If you’re anything like me and love discovering cookies that bring a little zest and a lot of heart to every bite, then you’re in for a treat. This Raspberry Almond Snowball Cookies Recipe is one of those gems — tender, buttery snowball cookies with the sweet-tart surprise of raspberry jam inside and a delicate almond crunch. Trust me, once you try these, they’ll be your go-to for gifts, holidays, or just a cozy afternoon pick-me-up. Let me walk you through every step so you nail them on your very first batch.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The almond’s nutty warmth pairs beautifully with the bright raspberry jam in every bite.
- Light, Tender Texture: These aren’t your typical dense cookies—think buttery soft centers with snowy powdered sugar coating.
- Simple Ingredients, Big Impact: No fancy equipment or dozens of spices—just pantry staples and real jam make these cookies shine.
- Great for Gifting & Sharing: They hold up well, look beautiful, and taste like you spent hours in the kitchen (but don’t tell anyone how easy they were!)
Ingredients & Why They Work
Each ingredient here plays its own special role to make this Raspberry Almond Snowball Cookies Recipe sing. Whether it’s the ground almonds for that nutty texture, or the raspberry jam hiding inside for a bright pop, these are essential to get the perfect flavor and crumb.
- Unsalted butter: Using unsalted means you control the salt level perfectly; plus, it creates that melt-in-your-mouth richness.
- Powdered sugar: It dissolves smoothly into the dough and gives the snowball coating that delicate snowfall finish.
- Vanilla extract: Just a splash to deepen the flavor—don’t skip this, it’s where so much warmth comes from.
- All-purpose flour: The structure of these cookies depends on flour, so stick with good quality here for best results.
- Finely ground almonds: Adds subtle crunch and a cozy nuttiness that sets these cookies apart.
- Salt: Balances sweetness and enhances all the other flavors—small but mighty!
- Seedless raspberry jam: This is the heart of the cookie, bursting with tangy, sweet jam surprises in every bite.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the things I adore about the Raspberry Almond Snowball Cookies Recipe is how adaptable it is. You can play around to suit your mood or what you have on hand—whether it’s swapping jam flavors or adding a little twist to the almonds. Here are some ideas I’ve personally tried that might inspire you too.
- Raspberry Jam Swap: I once used strawberry jam when I ran out of raspberry—it was still divine and just as vibrant!
- Almond Flour Variation: If you want a gluten-free version, almond flour works well, but reduce the amount slightly to keep texture balanced.
- Add a Hint of Citrus: Adding a teaspoon of lemon zest to the dough gave one batch a fresh brightness that I loved.
- Nut-free Version: You can omit the ground almonds and add extra flour—though you lose a bit of the nutty note, the cookies still hold their charm.
Step-by-Step: How I Make Raspberry Almond Snowball Cookies Recipe
Step 1: Creaming Butter & Sugar to Fluffy Perfection
This is where the magic begins. Make sure your butter is softened but not melted—room temperature is ideal. I like to beat it with powdered sugar until it’s nice and fluffy, about 3-4 minutes with a hand mixer. You’ll see it lighten in color and puff up, which means your cookies will be tender and airy.
Step 2: Mixing Dry Ingredients Separately
Whisk together your flour, ground almonds, and salt in a separate bowl. Doing this makes it easier to gradually fold into the wet ingredients without overmixing, which can toughen the cookies. I always give the almond meal an extra quick sift if it’s a bit clumpy—it helps keep the dough smooth.
Step 3: Combining and Shaping the Dough
Slowly add the dry ingredients to the butter mixture until just combined—don’t mix beyond this point! Then comes the fun part: rolling teaspoon-sized balls of dough, pressing a little well, and adding a dollop of raspberry jam inside. Seal the jam by gently pinching the edges together, and then reroll until smooth. This keeps the jam from oozing during baking. Don’t rush this step, a little patience here makes your cookies look professional.
Step 4: Baking & Powdered Sugar Finish
Arrange your cookies on parchment-lined baking sheets, leaving some space because they puff just a little. Bake at 350°F (175°C) for 10-12 minutes until the edges are lightly golden. After cooling them on the sheet for a few minutes, transfer to a wire rack. When completely cool, roll them generously in powdered sugar — I like to do this twice for that beautiful snowy coating and a touch more sweetness.
Pro Tips for Making Raspberry Almond Snowball Cookies Recipe
- Room Temp Butter is Key: Softened, not melted, butter ensures every cookie is tender and crumbly, not greasy.
- Don’t Overmix the Dough: Overworking means tough cookies; mix just until combined for a melt-in-your-mouth texture.
- Use Seedless Jam: It prevents seeds from poking through or seeping out, keeping your cookies smooth and beautiful.
- Cool Cookies Before Coating: Rolling warm cookies in powdered sugar can cause it to melt — patience pays off for that gorgeous snowy coat.
How to Serve Raspberry Almond Snowball Cookies Recipe
Garnishes
I love dusting the finished cookies one last time with extra powdered sugar right before serving—it amps up that snowy, wintery look. Sometimes, I’ll sprinkle a few finely chopped toasted almonds around the platter for extra crunch and colour contrast. Simple, elegant, and so inviting.
