If there’s one cookie that can conjure up instant winter wonder and joy, it’s the Raspberry-Filled Almond Snow Cookies. Picture a buttery, melt-in-your-mouth almond shortbread, cradling a jewel of tangy raspberry jam, all crowned with a flurry of snowy powdered sugar. These cookies are as beautiful as they are delicious, and they promise to be the star of any dessert table or holiday cookie box. With their balance of nutty almond, tart raspberry, and a cloud of sweetness, you’ll want to bake these on repeat all year—and share with everyone you love!
Ingredients You’ll Need
These Raspberry-Filled Almond Snow Cookies prove that simple, everyday ingredients can transform into pure magic. Every element plays a starring role, from creating a tender base to that unforgettable pop of raspberry. Let’s take a closer look at what makes these cookies so irresistible:
- Unsalted Butter (1 cup, softened): Gives the dough its rich, melt-in-your-mouth texture—don’t skimp on the creaming step for extra fluffy cookies!
- Powdered Sugar (2/3 cup + extra for dusting): Adds just the right sweetness and lends that characteristic delicate crumb to the cookies.
- Vanilla Extract (1 teaspoon): Enhances the flavors and rounds out the almond notes beautifully.
- Almond Extract (1/2 teaspoon): The secret ingredient for that bold, nutty aroma—measured perfection is key here!
- All-Purpose Flour (2 cups): A classic foundation for tender cookies that hold their shape well.
- Finely Ground Almonds or Almond Flour (1 cup): Adds structure and an extra boost of nutty flavor to compliment the jam.
- Salt (1/4 teaspoon): Just enough to balance the sweetness and deepen all those lovely flavors.
- Raspberry Jam (1/2 cup): The tart, bright heart of each cookie—seedless jam makes them extra elegant!
How to Make Raspberry-Filled Almond Snow Cookies
Step 1: Cream the Butter and Sugar
Start by beating the softened butter with your powdered sugar in a large bowl. Aim for a light and fluffy texture—this step is all about aerating the dough and setting the stage for those perfectly tender Raspberry-Filled Almond Snow Cookies. The mixture should be pale and creamy before you move on.
Step 2: Add the Extracts
Mix in the vanilla and almond extracts. These two flavors are the heartbeat of this cookie, creating that cozy, unmistakable aroma you’ll associate with your favorite homemade treats.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, finely ground almonds (or almond flour), and salt. This combination shapes the structure and gives you that knockout almond essence in every bite.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry ingredients into the butter mixture, stirring gently. Stop mixing as soon as a soft dough forms—overworking it will mean tougher cookies, so a gentle hand makes all the difference here.
Step 5: Shape the Cookies
Roll the dough into 1-inch balls and space them about 2 inches apart on parchment-lined baking sheets. This step ensures even baking and that satisfying, bite-sized shape signature to Raspberry-Filled Almond Snow Cookies.
Step 6: Fill with Raspberry Jam
Use your thumb or the back of a small spoon to make an indentation in each dough ball, then spoon about 1/2 teaspoon of raspberry jam into the center of each. The pop of jewel-bright jam transforms these simple cookies into holiday-worthy showstoppers!
Step 7: Bake, Cool, and Dust with Powdered Sugar
Bake in a preheated 350°F (175°C) oven for 12 to 14 minutes—edges should be set, but not browned. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Once fully cooled, dust generously with powdered sugar for that magical snowy finish.
How to Serve Raspberry-Filled Almond Snow Cookies
Garnishes
For an extra sprinkle of elegance, dust your Raspberry-Filled Almond Snow Cookies just before serving. You could even add a pinch of finely chopped pistachios, colorful sprinkles, or edible glitter to make them look celebratory and stunning for any occasion.
Side Dishes
Pair these cookies with a pot of freshly brewed tea, creamy hot chocolate, or even a sparkling glass of prosecco for an unexpected treat. On a dessert tray, they’re right at home beside lemon bars, chocolate-dipped strawberries, or dainty shortbread for an impressive afternoon tea or festive holiday spread.
Creative Ways to Present
Stack Raspberry-Filled Almond Snow Cookies in a clear gift bag tied with ribbon, or arrange them on a vintage plate with some fresh raspberries for color. They also look adorable on mini cake stands, or nestled among evergreens or ornaments for a wintry, inviting centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 5 days. They’ll stay tender and delicious, and the flavor actually deepens a bit after the first day—ideal for making them ahead before company comes over!
Freezing
To freeze, let the baked cookies cool completely, then layer them between sheets of parchment in a freezer-safe container. They’ll keep for up to a month. For best results, dust with powdered sugar after thawing so the finish stays picture-perfect.
Reheating
If you’d like to refresh your Raspberry-Filled Almond Snow Cookies, simply warm them in a 300°F oven for about 5 minutes from room temperature, or 10 minutes from frozen. This brings back their buttery aroma and just-baked tenderness.
FAQs
Can I use a different kind of jam?
Absolutely! Apricot, strawberry, or even cherry jam can be swapped in—just be sure it’s not too runny, so it sits nicely in the cookie centers. Still, classic raspberry keeps the tart-bright contrast these cookies are famous for.
What if I don’t have almond flour?
Finely ground whole almonds work beautifully—just pulse them in a food processor until very fine. You can also substitute other finely ground nuts for a twist on the original flavor profile.
Can I make the dough ahead of time?
Yes! The dough can be mixed and stored, covered, in the fridge for up to 2 days. Let it come to room temperature before shaping and baking for the best texture.
How do I make the cookies extra festive?
Try using seedless raspberry jam for a smoother, jewel-like look, or drizzle the tops with white chocolate for a fancier finish. A sprinkle of colored sugars is fun for the holidays!
Do you have any tips for perfectly shaped cookies?
Roll the dough with light, gentle hands and make sure the indentations are deep enough to hold enough jam. Resist overfilling to avoid overflow; a half teaspoon is just right per cookie.
Final Thoughts
These Raspberry-Filled Almond Snow Cookies are truly a treat to bake and share, bursting with irresistible almond and raspberry flavor in every bite. Give them a try and prepare for plenty of smiles—they just might become your new signature cookie!
Print
Raspberry-Filled Almond Snow Cookies Recipe
- Total Time: 34 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Raspberry-Filled Almond Snow Cookies are a delightful treat perfect for any occasion. These buttery almond cookies with a sweet raspberry filling are sure to impress your guests.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 cup finely ground almonds or almond flour
- 1/4 teaspoon salt
Filling and Topping:
- 1/2 cup raspberry jam
- Additional powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dough: In a large bowl, cream together the butter and powdered sugar until light and creamy. Add the vanilla and almond extracts. In a separate bowl, combine the flour, ground almonds, and salt. Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.
- Shape the cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets. Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
- Add the filling: Fill each indentation with raspberry jam.
- Bake: Bake for 12 to 14 minutes until the edges are set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar: Once cooled, dust the cookies generously with powdered sugar.
Notes
- For a more festive touch, use seedless raspberry jam or swap with apricot or strawberry jam.
- The dough can be made ahead and refrigerated for up to 2 days before baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 g
- Sodium: 25 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
