If you’re searching for a cookie that combines sweet fruitiness, tender nuttiness, and a snowy finish, let me introduce you to my absolute favorite: Raspberry-Filled Almond Snow Cookies. These gorgeous treats boast a buttery almond dough that cradles a vibrant dollop of raspberry jam. After a gentle bake, each cookie gets a flurry of powdered sugar, making them look as magical as they taste. They’re soft, slightly crunchy around the edges, and offer a burst of juicy jammy flavor at the center. Perfect for holidays, gatherings, or simply as an afternoon delight, these cookies will quickly become a star in your home baking repertoire.
Ingredients You’ll Need
The magic of Raspberry-Filled Almond Snow Cookies begins with just a handful of kitchen staples, each one bringing its own unique flair. Every ingredient plays a starring role in creating the delightful texture and unforgettable flavor. Here’s what you’ll need and why it matters:
- Unsalted butter (1 cup, softened): The base of our dough, butter gives a tender crumb and rich flavor, so make sure it’s at room temperature for easy mixing.
- Granulated sugar (½ cup): Sweetens the dough and helps achieve that lightly crisp cookie edge.
- Almond extract (1 teaspoon): Just a splash adds deep, aromatic almond essence that shines through every bite.
- All-purpose flour (2 ¼ cups): This forms the structure of the cookies and balances the buttery richness.
- Salt (½ teaspoon): Enhances all the sweet and nutty flavors without making the cookies taste salty.
- Finely ground almonds (½ cup): A key ingredient, ground almonds provide a gentle crunch and that unmistakable almond nuttiness throughout.
- Raspberry jam (½ cup): This is the heart of our cookies, offering a fruity tang and beautiful ruby red color with every bite.
- Powdered sugar (½ cup, for dusting): The “snow” on top—generously sifted after baking, it’s the finishing touch that makes these cookies so charming.
How to Make Raspberry-Filled Almond Snow Cookies
Step 1: Prep Your Oven and Baking Sheets
Set the stage for baking success by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This step ensures your Raspberry-Filled Almond Snow Cookies bake evenly and pop right off the pan without sticking. No parchment? A silicone baking mat works too!
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture turns light and fluffy—this takes about 2 to 3 minutes with an electric mixer. This process whips air into the dough, making the cookies tender rather than dense. Don’t forget to mix in the almond extract at this point, infusing every bite with nutty aroma.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, salt, and finely ground almonds. This not only disperses the salt and almonds evenly, but it also lightens the flour so your dough comes together without lumps. Taking a little time here results in that perfect almond flavor in every bite of your Raspberry-Filled Almond Snow Cookies.
Step 4: Mix and Form the Dough
Gradually add your dry mixture to the creamed butter mixture. Mix just until a soft, cohesive dough forms—the less you mix, the more tender your cookies. The aroma of almonds at this stage is mouthwatering!
Step 5: Shape and Fill the Cookies
Roll the dough into 1-inch balls and arrange them about 1½ inches apart on your prepared baking sheets. Use your thumb or the back of a small spoon to create a gentle indentation in the center of each ball. Now, spoon about ½ teaspoon of raspberry jam into each well. This is where the magic happens—the jam bakes into a jewel-like center!
Step 6: Bake to Perfection
Slide the trays into your preheated oven and bake for 12 to 14 minutes, or until the edges of the cookies turn just lightly golden. You want to keep an eye on them; the base should be set, but not too dark. Once done, let them cool for about 5 minutes on the sheet before carefully transferring them to a wire rack to cool completely.
Step 7: Snowy Finish!
Once the cookies are fully cooled, dust them generously with powdered sugar—like a gentle snowfall! This little touch turns your Raspberry-Filled Almond Snow Cookies into irresistible winter delights that are just as beautiful as they are delicious.
How to Serve Raspberry-Filled Almond Snow Cookies
Garnishes
To make your cookies even more festive, add a few slivered almonds on top or a pinch of finely grated lemon zest over the powdered sugar. These little touches amplify the almond aroma and offer a bright contrast to the rich jam.
