Raspberry-Filled Almond Snowball Cookies

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I’ve always had a soft spot for snowball cookies. That buttery, melt-in-your-mouth texture dusted with a generous layer of powdered sugar instantly brings a sense of nostalgia. But recently, I decided to take them to the next level. I stuffed them with tart-sweet raspberries and added a nutty almond twist—and just like that, Raspberry-Filled Almond Snowball Cookies were born.

These little gems look like ordinary holiday cookies at first glance, but the surprise waiting inside is what makes them magical. You bite through the crumbly almond cookie exterior and are met with a burst of juicy raspberry tucked right into the center. They’re festive, beautiful, and surprisingly simple to make. Whether it’s for a cookie exchange, a tea-time treat, or just to satisfy your sweet tooth, this recipe is one I keep coming back to.

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Why You’ll Love These Raspberry-Filled Almond Snowball Cookies

These cookies are the ultimate combination of pretty and delicious. The outside is soft, rich, and delicately nutty thanks to finely ground almonds. The inside? A gooey, ruby-red raspberry filling that pops with fresh, fruity flavor. It’s like a jam-filled doughnut and a shortbread cookie had a snowy, holiday baby.

You’ll love that they’re naturally egg-free, freezer-friendly, and can be made ahead of time. Plus, they’re a showstopper at parties—watch faces light up when guests realize what’s hiding inside.

What Kind of Raspberries Should I Use?

You can use either fresh or frozen raspberries for this recipe, and both options work beautifully. Fresh raspberries are easier to stuff into the dough without releasing too much juice, making them a bit tidier to work with. However, frozen raspberries are incredibly convenient—just use them straight from the freezer to avoid excess moisture softening the dough too quickly.

If your frozen raspberries are large, cut them in half before using. And don’t worry if they look a little misshapen—once they’re tucked inside and baked, all you’ll see is that beautiful, ruby filling.

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Options for Substitutions

Almond Flour

If you’re out of almond flour or prefer a different flavor, you can swap it with finely ground pecans or hazelnuts. This will slightly change the taste but still deliver that rich, nutty profile snowball cookies are known for.

Butter

For a dairy-free version, substitute with plant-based butter. Make sure it’s the stick variety, not the tub—it gives better structure and a closer texture to traditional butter.

Raspberries

Feel free to get creative here. Blackberries, cherries, or even a spoonful of raspberry jam can work in place of whole raspberries. If using jam, freeze small scoops first so they stay intact while you wrap them in the dough.

Powdered Sugar

If you want a refined sugar-free option, you can coat the cookies in powdered coconut sugar or a sugar-free powdered sweetener.

These swaps make this recipe flexible enough to meet different dietary needs while still tasting absolutely delicious.

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Ingredients for These Raspberry-Filled Almond Snowball Cookies

Unsalted Butter

This is the base of our cookie dough, providing richness and that soft, crumbly texture we love in snowball cookies. Let it soften slightly so it creams easily with the sugar.

Powdered Sugar

Used in the dough and for coating, powdered sugar gives a melt-in-your-mouth sweetness without any grit. It also helps keep the dough tender.

Almond Extract

This brings the nutty aroma that makes these cookies unforgettable. It pairs perfectly with raspberries and gives the dough a delicate, marzipan-like flavor.

All-Purpose Flour

The structure of the cookie comes from this pantry staple. It balances out the butter and ground almonds so the cookies hold their shape while baking.

Almond Flour

Finely ground almonds add moisture, flavor, and a subtle crunch to the cookie dough. It deepens the almond profile and makes the cookie extra tender.

Raspberries

The star of the show! Tucked into the center of each cookie, raspberries give a bright, juicy contrast to the buttery dough. Use fresh or frozen.

Vanilla Extract

Just a splash helps round out the almond and butter flavors, giving the cookies a soft, warm finish.

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Each ingredient plays a role in creating cookies that are tender, flavorful, and full of contrast—soft and buttery on the outside, tart and juicy on the inside.

Step 1: Make the Dough

In a large mixing bowl, cream the softened butter and powdered sugar together until smooth and fluffy. This step is key for that tender cookie texture. Then, mix in the almond and vanilla extracts.

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Step 2: Add the Dry Ingredients

Gradually add the all-purpose flour and almond flour to the butter mixture. Stir until a soft, pliable dough forms. It may look crumbly at first, but keep mixing—it will come together beautifully.

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Step 3: Chill the Dough

Cover the dough and place it in the fridge for about 30 minutes. This makes it easier to work with and helps the cookies keep their shape during baking.

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Step 4: Preheat and Prep

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. While the oven heats, take the dough out and get your raspberries ready.

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Step 5: Assemble the Cookies

Scoop about a tablespoon of dough, flatten it slightly in your hand, and place one raspberry (or a halved one if large) in the center. Gently wrap the dough around the fruit and roll it into a ball. Make sure no raspberry is poking out.

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Step 6: Bake

Place the dough balls on the prepared baking sheet and bake for 14–16 minutes, or until the bottoms are just golden. The tops should remain pale—don’t overbake.

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Step 7: Roll in Powdered Sugar

Let the cookies cool for 5 minutes, then roll them gently in powdered sugar while still warm. Once fully cooled, roll them again for that beautiful, snowy finish.

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How Long to Cook the Raspberry-Filled Almond Snowball Cookies

These cookies bake beautifully in 14 to 16 minutes at 350°F (175°C). You’re looking for just the slightest hint of golden brown on the bottoms while the tops remain pale and soft. The dough should be fully set, but not browned.

Keep a close eye starting around the 13-minute mark. Overbaking will cause the cookies to dry out and the raspberry centers to become overly jammy instead of juicy.

