There’s something truly magical about baking cookies that melt the moment they touch your tongue — especially when they’re filled with a sweet surprise inside. My Melt-In-Your-Mouth Raspberry-Filled Almond Snowball Cookies bring back the comforting joy of holiday baking and cozy afternoons in the kitchen. I remember the first time I made these — the aroma of toasted almonds filled the air, and as soon as I bit into the delicate cookie, the raspberry center burst with flavor. It was pure bliss. Every bite captures the balance of nutty, buttery richness and fruity sweetness, making these cookies unforgettable.
You’ll love this recipe because it’s the perfect blend of texture and flavor — crumbly on the outside and jammy at the heart. The cookies look like tiny snowballs dusted with powdered sugar, making them not only delicious but also beautiful for any occasion. Whether you’re baking for the holidays, gifting homemade treats, or simply indulging in an afternoon snack, these cookies never fail to impress. Their melt-in-your-mouth texture gives them a luxurious feel, yet they’re simple enough for everyday baking.
Another reason you’ll adore these cookies is their versatility. You can use raspberry jam, or swap it for strawberry, apricot, or even blueberry to create your own twist. The almond base also pairs well with citrus zest or a touch of vanilla for a new flavor experience. They’re a lovely addition to a cookie tray or dessert platter, standing out for their elegant appearance and rich taste.
Best of all, these cookies are affordable to make. You only need a few basic ingredients, and the results taste like something from a high-end bakery. Almonds add a subtle nutty note that complements the buttery dough, while raspberry jam brings a burst of color and tangy sweetness. You can make a large batch with minimal effort, and they stay fresh for several days in an airtight container — perfect for sharing or preparing ahead of time for special gatherings.
Ingredients for Melt-In-Your-Mouth Raspberry-Filled Almond Snowball Cookies:
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1 cup unsalted butter, softened
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½ cup powdered sugar (plus extra for dusting)
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1 teaspoon almond extract
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2 cups all-purpose flour
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1 cup finely ground almonds (or almond flour)
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¼ teaspoon salt
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½ cup raspberry jam (or jam of choice)
How to Prepare Melt-In-Your-Mouth Raspberry-Filled Almond Snowball Cookies
Baking these Melt-In-Your-Mouth Raspberry-Filled Almond Snowball Cookies is a delightful experience that fills your kitchen with a warm, nutty aroma and delivers bakery-perfect results. The process is simple, but the outcome feels truly special — soft, crumbly almond cookies with a sweet raspberry surprise inside. Whether you’re an experienced baker or just starting out, this recipe is easy to follow and guarantees success every time.
Step-by-Step Instructions for Preparation
Step 1: Prepare your ingredients and workspace
Start by gathering all your ingredients and preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier. Measure your ingredients accurately — especially the flour and almonds — since these affect the texture of your cookies. Softened butter is essential, so let it sit at room temperature for about 30 minutes before beginning.
Step 2: Cream the butter and sugar
In a large mixing bowl, beat the softened butter and ½ cup of powdered sugar together until light and fluffy. Use a hand mixer or stand mixer for about 2–3 minutes on medium speed. The mixture should become pale and creamy. This step adds air to the dough, which helps create that melt-in-your-mouth texture that makes these cookies so irresistible.
Step 3: Add almond extract for flavor
Mix in the almond extract until fully combined. This step gives the cookies their signature almond aroma and rich taste. If you prefer, you can also add a small touch of vanilla extract for a more layered flavor.
Step 4: Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt. Almond flour or finely ground almonds give these cookies their nutty base and tender crumb. Once mixed, gradually add the dry ingredients to the creamed butter mixture. Stir gently until the dough comes together. Avoid overmixing — this can make the cookies dense instead of light and delicate.
Step 5: Chill the dough
Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 30 minutes. This step helps firm up the dough, making it easier to shape and ensuring the cookies hold their form while baking.
Step 6: Shape the cookies
After chilling, scoop out small portions of dough (about 1 tablespoon each). Roll each portion into a ball and flatten it slightly with your thumb. Place a small dab of raspberry jam in the center — about ¼ teaspoon per cookie. Carefully wrap the dough around the jam, sealing the edges to form a smooth ball. Repeat until all the dough is used.
Step 7: Arrange on baking sheets
Place the cookie balls about 1 inch apart on your prepared baking sheets. These cookies don’t spread much during baking, so you can fit several per tray. For even baking, make sure all cookies are roughly the same size.
