Introduction

Raspberry Almond Snowball Cookies are tender, buttery treats with a delightful fruity center and a snowy powdered sugar coating. These cookies combine nutty almond flavors with sweet raspberry jam, making them perfect for holidays or any special occasion.

The image shows small round cookies with a white powdered sugar coating, stacked in a pyramid shape. The top cookie is cut in half to show the inside, which has a bright red jam filling surrounded by a soft, pale dough layer. The cookies have a slightly rough texture from the powdered sugar and soft dough edges. In the background, there are fresh red raspberries on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ teaspoon salt
2 cups (248g) all-purpose flour
¾ cup (76g) sliced almonds, finely ground
1 cup (226g) unsalted butter, softened
½ cup (60g) powdered sugar
½ teaspoon almond extract
6 tablespoons (115g) seedless raspberry jam
1½ cups (170g) powdered sugar (for coating)

Instructions

Step 1: In a mixing bowl, whisk together the all-purpose flour and salt until well combined. Set aside. Pulse the sliced almonds in a food processor until finely ground, resembling coarse meal, and set aside separately.
Step 2: Using a stand mixer or hand mixer, cream the softened butter with ½ cup powdered sugar on medium speed until smooth and combined, about 2-3 minutes. Stir in the almond extract.
Step 3: On low speed, gradually add the flour mixture to the butter mixture until just combined. Fold in the ground almonds using a spatula, ensuring even distribution. If the dough is sticky, add 1-2 tablespoons more flour; if dry and crumbly, add 1 tablespoon milk and mix.
Step 4: Scoop ½ tablespoon of dough and roll into a smooth ball. Make a deep indentation in the center large enough to hold ½ teaspoon raspberry jam. Fill the indentation with ½ teaspoon jam.
Step 5: Scoop another ½ tablespoon of dough and shape into a ball with an indentation. Place this piece over the jam-filled bottom, covering the jam completely. Press edges firmly to seal and smooth any cracks to prevent jam leakage.
Step 6: Place cookie balls on a plate spaced apart and chill in the refrigerator for 1 hour 30 minutes to firm up the dough.
Step 7: Preheat oven to 375°F while cookies chill. Line baking sheets with parchment paper. Arrange chilled cookies 2 inches apart on sheets and bake for 11-13 minutes until set but not browned.
Step 8: Let cookies cool on the baking sheet until warm enough to handle. Roll them gently in 1½ cups powdered sugar to lightly coat while warm.
Step 9: Transfer cookies to a wire rack to cool completely, about 30 minutes. Once cool, roll cookies again in powdered sugar for a thick, snowy coating.

Tips & Variations

For a different fruit flavor, substitute raspberry jam with apricot or strawberry jam.
Toast almonds lightly before grinding for a deeper nutty flavor.
If dough feels too soft after chilling, return it to the refrigerator briefly before shaping.
Use a small cookie scoop to ensure evenly sized cookies for uniform baking.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months—freeze on a baking sheet first, then transfer to a container. Reheat gently at room temperature before serving. The powdered sugar coating may need refreshing by rolling again if stored for longer periods.

How to Serve

The image shows three small round cookies stacked in a pyramid shape on a white marbled surface. The cookies are coated in white powdered sugar. The top cookie is cut in half, revealing a bright red, slightly chunky raspberry jam filling inside. In the background, there is a white bowl filled with fresh red raspberries, softly blurred to keep focus on the cookies. The overall look is clean and fresh, with a soft light highlighting the powdered sugar and red filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare and shape the dough balls, then freeze them before baking. Thaw in the refrigerator before baking as directed.

How do I prevent the jam from leaking during baking?

Ensure the cookie dough balls are well sealed with no cracks. Press and smooth edges carefully, and chill thoroughly before baking to help the dough hold its shape.