Raspberry-Filled Almond Snow Cookies Recipe
If you’re seeking a festive cookie that blends nutty richness with a burst of bright fruit, look no further than Raspberry-Filled Almond Snow Cookies. These dreamy, melt-in-your-mouth treats combine buttery almond dough with a surprise sweet raspberry center, all wrapped up in a snowy coat of powdered sugar. Whether you’re baking for a holiday tray or just craving a delightful afternoon pick-me-up, this recipe delivers delicate flavor and a picture-perfect finish that will have everyone reaching for seconds.
Ingredients You’ll Need
The magic of Raspberry-Filled Almond Snow Cookies comes from a handful of everyday ingredients, each adding its own special touch. From the creamy butter to the fragrant almond extract and jewel-like raspberry jam, every component plays a role in crafting these irresistible bites.
- Unsalted butter (1 cup, softened): The base for a rich, tender cookie—softening ensures a perfectly creamy dough.
- Powdered sugar (1/2 cup, plus more for dusting): Adds sweetness and gives the cookies their signature melt-in-your-mouth texture, plus the snowy finish.
- Almond extract (1 teaspoon): Infuses the dough with a warm, nutty aroma—don’t skip it for that classic almond flavor.
- All-purpose flour (2 cups): Provides the structure for the cookies, ensuring they hold their shape around the jammy filling.
- Salt (1/2 teaspoon): Just a pinch brings out the best in all the other flavors and keeps the sweetness in check.
- Finely ground almonds or almond flour (3/4 cup): Adds nutty depth and a tender crumb—choose almond flour for a smoother bite.
- Raspberry jam (1/3 cup, seedless preferred): The star filling—opt for seedless to keep the texture silky and the flavor pure.
- Extra powdered sugar for rolling: Essential for achieving that magical “snowy” look and a final touch of sweetness.
How to Make Raspberry-Filled Almond Snow Cookies
Step 1: Preheat and Prep Your Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this not only prevents sticking but also makes cleanup a breeze. Having everything ready before you begin mixing means you can move quickly once the dough is made, ensuring your cookies bake up just right.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and powdered sugar until the mixture is light, fluffy, and pale in color. This step is crucial for creating that delicate, airy texture that makes Raspberry-Filled Almond Snow Cookies so irresistible. Mix in the almond extract, letting its aroma fill your kitchen!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, and ground almonds (or almond flour). This blend ensures the almonds are evenly distributed and helps prevent any clumps in your dough. It’s a simple step that sets the stage for a smooth, even cookie.
Step 4: Form the Dough
Gradually add the dry ingredients to the creamed butter mixture, mixing gently until a soft, cohesive dough forms. Take your time here—overmixing can make the cookies tough, but a gentle hand will keep them tender and crumbly, just as they should be.
Step 5: Fill and Shape the Cookies
Scoop out tablespoon-sized portions of dough and flatten each into a small disc in the palm of your hand. Place about 1/2 teaspoon of raspberry jam in the center, then carefully fold the dough around the filling, pinching to seal. Roll each one into a smooth ball and place on the prepared baking sheets about an inch apart. This is where the magic happens—each bite hides a sweet, jammy surprise!
Step 6: Bake to Perfection
Bake the cookies for 14–16 minutes, or until the bottoms are just turning golden. The tops should remain pale—think of freshly fallen snow! Let the cookies cool on the tray for 5 minutes; they’ll firm up a bit and be easier to handle for the next step.
Step 7: Roll in Powdered Sugar
While the cookies are still warm, roll them gently in powdered sugar for that classic snowy look. The warmth helps the sugar adhere for a beautiful finish. Once they’re fully cooled, dust them again for an extra layer of sweetness and a truly wintry appearance.
How to Serve Raspberry-Filled Almond Snow Cookies
Garnishes
A fresh dusting of powdered sugar right before serving gives these cookies their signature snowball look. For extra flair, you can sprinkle a few finely chopped toasted almonds on top or add a tiny dot of raspberry jam as a hint to the hidden center. Even a sprig of mint on the serving platter adds a festive touch!
Side Dishes
Pair Raspberry-Filled Almond Snow Cookies with a pot of hot tea, a frothy cappuccino, or a glass of cold milk for a simple but satisfying treat. If you’re assembling a dessert tray, they shine alongside chocolate truffles or citrusy lemon bars, adding a pop of color and a contrast of flavors.
