These delightful Raspberry-Filled Almond Snow Cookies combine the nutty warmth of almond with the sweetness of raspberry for a soft, buttery treat.

Perfect for holiday gifting or enjoying with a warm drink, they’re a European-inspired classic that’s easy to make and hard to resist.

Let’s bring some snowy sweetness to your baking this season!

Ingredients

1 cup unsalted butter, softened
½ cup powdered sugar (plus extra for dusting)
1 tsp almond extract
2 cups all-purpose flour
½ tsp salt
½ cup raspberry jam (or fresh raspberry filling)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2: In a large mixing bowl, cream together softened butter and powdered sugar using a hand mixer until light and fluffy.

Step 3: Add the almond extract and blend until fully incorporated.

Step 4: In a separate bowl, whisk together flour and salt. Gradually mix the dry ingredients into the butter mixture until a soft dough forms.

Step 5: Scoop 1-tablespoon portions of dough and flatten slightly.

Place a small spoonful of raspberry jam in the center, then carefully wrap the dough around the jam to form a sealed ball.

Step 6: Arrange the dough balls on the prepared baking sheet, leaving space between each.

Bake for 12-15 minutes, or until lightly golden.

Step 7: Cool the cookies slightly, then roll them in powdered sugar for their signature “snowy” look.

Repeat for a thicker coating if desired.

Tips

Chill sticky dough briefly to make shaping easier.

Seal dough tightly around the filling to prevent leaks.

Let cookies cool slightly before rolling in powdered sugar for a smooth finish.

FAQs

1. Can I use other fillings?

Yes! Swap the raspberry jam for apricot, strawberry, or even chocolate ganache for variety.

2. Are these cookies gluten-free?

Use almond or gluten-free flour as a substitute. Note that the texture may vary slightly.

3. How can I prevent the filling from leaking?

Ensure the dough is tightly sealed around the filling and avoid overfilling each cookie.

4. Can I make the dough ahead of time?

Absolutely! Refrigerate the dough for up to 24 hours, then bring it to room temperature before shaping and baking.