If you’re craving a treat that looks straight out of a winter fairytale, Raspberry-Filled Almond Snow Cookies are about to become a new staple in your kitchen. These cookies are buttery, tender, and nutty, each one hiding a glistening surprise of raspberry jam at the center, all cloaked in a light shower of powdered sugar. They taste just as magical as they sound: soft yet structured, rich with almond flavor yet brightened with just the right pop of fruit. Whether you’re baking for the holidays, sharing with friends, or treating yourself alongside a cup of tea, these beauties bring the kind of joy that only a truly special homemade cookie can offer.
Ingredients You’ll Need
The magic of Raspberry-Filled Almond Snow Cookies comes from a handful of simple ingredients, each one making a special contribution to their irresistible flavor and dreamy texture. Gather these basics and you’re already halfway to baking up a batch of snowy, jam-filled goodness:
- Unsalted butter: Softened butter is the key to a tender, melt-in-your-mouth cookie; let it sit out until truly room temp for the best results.
- Powdered sugar: This not only sweetens the dough but also brings a delicate texture that’s softer than granulated sugar ever could.
- Vanilla extract: Just a teaspoon rounds out the almond flavors and adds classic warmth with each bite.
- Almond extract: Don’t skip this! Almond extract is what turns a good cookie irresistible and gives that signature cozy flavor.
- All-purpose flour: A trusted baking base that lends structure and that nostalgic, classic cookie bite.
- Salt: Just half a teaspoon; salt enhances all the sweet, nutty, and jammy notes.
- Finely ground almonds or almond flour: This ingredient is where all the lovely almond essence and tender texture begin.
- Raspberry jam (seedless preferred): The show-stopper—use your favorite seedless jam and don’t overfill to keep your cookies neatly sealed.
- Additional powdered sugar for dusting: The finishing touch that gives Raspberry-Filled Almond Snow Cookies their classic “snowy” appearance.
How to Make Raspberry-Filled Almond Snow Cookies
Step 1: Cream Butter and Sugar
Start by creaming together the softened unsalted butter and powdered sugar in a large bowl. Beat until the mixture is smooth, pale, and slightly fluffy—the air you incorporate here creates that signature lightness in the finished cookie. Once combined, mix in both the vanilla and almond extracts, which will infuse every crumb with flavor.
Step 2: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, and ground almonds or almond flour. This shortcut ensures even distribution, so you won’t end up with any pockets of flour or clumps. The ground almonds add a nutty richness and help keep the cookies extra tender.
Step 3: Combine Wet and Dry
Gradually add the dry ingredients to the butter mixture, mixing gently. Stir just until a soft, cohesive dough forms; you don’t want to overwork it. The dough should be soft and pliable, thanks to the butter and almond flour, but sturdy enough to hold a little jammy center.
Step 4: Fill and Shape the Cookies
Scoop out a generous tablespoon of dough and flatten it lightly in your palm. Drop about half a teaspoon of raspberry jam right in the center. Fold the dough over the jam, pinch to seal, then gently roll it into a ball. This step can feel a bit fiddly, but a gentle touch (and not overfilling) keeps the jam from leaking out in the oven. Place the filled cookie balls onto a parchment-lined baking sheet, spaced about 2 inches apart.
Step 5: Bake
Bake the cookies in a preheated 350°F oven for about 13 to 15 minutes. Watch for the bottoms to just turn golden while the tops remain pale and snowy. This brief bake keeps them tender and buttery inside, with just enough structure to hold together once cooled.
Step 6: Cool and Dust
Give the cookies a few minutes to cool on the baking sheet (and set up so they don’t crumble!), then transfer to a wire rack. When completely cooled, dust generously with powdered sugar for that unmistakable “snow” look. Now your Raspberry-Filled Almond Snow Cookies are ready to steal the show!
How to Serve Raspberry-Filled Almond Snow Cookies
Garnishes
A simple generous cloud of powdered sugar is all you need to finish Raspberry-Filled Almond Snow Cookies, but a tiny sprinkle of finely chopped toasted almonds or even a few tiny fresh raspberries alongside your cookie platter can really make these treats pop visually.
