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Raspberry Almond Snowball Cookies with Jam Filling

Buttery almond snowball cookies filled with sweet raspberry jam and rolled in powdered sugar for a festive finish.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 1.5 cups all-purpose flour
  • 0.5 cup almond flour
  • 0.25 tsp salt
Filling & Finish
  • 0.5 cup raspberry jam seedless
  • 1 cup powdered sugar for rolling

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream butter and powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
  3. Add flour, almond flour, and salt. Mix until a soft dough forms.
  4. Roll dough into balls and make an indentation in each. Fill with raspberry jam and seal.
  5. Place on baking sheets and bake 12–14 minutes until lightly golden underneath.
  6. Cool slightly, then roll warm cookies in powdered sugar. Cool completely and roll again.

Notes

Use seedless jam for best texture. Chill dough if too soft to handle.