There’s something so nostalgic and comforting about kourabiedes during the holidays. They’re one of those cookies that instantly signal Christmas in a Greek home — buttery, crumbly, and generously dusted with powdered sugar. This version is a little twist on the classic, filled with a jewel-like spoonful of raspberry preserves that adds color, brightness, and just the right amount of tartness.
These Raspberry-Filled Snowball Cookies are elegant without being fussy. The dough melts in your mouth, the centers stay soft and jammy, and that final snowy dusting makes them feel extra special. They’re perfect for a Christmas cookie tray, gifting to friends and neighbors, or serving alongside coffee when guests stop by during the holidays.
Why These Cookies Are Perfect for Holiday Hosting
• Make-ahead friendly: You can bake these up a day or two before your gathering and they keep beautifully at room temperature — especially if you layer them in parchment paper in an airtight container.
• Beautiful presentation: The pop of raspberry in the center and the snowy dusting of confectioners’ sugar make them look so pretty on a cookie tray or dessert table.
• Great for gifting: They stack nicely in tins and boxes, and they’re the kind of cookie people request year after year.
Filling Variations
Raspberry preserves add a beautiful pop of color and a slightly tart contrast to the buttery cookie, but these snowball cookies are very versatile. Apricot, cherry, or strawberry preserves all work well and pair nicely with the orange blossom water in the dough.
Chocolate is another great option. A small piece of good-quality chocolate or a spoonful of thick chocolate spread creates a rich center that feels especially festive.
You can also use finely chopped maraschino cherries or other dried fruits, lightly bound together with a bit of jam so the filling stays put while baking. This is a lovely way to add texture and use what you have on hand, especially for mixed holiday cookie trays.
For best results, keep fillings small and fairly thick so the cookies seal well and bake evenly.
Make-Ahead Hosting Tip: These cookies are perfect for stress-free entertaining. Bake them 1–2 days ahead and store in an airtight container layered with parchment paper. Right before serving, give them a fresh dusting of powdered sugar so they look snowy and just baked.
More Cookie Ideas to Try
If you love these raspberry-filled snowball cookies, you’ll want to explore more of my favorite Greek-inspired and holiday cookie recipes:
- Classic Greek Kourabiedes: Christmas Cookies that Melt‑in Your Mouth — A timeless buttery almond cookie that’s a holiday staple.
- Kourabiedes (Greek Christmas Cookies) Without the Nuts — The same melt-in-your-mouth texture without nuts — perfect for friends with allergies.
- Apple‑Filled Kourabiedes (Greek Butter Cookies with Apples & Walnuts) — A cozy, spiced twist on tradition with apples and walnuts.
- Pistachio & Cardamom Kourambiedes: Greek Holiday Shortbread Cookies — Aromatic flavors of pistachio and cardamom make these irresistible with coffee or tea.
- Melomakarona: Greek Honey Cookies with Walnuts — Classic honey-soaked spiced cookies that are a holiday party favorite.
- Melomakarona Stars & Christmas Tree Cookies — The same beloved honey cookies shaped for festive fun.
- How to Host a Holiday Cookie Exchange Party — All my tips for planning a memorable holiday cookie gathering with friends and family.
You’ll find these and more cookie recipes in my Cookies archives — perfect for baking, gifting, or filling your holiday dessert table.
Watch the Video
Raspberry-Filled Greek Snowball Cookies (Kourabiedes Twist)
These Raspberry-Filled Snowball Cookies are a festive twist on the traditional Greek Kourabiedes. Buttery and crumbly like the classic version, they’re filled with a jewel-like spoonful of raspberry preserves and dusted with snowy powdered sugar. The buttery cookie base melts in your mouth, while the tart raspberry center adds just the right touch of holiday sweetness. Beautiful, elegant, and perfect for gifting or your Christmas cookie tray.
Ingredients
- 1 lb (455 g) unsalted butter, softened
- 1 cup (135 g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons orange blossom water (or omit and add 1 extra teaspoon vanilla)
- 2 egg yolks
- 4½ cups (625 g) all-purpose flour
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- ½ teaspoon salt
For the filling:
- ½ cup raspberry jam or Bonne Maman raspberry preserves (seedless or with seeds — your choice)
For finishing:
- Extra orange blossom water for brushing
- Confectioners’ sugar, for dusting
Instructions
Instructions
Preheat the oven to 350°F (180°C). Line two baking trays with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, confectioners’ sugar, vanilla, and orange blossom water on low speed until combined, then increase to high and beat for 5 minutes, until light and fluffy.
Reduce the speed to low, add the egg yolks, and mix until incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the mixer, beating on low speed until a soft dough forms.
Scoop out a heaping tablespoon of dough and flatten it gently in your palm. Add about ½ teaspoon of raspberry jam to the center, then fold the edges over to seal completely. Roll gently into a ball and place seam-side down on the prepared tray. Repeat with the remaining dough and filling, spacing the cookies about 1 inch apart.
Bake on the center rack for 20–25 minutes, or until the bottoms are just golden and the tops are pale.
As soon as the cookies come out of the oven, lightly brush them with orange blossom water (or vanilla extract mixed with a little water). Let them cool for 5–10 minutes, then generously dust with confectioners’ sugar.
Once fully cooled, give them one more dusting of sugar for that snowy look.
Notes
For the prettiest presentation, use a small piping bag or spoon to portion the raspberry filling so the cookies bake evenly. You can also use apricot, cherry, or strawberry preserves. Store in an airtight container at room temperature for up to 10 days. These cookies freeze beautifully — layer them with parchment paper and thaw before dusting with sugar.
Optional Variation:For a thumbprint-style version, shape the cookies into balls and press a small well in the center before baking. Bake as directed, then fill with raspberry jam after baking and dust with powdered sugar once cooled.
Recommended Products
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