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image of fresh raspberries almond flour powdered sugar butter vanilla extract on a white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

Raspberry Filled Almond Snowball Cookies

These Raspberry Filled Almond Snowball Cookies are tiny, powdered-sugar-dusted miracles with a buttery, melt-in-your-mouth texture and a surprise burst of seedless raspberry preserves at the center. Inspired by family traditions and perfect for holiday baking, these elegant cookies are freezer-friendly, make-ahead friendly, and ideal for cookie exchanges.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened to room temperature
  • 0.5 cup confectioners' sugar plus extra for rolling
  • 1 tsp pure vanilla extract
  • 1 tsp pure almond extract
  • 0.25 tsp fine sea salt
  • 1.25 cups all-purpose flour spooned and leveled
  • 0.75 cup almond flour finely ground
Filling & Finish
  • 0.25 cup seedless raspberry preserves can substitute with cherry jam or lemon curd
  • 1 cup confectioners' sugar for rolling cookies (second and third coat)

Equipment

  • electric mixer,
  • Baking sheets
  • Parchment paper
  • wire cooling rack
  • Cookie Scoop (1.5 tsp)

Method
 

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the softened unsalted butter with 1/2 cup confectioners' sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  3. Beat in the pure vanilla extract, pure almond extract, and fine sea salt until just combined.
  4. In a separate bowl, whisk together the all-purpose flour and almond flour.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Do not overmix. The dough should look shaggy and soft.
  6. Using a 1.5-teaspoon cookie scoop, portion the dough and roll into smooth balls. Gently press a deep indentation into the center of each ball to create a well for the jam.
  7. Spoon about 1/4 teaspoon of seedless raspberry preserves into the center of each indented dough ball. Gently pinch the dough closed over the jam, reshaping into a smooth ball. Ensure the jam is completely sealed inside.
  8. Place the filled dough balls on the prepared baking sheets, leaving about 1 inch between each cookie.
  9. Bake for 12-15 minutes, or until the edges are lightly golden but the centers still appear soft.
  10. Immediately after removing from the oven, while still warm, roll the cookies in confectioners' sugar for the first coating.
  11. Transfer cookies to a wire rack and let cool completely. Once cool, roll them again in confectioners' sugar for the final snow-dusted finish.

Nutrition

Calories: 120kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 3gCholesterol: 15mgSodium: 25mgPotassium: 20mgFiber: 1gSugar: 8gVitamin A: 120IUVitamin C: 2mgCalcium: 3mgIron: 0.6mg

Notes

Storage: Store in an airtight container at room temperature for up to 1 week. The powdered sugar may absorb moisture over time. For longer storage, freeze unbaked dough balls for up to 3 months. Bake from frozen, adding 2-4 minutes to the baking time.
Variations: Use apricot, cherry, or lemon curd instead of raspberry. For gluten-free, replace all-purpose flour with a 1:1 gluten-free blend or increase almond flour to 3 cups with 1/2 tsp xanthan gum.
Make-Ahead Tip: Prepare the dough and fillings up to 2 days in advance. Keep dough covered in the refrigerator and bring to room temperature before shaping.
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