Raspberry Almond Snowball Cookies – Surprising Jam‑Filled Treats

Raspberry almond snowball cookies are a magical little treat—crisp almond shortbread on the outside, and a sweet raspberry surprise tucked inside. They’ve been a holiday tradition in my house for years, dusted in powdered sugar and snuck from the cookie tray when no one’s looking.

A Sweet Holiday Tradition with Raspberry Almond Snowball Cookies

Growing up in the Midwest, our Christmas dessert trays were legendary—and snowball cookies were always right in the center. But these weren’t just any snowballs.

My mom started tucking a bit of raspberry jam inside hers when I was about nine, after she’d found a jar of homemade jam from Aunt Carol in the pantry. That first batch was a happy accident, but it stuck. Since then, raspberry almond snowball cookies have become our sweet little tradition.

My youngest, Lily, once took a bite, gasped dramatically, and said, “There’s a secret in this cookie!” It was like watching a Hallmark moment happen in real time.

I may have teared up a little. These cookies do that—they sneak up on you. Soft, almondy dough, buttery and just a bit crumbly, rolled in snowy sugar, and then boom—a tangy, fruity center that cuts through the richness perfectly.

They’re nostalgic and surprising, simple but packed with character. And they come together quickly, even with little hands helping roll the dough.

I’ve started using them as part of our homemade gift boxes alongside treats like our cranberry almond white chocolate bark. They’re always the first to disappear.

Why raspberry jam makes these cookies extra special

You could fill these with almost anything—but raspberry jam adds just the right zing. Its tartness balances the sweet almond cookie and makes each bite feel purposeful, not overly sugary.

I like using seedless jam for a smoother finish, but if you like a little texture, go ahead and use regular raspberry. Just be sure to seal that dough tight around the filling.

I also love how the almond extract plays off the fruit. It’s subtle, almost floral, and gives that cozy bakery flavor without overpowering the raspberry. Together, they create a perfect contrast—sweet, nutty, fruity, and buttery. It’s the kind of cookie that feels classic but keeps people guessing.

Ingredients & What Makes Them Work

Here’s the lowdown on what makes raspberry almond snowball cookies so charming—and how each ingredient plays its part in creating that buttery‑flaky, fruit‑filled bite.

All the ingredients for raspberry almond snowball cookies and why we choose almond extract and jam
You only need a handful of simple, pantry‑friendly ingredients:

• Butter, powdered sugar, vanilla, almond extract—for the rich, shortbread‑style dough.
• Flour and salt—to give structure and balance.
• Raspberry jam—for that sweet‑tart bite hiding in the center.
  We use almond extract because it gives a gentle nutty aroma that pairs beautifully with jam without overwhelming. I usually go seedless jam for smooth texture, but regular raspberry works great too.

Ingredient substitutions, including gluten‑free and different jam or nut options

Want to switch things up? No problem:

• Gluten‑free: swap all‑purpose flour for a 1:1 gluten‑free blend. Chill dough a bit longer before shaping.
• Nut‑free: Skip almond extract and use a mild vanilla base. Or try sunflower seed butter if allergies are a concern.
• Jam variations: Cherry, apricot, or even lemon curd can bring a fun twist.
  These swaps keep the cookie structure intact and the flavor balanced. Just make sure the jam isn’t too thin—thicker fillings stay sealed better when baked.

How to Make Raspberry Almond Snowball Cookies

Here’s your step‑by‑step guide to creating these charming cookie surprises. The instructions use raspberry almond snowball cookies as a fun, inviting anchor in every key moment.

Step‑by‑step baking instructions—from creaming to sealing and baking

Start by beating softened butter and powdered sugar until the mixture feels light and fluffy—this usually takes 2–3 minutes. Then mix in vanilla and almond extracts for that classic aroma.

Gradually add the flour and salt until your dough just comes together—it should feel soft, not sticky. If it sticks to your fingers too much, pop it into the fridge for 15–20 minutes.

Next, measure a generous tablespoon of dough, flatten it slightly in your palm, and drop about ½ teaspoon of raspberry jam in the center. Gently pinch the dough around the jam, sealing it completely so no filling can leak. Roll into a smooth ball and repeat—you want around 24 cookies, spaced about 2 inches apart on parchment‑lined baking sheets.

Bake at 350 °F for 12–14 minutes, watching for just‑golden bottoms—not browned tops. Let the cookies cool briefly on the baking sheet before transferring to a rack.

Tips on chilling the dough, handling soft dough, and sealing jam so nothing leaks
Working with soft dough can feel messy. If your kitchen’s warm, chill the dough early—room‑temperature butter warms quickly. Use a light dusting of flour on your hands if necessary. To seal in the jam, always fold the dough up and over, bringing edges together firmly before rolling.

If you still find leaks, it usually means the jam is too runny—try seedless or thicker preserves next time.

Once the cookies come out of the oven, roll them in powdered sugar while they’re still warm. Place on a cooling rack, and after they fully cool, roll again for that perfect, snowy coating.

Serving, Storing, and Variation Ideas

How to store and serve your Raspberry Almond Snowball Cookies, and serving ideas for holiday trays

Once these little gems have cooled and been dusted in powdered sugar again, they’re ready for storing or serving.

Place cookies in an airtight container, layering parchment between rows to keep the snow-like coating intact. Stored at room temperature, they stay fresh for up to 3–4 days—or pop them in the fridge for up to a week.

Fun variations—other jams, citrus zest, different nuts, or making gluten‑free

Feeling creative? There are so many ways to personalize these snowballs:

• Swap raspberry jam for apricot, cherry, or even lemon curd for a tangy twist.
• Stir in a little citrus zest—lemon or orange—to brighten up the almond flavor.
• Use finely chopped pistachios or pecans in the dough for added crunch and visual pop.
• For gluten‑free versions: replace with a 1:1 gluten‑free flour blend and chill slightly longer before shaping.

These variations keep the heart of the recipe intact while letting you experiment with flavor profiles. Whether you go jam-based, nutty, or bright and citrusy, each twist adds personality to these classic cookies.

Raspberry Almond Snowball Cookies FAQs

1. How do I prevent the jam from leaking during baking?
Make sure to seal the dough completely around the filling. Use thicker or seedless jam for less liquid. If your kitchen’s warm, chill the dough before shaping to keep it firm.

2. Can I freeze unbaked cookie dough balls?
Absolutely. Scoop and seal the jam inside balls, then flash-freeze on a tray. Once solid, transfer to a freezer bag. Bake directly from frozen, adding a minute or two to the bake time.

3. How can I make these cookies gluten‑free without sacrificing texture?
Use a reliable 1:1 gluten‑free flour blend and chill the dough a bit longer before shaping. The rest of the method stays the same and delivers the same buttery shortbread feel.

4. Can I use homemade raspberry jam instead of store‑bought?
Yes! In fact, homemade jam often has better flavor and consistency. Just make sure it’s not overly runny—thicker jam seals best and avoids leakage.

Final Note

These Raspberry Almond Snowball Cookies bring together buttery almond shortbread and a bright raspberry surprise inside—perfect for holiday gatherings, cozy gifts, or just sweetening an ordinary afternoon.

Baking them always reminds me of childhood cookie trays, scavenger hunts for powdered sugar, and family traditions passed down with laughter. I hope baking these brings a little magic to your kitchen.

Drop me a comment and let me know which family member disappeared with them first—mine was always the neighborhood cookie thief!

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