Raspberry Filled Almond Snowball Cookies

Hannah Cooking

Raspberry Filled Almond Snowball Cookies

These raspberry filled almond snowball cookies are buttery, tender, and filled with sweet raspberry jam; the perfect melt-in-your-mouth holiday cookie dusted in powdered sugar.

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Prep Time 25

Cook Time 15

Chill Time 30

Total Time 1 10

Servings: 24 cookies

Course: Dessert, Holiday Cookies

Cuisine: American, European-Inspired

Calories: 160

Ingredients Equipment Method Notes

Ingredients

For the Cookie Dough

1 cup Unsalted butter Softened to room temperature
½ cup Powdered sugar For creaming with butter
1 teaspoon Vanilla extract Adds depth of flavor
½ teaspoon Almond extract Enhances nutty aroma
2 cups All-purpose flour Spoon and level
1 cup Finely ground almonds Or almond flour
¼ teaspoon Salt Balances sweetness

For the Filling & Coating

½ cup Raspberry jam Thick preserves work best
2 cups Powdered sugar For rolling and dusting

Optional Additions

¼ teaspoon Cinnamon Adds warmth
1 teaspoon Lemon zest Adds brightness to flavor

Equipment

1 Stand or hand mixer For creaming butter and sugar
1 Mixing bowl For dough preparation
1 Baking Sheet Lined with parchment paper
1 Small spoon or melon baller For making jam indentations
1 Wire rack For cooling cookies
1 Shallow bowl For rolling in powdered sugar

Method

Beat butter and powdered sugar until light and fluffy.
Mix in vanilla and almond extracts.
Combine flour, almonds, and salt; mix until dough forms.
Wrap and refrigerate for 30 minutes to firm.
Roll dough into balls and make small indentations.
Spoon ½ teaspoon jam into each indent and close dough around filling.
Bake at 350°F for 12–15 minutes until bottoms are lightly golden.
Roll warm cookies in powdered sugar.
Once cool, roll again for full snowy finish.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used