Irresistible Raspberry Almond Snowball Cookies in 3 Easy Steps
A winter wonder cookie with the perfect holiday bite! These Raspberry Almond Snowball Cookies are buttery, nutty, and filled with a sweet raspberry jam center.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for dusting)
- 1 tsp almond extract
- 2 cups all-purpose flour
- ½ tsp salt
- ¾ cup finely chopped almonds
- ½ cup raspberry jam
- Sliced almonds (optional, for garnish)
Instructions
- Beat butter and powdered sugar until fluffy. Add almond extract, mixing until smooth.
- Gradually add flour and salt, stirring until dough forms. Fold in chopped almonds.
- Scoop dough into 1-inch balls, flatten gently, and place a small dollop of raspberry jam in the center. Fold dough around jam and roll into a ball again.
- Place on a parchment-lined tray and bake at 350°F (175°C) for 14–16 minutes until just golden.
- Let cookies cool slightly, then dust with powdered sugar and top with sliced almonds.
Notes
- Store in an airtight container for up to 5 days.
- Replace raspberry jam with any preferred fruit jam.
- For a nut-free version, omit almonds or substitute with seeds.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg