Raspberry Jam–Filled Almond Snow Cookies
❄️ Almond Snow Cookies with Raspberry Jam
Soft, melt-in-your-mouth almond cookies filled with bright raspberry jam and rolled in powdered sugar. Elegant, buttery, and perfect for holidays or special occasions.
🧁 Ingredients
Almond Snow Cookie Dough
- 1 cup unsalted butter, softened (225 g)
- ⅔ cup powdered sugar (80 g), plus more for rolling
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 cups all-purpose flour (250 g)
- ¾ cup finely ground almond flour (75 g)
- ¼ tsp salt
Raspberry Jam Filling
- ½ cup thick seedless raspberry jam
🍳 Preparation
Step 1: Prepare the Jam (Essential Step)
Line a small plate with parchment paper. Using two teaspoons, scoop a small amount of seedless raspberry jam and gently roll it into a small ball (about ½ teaspoon). Place on the prepared plate and freeze for 20–30 minutes until firm.
This prevents jam leakage and keeps the centers neat while baking.
Step 2: Make the Dough
Beat butter and powdered sugar until light and creamy (2–3 minutes). Mix in vanilla and almond extract. In a separate bowl, whisk flour, almond flour, and salt. Gradually mix dry ingredients into the butter mixture until just combined. Cover and chill dough for 30 minutes.
Step 3: Shape & Fill
Preheat oven to 325°F (165°C) and line baking sheets with parchment paper. Scoop 1 tablespoon of dough, flatten slightly, and place frozen jam in the center. Wrap dough around jam, seal completely, and roll into a ball. Place seam-side down, spacing 2 inches apart.
Step 4: Bake
Bake for 14–16 minutes until set and bottoms are barely golden. Tops should remain pale and soft.
Step 5: Snowy Finish
Cool cookies on the pan for 5 minutes. While still warm, roll gently in powdered sugar. Once fully cooled, roll again for a thick snowy coating.
💡 Tips & Tricks
- Freeze the jam to prevent leaking during baking.
- Do not overbake — pale cookies stay tender and melt-in-your-mouth.
- Use finely ground almond flour for the smoothest texture.
- Roll cookies twice in powdered sugar for a classic snow effect.
- If dough cracks, gently pinch and smooth with warm fingers.
❓ FAQ
Can I use preserves instead of jam?
Yes, but they must be seedless and thick. Freeze before filling for best results.
Why did my cookies spread?
The dough may have been too warm. Chill longer and ensure butter is softened, not melted.
Can I make these ahead?
Yes. Freeze baked cookies without sugar, thaw, then roll in powdered sugar before serving.
How should I store them?
Store at room temperature for 3–4 days, refrigerate up to 1 week, or freeze up to 2 months.
“Buttery, delicate, and dusted like fresh snow — with a bright ruby surprise inside.”
