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Raspberry-Filled Almond Snowball Cookies

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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.

Ingredients

Scale
  • 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

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter and powdered sugar until light and fluffy, about 2–3 minutes.
  3. Mix in the almond extract until fully combined.
  4. In another bowl, whisk together the flour, ground almonds, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, stirring just until the dough forms.
  6. Cover the dough and refrigerate for 30 minutes to firm it up.
  7. Scoop out 1-tablespoon portions of dough, roll them into balls, and flatten slightly.
  8. Place about ¼ teaspoon of raspberry jam in the center of each flattened piece.
  9. Gently wrap the dough around the jam and roll into a smooth ball, sealing the edges completely.
  10. Arrange the cookie balls on the prepared baking sheets, spacing them about 1 inch apart.
  11. Bake for 14–16 minutes, or until the bottoms are just lightly golden while the tops remain pale.
  12. Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
  13. When still slightly warm, roll the cookies in powdered sugar for the first coating.
  14. Let them cool completely, then roll again in powdered sugar for a snowy finish.
  15. 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.

Find it online: https://quickrecipetricks.com/raspberry-filled-almond-snowball-cookies/