There’s something undeniably cozy about these melt-in-your-mouth delights, and that’s exactly what makes this Almond Filled Snowball Cookies Recipe so special. They’re buttery, lightly nutty, and secretly filled with a burst of raspberry jam—perfect for sharing (or not!).
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Why You'll Love This Recipe
I’ve made my fair share of snowball cookies, but adding the almond filling with a jam surprise inside really takes things up a notch. Every bite feels like a little gift, and it’s such a fun way to switch up your usual cookie game.
- Unique Filling: The seedless raspberry jam tucked inside adds a lovely tart contrast to the buttery dough.
- Buttery and Nutty: Toasted ground almonds give these cookies an irresistible richness and texture.
- Perfect for Gifting: These little snowballs look elegant dusted with powdered sugar – ideal for holiday or special occasion treats.
- Simple Yet Impressive: The ingredients are straightforward, but the result feels bakery-level fancy.
Ingredients & Why They Work
Each ingredient in this Almond Filled Snowball Cookies Recipe plays a crucial role in creating that delicate crumb and delicious filling. Using toasted ground almonds not only boosts flavor but also adds a subtle crunch. Here’s a quick rundown:
- All Purpose Flour: The foundation of the cookie dough, providing structure without toughness.
- Toasted Ground Almonds: Toasting deepens the nutty flavor and keeps the texture lively rather than mushy.
- Salt: Just a pinch balances out the sweetness and enhances flavor overall.
- Unsalted Butter: Room temperature butter ensures easy creaming and gives that signature tender crumb.
- Powdered Sugar: Used in both the dough and for dusting, it contributes to a smooth texture and sweet finish.
- Almond Extract: Amplifies the almond flavor for a subtle but noticeable aroma.
- Seedless Raspberry Jam: The hidden secret inside – choose a jam that’s smooth enough to fill but packed with flavor.
Make It Your Way
One of the best parts of this Almond Filled Snowball Cookies Recipe is how flexible it is. I like to experiment with different fillings or nut varieties depending on what’s in my pantry or what flavor I’m craving.
- Variation: Once, I swapped raspberry jam for apricot preserves and added a little lemon zest to the dough—absolutely divine! You can also try crushed pecans or walnuts instead of almonds.
Step-by-Step: How I Make Almond Filled Snowball Cookies Recipe
Step 1: Toast and grind your almonds
Before diving into the dough, I always toast the almonds in a dry skillet over medium heat until fragrant and golden—about 5 minutes. Let them cool a bit, then pulse lightly in a food processor until finely ground but not almond meal. This step wakes up the flavor and adds the perfect texture.
Step 2: Mix dry ingredients
In a bowl, whisk together your all purpose flour, pinch of salt, and toasted ground almonds. This ensures they’re evenly distributed before adding to the wet ingredients, which helps with consistent texture.
Step 3: Cream butter and sugar
Using an electric hand mixer, beat the room temperature butter and powdered sugar until the mixture looks light and fluffy—usually about 3 to 5 minutes. This step traps air and helps the cookies stay tender and delicate.
Step 4: Combine everything
Add the almond extract to the butter mixture, then gradually mix in the flour mixture on low speed just until combined. Don’t overmix here—stirring gently keeps the cookies delicate.
Step 5: Shape and fill the cookies
This is where the fun really begins! Take two one-inch pieces of dough and roll each into a ball. Using your fingers, gently hollow out the center of each ball and spoon a scant half teaspoon of jam into the hollow. Press the two halves together, pinch all around to seal, and roll lightly into a smooth ball. Place on parchment-lined baking sheets. Remember to chill the shaped cookies in the fridge for 1 to 2 hours before baking—that helps them hold their shape and prevents spreading.
Step 6: Bake and sugar coat
Preheat your oven to 350°F (175°C). Bake the cookies until their bottoms just start to brown, roughly 11 to 12 minutes. They should look set but not browned on top. When the cookies are still warm (not hot!), roll them in powdered sugar for the first coating. Once fully cooled, give them a second dusting for that signature snowy look.
Top Tip
After many batches, I’ve nailed a few must-dos that keep these Almond Filled Snowball Cookies recipe winners every time.
- Don’t Skip Chilling: Refrigerating the shaped cookies firms up the dough so they bake without flattening—worth the wait!
- Use Room Temp Butter: It creams better, giving you that ultra-light texture that melts in your mouth.
- Seal Jam Well: Pinch the dough tightly so no jam leaks out during baking—it keeps a perfect “surprise” inside.
- Double Dust Powdered Sugar: That extra dusting after cooling adds the iconic snowy look and extra sweetness.
How to Serve Almond Filled Snowball Cookies Recipe
Garnishes
I personally love dusting these cookies generously with powdered sugar just before serving so they look like little winter snowballs. Sometimes, I add a few edible silver dragees or a tiny sprig of fresh mint on the plate for a festive touch.
