Ever dreamed of biting into a cloud of delicate sweetness, bursting with fruity sunshine and a hint of nutty perfection? Well, get ready for that dream to become a delicious reality with our incredible Raspberry Almond Snowball Cookies! Imagine tiny spheres of joy, tender and melt-in-your-mouth, concealing a secret pocket of vibrant raspberry jam, all dusted like fresh winter snow. These aren’t just cookies; they’re miniature edible treasures, perfect for brightening any day, adding sparkle to your holiday table, or simply making your kitchen smell like pure bliss. Forget complicated desserts – these charming snowball cookies are surprisingly simple to make, yet deliver an explosion of flavor that will have everyone asking for more. Get ready to embark on a baking adventure that’s as fun as it is delicious!

Why You’ll Love This Recipe

Irresistible Flavor Combination: The delicate sweetness of almond paired with the tart brightness of raspberry jam is a match made in heaven. Each bite of these Raspberry Almond Snowball Cookies is a perfect balance of nutty, fruity, and sweet, making them truly unforgettable.
Melt-in-Your-Mouth Texture: Thanks to the generous amount of butter and finely ground almonds, these cookies have an exquisitely tender, crumbly texture that practically dissolves on your tongue. They’re soft, delicate, and utterly delightful.

Absolutely Adorable Appearance: Dusted generously in powdered sugar, these cookies genuinely resemble freshly fallen snowballs. Their charming, rustic look makes them perfect for gifting, holiday platters, or simply a pretty treat to enjoy with a cup of tea or coffee.
Fun and Engaging to Make: From rolling the dough to filling with jam and then rolling them in powdered sugar, every step of making these Raspberry Almond Snowball Cookies is enjoyable. It’s a fantastic recipe for bakers of all skill levels and a wonderful activity to share with family.

Ingredients with Measurements

🧈 1 cup (2 sticks) unsalted butter, softened
🍬 1/2 cup powdered sugar, plus extra for coating
💧 1 teaspoon vanilla extract
🌾 2 1/4 cups all-purpose flour
🌰 1 cup finely ground almonds
🧂 1/4 teaspoon salt
🍓 1/2 cup seedless raspberry jam

Detailed Step by Step on Direction How to Make the Recipe

Get your oven ready! Preheat it to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your Raspberry Almond Snowball Cookies won’t stick and makes cleanup a breeze!
In a large mixing bowl, beat together the softened butter and the initial 1/2 cup of powdered sugar until the mixture is light and wonderfully fluffy. This creaming process incorporates air, making your cookies tender.

Stir in the vanilla extract until it’s well combined. Vanilla adds a beautiful depth of flavor that complements the almond and raspberry.
In a separate bowl, whisk together the flour, finely ground almonds, and salt. This ensures everything is evenly distributed, so you don’t get pockets of salt or flour in your cookies.
Slowly add the dry almond-flour mixture into your creamy butter mixture, mixing gently until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, leading to tougher cookies. We want delicate Raspberry Almond Snowball Cookies!

Scoop about a tablespoon of dough and roll it into a neat ball. Press your thumb or a small spoon into the center to make a little indentation. Fill this dip with about 1/4 teaspoon of raspberry jam. Don’t be shy with the jam, but don’t overfill!
Carefully pinch the dough edges together to seal in the yummy jam, then re-roll it into a smooth, perfect sphere. This step is key to ensuring your jam stays safely tucked inside your beautiful snowball cookies.
Place your filled cookie balls onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are just lightly golden. Watch them closely, as ovens vary!

Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. This helps them firm up and prevents them from breaking when you move them.
Once your cookies are completely cool, roll them generously in powdered sugar. For that iconic “snowball” look and extra deliciousness, roll them a second time! This creates a lovely, thick coating that melts in your mouth.

Detailed Different Ways You Can Present the Recipe and How to Serve It

These gorgeous Raspberry Almond Snowball Cookies are as versatile in presentation as they are delicious! Their elegant, snowy appearance makes them perfect for any occasion. Here are a few ideas to get your creative juices flowing:

Festive Holiday Platters: Arrange them artfully on a large platter with other holiday treats like gingerbread, shortbread, or chocolate crinkles. A sprinkle of fresh cranberries or a few sprigs of rosemary can add a pop of color.
Charming Gift Boxes: Pack them into small decorative tins or cellophane bags tied with a ribbon. They make thoughtful, homemade gifts for friends, neighbors, or teachers, especially during the festive season.
Elegant Afternoon Tea: Serve your Raspberry Almond Snowball Cookies alongside a pot of Earl Grey or English Breakfast tea. Their delicate nature makes them a perfect companion for a refined tea service.

Dessert Bar Centerpiece: For a party, stack them pyramid-style on a cake stand or in a beautiful glass bowl. The “snowy” appearance is instantly eye-catching.
Simple Snack with Coffee: Sometimes, the best way to enjoy them is simply on a small plate next to a steaming cup of coffee or a cold glass of milk for a delightful everyday treat.
Garnishes: A tiny dusting of cocoa powder or a single fresh raspberry placed artfully next to a cookie can elevate the presentation further, adding contrasting color or texture.

