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Close-up of homemade Raspberry Filled Almond Snowball Cookies coated in powdered sugar, one cut open showing raspberry filling, with fresh raspberries and soft natural light on a wooden surface.

Raspberry Filled Almond Snowball Cookies

5 from 1 vote
Melt-in-your-mouth Raspberry Filled Almond Snowball Cookies with sweet-tart raspberry preserves and coated in powdered sugar. These buttery cookies are simple to make, festive for holidays, and always disappear fast from the cookie tray.
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 10 minutes
Total Time 46 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base:
  • 1 cup Unsalted butter, softened - Room temperature
  • ½ cup Confectioners sugar - For creaming with butter
  • 1 teaspoon Pure almond extract - Adds depth
  • 1 teaspoon Pure vanilla extract - Balances almond flavor
  • 1 ½ cups Almond flour - Toast lightly for richer flavor
  • 1 cup All-purpose flour - For structure
  • ¼ teaspoon Fine sea salt - Enhances flavor
Filling:
  • ⅓ cup Seedless raspberry preserves - Mix with cornstarch
  • ¼ teaspoon Cornstarch - Prevents bubbling over
Coating:
  • 1 cup Powdered sugar - For coating baked cookies
  • 1 pinch Almond flour - Helps sugar cling
Optional Flavor Boost:
  • 1 teaspoon Lemon zest - Adds brightness
  • ¼ teaspoon Rose water - Floral accent
  • 2 tablespoon Chopped almonds - Texture boost

Equipment

  • 1 Stand mixer (Hand mixer also works)
  • 1 Cookie scoop (For shaping uniform 1-inch dough balls)
  • 1 Baking sheets (Light-colored preferred)
  • 1 Parchment paper (Prevents over-browning)
  • 1 Wire cooling rack (Helps cookies firm up evenly)

Method
 

  1. Cream butter and confectioners sugar until fluffy, then beat in almond and vanilla extracts. Mix almond flour, all-purpose flour, and salt in a separate bowl, then combine until just blended.
  2. Stir raspberry preserves with a small amount of cornstarch to prevent bubbling and leakage during baking.
  3. Scoop 1-inch balls of dough, make deep thumb indentations, and fill each with about ½ teaspoon of raspberry mixture.
  4. Bake at 325°F (163°C) for 14–16 minutes until edges are lightly golden. Let cookies cool on the pan for 5 minutes.
  5. Roll warm cookies in powdered sugar, cool completely, then roll again for a thick, snowy coating.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 11gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 35mgPotassium: 40mgFiber: 1gSugar: 5gVitamin A: 180IUVitamin C: 1mgCalcium: 25mgIron: 0.4mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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