slightly finer, more tender texture.
Raspberry jam: use equal amount of apricot or strawberry preserves for a different fruit note, or use 1/3 cup raspberry curd or seedless fruit compote for a smoother, tangier filling.

Pro Tips

1. Chill thoroughly before shaping. A cold dough is much easier to handle and helps prevent jam from seeping out during baking. If your kitchen is warm, chill for 45 to 60 minutes instead of 30.

2. Use seedless or strained jam and thicken it slightly if needed. If the jam is very runny, simmer it briefly to reduce liquid, or stir in a teaspoon of powdered sugar to sharpen the hold without changing flavor.

3. Grind the almonds finely but not into a paste. A sandy texture adds tender crumb and pleasant nuttiness. If using chopped almonds, pulse them in short bursts so you still have tiny bits for texture.

4. Watch bake time closely. These cookies should be set but not browned. Rotate the sheet midway and start checking at 10 minutes so you catch the moment they are firm but still pale.

5. Two-stage coating gives a professional look. Roll warm cookies once to set the sugar and then again when fully cooled for a bright, even snowy finish. Use a shallow bowl with powdered sugar and gently toss rather than shaking aggressively.

Raspberry Filled Almond Snowball Cookies Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

238

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowls (one large, one medium)
5. Electric hand mixer or stand mixer
6. Measuring cups and measuring spoons
7. Rubber spatula or wooden spoon
8. Tablespoon or small cookie scoop and a small spoon for filling
9. Wire cooling rack

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar for the dough
1 1/2 cups powdered sugar for coating
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups all purpose flour
1/4 cup cornstarch
1/2 teaspoon fine salt
1 cup finely ground or finely chopped blanched almonds
1/3 cup raspberry jam, preferably seedless or strained

Directions

Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper.
In a bowl, cream 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy.
Add 1 teaspoon vanilla extract and 1/2 teaspoon almond extract and mix until combined.
In a separate bowl whisk together 2 1/4 cups all purpose flour, 1/4 cup cornstarch, and 1/2 teaspoon fine salt.
Gradually add the dry ingredients to the butter mixture and mix until just combined, then fold in 1 cup finely ground or finely chopped blanched almonds.
Cover the dough and chill in the refrigerator for about 30 minutes to make it easier to shape.
Portion the dough into 1 to 1 1/4 tablespoon sized pieces. Flatten each piece in your palm, place about 1/2 teaspoon of raspberry jam in the center, then fold and pinch the dough to fully enclose the jam and roll into a smooth ball.
Place the filled balls on the prepared baking sheet about 1 1/2 inches apart. Bake for 12 to 15 minutes, until the cookies are set but not browned.
While still warm, gently roll the cookies in 1 1/2 cups powdered sugar to coat.
Let cookies cool completely on a wire rack, then roll again in powdered sugar for a final snowy coating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.