Why You’ll Love This Recipe
These cookies offer the perfect balance of flavor and texture: buttery almond dough, sweet raspberry filling, and a beautiful powdered sugar coating. They’re visually elegant, simple to prepare, and wonderfully customizable for different dietary needs. Whether you serve them during the holidays or for afternoon tea, these cookies are always a crowd-pleaser.
ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus extra for dusting)
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ cup raspberry jam (or fresh raspberry filling if preferred)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
- Preheat the oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large mixing bowl, beat softened butter and powdered sugar until smooth and fluffy.
- Add flavoring: Mix in almond extract until well incorporated.
- Mix dry ingredients: In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture, stirring just until a soft dough forms.
- Shape and fill: Scoop out 1-tablespoon portions of dough and flatten slightly. Place a small spoonful of raspberry jam in the center and wrap the dough around it to form a sealed ball.
- Bake: Arrange the balls on the prepared baking sheet, spacing slightly. Bake for 12–15 minutes, until lightly golden.
- Dust with powdered sugar: Cool for a few minutes, then roll in powdered sugar. Repeat for a thicker coating if desired.
Servings and timing
- Yield: 8–10 servings (about 20 cookies)
- Prep time: 10 minutes
- Cook time: 12–15 minutes
- Total time: 22–25 minutes
Variations
- Use other fruit preserves like apricot, cherry, or strawberry for different fillings.
- Replace almond extract with vanilla or citrus zest for a different flavor profile.
- For gluten-free cookies, use almond flour or a 1-to-1 gluten-free flour blend.
- Add finely chopped nuts to the dough for extra texture.
storage/reheating
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze unbaked dough balls or baked cookies for up to 1 month.
- Reheating: Not necessary—serve these cookies at room temperature.
FAQs
How do I prevent the jam from leaking out during baking?
Seal the dough completely around the jam and avoid overfilling.
Can I make the dough ahead of time?
Yes, refrigerate for up to 24 hours before shaping and baking.
Can I use store-bought jam?
Absolutely. Any thick, high-quality jam works well.
What’s the best way to apply the powdered sugar?
Let cookies cool slightly before rolling in powdered sugar for an even coat.
Can I double this recipe?
Yes, this recipe scales up easily for larger batches.
Can I make these without almond extract?
Yes, substitute with vanilla extract or lemon zest.
How do I keep the cookies soft?
Store them in an airtight container once cooled to maintain their texture.
Are these cookies freezer-friendly?
Yes, both the dough and baked cookies freeze well.
Can I add nuts to the filling?
You can mix finely chopped nuts with the jam or sprinkle inside before sealing.
Do I need to chill the dough?
Only if the dough is too soft or sticky—chilling helps with shaping.
Conclusion
Raspberry-Filled Almond Snow Cookies are a beautiful and delicious treat with a festive feel and irresistible flavor. Soft, nutty, and filled with a surprise center of jam, these cookies are perfect for holidays, gifts, or any sweet craving. Easy to customize and even easier to enjoy, this recipe is one you’ll want to keep in your baking rotation.
Print
Raspberry-Filled Almond Snow Cookies – Festive Treat
- Total Time: 22–25 minutes
- Yield: 8–10 servings (about 20 cookies)
- Diet: Vegetarian
Description
Delicate almond-flavored cookies filled with sweet raspberry jam and coated in powdered sugar, these Raspberry-Filled Almond Snow Cookies are festive, buttery, and melt-in-your-mouth delicious—perfect for holidays or tea time.
Ingredients
1 cup unsalted butter, softened
½ cup powdered sugar (plus extra for dusting)
1 teaspoon almond extract
2 cups all-purpose flour
½ teaspoon salt
½ cup raspberry jam (or fresh raspberry filling)
Instructions
- Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat softened butter and powdered sugar until smooth and fluffy.
- Mix in almond extract until well incorporated.
- In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture, stirring just until a soft dough forms.
- Scoop out 1-tablespoon portions of dough and flatten slightly. Place a small spoonful of raspberry jam in the center and wrap the dough around it to form a sealed ball.
- Arrange the balls on the prepared baking sheet. Bake for 12–15 minutes, until lightly golden.
- Cool slightly, then roll in powdered sugar. Repeat for a thicker coating if desired.
Notes
Use other preserves like apricot, cherry, or strawberry for variety.
Substitute almond extract with vanilla or citrus zest.
Use a 1-to-1 gluten-free flour blend for gluten-free cookies.
Add finely chopped nuts to dough for texture.
Seal dough completely around jam to prevent leaking.
Dough can be refrigerated up to 24 hours before baking.
Cool cookies slightly before dusting with powdered sugar for best coating.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: Approx. 180-200 kcal
- Sugar: Approx. 10-12g
- Sodium: Approx. 60-80mg
- Fat: Approx. 10-12g
- Saturated Fat: Approx. 6-7g
- Unsaturated Fat: Approx. 3-4g
- Trans Fat: 0g
- Carbohydrates: Approx. 20-22g
- Fiber: Approx. 0-1g
- Protein: Approx. 2g
- Cholesterol: Approx. 25-30mg
