If you’re searching for a seriously irresistible holiday delight, these Raspberry-Filled Almond Snow Cookies – Festive Treat will earn you rave reviews before the first bite is even taken. Imagine delicate almond cookie shells, dusted with whimsical, powdery “snow,” hiding a burst of sweet, tangy raspberry jam at their soft centers. Whether it’s a cozy winter evening or a festive gathering, these cookies are designed to spark joy and deliver a perfect blend of nutty richness and fruity surprise. There’s just something magical about the way buttery almonds mingle with raspberry and that final snowy finish that makes these a holiday tradition you’ll crave all year long.
Ingredients You’ll Need
The beauty of Raspberry-Filled Almond Snow Cookies – Festive Treat is how a handful of simple, everyday ingredients can come together to create something completely enchanting. Each is carefully chosen to add depth, flavor, or snowy elegance—and helps make every bite extra special.
- Unsalted butter, softened: This is your cookie’s flavor base, so make sure it’s at room temperature for the dreamiest texture.
- Powdered sugar: Both in the dough and as a snowy dusting, this creates tenderness and that beautiful melt-in-your-mouth sweetness.
- Vanilla extract: Adds comforting, fragrant warmth that balances out the almond and bright raspberry notes.
- Almond extract: The secret behind the enchanting aroma and signature nutty essence of each cookie.
- All-purpose flour: Gives structure, keeping the cookies tender but still sturdy enough to hold their raspberry filling.
- Finely ground almonds: Essential for that classic almond flavor and delicate, sandy snowball texture.
- Salt: Just a pinch elevates and sharpens all the other flavors, preventing the cookies from falling flat.
- Raspberry jam (preferably seedless): The hidden jewel! A sweet-tart pop of flavor at the very center of every bite.
- Extra powdered sugar for rolling: This is your finishing touch, ensuring each cookie is beautifully decked out in snowy splendor.
How to Make Raspberry-Filled Almond Snow Cookies – Festive Treat
Step 1: Cream the Butter and Sugar
Start with a large bowl and use either a sturdy wooden spoon or your mixer. Cream the softened butter with the powdered sugar until it’s pale and fluffy—this is what gives the cookies their rich, tender crumb. Don’t rush this step; a few extra minutes of mixing make a big difference in the final texture.
Step 2: Add the Flavorings
Pour in both the vanilla and almond extracts. Stir these in thoroughly to evenly distribute all that incredible aroma and delicate almond magic throughout your dough. Each bite will have those cozy, fragrant notes you want in a Raspberry-Filled Almond Snow Cookies – Festive Treat.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, finely ground almonds, and salt. This ensures that everything is evenly combined and the nuts won’t clump. The finely ground almonds are key! They add delightful texture and buttery richness without making the cookies too dense.
Step 4: Combine Wet and Dry Mixtures
Pour the dry mixture into the bowl with your creamed butter. Mix gently but thoroughly, just until a soft dough forms. You want the dough to hold together, but avoid over-mixing so the cookies stay tender and delicate.
Step 5: Fill with Raspberry Jam
Scoop out a tablespoon of dough and flatten it slightly in your palm. Add half a teaspoon of seedless raspberry jam into the center—be careful not to overfill! Fold the dough up around the jam and pinch to seal it completely, then roll gently into a ball. This is the special step that makes these Raspberry-Filled Almond Snow Cookies – Festive Treat so charming.
Step 6: Bake the Cookies
Arrange the dough balls on a parchment-lined baking sheet, giving them about 2 inches of space. Bake at 350°F (175°C) just until set but not browned, about 12 to 14 minutes. The cookies will keep their pale, snowy look—watch the edges and remove before they start to color for the most tender result.
Step 7: Coat in Powdered Sugar
Let the cookies cool for about 5 minutes on the baking sheet. While still warm (but not hot), give them a gentle roll in powdered sugar. Once they’ve cooled completely, roll again for an extra-luxe snowy finish. This double dusting is what turns Raspberry-Filled Almond Snow Cookies – Festive Treat into a winter wonderland, right on your dessert platter.
How to Serve Raspberry-Filled Almond Snow Cookies – Festive Treat
Garnishes
For an unforgettable presentation, sprinkle a bit of extra powdered sugar right before serving, then scatter a few toasted almond slivers or freeze-dried raspberries alongside. A dainty twist of fresh raspberry or edible gold leaf (if you’re feeling fancy!) only heightens the holiday magic.
