Meet Your new Raspberry Almond Snowball Cookies
These Raspberry Almond Snowball Cookies are soft, buttery bites filled with bright raspberry jam and a hint of almond. They are easy to make and look lovely on a cookie plate. If you like raspberry treats, you might also enjoy this easy raspberry sugar cookies recipe for a different twist.
Why you’ll want to bake these today
They come together with simple pantry ingredients, bake quickly, and taste like a refined bakery cookie without the fuss. The almond in the dough gives a gentle, toasty flavor while the jam center adds a pop of fruity sweetness. These are great for gifts, parties, or a cozy afternoon treat.
Step-by-step to make Raspberry Almond Snowball Cookies
Follow these clear steps and you’ll have perfect jam-stuffed snowballs.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
Directions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll a tablespoon of dough into a ball. Use your thumb or the back of a spoon to make a small indentation in the center.
- Fill the indentation with about 1/4 teaspoon of raspberry jam.
- Pinch the edges closed to seal the jam, then gently re-roll into a smooth ball.
- Place the filled cookies on the prepared baking sheet about 1 inch apart.
- Bake for 10–12 minutes, until the bottoms are lightly golden (tops will stay pale).
- Let the cookies cool slightly on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar. For best coverage, roll them twice.
Ideas for serving these Raspberry Almond Snowballs
Serve them on a dessert plate with a dusting of extra powdered sugar. They pair well with tea or coffee and look beautiful in a holiday cookie tin. You can also serve them alongside a small scoop of vanilla ice cream for a special twist. For other dessert ideas to pair on a menu, check this no-bake dessert idea.
How to store your cookies so they stay fresh
Place cooled cookies in an airtight container. If you stack them, separate layers with parchment paper to avoid sticking. Stored at room temperature, they keep well for 3–4 days. For longer storage, refrigerate up to 1 week or freeze up to 3 months (freeze in a single layer first, then transfer to a container).
Helpful tips for perfect snowball cookies
- Use room-temperature butter for easy creaming and a light texture.
- Finely ground almonds blend best; you can grind whole almonds in a food processor.
- Don’t overfill with jam — a small amount (about 1/4 tsp) prevents leaking.
- Chill the dough briefly if it becomes too soft while you work.
- Roll in powdered sugar only after cookies fully cool to avoid melting the sugar.
Simple variations to try
- Swap raspberry jam for strawberry, apricot, or lemon curd for a new flavor.
- Add 1/4 teaspoon almond extract along with vanilla for a stronger almond note.
- For a nut-free version, replace ground almonds with an equal amount of extra flour and omit the almond extract.
Nutrition snapshot (approximate per cookie)
- Calories: 120–150
- Fat: 8–10 g
- Carbohydrates: 12–15 g
- Protein: 1–2 g
Note: Exact values vary with cookie size and specific ingredients.
Family-friendly serving ideas
- Pack a few in school lunchboxes as a special treat.
- Put a small platter on the table after dinner with milk for kids.
- Arrange them on a cookie tray for family gatherings or weekend tea.
What pairs well with these cookies
- Hot tea (Earl Grey or green tea) or a strong coffee.
- A simple scoop of vanilla or almond ice cream.
- Fresh berries on the side for more fruit brightness.
Frequently Asked Questions
Q: Can I use store-bought almond flour?
A: Yes. If it’s finely ground, use it as listed. If it’s coarser, pulse it in a food processor for a smoother texture.
Q: Can I make these gluten-free?
A: Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Texture may change slightly, but they should still turn out tasty.
Q: How do I prevent jam from leaking during baking?
A: Use only a small amount of jam (about 1/4 tsp) and seal the edges well. If jam is very runny, heat it briefly to thicken or strain out excess liquid.
Q: Can I freeze assembled unbaked cookies?
A: Yes, place them on a tray to freeze solid, then store in a container. Bake from frozen, adding a minute or two to the bake time if needed.
Conclusion
For more filled almond snowball ideas and inspiration, see this filled version on Filled Almond Snowball Cookies | Italian Food Forever. If you want another jam-stuffed take, check this recipe for Raspberry Almond Snowball Cookies (jam stuffed snowballs). For a gluten-free perspective with similar flavors, visit Raspberry Almond Snowball Cookies.
Raspberry Almond Snowball Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Use room-temperature butter for easier creaming.
- 1/2 cup powdered sugar, plus more for coating Roll cookies in powdered sugar only after cooling.
- 1 teaspoon vanilla extract Optional: Add almond extract for a stronger flavor.
- 2 1/4 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- 1 cup finely ground almonds Use finely ground almonds for the best texture.
- 1/4 teaspoon salt Enhances flavor.
Filling
- 1/2 cup seedless raspberry jam Use only a small amount to prevent leaking.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, ground almonds, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll a tablespoon of dough into a ball. Use your thumb or the back of a spoon to make a small indentation in the center.
- Fill the indentation with about 1/4 teaspoon of raspberry jam.
- Pinch the edges closed to seal the jam, then gently re-roll into a smooth ball.
- Place the filled cookies on the prepared baking sheet about 1 inch apart.
Baking
- Bake for 10–12 minutes, until the bottoms are lightly golden (tops will stay pale).
- Let the cookies cool slightly on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Once cooled, roll the cookies generously in powdered sugar. For best coverage, roll them twice.
