This recipe has been a cozy ritual in my kitchen ever since a winter afternoon when I wanted a small, elegant treat that felt festive but was impossibly easy to make. The Raspberry Almond Snowball Cookies combine a tender, buttery dough enriched with finely ground almonds and a surprise center of seedless raspberry jam. The texture is delicate and short, the almond gives a toasty depth, and the powdered sugar finish makes each bite feel like a little celebration. I first discovered this combination while adapting a classic confections technique to use a jar of jam that was nearing its end. The result was instantly memorable.

These cookies matter because they balance richness and brightness in a single bite. The dough is soft but holds its shape, creating a shell that gives way to a jammy center. They are perfect for a cookie exchange, packaging in small boxes as gifts, or baking on a quiet Sunday and sharing with neighbors. My family asks for them every holiday and the kids love the little pockets of jam tucked inside. They are forgiving to make and require no chill time, which makes them a favorite for last minute baking.

Ingredients

• Unsalted butter (1 cup, 2 sticks): Use high quality butter like Plugra or Kerrygold when possible. At room temperature it creams more smoothly and contributes the primary flavor and tender texture.
• Powdered sugar (1/2 cup, plus more for coating): Also called confectioners sugar. It integrates into the butter quickly and provides the classic snowball finish when used twice for rolling after cooling.
• Vanilla extract (1 teaspoon): Pure vanilla adds depth. Use a good store brand if pure is not available.
• All-purpose flour (2 1/4 cups): Measure by spooning into a cup and leveling for accuracy. This provides structure to the delicate dough.
• Finely ground almonds (1 cup): Blanched almonds ground to a meal give a tender crumb and nutty flavor. Almond flour can be used for a finer texture.
• Salt (1/4 teaspoon): Balances sweetness and enhances almond flavor. Use fine sea salt or table salt.
• Seedless raspberry jam (1/2 cup): The jam center provides a bright, tart contrast to the buttery cookie. Seedless preserves reduce the risk of seedy texture and leaking.

Instructions

Preheat and prepare: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Having the oven at full temperature when you begin baking ensures even rise and prevents spreading. Cream butter and sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar using a hand mixer or stand mixer fitted with the paddle attachment. Beat on medium speed for 2 to 3 minutes until light and fluffy. The air whipped into the butter contributes to a delicate texture. Add vanilla: Stir in 1 teaspoon vanilla extract until fully incorporated. Scrape the bowl so the vanilla distributes evenly for balanced flavor in each cookie. 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 helps break up any clumps and ensures even distribution. Form the dough: Gradually add the dry ingredients to the creamed butter. Mix on low until just combined. The dough should come together and be soft but not sticky. If it feels too crumbly add a teaspoon of milk, one at a time, until it holds. Fill and shape: Scoop about 1 tablespoon of dough and roll it into a ball in your palms. Press an indentation into the center and fill with about 1/4 teaspoon seedless raspberry jam. Pinch the edges to seal the jam, then gently roll again into a smooth ball making sure no jam peeks through. Place on the prepared sheet about 1 1/2 inches apart. Bake: Bake for 10 to 12 minutes until the bottoms are lightly golden and the tops are set. The cookies should not brown deeply. Watch carefully, the difference between done and overbaked is a minute or two. Cool and coat: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, roll each cookie generously in powdered sugar. For the classic snowball finish roll twice for best coverage.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days. Keep layers separated with parchment to protect the powdered sugar coating. For longer storage, freeze cookies in a single layer on a rimmed baking sheet until solid, then transfer to a freezer safe container. Thaw at room temperature and re-roll quickly in a dusting of powdered sugar if needed. Avoid refrigeration which can dry the cookies and cause the powdered sugar to clump.

Ingredient Substitutions

If you do not have finely ground almonds use blanched almond flour in the same quantity for a finer crumb. For a nut-free version, substitute an equal amount of additional all-purpose flour plus 2 tablespoons of cornmeal to mimic the slightly gritty texture of almond meal. For a lower sugar center use zero sugar raspberry preserves, though texture will be slightly different. You can replace unsalted butter with salted butter and omit the pinch of salt, taste the dough first.

Serving Suggestions

Serve these cookies with a small pot of strong black tea or a cup of espresso. They pair nicely with lightly sweetened whipped cream or a lemon curd garnish on the side for contrast. Arrange on a platter with fresh raspberries for a seasonal touch. For gifting, place a few cookies in a small box with parchment and a ribbon for an elegant homemade present.

Cultural Background

The snowball concept has roots in several European confections where buttery short doughs are coated in sugar. Adding jam in the center is a modern twist that borrows from thumbprint cookies but keeps the round, snowball style. The almond element is common in Mediterranean and Middle Eastern baking where ground nuts replace or supplement flour, lending a rich texture and nutty aroma.

Seasonal Adaptations

In winter swap raspberry jam for spiced cranberry preserve for holiday flavors. In summer use apricot jam for a brighter, sunshiny profile. Add a teaspoon of orange zest to the dough for a citrus lift during spring. For Valentine’s Day use a raspberry-cherry blend and package in heart shaped tins.

Meal Prep Tips

Prepare the dough the night before and keep it covered in the refrigerator. If chilled, allow dough to come to room temperature for easier shaping. Alternatively scoop dough into tablespoon portions and freeze scoops on a sheet tray. When ready to bake, fill and bake from frozen adding 1 to 2 minutes to the bake time. This saves time on baking day and keeps your treats fresh.

These small, jewel-like cookies are a lovely balance of buttery crumb and bright jam. Whether baked for an occasion or simply to brighten an afternoon, they travel well and always feel like a thoughtful homemade gift. I encourage you to make them your own by trying different jams and small flavor twists.