Side Dishes
Pair these cookies with a warm mug of spiced tea, a frothy cappuccino, or a glass of sweet dessert wine. On a cookie tray, set them beside chocolate truffles, macarons, or petite citrus tarts—the tart raspberry and rich almond play beautifully with other festive treats.
Creative Ways to Present
Try stacking them in a vintage tin lined with parchment for an old-world vibe, or pile high on a glass cake stand with a scattering of fresh berries. For gifting, tuck a few Raspberry-Filled Almond Snow Cookies – Festive Treat in cellophane bags and tie with a red bow for an instant crowd pleaser. They look positively enchanting nestled among pine cones and evergreens for a winter centerpiece, too!
Make Ahead and Storage
Storing Leftovers
Keep your snow cookies fresh by storing them in an airtight container at room temperature for up to 5 days. Place a piece of parchment between layers to prevent sticking and preserve the “snowy” finish.
Freezing
You can freeze unbaked cookie balls (without the sugar coating) in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake them straight from frozen, adding 1 to 2 extra minutes to the baking time.
Reheating
While these cookies are best at room temperature, you can gently reheat them in a low oven (about 275°F) for just 2–3 minutes to refresh the texture. Re-roll in powdered sugar after warming for that fresh “just-baked” look.
FAQs
Can I use a different kind of jam?
Absolutely! While raspberry is classic, you can experiment with other flavors like apricot, blackberry, or cherry. Just make sure the jam is thick enough so it doesn’t run out during baking.
Do I need to use almond extract?
Almond extract gives these Raspberry-Filled Almond Snow Cookies – Festive Treat their distinctive character, but if you’re sensitive to it, you can decrease the amount or simply rely on the ground almonds for a more subtle flavor.
How do I keep the cookies from cracking?
Cracks usually happen if the dough is too cold or dry. Make sure your butter is fully softened and that you seal the dough balls gently around the filling without overworking it.
Can I make the dough ahead of time?
Yes! The dough for Raspberry-Filled Almond Snow Cookies – Festive Treat can be made a day in advance and kept tightly wrapped in the fridge. Just let it come to room temperature before shaping and filling the cookies.
Are these cookies gluten-free?
As written, the recipe uses regular all-purpose flour. You could try using a cup-for-cup gluten-free flour blend, but the texture may vary slightly. Always check your other ingredients to ensure they’re gluten-free as well.
Final Thoughts
I hope you’ll be as charmed by these Raspberry-Filled Almond Snow Cookies – Festive Treat as I am. They truly capture that cozy, magical moment of the holidays with every bite. Don’t be surprised if they disappear in a flash—everyone from kids to grandparents can’t resist their hidden jammy centers and powdery almond “snow.” So go on, bake a batch, share the love, and watch the smiles light up around your table!
Print
Raspberry-Filled Almond Snow Cookies – Festive Treat Recipe
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Raspberry-Filled Almond Snow Cookies are a delightful festive treat perfect for the holiday season. With a buttery almond dough filled with sweet raspberry jam and coated in powdered sugar, these cookies are sure to impress any guest.
Ingredients
Cookies:
- 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
- 1/4 teaspoon salt
Filling and Coating:
- 1/2 cup raspberry jam
- 1/2 cup powdered sugar for rolling
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream butter and powdered sugar until light and fluffy. Mix in vanilla and almond extracts.
- Combine dry ingredients: In a separate bowl, whisk together flour, ground almonds, and salt. Gradually add to the butter mixture.
- Form cookie balls: Scoop out a tablespoon of dough, flatten slightly, and place 1/2 teaspoon of raspberry jam in the center. Fold dough around the jam, seal edges, and roll into a ball.
- Bake: Place on prepared baking sheet and bake for 12 to 14 minutes. Cool slightly, then roll warm cookies in powdered sugar. Cool completely and roll again in powdered sugar before serving.
Notes
- For best results, use seedless raspberry jam to avoid lumps.
- You can freeze unbaked cookie balls for up to 1 month and bake from frozen, adding 1 to 2 extra minutes to baking time.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, European-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8 g
- Sodium: 35 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
