This recipe for Raspberry Almond Snowball Cookies has been a small but steadfast tradition in my kitchen ever since I first made them on a rainy afternoon when the pantry was sparse and the craving for something sweet was strong. I discovered the combination of finely ground almonds folded into a tender butter dough and a small jewel of raspberry jam hidden in the center by accident while testing a shortbread variation, and the result was so arrestingly good that these cookies became my go-to for holiday cookie swaps and casual coffee visits alike. They are simultaneously delicate and satisfying: the dough melts on the tongue while the jam adds a bright finishing note that cuts through the richness.

What makes these especially lovable is the texture contrast — a crumbly, buttery exterior that gives way to a slightly chewy almond interior and the pop of jam at the center. Every time I bring a tray to a gathering, people ask for the recipe, and kids love discovering the surprise inside. They’re forgiving to make, require minimal specialized equipment, and can be assembled ahead of time, making them perfect for a busy weeknight or a festive weekend baking session. If you enjoy shortbread-like cookies with a nutty backbone and a hint of fruit, these will quickly become a favorite.

Ingredients

• Unsalted butter: Use 1 cup (2 sticks) of quality unsalted butter, softened to room temperature. I prefer using European-style butter for a deeper flavor, but standard American butter works perfectly. Soft butter creates a tender, melt-in-your-mouth texture.
• Powdered sugar: 1/2 cup for the dough plus extra for dusting. Powdered sugar incorporates smoothly into the butter, giving the cookie a fine crumb. Sift it to avoid lumps.
• Salt: 1/2 teaspoon to balance the sweetness and enhance the almond flavor. Use fine sea salt or table salt.
• Almond extract: 1 teaspoon pure almond extract for a concentrated nutty aroma. A little goes a long way; avoid imitation extracts if possible for cleaner flavor.
• Vanilla extract: 1 teaspoon pure vanilla extract rounds out the flavor and complements both the almond and raspberry notes.
• All-purpose flour: 2 cups, spooned and leveled for accuracy. The flour gives structure to the cookies while keeping them tender when combined with the almonds and butter.
• Finely ground almonds: 1 cup (ground blanched almonds or almond meal). Grind whole blanched almonds to a fine texture if you don’t have almond meal on hand; this adds both flavor and a delicate crumb.
• Raspberry jam: 1/3 cup of thick raspberry preserves. Choose a jam with good fruit content — seedless or seeded is a personal preference — and measure by teaspoon when portioning into the centers.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Proper preheating ensures even baking and prevents spreading. Use an oven thermometer if your oven runs hot or cool. Cream the butter and sugar: In a large bowl, beat together the softened unsalted butter, 1/2 cup powdered sugar, salt, vanilla extract, and almond extract until the mixture is light and airy — about 2 to 3 minutes with an electric mixer on medium speed. This step incorporates air for a delicate texture; scrape down the bowl to ensure even mixing. Incorporate the dry ingredients: Stir in the finely ground almonds and all-purpose flour until a soft dough forms. Mix until just combined to avoid developing gluten, which would toughen the cookies. The dough should be soft but hold its shape when scooped. Assemble the centers: Scoop out approximately 1 tablespoon of dough, flatten it slightly in your palm, place 1/2 teaspoon of raspberry jam in the center, and gently wrap the dough around the jam to form a smooth ball. Seal completely so the jam won’t leak during baking. Place each ball 1 1/2 inches apart on the prepared sheet. Bake and cool: Bake for 13 to 15 minutes, or until the bottoms are lightly golden — the tops should remain pale. Allow the cookies to cool on the baking sheet for about 10 minutes; this helps them set so they don’t break when handled. Finish with powdered sugar: While the cookies are still warm, roll them in powdered sugar so the coating adheres. For a more even coating, dust them again after they are fully cooled. This double dusting creates the classic snowball appearance.

Storage Tips

Store cooled cookies in an airtight container layered with parchment paper between layers to prevent sticking. At room temperature, they keep their texture for about 2 to 3 days; refrigeration extends this to 5 days but can slightly firm the crumb — bring back to room temperature before serving for best mouthfeel. For longer storage, freeze the baked cookies on a tray until solid, then transfer to a zip-top bag or rigid container for up to 3 months. Thaw on the counter for 30 to 60 minutes and re-dust with powdered sugar to refresh their snowy finish.

Ingredient Substitutions

If you don't have ground almonds, you can swap in 1 cup of almond flour or process blanched whole almonds until very fine. For a nut-free version, substitute sunflower seed meal, but expect a slightly green tint when combined with powdered sugar and different flavor notes. If you prefer a different fruit center, apricot or strawberry preserves work well — use the same volume. To reduce sweetness slightly, cut the powdered sugar in the dough by one to two tablespoons, though this will change the texture slightly.

Serving Suggestions

These pair beautifully with a cup of strong coffee, black tea, or lightly sweetened latte. For a dessert platter, arrange with dark chocolate squares, fresh berries, and candied citrus peel for contrast. Garnish with a single fresh raspberry on top of each after baking for a decorative touch. They’re also ideal for gifting: stack in a decorated tin with parchment dividers or package a half-dozen in clear boxes tied with ribbon.

Cultural Background

The snowball cookie concept is rooted in classic shortbread and butter cookie traditions found across Europe and North America, where buttery, crumbly cookies are rolled in sugar for a festive appearance. The almond variation echoes Mediterranean and Middle Eastern baking influences, where nuts are celebrated for their aroma and texture. Adding a fruity jam center modernizes the traditional form and gives a playful twist common in contemporary home baking.

Seasonal Adaptations

In summer use homemade raspberry preserves for an intense, fresh flavor; in winter, try spiced plum or cranberry-orange jam. For a holiday version, stir a pinch of ground cardamom into the dough and use lingonberry jam, or finish with a dusting of cinnamon-sugar in place of powdered sugar for a warm note. You can also fold in a tablespoon of finely chopped dark chocolate to add a bittersweet contrast to the jam center.

Meal Prep Tips

Prepare the dough in the evening and refrigerate overnight to develop the flavor and make it easier to shape. You can portion the dough into tablespoon-sized balls, place them on a tray, and freeze until firm; transfer to a bag and bake from frozen adding a minute or two to the bake time. This method is perfect for planning ahead for parties — bake only what you need and reheat gently to refresh.

These Raspberry Almond Snowball Cookies are one of those small pleasures that feel elegant yet are perfectly suited to everyday baking. They’re forgiving, adaptable, and always a welcome addition to a cookie plate. Try them with your favorite seasonal jam and make this simple treat your own.