Raspberry-Filled Almond Snow Cookies

Soft almond cookies filled with sweet raspberry jam and finished with a dusting of powdered sugar—perfect for festive gatherings.

Why You’ll Love This Recipe

  • Festive Appeal: These cookies look as delightful as they taste, with their snowy powdered sugar finish.
  • Perfect Texture: The combination of almond flour and butter creates soft, melt-in-your-mouth cookies.
  • Simple Ingredients: Made with pantry staples, this recipe is straightforward and quick to prepare.
  • Versatile Treat: They’re ideal for holiday cookie swaps, gifting, or serving at family gatherings.
  • Customizable Filling: While raspberry jam is delicious, you can easily swap it out for other flavors like apricot or strawberry.

Ingredients

1 cup unsalted butter, softened
½ cup powdered sugar (plus extra for dusting)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup almond flour
¼ teaspoon salt
½ cup raspberry jam

Directions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
  3. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
  4. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
  5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  6. Use your thumb or the back of a spoon to create an indentation in the center of each dough ball.
  7. Fill each indentation with a small amount of raspberry jam.
  8. Bake for 12–15 minutes, or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  10. Once cooled, dust the cookies with additional powdered sugar for a snowy finish.

Servings and Timing

  • Servings: 24 cookies
  • Prep Time: 20 minutes
  • Cooking Time: 15 minutes
  • Total Time: 35 minutes

Variations

  • Flavor Swap: Replace raspberry jam with other jams or preserves like apricot, cherry, or blackberry.
  • Nutty Finish: Sprinkle crushed almonds or pistachios on top of the jam before baking.
  • Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour.
  • Chocolate Drizzle: After the cookies cool, drizzle melted chocolate over the top for added richness.

Storage/Reheating

  • Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
  • Refrigeration: For longer storage, refrigerate them for up to 10 days.
  • Freezing: Freeze the cookies in a single layer, then transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months.
  • Reheating: Allow frozen cookies to thaw at room temperature for 1–2 hours before serving.

FAQs

How do I prevent the cookies from spreading too much?

Make sure the dough is chilled if it feels too soft, and use a parchment-lined baking sheet to reduce spreading.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days. Let it come to room temperature slightly before shaping and baking.

What can I use if I don’t have almond flour?

You can substitute almond flour with finely ground blanched almonds or additional all-purpose flour, but the texture will differ slightly.

Can I use salted butter instead of unsalted?

Yes, but reduce the salt in the recipe to a pinch or omit it entirely.

How do I get even-sized cookies?

Use a cookie scoop or measure out the dough with a tablespoon for uniform sizes.

Can I use a different extract for flavoring?

Absolutely. Almond extract or lemon extract would pair wonderfully with the raspberry jam.

How do I prevent the jam from spilling over?

Use a thick jam or preserves and avoid overfilling the indentations.

Can these cookies be made vegan?

Yes, substitute butter with vegan butter and use a plant-based powdered sugar.

Can I double the recipe for a larger batch?

Certainly! Simply double all ingredients and bake in batches as needed.

What’s the best way to dust with powdered sugar?

Use a fine mesh sieve for an even, snowy dusting. Dust only when the cookies are completely cool.

Conclusion

Raspberry-Filled Almond Snow Cookies are a delightful addition to any holiday baking repertoire. With their buttery texture, sweet raspberry filling, and festive powdered sugar finish, they’re sure to become a favorite. Whether you’re making them for a special occasion or just to satisfy a sweet tooth, these cookies are as fun to make as they are to eat. Enjoy!