Tired of searching for that perfect holiday cookie that’s both elegant and delicious? When winter winds blow, nothing warms the heart quite like homemade cookies fresh from the oven.
These Raspberry-Filled Almond Snow Cookies melt in your mouth with a delicate balance of nutty richness and bright fruit flavors, all wrapped in a snowy dusting of powdered sugar.
As a cookie enthusiast who’s tested hundreds of holiday recipes at Cooks Foody, I’ve perfected these little gems through countless winter baking sessions. Elizabeth’s grandmother’s original recipe has been fine-tuned in our test kitchen to ensure foolproof results every time.
In this guide, you’ll discover how to select the finest ingredients, master the perfect almond shortbread texture, create stunning raspberry centers, and learn professional decoration techniques that will make your Raspberry-Filled Almond Snow Cookies the star of any cookie exchange.
Why These Raspberry-Filled Almond Snow Cookies Work
- Uses pantry staples plus a few special ingredients for elevated flavor
- Prep the dough ahead and bake when ready – perfect for busy holiday schedules
- Impressive presentation with minimal decorating skills required
- Freezer-friendly for make-ahead holiday planning
- Versatile recipe that works with various fruit fillings
Choosing the Right Ingredients for Raspberry-Filled Almond Snow Cookies
Almond Options for Snow Cookies
The almond component gives these snow cookies their distinctive nutty flavor and tender crumb. For best results, use blanched almond flour (not almond meal) for the smoothest texture. If you prefer a more pronounced almond flavor, add ¼ teaspoon of pure almond extract. Quality matters here—look for pure extract rather than artificial flavoring.
Raspberry Selection Tips
While fresh raspberries work wonderfully in summer, high-quality raspberry preserves provide consistent results year-round for these snow cookies. Look for preserves with visible fruit pieces and minimal added ingredients. Seedless varieties create a smoother filling, but traditional preserves add pleasing texture contrast to the tender cookie base.
Substitutions
Don’t have raspberry preserves? These snow cookies work beautifully with strawberry, apricot, or cherry preserves as well. For a nut-free version, substitute the almond flour with additional all-purpose flour and add ½ teaspoon vanilla extract to maintain flavor complexity.
Ingredients & Prep for Raspberry-Filled Almond Snow Cookies
Cookie Dough Essentials
- 2 cups all-purpose flour
- 1 cup blanched almond flour
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ¼ teaspoon salt
Filling & Finishing
- ¾ cup high-quality raspberry preserves
- 1½ cups powdered sugar (for dusting)
- 2 tablespoons sliced almonds (optional garnish)
Equipment Needed
- Stand mixer or hand mixer
- Measuring cups and spoons
- Rolling pin
- Cookie cutters (2-inch round and 1-inch round for centers)
- Baking sheets
- Parchment paper
- Cooling rack
- Fine mesh sieve (for powdered sugar dusting)
Step-by-Step Instructions for Raspberry-Filled Almond Snow Cookies
Pre-Cooking Prep for Snow Cookies
- In a medium bowl, whisk together all-purpose flour, almond flour, and salt.
- In a large bowl or stand mixer, cream butter and sugar until light and fluffy (about 3 minutes).
- Add egg yolks and extracts, mixing until well incorporated.
- Gradually add dry ingredients, mixing on low until just combined.
- Divide dough into two discs, wrap in plastic, and refrigerate for at least 1 hour or overnight.
Rolling and Cutting Snow Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- On a lightly floured surface, roll chilled dough to ¼-inch thickness.
- Cut circles with a 2-inch round cookie cutter.
- For half the cookies, use a smaller 1-inch cutter to create a window in the center.
- Transfer carefully to prepared baking sheets, spacing 1 inch apart.
Baking Perfect Snow Cookies
- Bake for 10-12 minutes until edges are just beginning to turn golden.
- Allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once completely cool, dust the cut-out cookies generously with powdered sugar.
Assembling the Raspberry-Filled Snow Cookies
- Spread about 1 teaspoon of raspberry preserves onto each solid cookie base.
- Carefully place the powdered sugar-dusted cut-out cookies on top.
- If desired, add a small additional dab of preserves in the center and garnish with a few sliced almonds.
Looking for more delightful holiday treats? Check out our Candy Cane Brownie Bombs for another festive option!
Pro Tips for Perfect Raspberry-Filled Almond Snow Cookies
Avoiding Common Snow Cookie Mistakes
- Don’t overwork the dough—mix just until combined to keep cookies tender.
- Chill dough thoroughly before rolling to prevent spreading during baking.
- Let cookies cool completely before dusting with powdered sugar to prevent melting.
- Apply raspberry filling just before serving (or within 24 hours) to maintain cookie crispness.
Tool Recommendations
A silicone baking mat provides an excellent non-stick surface for rolling and cutting dough. Invest in quality cookie cutters with sharp edges for clean cuts. Use an offset spatula for transferring cut dough without distortion.
