Raspberry-filled almond snow cookies have always been a holiday tradition in my family. I remember the first time my mom and I made them together—our kitchen was filled with the warm scent of butter and almonds, and powdered sugar was flying everywhere as we rolled the freshly baked cookies. The tangy raspberry jam tucked inside each one was the perfect balance to the sweet, nutty almond dough. It’s no wonder these cookies quickly became my favorite.
If you’ve never made these little snowball treasures before, get ready. I’m about to share all my tips for making the perfect batch, from the ideal dough consistency to that snowy powdered sugar finish. Trust me, these cookies are worth the wait! Keep reading—I’ve got everything you need to make your own batch of raspberry-filled almond snow cookies that will have everyone asking for seconds.
Table of Contents
What Are Raspberry-Filled Almond Snow Cookies?
Raspberry-filled almond snow cookies are one of my all-time favorite treats to bake. I make them with a buttery almond dough, then stuff each one with a sweet raspberry jam center. After baking, I roll them in powdered sugar to give them that signature “snowy” finish, creating a perfect balance of nutty, fruity, and sweet flavors.
Definition of Snow Cookies:
Snow cookies, often referred to as snowballs, are a beloved holiday treat known for their soft, melt-in-your-mouth texture. These cookies are typically made with a buttery dough, often incorporating nuts like almonds for added flavor and texture. What makes them stand out is the traditional use of powdered sugar to create a delicate “snowy” effect. When you bite into a Raspberry-Filled Almond Snow Cookie, the sweet, nutty dough and tart raspberry jam center perfectly complement the snow-like dusting of sugar, creating a delicious contrast of textures and flavors.
Raspberry Filling:
The Raspberry-Filled Almond Snow Cookies are truly elevated by the raspberry filling. I love using raspberry jam or fresh raspberries for this—either way, it adds a vibrant, tangy kick that perfectly contrasts the rich, nutty almond base. The sweetness of the jam mingles beautifully with the tartness of the berries, creating a burst of flavor with every bite. This balance of sweet and tart not only enhances the overall taste but also adds a refreshing note that cuts through the buttery almond dough, making each cookie irresistible.
Flavor Profile:
The flavor profile of Raspberry-Filled Almond Snow Cookies strikes a perfect harmony between nutty and fruity notes. The almond dough provides a rich, buttery foundation with a subtle sweetness, creating a smooth, almost creamy texture. When paired with the bright, tangy raspberry filling, the cookies gain a burst of vibrant fruitiness that contrasts beautifully with the almonds. This balance of flavors—rich and nutty with a touch of tartness—makes each bite incredibly satisfying, offering both warmth and a refreshing zing that keeps you coming back for more.
Essential Ingredients for Almond Snow Cookies
Almonds and Almond Flour:
The almonds play a crucial role in the distinctive flavor of Raspberry-Filled Almond Snow Cookies. I use whole almonds for their rich, nutty flavor, grounding the cookie dough with a satisfying depth. Almond extract adds a fragrant, aromatic note that enhances the overall experience, while almond flour contributes a delicate, slightly sweet texture that makes the cookies melt in your mouth. Together, these ingredients create a perfectly balanced almond flavor that complements the raspberry filling, making each bite a harmonious blend of nutty warmth and fruity brightness.
Raspberry Jam or Fresh Raspberries:
For the Raspberry-Filled Almond Snow Cookies, I love using raspberry jam or homemade raspberry filling to elevate both the flavor and texture. The jam adds a silky smooth richness, its sweetness perfectly complementing the tartness of the raspberries. When I make a fresh raspberry filling, it brings a slightly chunky, vibrant contrast to the buttery almond dough, making each bite even more delightful. This combination of creamy and fresh textures not only enhances the cookies’ flavor but also creates a beautiful balance between fruity and nutty elements.
Basic Baking Ingredients:
For Raspberry-Filled Almond Snow Cookies, I start with a few basic baking essentials. Butter forms the rich, smooth base of the dough, adding a tender texture that melts in your mouth. I use powdered sugar to sweeten the cookies and create that iconic snowy finish. Vanilla extract brings a fragrant warmth that elevates the almond flavor, while eggs bind everything together, ensuring the dough holds its shape. These simple ingredients work together seamlessly, allowing the raspberry filling and almond base to shine in perfect harmony.