How You Can Store It and How Long Does It Last

Keeping your delicious Raspberry Almond Snowball Cookies fresh is easy! Proper storage ensures they retain their wonderful flavor and texture for as long as possible.

At Room Temperature: Once completely cooled, store your snowball cookies in an airtight container at room temperature. They will stay fresh and delicious for up to 1 week. Make sure the container is truly airtight to prevent them from drying out.
In the Refrigerator: While not strictly necessary due to their high butter content, you can store them in an airtight container in the refrigerator for up to 2 weeks. Just bring them back to room temperature for about 15-20 minutes before serving for the best texture.

Freezing Dough (Unbaked): You can prepare the dough balls (without the jam filling) and freeze them on a baking sheet until solid. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. When ready to bake, thaw slightly, fill with jam, re-roll, and bake as directed, adding a few extra minutes to the baking time.
Freezing Baked Cookies: For baked Raspberry Almond Snowball Cookies, ensure they are completely cool. Place them in a single layer in a freezer-safe container, separated by parchment paper if stacking. Freeze for up to 2-3 months. Thaw at room temperature for a few hours before serving. You may want to re-roll them in fresh powdered sugar after thawing for that perfect “snowball” look.

FAQs Sections

What makes these cookies “snowball” cookies?: The term “snowball” comes from their round shape and generous coating of powdered sugar, which makes them resemble freshly fallen snowballs.
Can I use a different type of jam?: Absolutely! While raspberry is classic, you can experiment with strawberry, apricot, or even a blackberry jam. Just ensure it’s seedless for the best texture.
Do I have to use finely ground almonds?: Yes, finely ground almonds (almond flour or almond meal) are crucial for the delicate, melt-in-your-mouth texture. Coarsely chopped almonds won’t yield the same result.
My dough is too crumbly. What should I do?: If your dough is too crumbly to form balls, add 1-2 teaspoons of cold water or milk, one teaspoon at a time, mixing until it comes together. Humidity and butter consistency can affect the dough.
Can I make these cookies gluten-free?: You could try substituting a 1:1 gluten-free all-purpose flour blend for the regular flour. Results may vary slightly in texture, but it’s often a successful swap for this type of cookie.
Why did my jam leak out?: Jam usually leaks if the dough wasn’t sealed properly around the jam, or if too much jam was used, causing the seal to break during baking. Ensure a good pinch and re-roll.
Should I roll them in powdered sugar while warm?: No, it’s best to wait until the Raspberry Almond Snowball Cookies are completely cool. Rolling them while warm will cause the powdered sugar to melt and absorb, creating a sticky mess instead of a beautiful coating.
Can I add other flavorings to the dough?: Yes! A tiny pinch of almond extract (be careful, it’s strong!) or a zest of lemon can enhance the flavor profile wonderfully. Start with a very small amount.
How many cookies does this recipe yield?: This recipe is designed to yield approximately 24 delightful Raspberry Almond Snowball Cookies, perfect for sharing (or not!).
Are these suitable for shipping?: Yes, their sturdy yet tender nature makes them excellent for shipping. Just ensure they are well-packed in an airtight container with cushioning to prevent crushing.

Raspberry Almond Snowball Cookies ❄️

These delightful Raspberry Almond Snowball Cookies are a festive treat, perfect for holidays or any time you crave a melt-in-your-mouth cookie with a sweet, fruity surprise center.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 12

Total Time 37

Servings 24 cookies

Calories 120 kcal

Equipment

Baking Sheet
Parchment Paper
Large mixing bowl
Wire Rack

Ingredients

1 cup unsalted butter (2 sticks), softened
1/2 cup powdered sugar plus extra for coating
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 cup finely ground almonds
1/4 tsp salt
1/2 cup seedless raspberry jam

Instructions

Get your oven ready! Preheat it to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, beat together the softened butter and the initial 1/2 cup of powdered sugar until the mixture is light and wonderfully fluffy.
Stir in the vanilla extract until it’s well combined.
In a separate bowl, whisk together the flour, finely ground almonds, and salt. This ensures everything is evenly distributed.
Slowly add the dry almond-flour mixture into your creamy butter mixture, mixing gently until just combined. Be careful not to overmix!

Scoop about a tablespoon of dough and roll it into a neat ball. Press your thumb or a small spoon into the center to make a little indentation. Fill this dip with about 1/4 teaspoon of raspberry jam.
Carefully pinch the dough edges together to seal in the yummy jam, then re-roll it into a smooth, perfect sphere.
Place your filled cookie balls onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are just lightly golden.

Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. This helps them firm up.
Once your cookies are completely cool, roll them generously in powdered sugar. For that iconic “snowball” look and extra deliciousness, roll them a second time!

Notes

Nutrition (per cookie, estimated):
Calories: 120
Total Carbs: 15g
Net Carbs: 14g
Fats: 8g
Protein: 1g