This Raspberry Almond Snowball recipe has been my favorite when I want something delicate, buttery, and just a little bit nostalgic. I first discovered this combination one winter afternoon while adapting a family butter cookie to use up a jar of jam and a bag of blanched almonds. The result was a tender, crumbly cookie that melts in your mouth, with a bright hit of raspberry from the jam center that lifts the rich almond-and-butter base. It quickly became a holiday staple and a lovely gift to bring to neighbors and friends.

What makes these cookies special is the contrast of textures and flavors: a crisp sugar-coated exterior, a soft, shortbread-like interior, and a bright jewel of jam hidden inside. The finely ground almonds contribute a moist crumb and a subtle nutty sweetness that complements the raspberry without overpowering it. Little ones love the jam center, and adults appreciate the refined balance of butter and almond. These cookies are elegant enough for afternoon tea yet simple enough to make on a weeknight when you want an uncomplicated, satisfying treat.

Ingredients

• Unsalted butter (1 cup / 2 sticks): Use a good-quality butter such as Plugrá or Kerrygold for a richer flavor. Butter temperature matters — it should be softened but not greasy or melted to ensure a tender, shortbread-like crumb.
• Powdered sugar (1/2 cup plus more for coating): Confectioners’ sugar keeps the texture delicate and dissolves quickly on the tongue. Reserve extra for the double-coating that gives the cookies their classic snowball look.
• Vanilla extract (1 teaspoon): Pure vanilla adds depth — if you have vanilla bean paste, use 1/2 teaspoon for tiny flecks of flavor and aroma.
• All-purpose flour (2 1/4 cups): Regular AP flour gives structure while letting the butter and almond shine. For gluten-free options, use a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if needed.
• Finely ground almonds (1 cup): Blanched almond flour or finely ground whole almonds both work; almond flour contributes tenderness and a slight chew which improves the cookie’s mouthfeel. If using almond meal, expect a slightly coarser texture.
• Salt (1/4 teaspoon): Just enough to balance the sweetness and highlight the almond flavor; increase slightly if using unsalted almonds.
• Seedless raspberry jam (1/2 cup): Choose a seedless, thick jam (Bonne Maman or Smucker’s seedless) so the filling stays contained inside the cookie ball without leaking during baking.

Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Position a rack in the center of the oven so the cookies bake evenly and achieve a subtle golden edge without over-browning on the bottom. Cream the butter and sugar: In a large bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy using a hand mixer or stand mixer on medium speed — about 2–3 minutes. Scrape down the bowl, then add the vanilla and mix just to combine. The creaming step incorporates air and contributes to a tender texture; do not overbeat to avoid a greasy dough. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt. Whisking ensures even distribution of the almond and salt so every bite tastes balanced. Bring the dough together: Gradually add the dry mixture to the butter mixture, stirring with a spatula until just combined. The dough should be soft and slightly crumbly but hold together when pressed. If it feels too dry, add a teaspoon of milk; if too sticky, chill for 10–15 minutes. Shape and fill: Roll a tablespoon of dough into a ball in your hands, then press your thumb or the back of a small spoon into the center to make a shallow indentation. Place about 1/4 teaspoon of seedless raspberry jam into the indentation. Pinch the dough closed, sealing the jam inside, then re-roll gently into a smooth ball to avoid seams. Bake: Arrange the balls 1 inch apart on the prepared baking sheet and bake for 10–12 minutes until the bottoms are lightly golden and the tops set without browning. Visual cues are important — they should not become deep-golden; golden edges signal doneness. Cool and coat: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cool, roll each cookie generously in powdered sugar, then roll again for a second, more even coating that gives the classic snowball appearance.

Storage Tips

Store cookies in a single layer or separated by parchment in an airtight container at room temperature for up to 3 days. For longer keeping, place an airtight container in the refrigerator and consume within 7 days; allow cookies to come to room temperature before serving to restore tenderness. Unbaked dough balls freeze well — arrange them on a tray, freeze until firm, then transfer to a freezer-safe bag for up to 3 months. When ready to bake, add a minute or two to the bake time if baking from frozen.

Ingredient Substitutions

Swap the all-purpose flour with a 1:1 gluten-free blend to make them gluten-free; use almond flour for a denser almond profile but reduce quantity slightly because almond flour is more moist. For a nut-free option, replace ground almonds with additional all-purpose flour plus 1 tablespoon of cornstarch for tenderness, and consider using sunflower seed butter or seed flours if needed. Use sugar-free jam to reduce sugar content, and try lemon curd for a bright citrus alternative.

Serving Suggestions

These are delightful with a cup of black tea, espresso, or a glass of cold milk. Present them on a plate dusted with extra powdered sugar and garnish with a few fresh raspberries and chopped toasted almonds for texture contrast. They make elegant favors in small cookie boxes for parties or a pretty addition to a brunch pastry spread.

Cultural Background

Snowball-style cookies are a classic in many Western baking traditions, known for their tender, buttery texture and snowy powdered-sugar finish. This version borrows from almond-based shortbread and European jam-filled petit fours, marrying a nostalgic holiday cookie with the simple, bright flavors of raspberry preserves. The result reflects a cross-cultural appreciation for small-bite sweets that pair well with tea and seasonal celebrations.

Seasonal Adaptations

In summer, fill with fresh strawberry or apricot preserves for a fruit-forward variation. For winter holidays, add 1/4 teaspoon ground cardamom and use cranberry-orange jam to create a warming, festive profile. Swap raspberry jam for lemon curd in spring for a tart, aromatic twist that pairs beautifully with the almond base.

Meal Prep Tips

Prepare the dough in advance and portion into tablespoon-sized balls on a tray. Freeze the tray and transfer the dough balls to a labeled freezer bag. When you need cookies, bake straight from frozen, adding 1–2 minutes to the baking time. For grab-and-go breakfasts or snacks, package two to three cookies in small containers or parchment bags; they make a satisfying, portioned treat.

These raspberry almond snowballs are a small pleasure with big impact — simple to make, lovely to give, and always a little bit special on the table. Try them once and they’ll become a repeat request in your household, too.