Raspberry Almond Snowball Cookies Recipe

I absolutely adore making and sharing this Raspberry Almond Snowball Cookies Recipe because it combines my two favorite flavors in the most delightful way. These cookies are tender, buttery, and melt in your mouth, yet they also surprise you with a luscious burst of raspberry jam right in the center. Every bite feels like a little celebration, perfect for cozy afternoons or holiday gatherings with friends and family.

Why You'll Love This Raspberry Almond Snowball Cookies Recipe

When I first tried this Raspberry Almond Snowball Cookies Recipe, I was instantly hooked on its beautiful balance of flavors. The buttery richness of the cookie dough, combined with the subtle nuttiness from finely ground almonds, creates a wonderful texture that is soft but holds its shape perfectly. The raspberry center adds just the right amount of sweetness and a slight tart contrast that makes these cookies irresistible.

One of the reasons I keep coming back to this recipe is because it’s so easy to prepare. I love that the ingredients are simple and common pantry staples, yet they come together to create something truly special. Plus, it doesn’t require any tricky techniques. Rolling the dough, adding the jam, sealing, and baking is straightforward enough for even my least experienced kitchen friends to follow and succeed at, which makes it a perfect recipe to bake with family or kids.

This recipe also stands out as a versatile crowd-pleaser. Whether it’s a holiday cookie exchange, an afternoon tea, or just a sweet treat to brighten a random Tuesday, these cookies always bring a smile. I often find myself slicing through the powdered sugar coating to reveal that jewel-like raspberry center, and it never gets old. The delicate presentation makes them great for gifting too, wrapped up in a pretty tin or box.

Ingredients You'll Need

All the ingredients in this Raspberry Almond Snowball Cookies Recipe are straightforward but essential to achieving that perfect texture and flavor. Each component plays its part, from the soft butter enriching the dough to the raspberry jam that gives it that delightful pop of fruitiness.

• Unsalted butter: Using softened butter makes creaming with sugar easier and ensures soft, tender cookies.
• Powdered sugar: Adds sweetness and a light texture while also being the perfect dusting on finished cookies.
• Vanilla extract: Brings warmth and depth of flavor that complements the almond and raspberry beautifully.
• All-purpose flour: Provides the structure to hold these delicate cookies together without being heavy.
• Finely ground almonds: Adds a subtle nutty flavor and a wonderful tender crumb to the cookie dough.
• Salt: Enhances all the flavors and balances the sweetness of the jam and sugar.
• Seedless raspberry jam: The star ingredient inside the cookie; its smooth texture and tart-sweet taste bring everything to life.

Directions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

Step 2: In a large bowl, use an electric mixer to cream together the softened unsalted butter and powdered sugar until the mixture becomes light, airy, and fluffy — this usually takes about 3 to 5 minutes.

Step 3: Stir in the vanilla extract to the creamed butter mixture, making sure it’s evenly combined for that perfect aroma and flavor base.

Step 4: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to ensure even distribution of the dry ingredients.

Step 5: Gradually add the dry ingredients to the butter mixture, mixing on low speed or folding by hand until just combined. Be careful not to overmix; you want a tender dough.

Step 6: Roll about a tablespoon of dough into a ball. Then, gently make a small indentation in the center of the ball and spoon in roughly ¼ teaspoon of seedless raspberry jam.

Step 7: Carefully pinch the dough edges together over the jam, sealing it completely, and then roll the cookie back into a smooth ball. This ensures the jam doesn’t leak while baking.

Step 8: Place the prepared cookies on the lined baking sheet, spacing them about 2 inches apart to allow for slight spreading.

Step 9: Bake for 10 to 12 minutes or until the bottoms of the cookies are just lightly golden — the tops will remain pale, giving that classic snowball look.

Step 10: Once out of the oven, allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them carefully to a wire rack to finish cooling completely.

Step 11: When the cookies are fully cooled, roll them generously in powdered sugar. For the classic double-coated look and extra sweetness, I like to roll them twice.

Servings and Timing

This recipe yields about 24 delightfully tender Raspberry Almond Snowball Cookies, perfect for sharing or keeping a sweet stash at home. Prep time takes around 25 minutes, mostly spent mixing and shaping the cookies, while the baking time is a quick 10 to 12 minutes. Including the cooling and dusting with powdered sugar, the total time you’ll need is about 37 minutes. It’s a wonderfully manageable recipe that doesn’t demand all day but delivers impressive results.

