These delicate almond-flavored cookies, filled with a sweet raspberry surprise and dusted in powdered sugar, are the perfect melt-in-your-mouth treat for holiday gatherings or special occasions. With a soft, buttery texture and a hint of almond and raspberry, these cookies are sure to bring a festive touch to any dessert table.

Why You’ll Love This Recipe

These Raspberry-Filled Almond Snow Cookies are an irresistible blend of flavors and textures. The nutty almond taste, paired with the tangy raspberry preserves, creates a delicious contrast that everyone will love. The powdered sugar coating adds a festive touch, making them not only tasty but also visually stunning. Whether you're hosting a holiday gathering or just treating yourself, these cookies offer the perfect balance of sweetness, richness, and lightness. With a melt-in-your-mouth texture, they are the perfect way to celebrate any special occasion.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
½ cup powdered sugar (plus extra for rolling)
1 teaspoon almond extract
2 cups all-purpose flour
½ teaspoon salt
½ cup almond flour (or finely ground almonds)
⅓ cup raspberry preserves

Directions

Prepare the Dough: In a large mixing bowl, cream together the softened butter and ½ cup powdered sugar until light and fluffy. Mix in the almond extract until fully incorporated. Gradually add the all-purpose flour, salt, and almond flour, mixing until a soft dough forms.
Chill the Dough: Cover the dough and refrigerate for 30 minutes to firm it up for easier handling.
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Shape and Fill the Cookies: Scoop about 1 tablespoon of dough and flatten it in your hand. Add ½ teaspoon of raspberry preserves to the center. Gently fold the dough around the preserves and roll into a ball, ensuring the filling is fully enclosed. Place the dough balls on the prepared baking sheet, spacing them about 1 inch apart.
Bake: Bake for 12–15 minutes, or until the cookies are set but not browned. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Coat with Powdered Sugar: Once completely cool, roll each cookie in powdered sugar until generously coated.

Servings and timing

Prep Time: 15 minutes
Chill Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 1 hour
Yield: 20 cookies

Variations

Different Preserves: You can swap out the raspberry preserves for other fruit preserves like strawberry, apricot, or blueberry for a different twist.
Add a Nutty Crunch: Add chopped almonds to the dough for an extra crunch, or sprinkle slivered almonds on top before baking.
Vegan Version: Replace butter with vegan butter and use a plant-based egg substitute to make these cookies vegan-friendly.
Chocolate Twist: Add a bit of cocoa powder to the dough to give these cookies a chocolate flavor along with the almond and raspberry filling.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 1 week. If you'd like to store them longer, they can be frozen for up to 3 months. To reheat, simply let them thaw at room temperature, or pop them in the oven for a few minutes to warm up the flavors before serving.

FAQs

1. Can I use margarine instead of butter in this recipe?

While you can use margarine, it may affect the texture and flavor. Butter provides a rich, creamy taste that is hard to replicate, so we recommend using it for the best results.

2. How can I make these cookies less sweet?

If you prefer less sweetness, reduce the amount of powdered sugar used in both the dough and the coating. You can also reduce the raspberry preserves or choose a less sugary variety.

3. Can I make these cookies gluten-free?

Yes, you can use a gluten-free flour blend in place of the all-purpose flour to make these cookies gluten-free. Make sure to check the consistency of the dough as gluten-free flours can vary.

4. How do I prevent the raspberry filling from leaking out while baking?

Ensure the dough fully encloses the raspberry preserves by pinching the edges together well before rolling into a ball. You can also try chilling the filled dough balls for a few minutes before baking to help prevent leakage.

5. Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 2 days. You can also freeze the dough and thaw it before shaping and baking.

6. Can I use a different extract instead of almond extract?

Yes, you can substitute almond extract with vanilla extract, hazelnut extract, or even coconut extract for a unique flavor twist.

7. Are these cookies suitable for people with nut allergies?

These cookies contain almond flour and almond extract, so they are not suitable for individuals with nut allergies. You can try substituting the almond flour with sunflower seed flour and using a non-nut extract like vanilla.

8. Why are my cookies spreading too much during baking?

If your cookies are spreading too much, it could be due to the dough being too warm. Make sure to chill the dough before shaping and baking.

9. Can I add other fillings besides raspberry preserves?

Absolutely! You can try using lemon curd, chocolate ganache, or even cream cheese fillings for a different flavor profile.

10. How can I make these cookies more festive?

To make these cookies even more festive, consider adding colored sprinkles or sanding sugar to the dough before baking, or drizzling them with melted chocolate after they've cooled.

Conclusion

Raspberry-Filled Almond Snow Cookies are a delightful treat that combine buttery almond flavor with a sweet raspberry surprise. They're perfect for any occasion, especially during the holidays when you want to add a little extra festive cheer to your dessert spread. Whether you're baking for a crowd or enjoying them with loved ones, these melt-in-your-mouth cookies are sure to impress with their delicious taste and beautiful presentation.

Raspberry-Filled Almond Snow Cookies

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Author: Emmily
Total Time: 1 hour
Yield: 20 cookies
Diet: Vegetarian

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Description

Raspberry-Filled Almond Snow Cookies are the perfect holiday treat! With their buttery almond flavor and sweet raspberry surprise, these melt-in-your-mouth cookies are dusted in powdered sugar for a festive finish. Ideal for holiday gatherings or special occasions, these soft, flavorful cookies offer a delightful contrast of nutty almond and tangy raspberry.

Ingredients

Ingredients

1 cup unsalted butter, softened
½ cup powdered sugar (plus extra for rolling)
1 tsp almond extract
2 cups all-purpose flour
½ tsp salt
½ cup almond flour (or finely ground almonds)
⅓ cup raspberry preserves

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Instructions

Instructions

Prepare the Dough: In a large mixing bowl, cream together the softened butter and ½ cup powdered sugar until light and fluffy. Mix in the almond extract. Gradually add the all-purpose flour, salt, and almond flour, mixing until a soft dough forms.
Chill the Dough: Cover the dough and refrigerate for 30 minutes to firm it up.
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Shape and Fill the Cookies: Scoop about 1 tablespoon of dough and flatten it in your hand. Place ½ teaspoon of raspberry preserves in the center, fold the dough around the filling, and roll into a ball. Place on the baking sheet, spacing 1 inch apart.
Bake: Bake for 12–15 minutes, or until the cookies are set but not browned. Let them cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Coat with Powdered Sugar: Once cool, roll each cookie in powdered sugar to coat generously.

Notes

You can substitute raspberry preserves with other fruit preserves such as strawberry, blueberry, or apricot for a different flavor twist.
For a vegan version, replace butter with vegan butter and use a plant-based egg substitute.
To make the cookies gluten-free, substitute all-purpose flour with a gluten-free flour blend.
You can freeze the dough for up to 3 months. Simply thaw before baking.

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American