Raspberry Almond Snowball Cookies Recipe

If you’re on the hunt for the perfect holiday cookie that’s both tender and bursting with flavor, you’re going to adore this Raspberry Almond Snowball Cookies Recipe. These jam-stuffed little cloud-like treats melt in your mouth with a delicate almond hint and a sweet raspberry surprise at their center. I’ve made these for serious cookie swaps and family gatherings and every time they’re the first batch to disappear. Stick with me, and I’ll share everything you need to nail these wonderfully festive delights!

this Recipe

Ingredients You’ll Need

Each ingredient in this Raspberry Almond Snowball Cookies Recipe is carefully chosen to balance texture and flavor. The almonds bring nutty depth, while the jam adds the perfect sweetness. Shopping tip? Look for high-quality raspberry jam and fresh almonds to make these cookies truly shine.

• All-purpose flour: Scoop and level it for accuracy—this ensures your cookies hold together perfectly without being too dry.
• Salt: Just a pinch to enhance the sweetness and balance flavors.
• Sliced almonds: Grinding these finely is key for the best texture; a food processor makes this quick and easy.
• Unsalted butter: Use softened butter at room temperature for easier creaming and a tender crumb.
• Powdered sugar: Divided for the dough and for that iconic snowball coating—the finer sugar really delivers on that melt-in-your-mouth magic.
• Almond extract: This little flavor booster gives the cookies their wonderful nutty aroma—don’t skip it!
• Seedless raspberry jam: Choose a smooth, high-quality jam; seedless helps keep the cookies soft and uniform.

Variations

Everyone loves a little twist, so I often play around with this Raspberry Almond Snowball Cookies Recipe to suit the occasion or dietary needs. Feel free to make it your own — it’s surprisingly versatile!

• Nut-Free Version: I once swapped ground almonds with finely crushed oat flour for a softer texture when my niece had a nut allergy – they still came out tender and delicious!
• Different Jam Flavors: Apricot or strawberry jam works wonders if you want to switch up the fruit flavor. Just make sure it’s seedless to keep the dough happy.
• Chocolate Twist: Adding mini chocolate chips to the dough gives a delightful surprise and pairs beautifully with raspberry.
• Gluten-Free Option: Use a trusted gluten-free flour blend and adjust flour quantity slightly since absorption varies.

How to Make Raspberry Almond Snowball Cookies Recipe

Step 1: Prepare Your Dry Ingredients

Start by whisking together the flour and salt in a mixing bowl. Then, pulse your sliced almonds in a food processor until they’re finely ground into tiny bits—not a full almond meal, but close. This adds a wonderful texture and that slightly nutty crunch you’ll notice in every bite. Set both aside while you move on to the wet ingredients.

Step 2: Cream Butter and Sugar

Using a stand mixer with the paddle attachment, cream your softened butter and half a cup of powdered sugar until it feels smooth and light. This step is where the magic starts — properly creamed butter creates a tender, melt-in-your-mouth cookie. Once combined, stir in the almond extract for that classic flavor burst.

Step 3: Combine All the Ingredients

Slowly add your flour and salt mixture to the butter mixture, just mixing until everything comes together. Then fold in the ground almonds gently with a spatula. Here’s a little secret I learned: don’t overmix at this stage, or you risk tough cookies! The dough should be soft but not sticky — if it’s sticky, sprinkle a tiny bit more flour; if dry, add a splash of milk. This dough consistency makes shaping easier and keeps your jam nicely sealed inside.

Step 4: Shape and Fill the Cookies

Now the fun part! Scoop out half a tablespoon of dough and gently roll it into a ball. Press a deep indentation with your thumb or finger and fill it with about half a teaspoon of raspberry jam. Then, repeat with another half tablespoon of dough, making an indentation to gently nest over the jammed ball. Press the edges carefully to seal, forming one perfect rounded snowball. Don’t worry if there are tiny cracks; just pinch them together to avoid jam leaking later. Chill these on plates spaced apart so they set evenly.

Step 5: Chill and Bake

Place the cookies in the fridge for about 1 hour and 30 minutes — this step is crucial because it helps the butter firm up, so the cookies hold their shape while baking. About 15 minutes before baking, preheat your oven to 375°F (190°C). Arrange cookies on a baking sheet with at least 2 inches between them. Bake for 11-13 minutes until set but be careful not to overbake — you want them just firm enough, or they’ll crack and the jam could seep out.

Step 6: Sugar Coating Magic

Let your cookies cool for a few minutes after baking — they’ll still be warm, which is perfect for the first powdered sugar roll. Pour 1 ½ cups powdered sugar into a bowl and gently roll the cookies to coat lightly. Transfer to a wire rack to cool completely, then roll once more in powdered sugar for that signature thick snowball look. This double coating is a game changer; trust me, it’s what makes these cookies irresistible.

How to Serve Raspberry Almond Snowball Cookies Recipe

Garnishes

I like to keep it simple with these cookies—after all, they’re already coated in powdered sugar that looks like fresh snow. Occasionally, I dust a few with a sprinkle of crushed toasted almonds for an extra nutty finish or add a tiny fresh raspberry on top during special gatherings, which adds elegant color and a fresh bite.

Side Dishes

These cookies pair beautifully with a hot cup of tea or rich coffee. For holiday parties, I love serving them alongside mulled wine or a creamy hot chocolate. They also make a wonderful edible garnish on dessert platters featuring cheese and fruit — the raspberry jam ties in perfectly with fresh berries and soft cheeses.

Creative Ways to Present

One year I arranged these cookies in a circular “snowball tower” tied with a festive ribbon, which was a major hit at my family’s winter party. You can also place them in little decorative cupcake liners or present them on a wooden board dusted with powdered sugar “snow.” For a personalized touch, wrap a few in clear cellophane with a sprig of rosemary or a cinnamon stick.

Make Ahead and Storage

Storing Leftovers

I keep leftover Raspberry Almond Snowball Cookies in an airtight container at room temperature for up to five days. The cookies stay tender and flavorful, and because of the jam center, they don’t dry out as quickly as some other cookies. If you notice the powdered sugar thinning, just give them a quick re-roll before serving again.

Freezing

Freezing is a lifesaver! I’ve frozen both shaped, unbaked dough balls and fully baked cookies. Just place them in single layers on parchment-lined trays, freeze until firm, then transfer to a freezer-safe bag. Baked cookies freeze well for up to 3 months, and you’ll find thawed cookies still maintain their moist, delicate texture.

Reheating

To refresh frozen baked cookies, let them thaw at room temperature for about 20 minutes. If you want to warm them up, pop them in a 300°F oven for 5-7 minutes; this gently revives the texture without melting the powdered sugar coating. Avoid microwaving, as it can make the cookies soggy or cause the jam to leak.

FAQs

Final Thoughts

I absolutely love how this Raspberry Almond Snowball Cookies Recipe never fails to bring a little magic to my kitchen. When I first tried making snowball cookies with jam inside, I struggled a bit with dough consistency and sealing, but learning these helpful tricks has made all the difference. It’s such a joy to share these tender, buttery bites with family and friends—they’re truly a festive hug in cookie form. I can’t recommend you try these enough; once you do, they’ll be a staple in your holiday baking lineup too!

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