Creative Ways to Present
For a show-stopping presentation, stack the cookies in a pyramid on a cake stand, then sift extra powdered sugar over the top for a snowy effect. Tuck a few fresh raspberries and some edible flowers around the base or package the cookies in clear cellophane bags tied with a ribbon for a thoughtful homemade gift. Raspberry-Filled Almond Snow Cookies look especially charming nestled in festive tins for holiday sharing.
Make Ahead and Storage
Storing Leftovers
Keep your Raspberry-Filled Almond Snow Cookies fresh by storing them in an airtight container at room temperature. They’ll stay tender and flavorful for up to 5 days, making them perfect for baking ahead of time for parties or gifting.
Freezing
These cookies freeze beautifully! Once cooled, arrange them in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep their flavor and texture for up to a month—just thaw at room temperature before serving, and refresh with a light dusting of powdered sugar.
Reheating
While Raspberry-Filled Almond Snow Cookies are delicious at room temperature, you can revive day-old or thawed cookies by warming them in a 300°F (150°C) oven for about 5 minutes. This brings back their gentle crumb and makes the raspberry filling just a bit gooey again, like freshly baked.
FAQs
Can I use a different flavor of jam for the filling?
Absolutely! While raspberry jam is classic and provides a lovely tart contrast, you can substitute with apricot, cherry, or even strawberry jam. Just make sure it’s seedless and thick to prevent leaks during baking.
What’s the best way to grind almonds if I don’t have almond flour?
If you don’t have almond flour on hand, pulse whole or sliced blanched almonds in a food processor until very fine. Be careful not to over-process or you’ll end up with almond butter—short pulses work best!
Can I make the dough ahead of time?
Yes, the dough for Raspberry-Filled Almond Snow Cookies can be made up to 48 hours in advance. Wrap it tightly in plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes to soften slightly before shaping and filling.
How do I prevent the jam from leaking out of the cookies?
Be sure to seal the dough well around the jam, pinching any seams closed and rolling the ball gently in your hands. If the dough cracks while shaping, smooth it over with your fingers to keep the filling safely tucked inside during baking.
Are these cookies suitable for gluten-free diets?
While the standard recipe uses all-purpose flour, you can substitute a 1:1 gluten-free baking blend with good results. Pair it with almond flour for a naturally gluten-free, nutty-sweet treat—just watch for slight changes in texture.
Final Thoughts
There’s something truly magical about sharing a plate of Raspberry-Filled Almond Snow Cookies—each bite is a cozy blend of almond, butter, and raspberry, dusted with snowy sweetness. If you’re craving a cookie that’s as beautiful as it is delicious, give this recipe a try and let it become a new favorite in your kitchen!
Print
Raspberry-Filled Almond Snow Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these Raspberry-Filled Almond Snow Cookies, a tender and buttery treat perfect for the holiday season or any special occasion. Soft almond-scented cookies are filled with sweet raspberry jam and dusted generously with powdered sugar, creating a beautiful snowy look and a perfect balance of nutty and fruity flavors.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for dusting)
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup finely ground almonds or almond flour
Filling
- 1/3 cup raspberry jam (seedless preferred)
Finishing
- Extra powdered sugar for rolling and dusting
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Almond Extract: Mix in the almond extract to infuse the dough with a fragrant nutty flavor that complements the jam filling perfectly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and finely ground almonds or almond flour to ensure even distribution before combining with the wet ingredients.
- Form Dough: Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. The dough should be soft but hold together well.
- Shape Cookies: Scoop tablespoon-sized amounts of dough and flatten each into a small disc on your hand. Place about 1/2 teaspoon of raspberry jam in the center of each disc, then fold the dough around the filling, rolling it into a ball to seal the jam inside completely.
- Arrange on Baking Sheet: Place the dough balls on the prepared baking sheets about 1 inch apart to allow for slight spreading during baking.
- Bake: Bake the cookies for 14–16 minutes or until the bottoms are lightly golden, indicating doneness while maintaining a soft texture inside.
- Cool and Dust: Let the cookies cool for 5 minutes on the baking tray, then roll them in powdered sugar while still warm to create the classic snowy coating.
- Final Touch: Once fully cooled, dust the cookies again with additional powdered sugar if desired for an extra snowball effect.
Notes
- For a smoother and more delicate cookie texture, use almond flour instead of ground almonds.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies freeze well for up to 1 month; thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
