If you adore cookies that melt in your mouth with a delicate balance of nutty flavor and a burst of fruity sweetness, then this Raspberry-Filled Almond Snow Cookies Recipe is about to become your new favorite treat. These little gems combine the tender crumb of almond-infused dough with a luscious dollop of raspberry preserves nestled right in the center, all finished with a dusting of snowy powdered sugar that makes every bite feel like a cozy celebration. Perfect for sharing or savoring solo, these cookies bring a touch of elegance and warmth to any occasion.
Ingredients You’ll Need
Getting started with this Raspberry-Filled Almond Snow Cookies Recipe is a breeze, thanks to a handful of simple yet essential ingredients. Each one plays a crucial role, from the creamy butter that lends tenderness, to the almond flour that adds a subtle nutty undertone and texture, while the raspberry preserves provide that irresistible jammy sweetness and vibrant pop of color.
- 1 cup unsalted butter, softened: The foundation for tender, melt-in-your-mouth cookies.
- 1/2 cup powdered sugar (plus extra for rolling): Adds sweetness and gives the cookies their snowy, delicate finish.
- 1 tsp almond extract: Infuses each bite with a rich, nutty aroma that complements the raspberry filling.
- 2 cups all-purpose flour: The main structure that holds everything together while keeping the cookie light.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup almond flour (or finely ground almonds): Adds a wonderful texture and deep almond flavor that’s unmistakable.
- 1/3 cup raspberry preserves: The star of the show, offering a sweet and tangy surprise in every cookie.
How to Make Raspberry-Filled Almond Snow Cookies Recipe
Step 1: Prepare the Dough
Start by creaming together the softened butter and powdered sugar until the mixture becomes light and fluffy, which helps create that tender, crumbly texture we love. Then, stir in the almond extract to infuse the dough with its signature nutty fragrance. Gradually add the all-purpose flour, salt, and almond flour, mixing gently just until a soft dough forms—overmixing can make the cookies tough, so stop as soon as everything is combined.
Step 2: Chill the Dough
Once your dough is ready, cover it and pop it into the refrigerator for about 30 minutes. Chilling firms up the dough, making it easier to shape and preventing the cookies from spreading too much during baking. This step ensures they maintain that perfect bite and beautiful shape.
Step 3: Preheat the Oven
While the dough chills, set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents the cookies from sticking and helps them bake evenly, so you get that flawless golden color without any mess.
Step 4: Shape and Fill the Cookies
Grab about one tablespoon of chilled dough and flatten it gently in your palm. Place around half a teaspoon of raspberry preserves right in the center, then fold the dough all around the preserves and roll it into a smooth ball. The secret here is to seal the filling completely for that delightful surprise inside. Place the shaped cookies on your prepared baking sheet, leaving about an inch of space between each for even baking.
Step 5: Bake
Slide your cookies into the oven and bake for 12 to 15 minutes, or until they are set but not browned. You want to catch them when they are soft and tender rather than crispy. After baking, let the cookies rest on the baking sheet for a few minutes to firm up a bit before transferring them to a wire rack to cool completely—a crucial step before the sugary finishing touch.
Step 6: Coat with Powdered Sugar
Once cooled, roll each cookie generously in powdered sugar until they are beautifully coated. This final layer not only looks stunning like freshly fallen snow but also adds a delicate sweetness that perfectly complements the nutty and fruity flavors beneath.
How to Serve Raspberry-Filled Almond Snow Cookies Recipe
Garnishes
To elevate your Raspberry-Filled Almond Snow Cookies Recipe even further, consider adding a tiny fresh raspberry or a sliver of almond on top before baking, giving a peek of what’s inside and adding visual appeal. A light dusting of cocoa powder or a drizzle of melted white chocolate can also add a mouthwatering twist.
Side Dishes
These cookies pair wonderfully with a hot cup of tea or coffee, making them an ideal afternoon treat. For a festive touch, serve alongside whipped cream or a dollop of mascarpone cheese spiked with a hint of vanilla or almond extract to mirror the cookie’s flavors.
Creative Ways to Present
For holiday parties or special occasions, arrange your Raspberry-Filled Almond Snow Cookies Recipe on a tiered stand or nestle them around a festive centerpiece. Wrapping a few in decorative parchment paper tied with twine makes for charming edible gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. They remain tender and flavorful for up to a week, making them perfect for keeping fresh treats on hand without fuss.
Freezing
If you want to enjoy these delicious cookies later, freezing is an excellent option. Freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or ziplock bag. They can stay frozen for up to three months and thaw quickly at room temperature.
Reheating
To refresh frozen cookies, let them thaw for about 30 minutes at room temperature. If you like them warm, pop them in a low oven at 275°F (135°C) for 5 to 7 minutes—just enough to soften them without melting the sugar coating.
FAQs
Can I substitute almond flour with another nut flour?
Yes, you can use hazelnut or pecan flour as alternatives, but keep in mind these will subtly change the flavor profile of the cookies. Almond flour offers the best traditional taste and texture for this particular recipe.
What if I don’t have raspberry preserves?
Feel free to use other fruit preserves like strawberry, apricot, or blackberry. Each will bring a unique twist to the Raspberry-Filled Almond Snow Cookies Recipe, adding a different fruity note while keeping the overall concept intact.
How can I avoid the cookies spreading too much while baking?
Chilling the dough is key to preventing excess spreading. Also, be careful not to overmix the dough, as this can develop gluten and make the cookies tougher or cause more spreading.
Are these cookies gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make a gluten-free version, substitute with a gluten-free flour blend suitable for baking, but note that texture and taste may vary slightly from the original.
Can I make these cookies vegan?
To adapt the Raspberry-Filled Almond Snow Cookies Recipe to vegan diets, use vegan butter or coconut oil and ensure your raspberry preserves have no animal-derived ingredients. The texture will be slightly different but still delicious!
Final Thoughts
There is something truly special about the Raspberry-Filled Almond Snow Cookies Recipe that keeps me coming back for more—the tender almond dough, the bright burst of raspberry, and the snowy powdered sugar coating create a perfect cookie experience. I encourage you to try this recipe soon; it’s wonderfully simple yet impressively delicious, sure to warm hearts whether you’re baking for loved ones or treating yourself.
Print
Raspberry-Filled Almond Snow Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Raspberry-Filled Almond Snow Cookies, featuring a tender almond-infused dough wrapped around sweet raspberry preserves and finished with a dusting of powdered sugar. Perfectly soft and subtly nutty, these cookies are a charming treat for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup almond flour (or finely ground almonds)
Filling
- 1/3 cup raspberry preserves
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and 1/2 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, which makes it easier to handle and helps maintain the cookie shape during baking.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and help with even baking.
- Shape and Fill the Cookies: Scoop about 1 tablespoon of dough and flatten it in your hand. Place 1/2 teaspoon of raspberry preserves in the center, fold the dough around the filling, and roll into a smooth ball. Place on the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading.
- Bake: Bake the cookies for 12 to 15 minutes, or until they are set but not browned. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, which helps them firm up and hold their shape.
- Coat with Powdered Sugar: Once the cookies are completely cool, roll each one generously in powdered sugar to create a signature snow-dusted appearance and add a touch of sweetness.
Notes
- Ensure the butter is softened but not melted for the best dough texture.
- Chilling the dough is essential to prevent spreading during baking.
- Use raspberry preserves with seeds or without, depending on your texture preference.
- Store cookies in an airtight container to keep them fresh for up to a week.
- For extra almond flavor, toast the almond flour lightly before mixing into the dough.