Storage & Freshness Tips
Store assembled cookies in a single layer in an airtight container at room temperature for up to 3 days. For longer storage, keep cookie bases and tops separate, assembling just before serving. Freeze baked, unfilled cookies for up to 3 months.
For more baking inspiration, discover our Pumpkin Cheesecake Truffles that make another perfect holiday treat!
Flavor Variations for Raspberry-Filled Almond Snow Cookies
Citrus-Infused Snow Cookies
Add 1 tablespoon of lemon or orange zest to the cookie dough for a bright citrus note that complements the raspberry filling beautifully.
Chocolate-Almond Snow Cookies
Replace 2 tablespoons of all-purpose flour with unsweetened cocoa powder for a chocolate version that pairs wonderfully with the raspberry filling.
Holiday Spice Snow Cookies
Add ½ teaspoon of cinnamon and a pinch of nutmeg to the dough for cookies with warm winter spice notes.
| Flavor Variation | Key Ingredient Addition | Best Filling Pairing | Suggested Garnish |
|---|---|---|---|
| Citrus-Almond | 1 tbsp lemon/orange zest | Raspberry or apricot | Candied citrus peel |
| Chocolate-Almond | 2 tbsp cocoa powder | Raspberry or cherry | Chocolate drizzle |
| Holiday Spice | ½ tsp cinnamon, pinch nutmeg | Apple or raspberry | Cinnamon sugar |
| Vanilla Bean | 1 vanilla bean, scraped | Strawberry | White chocolate shavings |
Serving Suggestions for Raspberry-Filled Almond Snow Cookies
- Create a holiday cookie platter with these snow cookies as the centerpiece, accompanied by chocolate truffles and gingerbread.
- Serve with afternoon tea, especially Earl Grey or almond tea for complementary flavors.
- Package in decorative tins lined with parchment for homemade holiday gifts.
- Garnish with fresh raspberries and mint sprigs for an elegant dessert plate presentation.
Find more delicious treats to serve alongside these cookies in our Candy Cane Brownie Bombs recipe collection!
Discover more baking ideas on our Pinterest page where we share hundreds of tested cookie recipes perfect for every season!
FAQs About Raspberry-Filled Almond Snow Cookies
Can I make the dough ahead of time?
Yes! The cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw overnight in the refrigerator before rolling and cutting.
Why did my cookies spread too much?
This usually happens when the dough isn’t chilled enough or the butter was too warm. Make sure to thoroughly chill the dough before baking.
Can I use a different jam or preserves?
Absolutely! These snow cookies work beautifully with any high-quality preserves. Try apricot, strawberry, or blackberry for delicious variations.
My powdered sugar disappeared into the cookies. What happened?
If you dust the cookies while they’re still warm, the sugar can melt. Make sure cookies are completely cool, and consider dusting them again just before serving for the freshest appearance.
How do I prevent the cookies from becoming soggy?
For best results, assemble the cookies with filling no more than 24 hours before serving. Store in a single layer to prevent stacking.
Conclusion
These Raspberry-Filled Almond Snow Cookies transform simple ingredients into an elegant winter treat that brings a touch of magic to any holiday gathering. The combination of buttery almond shortbread, sweet-tart raspberry filling, and delicate powdered sugar creates a cookie that’s as beautiful as it is delicious.
Print
Raspberry-Filled Almond Snow Cookies A Sweet Winter Treat
- Total Time: 34 mins
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Tender almond shortbread cookies filled with sweet raspberry jam and dusted with powdered sugar these Raspberry-Filled Almond Snow Cookies melt in your mouth and look stunning on any holiday cookie tray.
Ingredients
1 cup unsalted butter, softened
2/3 cup powdered sugar
1 tsp almond extract
2 cups all-purpose flour
1/2 cup finely ground almonds or almond flour
1/4 tsp salt
1/2 cup raspberry jam (seedless preferred)
Extra powdered sugar, for dusting
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together butter and powdered sugar until light and fluffy.
3. Mix in almond extract.
4. In a separate bowl, whisk together flour, ground almonds, and salt.
5. Gradually add dry ingredients to the butter mixture and stir until a soft dough forms.
6. Roll dough into 1-inch balls and place on baking sheets about 2 inches apart.
7. Use your thumb or the back of a teaspoon to make an indentation in each cookie.
8. Fill each indentation with a small spoonful of raspberry jam.
9. Bake 12–14 minutes, or until edges are lightly golden.
10. Cool completely, then dust generously with powdered sugar before serving.
Notes
Substitute raspberry jam with apricot, strawberry, or blackberry for variety.
Store cookies in an airtight container at room temperature for up to 5 days.
Perfect for gifting or holiday cookie exchanges!
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Raspberry Almond Cookies, Thumbprint Cookies, Holiday Cookies, Almond Snow Cookies