Optional Ingredients:
For Raspberry-Filled Almond Snow Cookies, there are plenty of options if you’re looking to accommodate dietary restrictions. I often swap regular flour for gluten-free flour, which keeps the cookies just as soft and delicious. If you’re cutting back on sugar, a sugar substitute like stevia or monk fruit can work wonders without compromising flavor. These adjustments allow everyone to enjoy these delightful cookies, whether they’re gluten-sensitive or watching their sugar intake. You can still savor that perfect balance of almond and raspberry in every bite!
How to Make Raspberry-Filled Almond Snow Cookies (Step-by-Step Recipe)
Step 1: Preparing the Dough:
Making Raspberry-Filled Almond Snow Cookies is preparing the dough. I start by creaming together softened butter and sugar until the mixture is light and fluffy. Then, I add vanilla extract and almond extract, which infuse the dough with a warm, aromatic flavor that pairs perfectly with the almonds. Next, I blend in almond flour and/or all-purpose flour, along with a bit of baking powder to help the dough rise slightly. A pinch of salt brings balance, enhancing the sweetness. The result is a smooth, fragrant dough ready to be shaped and filled with raspberry goodness!
Step 2: Assembling the Cookies:
In making Raspberry-Filled Almond Snow Cookies. I take small portions of the dough and roll them into smooth, even balls, about the size of a walnut. Then, I gently press a thumbprint into the center of each ball, creating a small indentation to hold the raspberry jam. Next, I carefully spoon a dollop of raspberry jam into each cavity. To seal the cookies, I pinch the dough around the jam, ensuring there are no openings that might leak during baking. This step is key for keeping the raspberry filling perfectly inside as the cookies bake to golden perfection.
Step 3: Baking:
Baking the Raspberry-Filled Almond Snow Cookies to perfection. I preheat my oven to 350°F and place the assembled cookies on a baking sheet, spacing them about an inch apart. I usually bake them for 12-15 minutes, keeping a close eye on them. The cookies are done when the edges turn a light golden brown, but the centers remain soft. I gently press on one—if it’s firm but slightly springy, they’re ready to come out. Once they’ve cooled slightly, I roll them in powdered sugar to finish off that snowy look.
Step 4: Adding the Snow Effect:
Adding the signature “snow” effect to the Raspberry-Filled Almond Snow Cookies. After the cookies come out of the oven and cool for just a few minutes, I gently roll them in powdered sugar. I make sure the cookies are still warm, as this helps the sugar stick and gives them that perfect snowy coating. I usually roll them a couple of times to ensure a nice, even layer. The powdered sugar transforms them into little snowy treasures, creating that delightful contrast against the golden edges and vibrant raspberry filling inside.
Tips for Perfect Raspberry-Filled Almond Snow Cookies
Dough Consistency:
Achieving the perfect dough consistency is key to making Raspberry-Filled Almond Snow Cookies just right. The dough should be soft and pliable, but not too sticky. If it feels too soft, I add a bit more flour, a tablespoon at a time, until it firms up just enough to hold its shape. If it’s too hard, I let it chill in the fridge for 20-30 minutes to make it easier to work with. A good test is to roll a small ball—if it holds together without cracking or sticking, you’ve got the perfect consistency for a smooth, seamless cookie.
Preventing Jam Leakage:
To prevent the raspberry filling from spilling out during baking, I make sure not to overfill the Raspberry-Filled Almond Snow Cookies. I use just a small spoonful of raspberry jam—enough to create a flavorful center without overwhelming the dough. Sealing the edges of the dough tightly is crucial, so I pinch the dough around the jam to ensure it’s fully enclosed. I also gently press the dough down to make sure there are no cracks where the filling could escape. By taking these simple steps, I can ensure that the raspberry jam stays perfectly inside as the cookies bake.
Make-Ahead Tips:
If I want to prepare Raspberry-Filled Almond Snow Cookies ahead of time, I refrigerate the dough for later use. After mixing, I wrap the dough tightly in plastic wrap and refrigerate it for up to 3 days. For longer storage, I freeze the dough in individual portions or roll it into balls, then place them in a freezer-safe bag. When ready to bake, I just let the dough thaw for a few minutes before shaping and baking. After baking, I store the cookies in an airtight container at room temperature for up to a week, ensuring they stay fresh and delicious.
