Raspberry Almond Snowball Cookies combine the buttery richness of almond-infused dough with a sweet burst of raspberry jam inside — then finished with a generous coating of powdered sugar for that “snowball” look. On the outside, they look like delicate little snowballs; inside, each cookie hides a soft, fruity surprise. Perfect for cozy winter afternoons, festive celebrations, or as a homemade gift, these cookies are tender, nutty, and melt-in-your-mouth.
The almond gives a warm, aromatic depth, while the raspberry jam adds bright, tangy sweetness. Rolling them in powdered sugar not only looks beautiful but also adds a light sweetness and a wintery feel.
Ingredients
- 1 cup unsalted butter, softened (at room temperature)
- ½ cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract (optional, but adds depth)
- 1 teaspoon almond extract
- 2¼ cups all-purpose flour
- ¾ cup finely ground blanched almonds (or almond flour)
- ¼ teaspoon salt
- ⅓ cup seedless raspberry jam (preferably thick consistency)
Step-by-Step Instructions
- Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and ½ cup powdered sugar until the mixture is light, smooth, and creamy. This creates the tender base of your cookie dough. - Add Flavors
Mix in the vanilla extract (if using) and the almond extract. The almond extract will give these cookies their characteristic nutty aroma, which pairs beautifully with raspberry. - Add Dry Ingredients
Gradually add the all-purpose flour, ground almonds, and salt to the butter mixture. Mix gently (on low speed if using a mixer, or by hand) until a soft and pliable dough forms. The dough may appear slightly crumbly, but it should hold together when pressed. - Chill the Dough
Cover the dough and refrigerate for about 30 minutes. Chilling helps the dough firm up, making it easier to handle and helping to prevent the cookies from spreading too much during baking. - Preheat Oven and Prepare Baking Sheet
Preheat your oven to 350 °F (175 °C). Line a baking sheet with parchment paper. - Shape & Fill the Cookies
- Scoop a heaping tablespoon of dough (or use a cookie scoop). Flatten it slightly in your palm.
- Place about ½ teaspoon of raspberry jam in the center. Be careful not to overfill — too much jam may leak during baking.
- Carefully wrap the dough around the jam, sealing the edges, then roll gently into a smooth ball.
- Arrange on Baking Sheet
Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for slight spreading. - Bake
Bake in the preheated oven for about 13–15 minutes, or until the bottoms are just beginning to turn golden and the tops look set. Be careful not to over-bake — you don’t want the cookies to crack or let jam seep out. - Add the Powdered Sugar Coating
Remove the cookies from the oven and let them cool on the baking sheet for about 5–7 minutes. While still warm (but cool enough to handle), gently roll each cookie in powdered sugar for the first coating. Once cooled completely, roll them again in powdered sugar to give them a thick “snowball” finish. - Cool & Store
Let the cookies cool fully on a wire rack. Store in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies (uncoated or coated) — then re-dust with powdered sugar before serving.
Serving & Enjoying
These cookies are perfect with a warm drink — tea, coffee, or cocoa — especially during colder seasons or holidays. They also make lovely gifts: arrange them in a pretty tin or box, layer with parchment paper, and they’ll stay fresh and inviting for days.
Because of their almond-raspberry flavor and snowy sugar coat, they work beautifully on festive cookie platters, winter-themed dessert tables, or as homemade presents for family and friends.
Tips & Variations
- Jam choice: While raspberry jam is classic, you can swap for strawberry, apricot, or any seedless jam you like.
- Nut variation: If you don’t have almonds or want a different flavor, try finely ground walnuts, pecans, or hazelnuts.
- Texture tweak: For a slightly softer center, you may add a tiny bit more butter; for more crumbly, melt-in-the-mouth texture, ensure the dough is well chilled before shaping.
- Make-ahead / Freezing: You can freeze shaped dough balls (before baking) and bake later — just add a few extra minutes to baking time. Or freeze baked cookies and re-dust with powdered sugar before serving.
- Avoiding leaks: Don’t overfill with jam. Make sure to seal the dough well — press and smooth all seams to prevent jam from seeping out during baking.