Step 8: Bake to perfection
Bake the cookies in the preheated oven for 14–16 minutes, or until the bottoms are just lightly golden. The tops should remain pale, giving that classic snowball look. Keep an eye on them during the final minutes — almond-based cookies can brown quickly.
Step 9: Cool and coat with powdered sugar
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. When the cookies are just warm, roll them gently in powdered sugar for the first coating. Allow them to cool completely, then give them another light dusting for a perfect snowy finish.
Step 10: Store and serve
Once completely cool, store the cookies in an airtight container at room temperature. They’ll stay fresh for up to a week, maintaining their tender texture and vibrant flavor. You can also freeze the unbaked dough balls for later — just thaw and bake whenever you want freshly made snowballs.
Quick and Easy
Despite their elegant look, these cookies are surprisingly simple. The dough comes together in minutes, and the filling step is straightforward. You can even prepare the dough ahead of time and bake it when needed, making it ideal for busy schedules or last-minute gatherings.
Customizable
These snowball cookies are wonderfully adaptable. Try using strawberry or apricot jam for a different flavor. Add a pinch of citrus zest for a bright touch or roll them in coconut instead of sugar for a tropical twist. You can even make them gluten-free by using a high-quality gluten-free flour blend.
Popular with Many People
These cookies never fail to please a crowd. Their soft texture, almond flavor, and beautiful presentation make them a favorite during the holidays, at tea parties, or as homemade gifts. They’re elegant yet comforting — a treat that connects generations through shared bites of sweetness and tradition.
PrintRaspberry-Filled Almond Snowball Cookies
These Melt-In-Your-Mouth Raspberry-Filled Almond Snowball Cookies are a delicate fusion of buttery almond flavor and fruity raspberry sweetness. Their soft, crumbly texture contrasts beautifully with the jam-filled center, making them a festive favorite or a year-round indulgence. Perfect for gifting, tea parties, or cozy afternoons, these cookies are as elegant as they are delicious.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 24 1x
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for dusting)
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds (or almond flour)
- ¼ teaspoon salt
- ½ cup raspberry jam (or any preferred jam flavor)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter and powdered sugar until light and fluffy, about 2–3 minutes.
- Mix in the almond extract until fully combined.
- In another bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry ingredients to the creamed mixture, stirring just until the dough forms.
- Cover the dough and refrigerate for 30 minutes to firm it up.
- Scoop out 1-tablespoon portions of dough, roll them into balls, and flatten slightly.
- Place about ¼ teaspoon of raspberry jam in the center of each flattened piece.
- Gently wrap the dough around the jam and roll into a smooth ball, sealing the edges completely.
- Arrange the cookie balls on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 14–16 minutes, or until the bottoms are just lightly golden while the tops remain pale.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
- When still slightly warm, roll the cookies in powdered sugar for the first coating.
- Let them cool completely, then roll again in powdered sugar for a snowy finish.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Notes
For extra flavor, try adding a touch of lemon or orange zest to the dough.
You can replace raspberry jam with apricot, strawberry, or blueberry jam.
Make sure the jam is thick to avoid leaks while baking.
To freeze, shape the cookies (unbaked), then store in a sealed container for up to 3 months. Bake directly from frozen when needed.
FAQs
1. Can I use a different type of jam for the filling?
Yes, you can! Raspberry jam offers a perfect balance of tart and sweet, but feel free to experiment with other flavors like strawberry, apricot, or blueberry. Just make sure the jam is thick, not runny, to prevent it from leaking out during baking.
2. Can I make the dough ahead of time?
Absolutely. You can prepare the dough up to two days in advance and store it in the refrigerator. When ready to bake, allow the dough to soften slightly at room temperature for about 15 minutes before shaping.
3. How do I prevent the cookies from spreading or cracking?
Chilling the dough is key. It helps the cookies hold their shape and prevents excess spreading. Also, make sure the jam filling is well-sealed inside each cookie ball.
4. Can I freeze these cookies?
Yes. You can freeze the unbaked cookie dough balls for up to three months. When ready, bake straight from frozen, adding a few extra minutes to the baking time.
5. Why are my cookies too dry?
Overbaking or adding too much flour can make the cookies dry. To maintain a tender texture, bake just until the bottoms are lightly golden.