Raspberry Snowball Cookies: A Sweet Holiday Twist!
Raspberry Snowball Cookies
Nothing quite transports me back to my grandmother’s kitchen and the heart of holiday magic like the scent of Raspberry Snowball Cookies. Every year, her massive plate of powdery, melt-in-your-mouth cookies featured a tiny dollop of homemade jam nestled right in the center, a cherished memory despite the occasional leaky filling or crumbly cookie. After many delicious adventures (and a few fails), I’ve finally perfected a recipe that keeps that vibrant raspberry filling perfectly tucked away, ensuring every bite is pure, unadulterated joy.
These Raspberry-filled Almond Snowball Cookies are my tribute to her, a modern twist on a classic that you’ll want to add to your holiday baking rotation, right alongside other festive delights like our Coconut Snowball Cheesecake Bites or a quick Date Nut Roll. If you’re also exploring other berry-filled options, perhaps even lighter treats, you might enjoy these Easy Greek Yogurt Protein Bites with Berries—but first, get ready for an unforgettable treat that brings elegance and warmth to any celebration!
Raspberry Snowball Cookies: A Sweet Holiday Twist!
Course: DessertsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalThese Raspberry Snowball Cookies are a festive, melt-in-your-mouth delight, featuring a tender almond cookie dough wrapped around a sweet, tart raspberry jam filling, all dusted in powdered sugar.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus more for rolling
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1 cup finely ground almonds (almond flour/meal)
1/2 cup seedless raspberry jam
Directions
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
- Beat in the vanilla extract, almond extract, and salt until well combined.
- Gradually add the all-purpose flour and finely ground almonds, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps prevent spreading.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop out a tablespoon of chilled dough. Flatten it slightly in your palm.
- Place about 1/4 to 1/2 teaspoon of raspberry jam in the center of the flattened dough.
- Carefully enclose the jam with the dough, rolling it gently between your palms to form a smooth ball.
- Place the filled cookie balls about 1 inch apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden. The cookies will still be soft when hot.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Once cooled, gently roll each cookie in additional powdered sugar. For an extra festive look, you can roll them a second time after 10-15 minutes.
Notes
- Chill Out: Don’t skip chilling the dough! This is a family secret for preventing your snowball cookies from spreading too much and helps ensure the jam stays tucked inside. It also makes the dough easier to work with.
- Jam Session Prep: Use a good quality, seedless raspberry jam. If your jam is too thick, you can gently warm it for a few seconds in the microwave to make it easier to dollop. If it’s too runny, it might be best to stick with a slightly thicker jam to avoid leaks.
- Double Dusting Delight: For that iconic ‘snowball’ look, roll your cooled cookies in powdered sugar, let them sit for 10-15 minutes, then give them a second roll. This creates a thicker, more adherent coating that truly melts in your mouth!
