Raspberry Filled Almond Snowball Cookies

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.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Almond snowball cookie recipe, Raspberry ball cookies, Raspberry filled almond cookies, Raspberry Filled Almond Snowball Cookies, Raspberry filled almond snowball cookies nounas kitchen, Raspberry filled snowball, Raspberry snowball cookies, Raspberry snowballs recipe

Prep Time: 20

Cook Time: 16

Cooling Time: 10

Total Time: 46

Servings: cookies

Calories: 130kcal

Cost: $8

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)

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

Instructions

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.
Stir raspberry preserves with a small amount of cornstarch to prevent bubbling and leakage during baking.
Scoop 1-inch balls of dough, make deep thumb indentations, and fill each with about ½ teaspoon of raspberry mixture.
Bake at 325°F (163°C) for 14–16 minutes until edges are lightly golden. Let cookies cool on the pan for 5 minutes.
Roll warm cookies in powdered sugar, cool completely, then roll again for a thick, snowy coating.

Notes

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

Nutrition