Raspberry Almond Snowball Cookies – You ever bit into something and instantly felt a wave of nostalgia? That’s exactly what happens every time I make these Raspberry Almond Snowball Cookies. They’re more than just a recipe—they’re like little time machines taking me back to snowy afternoons in my grandma’s cozy kitchen.
When I was a kid, we’d bake these together right before the holidays. I’m not going to lie, I was probably more of a hindrance than a help. My “job” was rolling the cookies in powdered sugar, but I’d get distracted halfway through and start eating them instead (sorry, Grandma).
Now, I make these every year, and honestly? They’re still a little magical. There’s just something about that buttery almond dough and the sweet surprise of raspberry jam inside. Plus, rolling them in powdered sugar is still my favorite part.
The best thing? They look so fancy, but they’re super simple to make. If you’re looking for a festive, foolproof cookie that’ll impress everyone from your best friend to your boss, this is it.
Why You’ll Love This Raspberry Almond Snowball Cookies Recipe?
- Melt-in-your-mouth texture: They’re buttery, crumbly, and tender all at once.
- Nutty and fruity: The toasted almonds and raspberry jam are a perfect pair.
- Holiday-perfect: These cookies look like tiny snowballs—how cute is that?
- Great for gifting: Pop them in a tin with a bow, and you’re officially everyone’s favorite.
- Simple and fun: Shaping the dough and hiding the jam feels like crafting edible little treasures.
Ingredient Notes:
Let’s chat about why these ingredients make these cookies amazing:
- All-purpose flour: The foundation of the dough—it gives structure without being too heavy.
- Toasted almonds: Toasting the almonds brings out their nutty flavor, and grinding them finely ensures a smooth, tender dough.
- Unsalted butter: Butter is the heart and soul of these cookies. Room-temperature butter makes mixing a breeze.
- Powdered sugar: Used in the dough and as a final coating, it adds sweetness and that perfect “snowball” look.
- Almond extract: Just a hint enhances the nuttiness without overpowering the other flavors.
- Raspberry jam: The sweet-tart filling that’s like a little surprise in every bite.
How To Make Raspberry Almond Snowball Cookies?
Making these cookies is as much fun as eating them. Here’s how to do it:
Step 1: Prep the Ingredients
Start by toasting the almonds if you haven’t already. Just a few minutes in a 350°F oven until they’re golden and fragrant. Once they’ve cooled, grind them into a fine powder. It’s a small extra step, but trust me, it’s worth it.
Step 2: Make the Dough
Whisk the flour and a pinch of salt in one bowl. In another, cream the butter and powdered sugar together with an electric mixer until it’s fluffy and pale. Add the almond extract (take a moment to appreciate that dreamy smell) and slowly mix in the flour. Finally, stir in the ground almonds. The dough will be soft but not sticky—perfect for shaping.
Step 3: Shape and Fill
Take two small pieces of dough, roll them into balls, and use your fingers to make a hollow in each one. Add a tiny dollop of raspberry jam to one, then place the other on top. Pinch the edges to seal the jam inside and gently roll it back into a ball. Repeat until all the dough is used.
Step 4: Chill and Bake
Place the cookies on a parchment-lined baking sheet and refrigerate for 1–2 hours. This helps them hold their shape in the oven. When you’re ready, bake at 350°F for 11–12 minutes, just until the bottoms turn golden.
Want To Save This Recipe?
Step 5: Roll in Sugar
While the cookies are still warm, roll them in powdered sugar for their first coating. Let them cool completely, then roll them again for that perfect snowy finish.
Storage Options:
- Room temperature: Keep them in an airtight container for up to 5 days.
- Refrigerator: Store them in the fridge for up to a week to keep them extra fresh.
- Freezer: You can freeze the unbaked dough balls or the fully baked cookies for up to 3 months. Just thaw before baking or serving.
Variations and Substitutions:
Want to mix things up? Here are some fun twists:
- Try different jams: Swap raspberry for apricot, strawberry, or blackberry jam.
- Add citrus zest: A bit of orange or lemon zest in the dough adds a bright, fresh flavor.
- Switch the nuts: Pecans or hazelnuts work beautifully if you’re out of almonds.
- Make it gluten-free: Use a gluten-free all-purpose flour blend, and you’re good to go.
What to Serve with Raspberry Almond Snowball Cookies?
These cookies are perfect for sharing, but they’re even better with these pairings:
- Hot drinks: Coffee, tea, or hot cocoa makes a cozy combo.
- Ice cream: Crumble a couple of cookies over vanilla ice cream for an indulgent treat.
- Holiday dessert trays: Add them to a platter with brownies, shortbread, and gingerbread for a festive spread.
- Wine pairing: A sweet dessert wine or sparkling rosé complements the fruity filling perfectly.
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 24 hours before baking.
Do I have to chill the dough?
Yes, chilling helps the cookies keep their shape and gives the flavors time to develop.
Can I use salted butter instead of unsalted?
You can, but skip the added salt in the recipe to avoid overdoing it.
And that’s it—Raspberry Almond Snowball Cookies that are guaranteed to wow your family, friends, and maybe even yourself. Whether you’re baking for the holidays, a party, or just because you’re craving something sweet, these cookies are always a hit. Try them out, and let me know how they turn out—because I’m pretty sure you’re going to love them!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Raspberry Almond Snowball Cookies
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- ¾ cup toasted ground almonds
- Pinch of salt
- 1 cup unsalted butter at room temperature
- ½ cup powdered sugar
- ½ teaspoon almond extract
- ¼ cup seedless raspberry jam
For Finishing:
- Powdered sugar for coating
Instructions
Prepare the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, toasted ground almonds, and a pinch of salt. Set aside.
Cream Butter and Sugar
- In a large mixing bowl, using an electric hand mixer, cream the unsalted butter and powdered sugar together until light and fluffy. This process typically takes 2–3 minutes.
Incorporate the Almond Extract and Dry Ingredients
- Add the almond extract to the creamed butter mixture and blend until fully incorporated. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
Shape and Fill the Cookies
- Take two 1-inch portions of dough and roll each into a ball. Using your fingers, create a small hollow in each ball. Place a scant ½ teaspoon of seedless raspberry jam into the hollow of one ball. Place the second ball on top, pinching the edges to seal the jam inside. Gently roll the sealed dough into a smooth ball. Repeat this process with the remaining dough.
Chill the Dough
- Arrange the shaped cookies on a parchment-lined baking sheet and refrigerate for 1–2 hours. Chilling helps the cookies maintain their shape during baking.
Bake the Cookies
- Preheat your oven to 350°F (175°C). Bake the cookies for 11–12 minutes, or until the bottoms just begin to turn golden. Remove the cookies from the oven and allow them to cool slightly on the baking sheet.
Coat with Powdered Sugar
- While the cookies are still warm, roll them in powdered sugar for the first coating. Once completely cool, roll them again in powdered sugar to achieve their signature snowball appearance.
Serve and Enjoy
- Place the cookies on a serving platter or store them in an airtight container. These cookies are best enjoyed with a warm beverage or shared with loved ones.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
