This recipe for Raspberry Almond Snowball Cookies has been a quiet favorite in my kitchen ever since I first tested it on a blustery afternoon. I was chasing a classical, melt-in-your-mouth texture and wanted a small jam surprise inside each cookie. The result is a tender, almond-forward dough that cradles a bright burst of raspberry jam. When baked, the edges turn just golden while the centers remain soft, and the final dusting of powdered sugar gives them a festive, snow-dusted finish. These are the sort of treats that feel special enough for company yet easy enough for a weekday baking session.

I discovered this combination when I was adapting a favorite shortbread formula to include ground almonds and a fruit center. The first batch had jam that leaked, but after adjusting the assembly technique — flattening the dough, adding a measured dollop, and fully enclosing it — the cookies held their shape beautifully. They are crisp just at the edges, tender in the middle, and have a fragrant almond note from pure extract and finely ground nuts. Friends and family quickly declared these one of the best cookies for a potluck or a simple afternoon with tea.

Ingredients

• Unsalted butter (1 cup): Use high-quality European-style butter if you want an extra creamy mouthfeel. Softened to room temperature, it blends smoothly with powdered sugar and gives the dough its tender structure.
• Powdered sugar (1/2 cup, plus extra for dusting): Powdered sugar gives a fine, even sweetness and contributes to the delicate crumb. Sift if lumpy. Reserve at least 1/4 cup for the final dusting.
• Salt (1/2 teaspoon): Balances the sweetness and enhances the almond flavor. Use fine salt for even distribution.
• Pure almond extract (1 teaspoon): A little almond extract goes a long way; it boosts the nutty profile. If you prefer a subtler note, reduce to 1/2 teaspoon and increase vanilla.
• All-purpose flour (2 cups): The main structure for the cookies. Spoon and level the cups for accurate measurement to avoid a dry dough.
• Finely ground almonds (1 cup): Blanched almonds ground to a fine meal add richness and a tender, crumbly texture. You can buy almond meal or grind blanched almonds in a food processor until fine.
• Raspberry jam (1/3 cup): Choose a good-quality jam with visible fruit pieces for bursts of flavor. Seedless jam works well for a smoother center.
• Vanilla extract (1 teaspoon): Rounds out flavor and pairs with almond extract for a complex, bakery-style aroma.

Instructions

Step 1 — Preheat and prepare: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside. Preheating ensures even baking and that the bottoms brown lightly without overcooking the centers. Step 2 — Cream the butter and sugars: In a large mixing bowl, beat together the softened unsalted butter, 1/2 cup powdered sugar, salt, vanilla extract, and almond extract until light and fluffy, about 2 to 3 minutes with a hand mixer on medium speed. This incorporates air, giving a lighter texture once baked. Step 3 — Incorporate dry ingredients: Add the finely ground almonds and all-purpose flour to the creamed mixture. Mix on low speed or fold by hand until a soft, cohesive dough forms. Avoid overmixing; stop as soon as there are no streaks of flour to maintain tenderness. Step 4 — Shape and fill: Scoop about 1 tablespoon of dough and flatten it slightly in your palm. Place 1/2 teaspoon of raspberry jam in the center, then wrap the dough completely around the jam, sealing the edges and rolling into a smooth ball. Place on the prepared baking sheet 1 inch apart. Step 5 — Bake to doneness: Bake for 13 to 15 minutes, or until the bottoms are just turning a light golden color. The tops should remain pale. Overbaking will dry them out; watch closely in the final minutes and rotate the pan for even color if your oven has hot spots. Step 6 — Cool and finish: Allow the cookies to cool on the baking sheet for about 10 minutes so they set, then roll each warm cookie in powdered sugar until evenly coated. Place on a cooling rack to finish cooling. The warm roll helps the sugar adhere and creates that classic snowball look.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. Layer parchment between cookies to prevent sticking. For longer storage, arrange in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container for up to 3 months. When ready to eat, let frozen cookies thaw at room temperature for 20 to 30 minutes and dust with additional powdered sugar if needed. Reheat briefly in a 300°F (150°C) oven for 3 to 4 minutes if you prefer them warm.

Ingredient Substitutions

If you want a deeper nut flavor, toast whole blanched almonds lightly in a 350°F oven for 8 minutes, cool, then grind. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum; you may need to reduce flour slightly if the dough feels dry. Swap raspberry jam for apricot or lemon curd for different flavor profiles. For a dairy-free version, use a vegan butter substitute measured cup for cup, but expect a slight change in texture and richness.

Serving Suggestions

Serve these cookies on a simple platter dusted with extra powdered sugar and sprigs of fresh mint for color. They pair beautifully with black tea, Earl Grey, or a slightly sweet dessert wine. For a festive spread, arrange alongside shortbread, chocolate truffles, and candied nuts. Garnish with a tiny dollop of extra jam on the top after dusting for an elegant touch.

Cultural Background

The concept of a nut-enriched, buttery cookie rolled in powdered sugar is shared across many European baking traditions, from Russian tea cookies to Mexican wedding cookies. Adding a jam center gives a modern twist reminiscent of thumbprint cookies popular in Scandinavian and American baking. Combining finely ground nuts with a shortbread-style dough creates a fine crumb that echoes classic continental pastries.

Seasonal Adaptations

In winter, use spiced jams or add a pinch of cinnamon and nutmeg to the dough for warmth. During spring and summer, brighten the recipe with citrus zest in the dough and use strawberry or apricot jam. For holiday trays, press a whole toasted almond into the top of each cookie before dusting for added texture and decoration.

Meal Prep Tips

Prepare the dough in the evening and refrigerate overnight to deepen flavor; bring to room temperature briefly to make shaping easier. Portion jam into small measuring spoons for quick assembly. For busy weeks, freeze shaped raw balls on a tray, then transfer to a bag. Bake straight from frozen, adding 1 to 2 minutes to the bake time. Label and date containers so you can rotate batches easily.

These Raspberry Almond Snowball Cookies are a small pleasure that rewards simple techniques and good ingredients. Whether you bake them for friends or keep them as a private treat, they carry the warmth of a well-made cookie and the bright lift of raspberry jam. Give them a try and make small adjustments until they match your ideal texture and sweetness.