Name: Raspberry Almond Snowball Cookies Recipe
Prep time: 35 min
Cook time: 14 min
Total time: 49 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 cup almond flour; ½ tsp baking powder; ¼ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 1 large egg; 1 tsp vanilla extract; ½ tsp almond extract; ½ cup powdered sugar (for rolling); ¾ cup raspberry jam (preferably seedless); 1 tsp cornstarch; 1 tbsp lemon juice

If you’re looking for a cookie that’s both delicate and bursting with flavor, you’ve hit the jackpot with this Raspberry Almond Snowball Cookies Recipe. I absolutely love how these little treats balance the tender almond dough with a luscious raspberry filling, and the powdered sugar coating just takes them over the top. If you’ve never tried snowball cookies with a fruity surprise inside, get ready for something special that’s perfect for gifting or cozying up with tea.

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Why You’ll Love This Recipe

Perfect Flavor Combo: The almond and raspberry pairing is heavenly—subtle nuttiness meets bright fruitiness.
Soft yet Slightly Cracked Texture: These cookies get just a hint of crackle on top but stay soft and tender inside.
Impressive Yet Easy: You’ll wow friends and family with minimal fuss—this recipe is straightforward but looks and tastes gourmet.
Make-Ahead Friendly: These cookies store well, so you can prep ahead for parties or holiday gifting.

The image shows several round cookies with a cracked, powdery white surface covering them, arranged on a white marbled surface. One cookie is broken open in the center, revealing a thick, bright red, sticky fruit filling that is slightly dripping out. The cookie dough is light golden brown, crumbly in texture, and soft-looking inside. The powdered sugar on top looks fine and dusted unevenly. There are a few fresh raspberries placed around the cookies. photo taken with an iphone --ar 2:3 --v 7 - Raspberry Almond Snowball Cookies, raspberry almond cookies, snowball cookies with raspberry, almond holiday cookies, fruity snowball cookies

Ingredients You’ll Need

The magic of this Raspberry Almond Snowball Cookies Recipe happens because of the balance of flours and a tangy-sweet raspberry filling that holds everything together. Choosing good-quality almond flour and fresh raspberry jam will make a noticeable difference in flavor.

Flat lay of a small mound of pale all-purpose flour, a small pile of light beige almond flour, a tiny heap of fine white powdered sugar, a neat pinch of baking powder beside a small pinch of salt, a slab of soft unsalted butter with a creamy yellow hue, one large whole brown egg with a clean shell, a small white bowl filled with glossy red raspberry jam, another small white bowl holding translucent lemon juice, a small white bowl with fine white granulated sugar, and a few whole vanilla beans alongside a small sprig of fresh almond blossoms, all arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Raspberry Almond Snowball Cookies, raspberry almond cookies, snowball cookies with raspberry, almond holiday cookies, fruity snowball cookies

All-purpose flour: This forms the base of the dough and keeps everything light but sturdy.
Almond flour: Adds a nutty depth and moistness that powdered sugar alone can’t achieve.
Baking powder: Just a tiny bit for a gentle lift to keep cookies tender.
Salt: Enhances the sweetness and rounds out flavors.
Unsalted butter: Softened butter makes the dough rich and buttery without overpowering the almond notes.
Granulated sugar: Sweetens the dough so it’s not too dense or overly sweet.
Egg: Helps bind everything together and adds moisture.
Vanilla extract: Brings warmth and depth to the cookie base.
Almond extract: The star of the show—use this carefully to boost the almond flair without bitterness.
Powdered sugar: For coating the cookies once baked—it gives them that classic snowball look and melt-in-the-mouth finish.
Raspberry jam: Pick a seedless or smooth jam for the filling so it holds perfectly inside each cookie.
Cornstarch: Thickens the raspberry filling so it doesn’t leak out during baking.
Lemon juice: A little acidity brightens the jam’s flavor and balances the sweetness beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Raspberry Almond Snowball Cookies Recipe can be—once you’ve nailed the basic method, feel free to make it your own. Here are some ways I’ve customized it depending on the season or mood.

Use different jam flavors: When fresh raspberries aren’t in season, swap out for strawberry or apricot jam—I personally enjoyed a lemon curd twist once that brought a bright zing!
Make it gluten-free: Using a gluten-free all-purpose flour blend in place of regular flour works wonderfully without changing the texture much.
Add chopped nuts: I once added a handful of finely chopped toasted almonds into the dough, which gave great texture contrast without overpowering the soft bite.
Honey instead of sugar: For a more natural sweetness, replace granulated sugar with honey but reduce liquids slightly to keep dough consistency just right.

How to Make Raspberry Almond Snowball Cookies Recipe

Step 1: Prepare the Raspberry Filling

Start by combining raspberry jam, cornstarch, and lemon juice in a small saucepan over medium heat. Stir constantly, and you’ll notice it begin to thicken in about 5 minutes. This step is crucial to prevent a runny filling that can seep out during baking. Once thickened, remove it from the heat and set it aside to cool completely. I like to spread it thinly on a small plate or bowl to speed up the cooling process—you don’t want it warm when you fill the cookies.

