If you’re seeking a festive treat that absolutely melts in your mouth and looks as gorgeous as it tastes, Raspberry-Filled Almond Snow Cookies should sit right at the top of your baking list. Tender almond cookies filled with a surprise pop of raspberry jam and rolled in a snowy cloud of powdered sugar, these bites capture everything delightful about holiday baking. They’re perfect for gifting, snacking, or sharing with loved ones over a cup of tea. Let me walk you through how to make this irresistible classic!
Ingredients You’ll Need
Don’t let the short ingredient list fool you: every component in these Raspberry-Filled Almond Snow Cookies plays a crucial role in delivering that dreamy softness and crave-worthy flavor. Each ingredient brings its charm, working together to build those delicate, rich layers you’ll fall for bite after bite.
- Unsalted butter: Always start with softened butter for an ultra-creamy cookie base that bakes up tender every time.
- Powdered sugar: This keeps the cookie crumb marvelously delicate and provides that iconic, snowy coating.
- Vanilla extract: A splash infuses the dough with a warm, sweet aroma that makes your kitchen smell like a dream.
- Almond extract: Don’t skip it—this is the flavor secret that gives the cookies their signature personality.
- All-purpose flour: Ensures structure while keeping the cookies light and easy to handle.
- Salt: Just a pinch brings all the flavors into perfect harmony.
- Finely ground almonds or almond flour: This is where the gentle nutty character comes in; use whichever you have on hand!
- Raspberry jam: The heart of every cookie—choose a thick, high-quality jam for best results and juicier bites.
How to Make Raspberry-Filled Almond Snow Cookies
Step 1: Prep Your Baking Tools
Preheat your oven to 350°F and line a baking sheet with parchment paper for a mess-free, stress-free baking experience. Having everything ready at the start ensures your dough stays cool and easy to handle as you go.
Step 2: Make the Perfect Dough
In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is fluffy and pale—this step is key for cookies that are light as air. Mix in the vanilla and almond extracts, letting the aroma fill your kitchen and your heart.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, and finely ground almonds or almond flour. Gradually add this blend to your butter mixture, stirring gently until a soft, slightly sticky dough comes together. Take care not to overmix so your cookies stay wonderfully tender.
Step 4: Shape & Fill the Cookies
Scoop about 1 tablespoon of dough and flatten it slightly in the palm of your hand. Nestle ½ teaspoon of raspberry jam in the center—remember, less is more here to avoid leaks when baking. Carefully fold the dough over the jam, sealing it within, and roll gently into a ball.
Step 5: Bake for Snowy Softness
Place your cookie balls on the prepared baking sheet, spacing them about an inch apart. Bake for 14–16 minutes, or until the bottoms are just golden and the cookies are set. The magic is in that barely-there golden edge—don’t let them brown too much!
Step 6: Roll in Powdered Sugar
While they’re still warm (but not piping hot), roll your Raspberry-Filled Almond Snow Cookies in powdered sugar. This first coat creates a lovely cling and adds to their irresistible appeal. Once completely cool, dust them with more powdered sugar if you please.
How to Serve Raspberry-Filled Almond Snow Cookies
Garnishes
Classic powdered sugar is always a winner, but you can make the cookies extra stunning by adding a light sprinkle of finely chopped pistachios or edible glitter for a festivity boost. A quick drizzle of melted white chocolate can also add a decadent touch.
Side Dishes
Pair these cookies with a warm mug of chai, spiced coffee, or a delicate white tea. They’re also wonderful alongside a bowl of fresh raspberries or a platter of mixed citrus fruits, which brighten up the richness of the almond shortbread.
Creative Ways to Present
Stack Raspberry-Filled Almond Snow Cookies in a clear cellophane bag tied with a velvet ribbon for a homemade gift that wows every time. Or arrange them on a vintage cake stand at your next afternoon gathering for instant cozy charm. You could even nestle them in cupcake liners for an elegant, bakery-style look.
Make Ahead and Storage
Storing Leftovers
Keep your Raspberry-Filled Almond Snow Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft for up to five days, making them ideal for nibbling throughout the week or preparing in advance for celebrations.
Freezing
If you want to spread out your cookie joy, these freeze beautifully! Place cooled cookies in a single layer between sheets of parchment in a zip-top bag or airtight container. They’ll keep in the freezer for up to two months—just be sure to let them return to room temperature and refresh with a light dusting of powdered sugar after thawing.
Reheating
While these cookies are best enjoyed at room temperature, you can warm them gently in a 275°F oven for a few minutes to soften and restore that just-baked feel. Just watch closely so the sugar coating doesn’t melt away.
FAQs
Can I use a different kind of jam for the filling?
Absolutely! While raspberry jam brings a classic tart-sweet punch, you can swap in apricot, blackberry, or even cherry preserves. Just make sure your jam is thick to minimize leaks in the oven.
Are these Raspberry-Filled Almond Snow Cookies gluten-free?
As written, this recipe uses all-purpose flour and is not gluten-free. However, you can experiment with a cup-for-cup gluten-free flour blend and almond flour for a version that’s friendly for gluten-sensitive friends.
Can I make the dough ahead of time?
Yes! The dough can be made ahead and refrigerated (well wrapped) for up to two days. Let it soften briefly at room temperature before shaping and filling with raspberry jam.
My cookies leaked jam—what went wrong?
A little jam goes a long way! Overfilling is the most common culprit. Be sure to seal the dough around the jam thoroughly so none escapes while baking. If your jam is especially runny, try stirring it to thicken before filling.
How many Raspberry-Filled Almond Snow Cookies does this recipe yield?
You’ll get about 24 cookies per batch, perfect for a gathering or gifting platter. The yield may vary slightly depending on how thick or generous you are with the dough and filling.
Final Thoughts
With their delicate almond crumb, hidden jewel of raspberry jam, and snowy coating, Raspberry-Filled Almond Snow Cookies are guaranteed to become a beloved tradition in your home. I hope you’ll give this recipe a try and share a little cookie magic with those you love—happy baking!
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Raspberry-Filled Almond Snow Cookies Recipe
- Total Time: 36 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Raspberry-Filled Almond Snow Cookies are a delightful treat perfect for the holiday season. With a buttery almond dough encasing a sweet raspberry center, these cookies are sure to impress your friends and family.
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- ½ cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup finely ground almonds or almond flour
For Filling:
- ½ cup raspberry jam
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
- Prepare the dough: In a separate bowl, whisk together flour, salt, and ground almonds. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Fill and shape the cookies: Scoop out about 1 tablespoon of dough and flatten slightly in your palm. Place ½ teaspoon of raspberry jam in the center, then fold the dough around the jam and roll gently into a ball. Place the cookies on the prepared baking sheet about 1 inch apart.
- Bake: Bake for 14–16 minutes, or until the bottoms are lightly golden. Let cool for 5 minutes, then roll in powdered sugar while still warm. Cool completely on a wire rack, then dust with more powdered sugar if desired.
Notes
- Be careful not to overfill with jam to prevent leaking during baking.
- Store in an airtight container at room temperature for up to 5 days. These make beautiful holiday cookies or edible gifts.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
