The Story & Intro
There’s something almost magical about baking Raspberry Filled Snowball Cookies when winter settles in. Maybe it’s the way the powdered sugar looks like fresh snow drifting onto warm cookies… or maybe it’s the way that sweet raspberry center bursts like a little surprise hug in every bite. I still remember the first time I baked these beauties on a chilly December afternoon flour everywhere, sugar on my sweater, and the house filled with that warm buttery scent that makes you want to curl up with a blanket and a mug of tea.
And before we go any further, let me share something that’s become part of every recipe I write my little story.
“Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.”
These Raspberry Filled Snowball Cookies remind me so much of home. In Paris, winter pastries are always filled with little surprises fruit centers, creamy middles, or warm spices. So, when I arrived in the U.S. and discovered classic snowball cookies, I couldn’t resist giving them a French-inspired twist. A soft buttery shell, a jewel-like raspberry center, and that snowy powdered sugar finish… oh la la, perfection.
If you’re searching for something festive, tender, and impossible not to grab seconds (or thirds) of, these Raspberry Filled Snowball Cookies will steal your heart. The raspberry filled snowball cookies recipe is incredibly simple, kid-friendly, holiday-friendly, and tastes like pure winter comfort. Plus, these raspberry filled snowball cookies store beautifully and make gorgeous gifts.
Ready to bake the sweetest little winter treats of your season? Let’s begin, mon ami. ❄️💗
⏱️ Time
- Prep: 20 minutes
- Chill: 30 minutes
- Bake: 12–14 minutes
- Total: ~1 hour
🛒 Ingredients
For the Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ¾ cup finely chopped pecans or walnuts (optional)
For the Filling
- ½ cup raspberry jam (seedless or regular) — chilled for firmness
For Rolling
- 1 cup powdered sugar
👩🍳 Step-by-Step Instructions
1. Cream the Butter & Sugar
In a large mixing bowl, beat the softened butter and powdered sugar until creamy, light, and fluffy. This step gives your Raspberry Filled Snowball Cookies that perfect melt-in-your-mouth texture.
2. Add Vanilla
Pour in the vanilla extract. Mix again until it smells heavenly (trust me this is one of my favorite scents in the world).
3. Add Dry Ingredients
Stir in flour and salt until a soft, slightly crumbly dough forms. If adding nuts, fold them in now. The dough should feel pliable but not sticky.
4. Chill the Dough
Cover the bowl and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading and makes shaping easier.
5. Shape the Cookies
Scoop a tablespoon of dough, flatten it into your palm, and place a tiny dollop (½ teaspoon) of raspberry jam in the center. Gently wrap the dough around the jam and roll it into a smooth ball. Make sure no jam peeks out like wrapping a tiny winter gift.
6. Bake
Place balls on a parchment-lined baking sheet. Bake at 375°F (190°C) for 12–14 minutes until bottoms are lightly golden but tops remain pale.
7. Roll in Powdered Sugar
While warm, roll each cookie generously in powdered sugar. Let cool fully, then roll again for that dreamy snowball finish.
Serving Suggestions
Raspberry Filled Snowball Cookies pair beautifully with:
- A hot cup of Earl Grey or peppermint tea
- Warm cider by the fire
- A cozy holiday brunch spread
- A festive cookie exchange box
- A simple plate dusted with extra powdered sugar (snow effect!)
These raspberry filled snowball cookies are so soft and delicate, they practically whisper winter magic. They also make a delightful contrast on a cookie tray next to chocolate treats or spiced ginger cookies.
📝 Recipe Notes
- Jam matters: Cold jam is easier to wrap and stays in place.
- Nut-free? Simply omit the nuts texture stays deliciously soft.
- Freeze-friendly: Freeze shaped dough balls (before baking) for up to 3 months.
- Second sugar roll: Don’t skip it! It makes the cookies truly look like snowballs.
- Flavor twist: Swap raspberry jam for strawberry, cherry, or blackberry.
🍽️ Nutrition (Per Cookie)
- Calories: ~130
- Fat: 8g
- Carbs: 13g
- Protein: 1g
Recipe Card 🥰❄️
Raspberry Filled Snowball Cookies
Ingredients
🧈 Butter
🍬 Powdered Sugar
🍓 Raspberry Jam
🌾 Flour
🌰 Nuts (optional)
✨ Vanilla
🧂 Salt
Instructions
- Beat butter + sugar.
- Add vanilla.
- Mix dry ingredients.
- Chill dough.
- Wrap jam inside dough balls.
- Bake 12–14 minutes at 375°F.
- Roll in powdered sugar (twice!).
Soft, buttery, snow-covered perfection.
Conclusion
Every winter, I find myself baking these Raspberry Filled Snowball Cookies at least half a dozen times. They remind me of childhood winters in Paris, but also the joy I’ve discovered building new traditions here in America. They’re sweet, delicate, filled with warmth a little bit like our shared kitchen moments, don’t you think?
Whether you’re delivering holiday cookie boxes, hosting a cozy get-together, or simply wanting something tender and melt-in-your-mouth to brighten a cold evening, these cookies bring comfort in the most delicious way.
From my heart and my messy, flour-dusted kitchen to yours:
Bon appétit, mon ami. Stay warm, stay sweet, and keep baking with love. ❄️💗
