This Raspberry Almond Snowball Cookies recipe has been a small, joyful ritual in my kitchen for years. I first adapted the idea during a chilly December when I wanted something delicate to serve with tea — a cookie that looked elegant but was unfussy to produce. The result is buttery, melt-in-your-mouth dough enriched with finely ground almonds, a bright ribbon of seedless raspberry jam at the center, and a snowy powdered sugar coating that makes every bite feel celebratory. It’s the kind of cookie that vanishes fast at gatherings and becomes a repeating request from family and friends.

What makes these special is the contrast: a rich, nutty shortbread exterior that flakes perfectly against the bright, slightly tart jam. The texture is tender rather than crumbly, thanks to the ratio of butter to flour and the almond meal that adds moisture and flavor. I prefer to use seedless raspberry jam for a smooth finish that won’t burst while baking — the jam stays put in its little pocket and gives a precise pop of fruit. Over the years this simple combination has become my go-to when I want something pretty on the plate without complex technique.

Ingredients

• Unsalted butter (1 cup / 2 sticks): Use high-quality unsalted butter (e.g., Plugra or Kerrygold) and make sure it’s softened but not melted — this creates the best creamed texture and controls salt levels.
• Powdered sugar (1/2 cup, plus extra for coating): Confectioners’ sugar gives a fine, sandy sweetness to the dough and the final snowy coating. Sift if clumpy.
• Vanilla extract (1 teaspoon): Pure vanilla extract (not imitation) lifts the flavors and pairs beautifully with almonds — Nielsen-Massey is my go-to.
• All-purpose flour (2 1/4 cups): Measure by spooning into the cup and leveling, or use a scale for precision. This amount yields a tender but holdable shell around the jam.
• Finely ground almonds (1 cup): Also called almond meal — use blanched or regular finely ground almonds for moisture and a nutty depth; if your almond meal is coarse, pulse briefly in a food processor.
• Salt (1/4 teaspoon): Just a pinch to balance the sweetness — adjust if using salted butter.
• Seedless raspberry jam (1/2 cup): Choose a high-quality seedless jam (e.g., Bonne Maman or Smucker’s) so the filling is smooth and easy to nestle into the dough.

Instructions

Preheat the oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and promote even browning. Center rack works best for even airflow. Allow the oven to fully preheat for accurate baking times. Cream butter and sugar: In a large bowl, use an electric mixer on medium speed or a sturdy wooden spoon to cream the softened butter and 1/2 cup powdered sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl once to ensure even creaming — this step traps air and gives a tender crumb. Add vanilla: Stir in 1 teaspoon vanilla extract until evenly incorporated. The vanilla rounds and deepens the buttery flavor, marrying well with the almonds. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 cup finely ground almonds, and 1/4 teaspoon salt. Whisking dissolves any lumps and ensures an even flour-to-almond ratio for consistent texture. Form the dough: Gradually add the dry mixture to the creamed butter and sugar, mixing on low speed or folding with a spatula until just combined. Do not overmix — stop when you no longer see streaks of flour. The dough should be soft but not sticky; if too soft, chill briefly. Portion and fill: Use a tablespoon to scoop portions of dough, roll into balls, then press an indentation with your thumb or the back of a measuring spoon. Place approximately 1/4 teaspoon seedless raspberry jam into the cavity. Pinch the dough closed, smoothing seams, then gently re-roll into a smooth ball so the jam is completely enclosed. Bake: Place cookies about 1 inch apart on the prepared sheet. Bake for 10 to 12 minutes, or until the bases just begin to turn light golden — the tops should remain pale. Avoid overbaking to keep them tender. Cool and coat: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once fully cooled, roll each cookie in powdered sugar, then again for a second coat to achieve a snowy finish.

Storage Tips

Store fully cooled cookies in an airtight container at room temperature for up to 5 days; layering with parchment prevents sticking. For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer-safe bag with parchment between layers — they’ll keep well for up to 3 months. To serve from frozen, thaw overnight in the refrigerator and re-coat with a light dusting of powdered sugar before placing on a platter.

Ingredient Substitutions

Swap the almond meal for finely chopped toasted almonds if you prefer tiny textural nuggets; reduce flour by 2 tablespoons to compensate. If you need a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free blend and proceed as written — the almond gives extra tenderness that helps the texture translate. For a dairy-free variation, use a firm vegetable-based butter substitute, but expect a slight change in flavor and spread.

Serving Suggestions

These are beautiful on cookie trays with other small treats, alongside tea or coffee, or plated with a dollop of crème fraîche and extra raspberry jam for a dessert course. Garnish with a fresh raspberry or toasted almond sliver for presentation. They also make a charming edible gift in decorated tins or boxes.

Cultural Background

Filled buttery cookies and snowball-like confections have roots in European tea-time traditions and holiday baking. This version borrows from shortbread and filled cookie techniques, combining nutty almond meal (common in Mediterranean and Spanish baking) with a fruit preserve center that echoes classic linzer-style pastries.

Seasonal Adaptations

In summer, swap the raspberry jam for apricot or strawberry preserves; in winter, try a spiced orange marmalade. For a holiday twist, add 1/4 teaspoon ground cardamom or orange zest to the dough for warm aromatics. These little adjustments make the same base feel seasonal and new.

Meal Prep Tips

Prepare the dough ahead and refrigerate for up to 48 hours; it becomes firmer and easier to shape. Alternatively, scoop and freeze dough balls (without jam) on a tray, then fill and bake from frozen — add 1 to 2 minutes to the baking time. Keep jam in a piping bag for faster, neater filling during assembly.

These cookies are a testament to how a few quality ingredients and simple technique can produce something special. Give them a try — I guarantee they’ll become a repeat favorite.