Raspberry Almond Snowball Cookies have always reminded me why I fell in love with baking in the first place. There’s something special about the way buttery almond dough melts around a bright raspberry center, creating a cookie that feels tender, cozy, and festive all at once. I learned to bake treats like these long before I taught virtual cooking classes, back when my Asheville kitchen was my playground and every experiment felt like a new adventure. In this guide, I’ll walk you through how to make Raspberry Almond Snowball Cookies effortlessly, with tips that guarantee soft, flavorful, winter-perfect results.
Table of Contents
Why These Cookies Will Become Your Tradition
These raspberry-filled snowballs always stood out because they blend nostalgia with a little surprise. They’re buttery, melt-in-your-mouth, and easy to make in big batches, especially when I’m also prepping my fall favorites like Pumpkin Cheesecake Cookies Recipe or my warmly spiced Maple Brown Sugar Cookies Recipe. Every December, I pull out my cast-iron skillets, warm up the oven, and fill the house with the scent of almonds and raspberry jam. The more I make these cookies, the more they feel like home, simple, comforting, and full of heart.
Raspberry Almond Snowball Cookies
Equipment
- Mixing Bowl
- Wooden spoon or hand mixer
- Baking sheet
- Parchment paper
- Cookie scoop (optional)
- Cooling rack
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional but recommended
Filling & Coating
- ½ cup thick raspberry jam or raspberry preserves
- 1 cup powdered sugar for rolling
Instructions
- Cream butter and powdered sugar until smooth, then mix in vanilla and almond extract.
- Add almond flour, all-purpose flour, and salt; stir until the dough comes together.
- Chill the dough for 20-30 minutes to help the cookies hold their shape.
- Scoop 1 tablespoon of dough, flatten gently, add a small bit of raspberry jam, and roll into a sealed ball.
- Arrange on a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes.
- Let the cookies cool for a couple of minutes, then roll them in powdered sugar while still warm.
- Cool completely on a rack and roll in powdered sugar a second time for a snowy finish.
Notes
- Calories: 110
- Fat: 7g
- Carbs: 12g
- Sugar: 7g
- Protein: 1g
Ingredients, Texture & Variations of Raspberry Almond Snowball Cookies
Key Ingredients That Create the Perfect Snowball Cookie
Raspberry Almond Snowball Cookies turn out perfect when each ingredient plays its role. Instead of long explanations, here’s the exact breakdown I rely on in my Asheville kitchen:
Core Dry Ingredients
- Almond flour for tenderness and rich almond flavor
- All-purpose flour for structure and balance
- Powdered sugar for smooth sweetness and soft texture
Wet Ingredients
- Softened butter to create the melt-in-your-mouth crumb
- Vanilla extract for warmth
- Almond extract (optional) for deeper flavor
Raspberry Filling Options
- Thick raspberry jam
- Seedless raspberry preserves
- Homemade raspberry compote reduced until thick
I learned early on that thinner fillings leak during baking. Dense filling stays in place, just like it does in my Gingerbread Cheesecake Cookies Recipe and Cinnamon Brown Sugar Cookies, where texture matters as much as flavor.
Variations: Fillings, Flours & Flavor Boosters
If you enjoy experimenting, Raspberry Almond Snowball Cookies offer plenty of ways to personalize the flavor. Try adjusting one or more of these easy variations:
Flavor Boosters
- Add extra almond extract for a marzipan-like aroma
- Mix in orange zest for a citrus twist
- Sprinkle toasted almonds inside the dough for added crunch
Filling Alternatives
- Use blackberry, strawberry, or cherry preserves
- Add white chocolate chips around the filling for sweetness
Coating Ideas
- Roll in powdered sugar twice for a classic snowy finish
- Mix cocoa powder into the sugar for a chocolate-dusted look
- Add freeze-dried raspberry powder for bright color
These same small swaps help me elevate recipes like Red Velvet Snowball Cookies, Christmas Chocolate Kiss Cookies Recipe, and even my Sourdough Chocolate Chip Cookies. Tiny adjustments often create big flavor moments.
Raspberry Almond Snowball Cookies stay versatile, reliable, and perfect for holiday baking sessions.
Making Raspberry Almond Snowball Cookies Easily at Home
Mixing, Shaping & Filling Like a Pro
Raspberry Almond Snowball Cookies come together quickly when you keep the steps simple and intentional. This is the exact process I use in my Asheville kitchen:
Prepare the Dough
- Cream softened butter and powdered sugar until fluffy
- Add vanilla and almond extract
- Mix in almond flour and all-purpose flour
- Stir until the dough turns soft and cohesive
I use the same creaming method that helps recipes like Peanut Butter Cookies Recipe and Maple Brown Sugar Cookies Recipe stay tender.