Side Dishes
These cookies are delightful all on their own, but they’re perfectly at home next to a mug of herbal tea, a frothy cappuccino, or a glass of cold milk. For a dessert board, pair with fresh seasonal berries or other nutty treats to bring out the flavors even more.
Creative Ways to Present
Try stacking Raspberry-Filled Almond Snow Cookies in a pretty jar or box lined with parchment as a heartfelt edible gift. Arrange them in concentric circles on a festive platter, or serve them with little paper flags for a celebratory touch at your next gathering. These cookies are as lovely as they are delicious, so let your creativity shine!
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. They’ll stay fresh and pillowy-soft for up to 4 days, but if you’d like them to last a bit longer, the fridge works too—just keep them well sealed to maintain maximum tenderness.
Freezing
Raspberry-Filled Almond Snow Cookies freeze beautifully! Arrange cooled, dusted cookies in a single layer on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer-safe container with parchment between layers. They’ll taste just as dreamy for up to 2 months—bring to room temperature before serving.
Reheating
If you love your cookies slightly warm, pop them in a 275°F oven for just a few minutes or let them sit out at room temperature until they soften up. Avoid the microwave, as it can make them chewy rather than tender.
FAQs
Can I use a different jam instead of raspberry?
Absolutely! While raspberry jam adds a lovely tart-sweet contrast and that classic ruby red color, you can substitute with apricot, strawberry, or even blackberry preserves. Just make sure your chosen jam isn’t too runny to avoid leaks.
What’s the best way to seal the dough so the jam doesn’t leak?
Be sure to pinch the dough tightly around the jam after filling, smoothing seams before rolling into a ball. Also, keep the jam amount to about half a teaspoon—enough for flavor without risking overflow during baking.
Can I make the dough ahead of time?
Yes! You can prepare the dough up to two days in advance. Just wrap it well and refrigerate; let it sit at room temperature for about 30 minutes before shaping so it’s easy to handle.
How do I make these gluten-free?
Swap the all-purpose flour for a cup-for-cup gluten-free baking blend, and double-check that your other ingredients are gluten-free as well. The almond flour keeps the texture soft, so these adapt beautifully!
Do Raspberry-Filled Almond Snow Cookies have to be dusted with powdered sugar?
The powdered sugar gives them their “snowy” charm, but you can certainly skip it if you’d prefer a less sweet finish or want to decorate with colored sanding sugar instead. The cookies will taste wonderful either way!
Final Thoughts
There’s something undeniably special about sharing a plate of Raspberry-Filled Almond Snow Cookies—whether you tuck them into a lunchbox, serve them at a holiday gathering, or simply enjoy a quiet cookie break. Give them a try and see how quickly they become a beloved favorite!
Print
Raspberry-Filled Almond Snow Cookies Recipe
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Raspberry-Filled Almond Snow Cookies are a delightful treat perfect for the holiday season. They feature a buttery almond dough filled with sweet raspberry jam and dusted with powdered sugar, creating a snowy appearance. These cookies are sure to be a hit at any festive gathering.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup finely ground almonds or almond flour
Filling and Garnish:
- 1/2 cup raspberry jam (seedless preferred)
- Additional powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and powdered sugar until light and fluffy. Mix in the vanilla and almond extracts.
- Prepare Dough: In a separate bowl, whisk together the flour, salt, and ground almonds. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
- Fill and Shape: Scoop out 1 tablespoon of dough, flatten slightly in your hand, and place about 1/2 teaspoon of raspberry jam in the center. Fold and pinch the dough around the jam to seal, then roll into a ball. Place on the baking sheet.
- Bake: Bake for 13–15 minutes until lightly golden. Cool on the baking sheet, then transfer to a wire rack.
- Finish: Once cooled, dust generously with powdered sugar.
Notes
- Be careful not to overfill with jam to prevent leaking.
- Cookies can be stored in an airtight container at room temperature for up to 4 days or refrigerated for longer freshness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