How to Serve This Raspberry Almond Snowball Cookies Recipe

I love serving these cookies with a cup of hot tea or a freshly brewed coffee — the warm beverage contrasts beautifully with the cool, sugary powdered coating and the nutty almond flavor. For an extra special treat, try pairing these cookies with a mild white wine or a sparkling rosé, whose fruity notes complement the raspberry filling perfectly.

Presentation-wise, I like to arrange these cookies on a pretty platter sprinkled with some fresh raspberries and a few toasted almond slices around them. It makes for a festive display, especially at holiday parties or family gatherings. I recommend serving these cookies at room temperature so that the jam inside remains soft and the powdered sugar coating stays intact without melting.

These cookies are a fantastic addition to celebrations big and small — they work just as well for an upscale brunch as they do for a casual weeknight dessert. Portion-wise, I usually suggest about two or three cookies per person, as they’re rich and full flavored enough to feel like a satisfying indulgence.

Variations

One thing I really enjoy about the Raspberry Almond Snowball Cookies Recipe is how adaptable it is. If you want to switch things up, try using apricot or strawberry jam instead of raspberry for a slightly different fruity zing. I’ve also experimented with adding a touch of lemon zest to the dough, which gives a little brightness that pairs wonderfully with the jam.

If you or your guests need gluten-free options, you can replace the all-purpose flour with a high-quality gluten-free baking blend. Just be sure to check that the blend you choose contains xanthan gum or a similar binding agent to keep the cookies from crumbling. For a vegan version, softening coconut oil can replace the butter, and you’ll want to ensure your powdered sugar is vegan-friendly as some brands use bone char in processing.

For a fun twist on texture, sometimes I sprinkle chopped toasted almonds on top of the cookies before baking, giving them a little crunch and extra nuttiness. You could also roll the finished cookies in a mix of powdered sugar and finely ground almonds for a more pronounced almond flavor and a slightly rustic look.

Storage and Reheating

Storing Leftovers

To keep your Raspberry Almond Snowball Cookies fresh, store them in an airtight container at room temperature. I like to use a decorative tin or a glass jar with a tight-fitting lid. They’ll stay wonderfully tender and flavorful for up to a week, but honestly, they rarely last that long in my house!

Freezing

I’ve found that these cookies freeze beautifully. Just let them cool completely before placing them in a single layer on a baking sheet in the freezer. Once frozen, transfer them into a resealable freezer bag or airtight container. They can last up to three months frozen. When you’re ready for a treat, just thaw them at room temperature, and they’ll taste almost freshly baked.

Reheating

If you want to enjoy a warm cookie, I recommend reheating them in a low oven (about 300°F or 150°C) for 5 to 7 minutes. This warms the jam filling and softens the cookie without melting the powdered sugar topping too much. Avoid microwaving as it can make the powdered sugar soggy and the cookie too dense.

FAQs

Can I use fresh raspberries instead of jam?

Fresh raspberries would be delicious, but they have a lot of moisture which could make the dough soggy and cause leaks during baking. Jam is concentrated and thicker, helping the cookies keep their shape and sweetness without moisture issues.

Why do I need to roll the cookies twice in powdered sugar?

Rolling twice creates a thicker, more even coating, giving that classic snowball appearance and enhancing the sweet crunch you get on the outside, which contrasts beautifully with the soft interior.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough and freeze the unbaked cookie balls for up to three months. Just thaw in the refrigerator overnight before baking. If baked, the cookies keep well at room temperature for several days or frozen for even longer.

What’s the best way to grind almonds finely?

I recommend using a food processor and pulsing the almonds in short bursts to avoid turning them into almond butter. You want a coarse powder that blends well with the flour but still gives that lovely natural almond texture and flavor.

Can I substitute almond flour for ground almonds?

Yes, almond flour works as a convenient substitute since it’s finely ground almonds. Just keep an eye on the dough’s texture, as some almond flours absorb moisture differently. You may need a slight tweak in flour quantity to get the right dough consistency.

Conclusion

I truly hope you give this Raspberry Almond Snowball Cookies Recipe a try because it has quickly become one of my all-time favorites for good reason. The combination of buttery dough, nutty almonds, and sweet tart raspberry is pure magic, and the ease of making them means you can enjoy baking and sharing these soon. I’m sure these cookies will bring warmth and joy to your kitchen, just like they do to mine every time I bake them!

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