Chill the Dough
- Refrigerate the dough for 20–30 minutes
- Keep it firm enough to shape without sticking
Chilling prevents spreading and protects the raspberry center during baking.
Shape and Fill Each Cookie
- Scoop a small ball of dough
- Flatten it gently in your palm
- Add a tiny spoonful of raspberry jam or preserves
- Wrap the dough around the filling
- Roll into a smooth ball
This technique mirrors the method I use for filled treats like Churro Cheesecake Cookies, where sealing the dough fully keeps flavors locked inside.
Baking, Rolling & Storing for Maximum Freshness
Once shaped, Raspberry Almond Snowball Cookies bake quickly. Follow these steps for the best results:
Bake
- Preheat oven to 350°F
- Line a sheet with parchment
- Bake 10–12 minutes
- Look for a pale, matte finish, not browning
Roll in Sugar
- Let cookies cool 2–3 minutes
- Roll warm cookies in powdered sugar
- Cool completely
- Roll again for a snowy finish
This double-coat method works beautifully for winter treats like Cream Cheese Spritz Cookies.
Store or Save for Later
- Keep in an airtight container for up to 5 days
- Freeze (uncoated) for up to 2 months
- Dust with sugar after thawing
Raspberry Almond Snowball Cookies stay soft, delicate, and perfectly sweet with each batch.
Troubleshooting & Expert Tips for Raspberry Almond Snowball Cookies
Preventing Spreading, Crumbling & Dryness
Raspberry Almond Snowball Cookies stay perfectly round when you use the right balance of temperature, dough texture, and filling thickness. Here are the exact troubleshooting steps I rely on:
Prevent Spreading
- Chill the dough at least 20 minutes
- Use a thick raspberry filling
- Avoid over-creaming the butter
- Bake on parchment, not a greased sheet
Prevent Crumbling
- Measure flour correctly (spoon and level)
- Add a tablespoon of extra butter if dough feels dry
- Roll cookies firmly to seal the filling
Fix Dry Dough
- Add 1-2 teaspoons of milk
- Knead lightly until soft
- Avoid overworking the dough
I follow this method with delicate cookies like Old Fashioned Iced Ginger Molasses Cookies to maintain tenderness.
How to Freeze, Store & Make Your Cookies Ahead
Raspberry Almond Snowball Cookies freeze beautifully, and you can prep them ahead for busy holiday weeks. Here’s how to plan like a pro:
How to Freeze the Dough
- Shape cookies with filling
- Place on a tray
- Freeze until firm
- Transfer to a freezer bag
- Bake from frozen by adding 1-2 extra minutes
How to Freeze Baked Cookies
- Skip the powdered sugar coating
- Freeze in airtight containers
- Thaw gently at room temperature
- Roll in powdered sugar before serving
Best Storage Method
- Store at room temperature up to 5 days
- Keep cookies in a tightly sealed tin
- Layer with parchment to prevent sticking
When I prep for full baking days with recipes like Peanut Butter Cookies Recipe, Peanut Butter Butterfinger Cookies, these storage steps help every batch stay fresh, soft, and delicious.
Raspberry Almond Snowball Cookies stay reliable, freezer-friendly, and perfect for gifting or holiday dessert tables.
FAQs
How do you prevent Raspberry Almond Snowball Cookies from spreading?
You prevent spreading by chilling the dough, using a thick raspberry filling, and avoiding over-creamed butter.
Can I use almond flour instead of all-purpose flour in snowball cookies?
Yes, you can, but not entirely. Almond flour adds tenderness, but using only almond flour makes Raspberry Almond Snowball Cookies too crumbly. I blend both flours for balance.
What type of raspberry filling works best for snowball cookies?
A thick, high-quality raspberry jam or seedless raspberry preserve works best because it holds its shape while baking.
Can Raspberry Almond Snowball Cookies be frozen?
Yes, beautifully. Freeze the shaped dough balls before baking or freeze baked cookies without the powdered sugar coating. When you thaw and roll them in sugar, they taste fresh and soft again.
Raspberry Almond Snowball Cookies bring together everything I love about homemade baking: simple ingredients, warm flavors, and a hint of sweetness that feels like winter comfort. Every time I make them in my Asheville kitchen, they remind me why I started cooking, one recipe, one experiment, one joyful mishap at a time. These cookies offer the perfect balance of almond richness and raspberry brightness, and their tender texture makes them irresistible. Whether you bake them alongside favorites like Old Fashioned Iced Ginger Molasses Cookies or The Best Pumpkin Cheesecake Cookies Recipe, they fit any holiday table. With thoughtful steps and a few smart tips, you’ll create snowballs that taste like tradition from the very first bite.