Side Dishes
Pair these with a cup of strong black coffee or herbal tea for a lovely afternoon treat. During holidays, I also serve them alongside spiced cider or mulled wine to bring out their warmth.
Creative Ways to Present
For special occasions, I arrange these cookies in a pyramid stack on a beautiful cake stand and sprinkle powdered sugar over the top like fresh snow. Wrapping a few in cellophane bags with a ribbon also makes a thoughtful homemade gift that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container at room temperature. They stay fresh for up to a week, though honestly, they rarely last that long in my house! Just be sure to keep them cool and out of direct sunlight to preserve texture.
Freezing
These cookies freeze wonderfully. After baking and cooling, I arrange them in a single layer in a freezer-safe container separated by parchment paper. They keep well up to 3 months—perfect for making ahead of the holidays.
Reheating
To bring frozen cookies back to fresh-baked status, just let them thaw for about 30 minutes at room temperature. If you want to warm them slightly, pop them in a 300°F oven for 5 minutes—but be careful not to melt the powdered sugar coating.
Frequently Asked Questions:
Absolutely! While toasted ground almonds give this cookie its signature flavor, you can substitute finely ground pecans or walnuts. Just make sure to toast the nuts to bring out their flavor and prevent a raw taste.
Chilling the dough for 1 to 2 hours solidifies the butter and helps the cookies hold their shape during baking. It also prevents spreading, which keeps the cookies perfectly round and neat with the jam filling nicely sealed inside.
Yes! You can swap seedless raspberry jam with other smooth fruit preserves like apricot, strawberry, or even blueberry. Just make sure the jam is not too chunky or runny to avoid leaks during baking.
Sealing the two halves of the dough together tightly is key. Pinch all the edges firmly and reshape into a ball so the jam is fully enclosed. Chilling the shaped cookies before baking also helps prevent leakage.
Final Thoughts
This Almond Filled Snowball Cookies Recipe effortlessly combines simple ingredients with a dash of magic to create a cookie that feels like a little celebration in each bite. I love making them for cozy afternoons or special gatherings, and I promise you’ll enjoy every step—from shaping that jam surprise to the first sweet, snowy bite. So grab your ingredients, and let’s make some snowballs that your friends and family will be talking about for years.
Print
Almond Filled Snowball Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Filled Almond Snowball Cookies are delicate, buttery treats with a nutty almond flavor and a sweet raspberry jam center, coated in powdered sugar for a festive finish. These melt-in-your-mouth cookies are perfect for holiday gatherings or anytime you want a delightful, elegant dessert.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- ¾ cup toasted ground almonds
- pinch of salt
Wet Ingredients
- 1 cup unsalted butter at room temperature
- ½ cup powdered sugar
- ½ teaspoon almond extract
- ¼ cup seedless raspberry jam
To Finish
- powdered sugar for coating
Instructions
- Prepare Dry Ingredients. In one bowl, stir together the all purpose flour, toasted ground almonds, and a pinch of salt until evenly combined.
- Cream Butter and Sugar. In another bowl, using an electric hand mixer, cream the unsalted butter and powdered sugar together until the mixture is light and fluffy, which should take about 3 to 5 minutes.
- Add Flavor. Mix the almond extract into the creamed butter and sugar until well incorporated.
- Combine Wet and Dry. Add the flour mixture to the butter mixture and beat on low speed just until the dough starts to come together; do not overmix.
- Shape Dough Balls. Take two pieces of dough, each about 1 inch in size, and roll each into balls with your hands.
- Fill Cookies. Use your fingers to create a hollow in each dough ball, then spoon a scant half teaspoon of the seedless raspberry jam into the hollow.
- Seal and Reshape. Press the two jam-filled dough pieces together carefully, pinching all around to enclose the jam completely, then gently reshape into a smooth ball.
- Chill Cookies. Place the shaped cookies on parchment-lined baking sheets and refrigerate for 1 to 2 hours to firm up before baking.
- Preheat Oven. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bake Cookies. Bake the chilled cookies until the bottoms just begin to brown, about 12 minutes.
- Cool and Coat. Remove the cookies from the oven, and while they are still warm but not hot, roll them in powdered sugar. Allow cookies to cool completely, then roll them in powdered sugar one more time for a beautiful snowy finish.
- Store Properly. Store the finished cookies in an airtight container to keep them fresh.
Notes
- For extra almond flavor, you can toast the almonds yourself by baking raw almonds at 350 degrees F for 8-10 minutes before grinding.
- If you prefer, you can substitute seedless raspberry jam with other fruit preserves like apricot or strawberry.
- Allowing the cookies to chill overnight will enhance their texture and make handling easier.
- Be careful not to overfill with jam to prevent leakage during baking.
- Powdered sugar coating is best applied twice: once warm for adhesion and again when fully cooled for appearance.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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