Name: Filled Almond Snowball Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; ½ cup powdered sugar (plus more for coating); 1 tsp vanilla extract; ½ tsp almond extract; 2 cups all‑purpose flour; ½ cup finely ground almonds or almond flour; ¼ tsp salt; Filling of choice: e.g., ¼–½ cup seedless jam, Nutella, or whole almonds

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Filled almond snowball cookies are delicate, melt-in-my-mouth treats with a surprise center that makes them extra special. Coated in powdered sugar and infused with nutty almond flavor, these buttery cookies hide a sweet filling inside—making every bite both cozy and irresistible. I love baking them for the holidays, but honestly, I find any excuse to make them year-round.

Why You’ll Love This Recipe

I love how these cookies look beautiful and festive with their snowy coating, yet they’re incredibly simple to make. The almond flavor adds a touch of elegance, and the soft center gives a satisfying twist to the classic snowball cookie. Whether I’m filling them with jam, chocolate, or a hidden nut, they always surprise and delight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Powdered sugar (plus extra for coating)
All-purpose flour
Finely ground almonds or almond flour
Vanilla extract
Almond extract
Salt
Filling of choice: chocolate chips, maraschino cherries, jam, Nutella, or whole almonds

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream together the softened butter and powdered sugar until smooth and fluffy.
I mix in the vanilla and almond extracts.
I gradually add the flour, salt, and ground almonds, mixing until a soft dough forms.
I scoop a tablespoon of dough, flatten it slightly, and place a small amount of filling in the center. I wrap the dough around it, roll it into a ball, and place it on the baking sheet.
I repeat with the remaining dough and filling, spacing the cookies about an inch apart.
I bake for 12–15 minutes, until the bottoms are lightly golden and the tops are set.
While still warm, I roll the cookies gently in powdered sugar, then let them cool completely.
Once cooled, I roll them in powdered sugar again for a full, snowy coating.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 20 minutes
Cook time: 12–15 minutes
Total time: 35 minutes

Variations

I like filling these with mini chocolate chips, bits of marzipan, or even small spoonfuls of raspberry jam. For a more intense almond flavor, I sometimes add a splash of amaretto liqueur to the dough. Around the holidays, I switch it up with peppermint chocolate or spiced fruit preserves. I’ve also made them gluten-free by using a 1:1 gluten-free flour blend.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—either before or after baking. If frozen after baking, I refresh them with a light dusting of powdered sugar once thawed. I don’t reheat them, as they’re best enjoyed at room temperature.

FAQs

Can I make these without almond extract?

Yes, but I love the almond flavor—it really makes these cookies shine. If I skip it, I sometimes add extra vanilla or a bit of citrus zest instead.

How do I keep the filling from leaking out?

I make sure to seal the dough completely around the filling and roll it tightly into a ball. Jam should be thick and not too runny.

Can I use whole almonds instead of almond flour?

Yes, I pulse whole blanched almonds in a food processor until finely ground, being careful not to turn them into almond butter.

Why do I coat them in powdered sugar twice?

The first roll helps the sugar stick while the cookies are warm. The second coat gives them that signature “snowball” look once they’ve cooled.

Can I freeze the dough?

Absolutely. I form the dough balls (with or without filling) and freeze them on a tray. Once solid, I transfer them to a bag and bake straight from frozen—just adding a couple of minutes to the baking time.

Conclusion

Filled almond snowball cookies are buttery, nutty, and full of charm—with a hidden center that makes them even more delightful. I love making them for cookie exchanges, holiday tins, or cozy weekends at home. With their soft texture and sweet surprise, these cookies are a treat I never get tired of baking—or eating.