Raspberry Jam–Filled Almond Snow Cookies
❄️🍓 Soft, melt-in-your-mouth almond cookies filled with bright raspberry jam and rolled in powdered sugar. These cookies look elegant, taste rich and buttery, and are 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
How to Make
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.
- Gently roll the jam between the spoons to form a small jammy ball (about ½ teaspoon).
- Place each jam ball onto the prepared plate.
- Freeze for 20–30 minutes, until firm.
This step ensures neat centers and prevents jam leakage during baking.
Step 2: Make the Dough
- Beat butter and powdered sugar until light and creamy (2–3 minutes).
- Mix in vanilla and almond extract.
- Whisk flour, almond flour, and salt in a separate bowl.
- 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).
- Line baking sheets with parchment paper.
- Scoop 1 tbsp dough, flatten slightly, and place frozen jam in the center.
- Wrap dough around jam, sealing completely, and roll into a ball.
- Place seam-side down, spacing cookies 2 inches apart.
Step 4: Bake
- Bake 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 the classic snow look.
- If dough cracks, gently pinch and smooth with warm fingers.
FAQs
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 3–4 days, refrigerate up to 1 week, or freeze up to 2 months.