Side Dishes
These cookies pair beautifully with a cup of strong black tea or coffee. For a sweet brunch or dessert spread, I often serve them alongside fresh berries or a mild almond-flavored cream cheese dip. The fruit echoes the jam inside and makes the whole experience feel luxurious without added fuss.
Creative Ways to Present
For holiday parties or gifting, I like to arrange these cookies in a tiered glass jar with some sprigs of fresh mint or rosemary for greenery. Wrapping them in parchment paper tied with rustic twine makes them look like an irresistible homemade treasure. Just a little extra effort turns these humble cookies into a wow-worthy treat.
Make Ahead and Storage
Storing Leftovers
I store the leftover Raspberry Almond Snowball Cookies in an airtight container at room temperature. They keep beautifully for up to 5 days, staying tender and flavorful. I usually add a small piece of bread inside the container to keep them soft—trust me, it really helps the texture!
Freezing
If I’m making these ahead for a big event, I freeze the unbaked cookie dough balls on a tray, then transfer them to a freezer bag. When ready to bake, I pop them straight into the oven adding a couple minutes to the bake time. Baked cookies also freeze well—just thaw at room temp and refresh with a quick 5-minute warm-up in the oven.
Reheating
Leftover cookies taste best slightly warmed. I pop them in a 300°F oven for 5 minutes, which revives their buttery softness and brings out that fresh-baked aroma without drying them out. A quick re-roll in powdered sugar after warming will restore that gorgeous snowy look perfectly.
FAQs
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Can I use other types of jam in this Raspberry Almond Snowball Cookies Recipe?
Absolutely! While raspberry jam brings a lovely tartness, strawberry, apricot, or blackberry jam all work wonderfully. Just be sure to use a seedless variety to keep the cookies smooth and prevent jams from leaking out during baking.
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How do I prevent the jam from leaking during baking?
When forming the cookies, make sure to press the dough edges tightly together around the jam and then gently roll into a smooth ball. This seals the filling inside. Using a slightly thicker jam also helps, as it’s less likely to run.
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Can I prepare the dough in advance?
Yes! You can prepare the dough and shape the jam-stuffed balls a day ahead, then refrigerate until ready to bake. This even helps the cookies hold their shape better during baking.
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What if I don’t have ground almonds on hand?
You can substitute almond flour or even finely chopped almonds, though finely ground almonds or almond flour will give a softer texture. If omitting nuts altogether, increase the flour slightly, but expect a slightly different crumb.
Final Thoughts
This Raspberry Almond Snowball Cookies Recipe has become one of those comforting treats I always look forward to baking, especially when the mood calls for something special but not complicated. I love how easy it is to whip up, yet it feels like a little gourmet moment every time. Give these a try—you’ll find they’re perfect for sharing, gifting, or just savoring with a cuppa. And hey, if you end up loving them as much as I do, you’ve got to let me know!
PrintRaspberry Almond Snowball Cookies Recipe
Raspberry Almond Snowball Cookies are delicate, buttery treats filled with sweet seedless raspberry jam and finely ground almonds. These melt-in-your-mouth cookies are coated generously in powdered sugar, offering a delightful balance of nutty flavor and fruity sweetness, perfect for holiday gatherings or any special occasion.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
Filling
- 1/2 cup seedless raspberry jam
Instructions
- Preheat Oven Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugar In a large bowl, beat together the softened unsalted butter and 1/2 cup powdered sugar using a mixer or by hand until the mixture is light and fluffy, which incorporates air for tender cookies.
- Add Vanilla Stir in the vanilla extract for added depth of flavor, mixing until fully blended.
- Mix Dry Ingredients In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to combine evenly and ensure a consistent texture in the dough.
- Combine Wet and Dry Gradually add the dry ingredient mixture to the butter mixture, gently mixing until just combined to avoid overworking the dough which could make cookies tough.
- Shape and Fill Dough Balls Scoop about a tablespoon of dough and roll it into a ball. Make a small indentation in the center and fill it with approximately 1/4 teaspoon of seedless raspberry jam. Carefully pinch the edges of the dough to seal the jam inside, then re-roll into a smooth ball to encase the filling completely.
- Arrange and Bake Place the filled dough balls evenly spaced on the prepared baking sheet. Bake in the preheated oven for 12 minutes or until the edges are lightly golden but the cookies remain pale and soft.
- Cool and Powder Sugar Coating Allow the cookies to cool slightly on the baking sheet to firm up, then transfer them to a wire rack to cool completely. Once fully cooled, roll each cookie generously in powdered sugar. For best coverage and a snowy appearance, roll the cookies in powdered sugar twice.
Notes
- Use softened butter at room temperature to ensure the dough mixes smoothly and produces tender cookies.
- Seal the raspberry jam filling thoroughly to prevent leakage during baking.
- Finely ground almonds provide a delicate texture; you can pulse whole almonds in a food processor until fine.
- If jam is too runny, strain it or slightly reduce the quantity to avoid spreading.
- Rolling the cooled cookies twice in powdered sugar gives a beautiful snowy coating and enhances sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