Side Dishes
Pair these Raspberry-Filled Almond Snow Cookies with a mug of hot cocoa, coffee, or fragrant tea for the ultimate indulgent snack. They’re also right at home beside a scoop of vanilla bean ice cream or fresh berries—the cool creaminess balances the jammy center perfectly.
Creative Ways to Present
Whether stacked high on a tiered cookie tray for a holiday party or packed in a decorative tin as a homemade gift, Raspberry-Filled Almond Snow Cookies always impress. Try nestling them in mini white cupcake papers to make each one feel like a little jewel, or create a cookie platter featuring different jam varieties for a colorful display.
Make Ahead and Storage
Storing Leftovers
Keep your Raspberry-Filled Almond Snow Cookies soft and fresh by storing any leftovers in an airtight container at room temperature. They’ll stay delicious for up to five days—just be sure to layer them with a bit of parchment or wax paper to prevent the jam from making them stick together.
Freezing
These cookies freeze beautifully! Arrange them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container, separated by parchment. They’ll keep for up to 2 months. Dust with fresh powdered sugar after thawing to revive that snowy look.
Reheating
If you love that just-baked, fragrant aroma, pull your Raspberry-Filled Almond Snow Cookies out of storage and let them warm up at room temperature. For a slightly crispier edge, you can pop them in a 300°F (150°C) oven for 2 to 3 minutes—just watch closely so the jam doesn’t bubble over.
FAQs
Can I use a different flavor of jam for these cookies?
Absolutely! While classic raspberry gives a delightful tartness and color, you can have fun with apricot, strawberry, or even blackberry jam. Each variety creates a new personality for the Raspberry-Filled Almond Snow Cookies without much extra effort.
Do I need to chill the dough before baking?
As written, you don’t need to chill the dough, but if your kitchen is warm or the dough feels too soft, a quick 15-minute pop in the fridge makes shaping easier and helps the cookies keep their shape when baking.
What’s the best way to get perfectly round cookies?
Roll the dough between your hands with gentle pressure for smooth, even balls. When pressing your thumb to make the indentation, work slowly to avoid cracking—it’s all about a gentle touch!
How do I make these cookies nut-free?
You can easily make a nut-free version by replacing the ground almonds with an equal amount of all-purpose flour. The cookies will lose that almond flavor but will still be delicious and perfectly tender.
Can I double the recipe for a big party?
Yes, these cookies are perfect for making in batches! Simply double all the ingredients, and remember to rotate your baking sheets (or bake in batches) for even results. Raspberry-Filled Almond Snow Cookies are always a hit at gatherings.
Final Thoughts
From their jewel-like jam center to their snowy finish, every detail of Raspberry-Filled Almond Snow Cookies is guaranteed to bring a little extra sparkle to your day. Whether you’re baking for a holiday tray or your own afternoon treat, I can’t recommend these enough. Give them a try—you might just find they become your new signature cookie.
Print
Raspberry-Filled Almond Snow Cookies Recipe
- Total Time: 34 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these Raspberry-Filled Almond Snow Cookies, a perfect blend of sweet raspberry jam nestled in a buttery almond-infused cookie. These festive treats are ideal for holiday baking or any time you crave a delightful cookie indulgence.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup finely ground almonds
Filling and Dusting:
- ½ cup raspberry jam
- ½ cup powdered sugar (for dusting)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream softened butter and granulated sugar until light and fluffy. Mix in almond extract.
- Prepare Dough: In a separate bowl, whisk together flour, salt, and ground almonds. Gradually add the dry mixture to the creamed butter, mixing until a soft dough forms.
- Shape and Fill: Roll dough into 1-inch balls and place on baking sheet. Make an indentation in the center of each cookie and fill with raspberry jam.
- Bake: Bake for 12–14 minutes until edges are lightly golden. Cool on baking sheet, then transfer to a wire rack.
- Dust and Serve: Once cooled, dust generously with powdered sugar.
Notes
- For a nut-free version, omit ground almonds and replace with an equal amount of flour.
- Try other jam flavors like apricot or strawberry for variety.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