Step 2: Whip Up the Cookie Dough

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to keep those cookies from sticking. Next, whisk together your all-purpose flour, almond flour, baking powder, and salt in a bowl—that’s your dry mix. In another large bowl, beat the softened butter with granulated sugar until fluffy. This took me a few minutes using my hand mixer, but it’s worth it because fluffy butter helps the cookies be tender and airy. Beat in the egg, vanilla, and almond extracts until everything is smooth and combined.

Step 3: Combine and Shape Your Cookies

Gradually add the dry ingredients to the butter mixture, stirring gently until you get a soft, slightly sticky dough. The almond flour keeps it moist, so it won’t be stiff. Now, here’s my favorite part: scoop about 1½ tablespoons of dough, roll it into a ball, then press a small indentation with your thumb. Place about ½ teaspoon of the raspberry filling here, then carefully wrap the dough around it, rolling it gently back into a smooth ball with the jam tucked inside. Don’t worry if it looks a little lumpy at first—it smooths out with some gentle rolling.

Step 4: Bake and Coat

Bake the cookies on your lined baking sheet for 12 to 14 minutes. You’re looking for the tops to crack slightly but the cookies should still feel soft to the touch—you don’t want them to dry out. Let them cool right on the pan for 5 minutes so they set, then transfer to a wire rack. Once fully cooled, roll each cookie generously in powdered sugar. This gives them that classic snowball look and adds a delightful melt-in-your-mouth sweetness with every bite.

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Pro Tips for Making Raspberry Almond Snowball Cookies Recipe

Don’t skip chilling your jam filling: Cooling the filling ensures it holds inside the cookies without melting out during baking.
Use room temperature butter: It creams better with sugar, resulting in a lighter dough and tender texture.
Seal your filling well: When wrapping dough around jam, pinch edges gently to prevent leaks but avoid overworking the dough.
Roll in powdered sugar when fully cooled: Warm cookies melt the sugar too much, losing that signature snowball finish.

How to Serve Raspberry Almond Snowball Cookies Recipe

Raspberry Almond Snowball Cookies Recipe - Serving

Garnishes

I usually just stick to the classic powdered sugar coating for garnishes—it’s simple but elegant and lets these little gems shine. However, if I’m feeling fancy, a light drizzle of melted dark chocolate adds a gorgeous contrast and deepens the nutty flavors. Fresh raspberries on the side also make a pretty presentation and tie the flavor theme together beautifully.

Side Dishes

These cookies pair wonderfully with a simple cup of Earl Grey or chamomile tea, which balances the sweetness without overpowering the delicate almond flavor. I’ve also enjoyed them alongside a lightly whipped cream cheese spread for a brunch treat—totally unexpected but divine!

Creative Ways to Present

For holiday gift-giving, I like to arrange these snowball cookies in pretty tins lined with parchment paper and tied with a deep red ribbon. Another fun idea is to use small cupcake liners on a cookie platter and sprinkle additional edible rose petals or tiny mint leaves for a festive touch that feels special without much extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover Raspberry Almond Snowball Cookies in an airtight container lined with parchment paper between layers to keep them from sticking. They stay fresh for up to 4 days at room temperature. The powdered sugar coating might dull a bit, so a quick dusting before serving brings that snowball magic back.

Freezing

These cookies actually freeze really well! I like to freeze them after shaping but before baking—just flash freeze on a tray, then transfer to a freezer bag so you can bake fresh batches whenever a craving hits. Or you can freeze fully baked and sugared cookies for up to 3 months, thawing at room temp when ready to enjoy.

Reheating

To reheat, just pop the cookies in a 300°F oven for about 5 minutes to warm through and revive that soft texture. Avoid microwaving as it can make them crumbly or overly soft. You might want to dust with fresh powdered sugar after reheating for extra charm.

FAQs

Can I use frozen raspberry jam for the filling?

Absolutely! Just make sure to thaw it completely before combining with cornstarch and lemon juice for the filling. Frozen jam sometimes separates a bit, so give it a good stir to mix everything evenly before cooking it down.
What if I don’t have almond flour? Can I omit it?

You can substitute with extra all-purpose flour, but keep in mind that almond flour really brings moisture and that signature nutty flavor. The cookies might end up drier and less rich without it, so if possible, it’s worth picking up some almond flour for the best results.
How can I prevent the jam from leaking out during baking?

Make sure your jam filling is fully cooled and thickened before stuffing the cookies. When shaping, gently seal the jam inside by pinching the dough edges and rolling smoothly. If the dough cracks, the filling can leak, so don’t rush this step!
Can I make these cookies vegan?

With a few substitutions—like using vegan butter and a flax egg instead of a chicken egg—you can create a vegan version. Just keep an eye on the dough texture, as some of the binding properties might differ, and you may need to adjust flour slightly.

Final Thoughts

This Raspberry Almond Snowball Cookies Recipe has become one of my all-time favorites because it hits all the right notes: nutty, fruity, soft, and just sweet enough. I remember the first time I tried these, and my family went crazy for the surprise filling—it’s truly a game-changer that makes these more than your average cookie. I hope you enjoy making and sharing them as much as I do. Treat yourself, bake a batch, and watch those smiles light up!