Customizing the Filling:
For a fun twist on Raspberry-Filled Almond Snow Cookies, I recommend experimenting with different fillings like strawberry jam or Raspberry Chipotle. When using strawberry jam, ensure it’s not too runny to avoid leakage—thicker, less liquid-filled jam works best. For chocolate ganache, I melt high-quality chocolate with cream and let it cool slightly before filling the cookies. Both options add a rich, flavorful contrast without altering the texture of the dough. Just be sure to seal the dough tightly around the filling, so the cookies bake beautifully and keep that perfect almond texture while offering a new flavor experience.
Raspberry Almond Snowball Cookies
Ingredients
- 2 cups 248g all-purpose flour
- ½ tsp salt
- ¾ cup 76g sliced almonds
- 1 cup 226g unsalted butter, softened
- ½ cup 60g powdered sugar
- ½ tsp almond extract
- 6 Tbsp 115g seedless raspberry jam
- 1 ½ cups 170g powdered sugar
Instructions
- In a mixing bowl, whisk together flour and salt, set aside.
- Process almonds in a food processor until finely ground.
- Cream together butter and 1/2 cup powdered sugar until smooth. Add almond extract and mix.
- Gradually add the flour mixture and mix until combined. Fold in the ground almonds.
- Scoop dough into 1/2 tablespoon portions. Shape into a ball and create an indentation in each with your finger. Fill with 1/2 tsp jam.
- Add another 1/2 tablespoon of dough, shape into a ball, and seal over the jam.
- Chill dough balls for 1.5 hours, then bake at 375°F for 11-13 minutes.
- Once baked, roll the warm cookies in powdered sugar and allow to cool. Roll again for a thicker coating.
Notes
- The dough should be soft but not sticky. Adjust with more flour if too sticky, or milk if too dry.
- Handle the cookies gently as they can be fragile.
- Best served the day they are baked for the best texture.
Frequently Asked Questions (FAQs)
What causes my snowball cookies to crumble after baking?
Snowball cookies can crumble if the dough is too dry or lacks enough fat. It’s important to measure the ingredients accurately and ensure the butter is softened properly to bind the dough together. If the dough is too crumbly, try adding a little more butter or a splash of water to help it hold.
What exactly is a snowball cookie?
A snowball cookie is a round, shortbread-like cookie that is often rolled in powdered sugar after baking, creating a snowy appearance. They typically feature a rich, buttery flavor and may contain chopped nuts, like almonds or pecans. Snowball cookies are also known as Russian tea cakes or Mexican wedding cookies.
How can I tell when snowball cookies are fully baked?
Snowball cookies are done when the edges just begin to turn a light golden color, but the center remains soft. Since they’re often rolled in powdered sugar, the dough’s texture should feel firm to the touch, but not overly hard. Keep a close eye to avoid overbaking, as they can dry out easily.
Should powdered sugar be added before or after baking?
Powdered sugar should be added after baking, while the cookies are still warm. This allows the sugar to adhere to the surface, creating the signature “snowy” effect. Rolling the cookies in sugar once they’ve cooled slightly helps ensure the coating stays intact.
Why do my snowball cookies spread too thin?
Snowball cookies may spread too thin if the dough is too soft or if there’s too much butter in the mix. Chilling the dough before baking can help prevent excessive spreading. If they still spread too much, reduce the butter slightly or add a bit more flour to stiffen the dough.
What happens if I don’t use enough flour in my cookie dough?
Not using enough flour can result in cookies that are too soft and spread too much while baking. Flour provides structure and helps the dough hold its shape. If your dough feels too loose or sticky, add a little extra flour until it firms up to the right consistency.
Conclusion:
In conclusion, making Raspberry-Filled Almond Snow Cookies is not only a fun and rewarding experience, but it also brings a burst of flavor and festivity to any occasion. Whether you stick to the classic filling or experiment with other delicious options, I’m sure these cookies will quickly become a favorite in your baking repertoire. I hope the tips and steps I’ve shared help you create the perfect batch every time. If you enjoyed this recipe, make sure to subscribe to my newsletter for more scrumptious holiday cookie ideas, and follow me on social media for regular updates and baking tips! Happy baking!