If you’re dreaming of a cookie that’s delicate, buttery, almond-kissed, and hiding a sweet fruity surprise inside, these Raspberry-Filled Almond Snow Cookies are about to become your new holiday favorite.
Soft, melt-in-your-mouth almond shortbread wraps around a dollop of bright raspberry filling, then gets rolled in snowy powdered sugar for the most magical winter cookie ever.
They look elegant, taste incredible, and bring together the perfect trio of flavors:
buttery almond cookie + sweet raspberry center + powdered sugar snow.
Perfect for Christmas cookie trays, gifting, holiday brunches, tea parties, or cozy December evenings, these cookies are festive, beautiful, and unbelievably delicious.
Why You’ll Love Raspberry-Filled Almond Snow Cookies
These cookies are delicate, aromatic, and full of holiday charm.
- Melt-in-your-mouth almond shortbread
- Hidden raspberry center that adds fruity brightness
- Gorgeous “snowy” powdered sugar coating
- Simple ingredients, bakery-quality results
- No spreading — cookies stay perfectly round
- Perfect for gifting and cookie exchanges
- Stay fresh for days
Why You Should Try This Recipe
These cookies taste like classic snowballs upgraded with almond flavor and a fruity filling. The raspberry jam adds color, moisture, and a beautiful contrast to the buttery cookie dough. Each bite is soft, sweet, and slightly tangy. They’re elegant enough for special occasions but simple enough for everyday holiday baking.
Ingredients You’ll Need
For the Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp almond extract
- 2 ¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup finely ground almonds or almond flour
For the Filling
- ½ cup raspberry jam (seedless preferred)
- Optional: ½ tsp lemon zest for brightness
For Rolling
- 1 cup powdered sugar
- Optional: 1 tbsp cornstarch (helps sugar stick longer)
How to Make Raspberry-Filled Almond Snow Cookies (Detailed)
1. Make the Dough
Beat softened butter and powdered sugar until creamy and fluffy.
Mix in almond extract.
Add flour, salt, and almond flour.
Mix until a soft, slightly crumbly dough forms.
2. Chill the Dough
Wrap dough and refrigerate for 30 minutes to help it hold shape.
3. Prep the Filling
Scoop tiny dollops of raspberry jam (½ teaspoon each) onto a plate.
Freeze for 15–20 minutes.
This helps keep the filling from leaking out.
4. Shape the Cookies
Scoop tablespoon-sized pieces of dough.
Flatten slightly, place a frozen raspberry dot in the center, and wrap dough around it.
Roll into smooth balls.
5. Bake
Place cookies on a parchment-lined baking sheet.
Bake at 350°F (175°C) for 12–14 minutes, or until bottoms are lightly golden.
Cookies should remain pale on top.
6. Roll in Powdered Sugar
Let cool for 5 minutes.
Roll warm cookies in powdered sugar.
When fully cooled, roll again for the perfect snowy finish.
7. Serve
Serve with tea, cocoa, or add to Christmas cookie platters.
Nutritional Information (Estimated per cookie)
- Calories: 130
- Fat: 7g
- Carbs: 14g
- Sugar: 6g
- Protein: 2g
Tips for the Best Almond Snow Cookies
- Freeze jam so it doesn’t seep out.
- Roll cookies twice in powdered sugar for a snowy look.
- Use almond flour for extra tenderness.
- Don’t overbake — they should stay pale and soft.
- Add ¼ cup extra flour if dough is too soft.
- Use seedless raspberry jam for clean centers.
Variations & Substitutions
- Cherry Snow Cookies: Fill with cherry preserves.
- Lemon-Almond Snow Cookies: Add 1 tsp lemon zest to dough.
- White Chocolate Drizzle: Add a sweet finish after baking.
- Nutella-Filled Snow Cookies: For chocolate lovers.
- Gluten-Free: Use 1:1 gluten-free baking flour.
- Strawberry Version: Swap raspberry for strawberry jam.
What to Serve with These Cookies
- Hot tea
- Vanilla latte
- Hot chocolate
- Holiday dessert boards
- Christmas brunch spreads
- Gift boxes for friends & family
Common Mistakes to Avoid
- Warm butter: Makes dough too soft.
- Skipping the jam chill: Filling will leak out.
- Overbaking: Cookies turn dry and crumbly.
- Rolling too early: Wait 5 minutes or the sugar melts.
- Using too much jam: Only a tiny amount fits inside.
Storing Tips
- Store in airtight container for 4–5 days.
- Refrigerate up to 1 week.
- Freeze dough balls (without sugar coating) for 2 months.
- Freeze baked cookies for up to 2 months — roll in sugar after thawing.
Conclusion
These Raspberry-Filled Almond Snow Cookies are elegant, melt-in-your-mouth treats that bring sweetness, softness, and fruity brightness to every bite. With their snowy powdered sugar finish and beautiful raspberry centers, they are perfect for Christmas cookie trays, festive gatherings, and holiday gifting. A true winter wonder cookie!
Recipe FAQ’s
Can I use another jam flavor?
Yes — cherry, strawberry, blueberry, or apricot work well.
Do I have to freeze the jam?
It’s highly recommended for neat centers.
Can I make these ahead?
Yes — the dough and baked cookies freeze beautifully.
Why are my cookies cracking?
Dough was too cold or jam wasn’t frozen long enough.
Can I use vanilla extract instead of almond?
Yes, but almond gives the signature snow cookie flavor.