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Tips for Perfect Raspberry-Filled Almond Snowball Cookies

• Use Cold Raspberries: Especially if using frozen berries, keep them cold so they don’t bleed into the dough. If they start to thaw, pop them back in the freezer for a few minutes.
• Chill the Dough: Chilling makes the dough easier to handle and prevents it from spreading too much in the oven.
• Seal the Dough Tightly: Make sure the raspberry is completely covered so the juices don’t leak out during baking.
• Double Roll in Sugar: Rolling the cookies in powdered sugar while warm helps it stick. A second coat after cooling gives them that picture-perfect snowball look.
• Don’t Skip the Almond Extract: It’s the secret to that classic snowball flavor with a unique twist that complements the raspberries perfectly.
• Use a Cookie Scoop: This helps keep the size uniform so all the cookies bake evenly.
• Cool Before the Second Sugar Roll: Let the cookies cool fully before the final dusting to avoid melting the sugar coating.

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Watch Out for These Mistakes While Cooking

• Skipping the Chill Time
  If you rush and skip chilling the dough, it’ll be too soft to work with and the cookies may flatten too much in the oven.
• Not Sealing the Dough Fully
  Leaving gaps in the dough can cause raspberry juice to leak out while baking, creating a sticky mess instead of a clean surprise center.
• Overfilling with Raspberry
  A whole, oversized berry or too much jam will overflow during baking. If your berries are big, cut them in half.
• Overbaking the Cookies
  The tops should not brown. Overbaking dries out the dough and turns the filling into a chewy, overly thick jam.
• Rolling in Sugar Too Late
  If the cookies cool completely before the first sugar roll, the powdered sugar won’t stick well. Time it just right—about 5 minutes after baking.

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What to Serve With Raspberry-Filled Almond Snowball Cookies?

Hot Tea

A floral or fruity tea like chamomile, hibiscus, or raspberry pairs wonderfully with the delicate almond cookie and tart berry center.

Coffee

A rich cup of espresso or a creamy latte brings out the buttery notes in the cookie and balances the sweetness.

Sparkling Wine or Champagne

For holiday parties or fancy gatherings, these cookies are elegant enough to serve with a crisp, bubbly drink.

Vanilla Ice Cream

Two or three cookies served alongside a scoop of vanilla ice cream makes for a gorgeous dessert plate.

Lemon Curd or Berry Compote

A small spoonful on the side enhances the fruity flavors in the center of the cookies.

Yogurt Parfait

Crushed snowball cookies layered in a yogurt parfait add crunch and sweetness—perfect for a festive brunch.

Almond Milk or Oat Milk

The creamy, nutty profile of plant-based milk complements the almond flavor in the cookies and is great for a dairy-free snack.

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Storage Instructions

These cookies store surprisingly well, making them perfect for make-ahead baking.

• Room Temperature: Store in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place to prevent the powdered sugar from melting or becoming sticky.
• Refrigerator: If your kitchen is warm or humid, you can refrigerate the cookies for up to 1 week. Bring them to room temperature before serving for the best texture.
• Freezer: These freeze beautifully. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. They’ll keep for up to 2 months. Thaw at room temperature, and re-roll in powdered sugar if needed.

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Estimated Nutrition

Note: Nutritional values are approximate and based on one cookie (assuming about 24 cookies per batch).

• Calories: 120
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 15mg
• Sodium: 10mg
• Carbohydrates: 12g
• Fiber: 1g
• Sugar: 5g
• Protein: 2g

These cookies are naturally egg-free and can be adapted to be dairy-free or gluten-free with simple swaps.

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Frequently Asked Questions

Can I make these cookies gluten-free?

Yes! Just swap the all-purpose flour with a 1:1 gluten-free baking flour blend. The almond flour already helps with moisture and structure, so the result is still beautifully tender.

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Can I use raspberry jam instead of fresh raspberries?

Absolutely. Freeze small dollops of raspberry jam on a parchment-lined tray first, then wrap them in the dough just like you would a whole berry. This keeps the filling neat and gooey.

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How do I stop the raspberries from leaking out during baking?

Make sure to seal the dough completely around the berry, and use cold berries. If you’re using jam, freezing it first is key to keeping it from seeping out.

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Can I make the dough ahead of time?

Yes! You can make the dough up to 3 days in advance and store it wrapped in the refrigerator. Let it sit at room temperature for 15–20 minutes before rolling and assembling.

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Do these cookies need to be refrigerated?

Not necessarily. They’re fine at room temperature for several days, but if your kitchen is warm or humid, refrigerating them will help maintain their shape and freshness.

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How do I keep the powdered sugar coating pretty?

Roll the cookies once in sugar while warm, then again once they’ve cooled completely. Store them in a single layer or with parchment between layers to avoid smudging.

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Can I use other fruits in the center?

Definitely. Chopped cherries, small blackberries, or even blueberries work well. Just be sure to keep the filling small and not too juicy.

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Can I double the recipe?

Yes, this recipe scales up beautifully. You can easily double it to make 48 cookies, which is perfect for holidays, gifts, or cookie exchanges.

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Conclusion

Raspberry-Filled Almond Snowball Cookies are the kind of treat that surprises and delights. The contrast between the buttery almond exterior and the tart, juicy raspberry center is truly irresistible. They’re elegant yet cozy, festive yet simple—and they’ve quickly become a favorite in my holiday and year-round baking lineup.

Whether you’re hosting, gifting, or just craving something sweet with your tea, these cookies check every box. And once you make them, don’t be surprised if you start getting requests for the recipe… over and over again.

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