A warm welcome to Raspberry Almond Snowball Cookies
These Raspberry Almond Snowball Cookies are small, tender, and filled with a sweet jam center. They are easy to make and look lovely on a cookie plate. This recipe makes a batch of buttery almond cookies rolled in powdered sugar, with a surprise raspberry jam core. If you like simple cookie recipes, you might also enjoy this easy raspberry sugar cookies guide for more fruity treats.
Why you’ll want to bake these today
These cookies are quick to mix, bake, and share. They are:
- Soft and crumbly from ground almonds.
- Buttery and rich from real butter.
- Bright and fruity thanks to raspberry jam.
They work well for holidays, tea time, or any time you want a petite, pretty cookie.
Make them step by step: How to prepare Raspberry Almond Snowball Cookies
Follow the ingredients and directions below for best results.
Ingredients you’ll need
- 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
Baking directions
- Preheat the 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 butter mixture, mixing until just combined. Do not overmix.
- Roll a tablespoon of dough into a ball. Use your thumb or the back of a small spoon to make a small indentation in the center.
- Place about 1/4 teaspoon raspberry jam into the indentation. Pinch the edges together to seal the jam, then roll the cookie back into a smooth ball.
- Place the filled cookies on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 10–12 minutes, until the edges are lightly golden but the cookies remain pale on top.
- Let cookies cool slightly on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, roll each cookie generously in powdered sugar. For best coverage, roll twice.
Simple ideas for serving Raspberry Almond Snowball Cookies
Serve these cookies on a platter with tea or coffee. They look nice on dessert trays and pack well for picnics. For a themed spread at a party, pair them with other small cookies and fresh berries — they complement each other. You might also combine them with recipes from a dessert collection like this easy no-bake Black Forest cheesecake for a dessert table mix.
Best ways to store these cookies
- At room temperature: Store in an airtight container for up to 3 days. Place a sheet of parchment between layers to keep them from sticking.
- In the refrigerator: Keep for up to 1 week in an airtight container. Bring to room temperature before serving for the best texture.
- For longer storage: Freeze uncoated cookies in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for up to 2 months. Thaw, then roll in powdered sugar before serving.
Helpful tips to make perfect snowball cookies
- Use softened butter, not melted, for the right texture.
- Don’t overwork the dough — mix just until combined.
- Finely ground almonds give a delicate crumb; pulse blanched almonds in a food processor if needed.
- If jam is too runny, chill it briefly or use a thicker seedless jam to avoid leaks.
- For more camping-friendly desserts or other easy ideas, check this collection of easy camping recipes that pairs well with simple cookies.
Flavor variations you can try
- Swap raspberry jam for apricot or strawberry.
- Replace ground almonds with finely chopped walnuts or hazelnuts for a different nutty taste.
- Add a pinch of almond extract (1/4 teaspoon) for extra almond aroma.
- Roll in cocoa powder mixed with powdered sugar for a chocolate twist.
Nutrition snapshot (approximate per cookie)
- Calories: about 140–170 kcal
- Fat: 9–11 g
- Carbohydrates: 14–18 g
- Protein: 1–2 g
Values vary by jam and exact portion size. These are rough estimates for one small cookie.
Serving ideas for family and guests
- Afternoon tea: Serve with black or green tea and lemon slices.
- Kid-friendly snack: Pack a few in lunchboxes with a small fruit cup.
- Party platter: Pair with mini brownies, shortbread, and fresh berries for variety.
- Holiday tray: Decorate the platter with powdered sugar dust and sprigs of mint.
What pairs well with these cookies
- Beverages: Hot tea, coffee, milk, or a mild dessert wine.
- Other sweets: Shortbread, thumbprint cookies, or light fruit tarts.
- Savory balance: A cheese board with mild cheeses and fresh fruit complements the sweet jam center.
Frequently asked questions
Q: Can I make the dough ahead of time?
A: Yes. Chill the dough in an airtight container for up to 24 hours before shaping and filling.
Q: What if my jam leaks during baking?
A: Use less jam (about 1/8–1/4 tsp) and make sure to seal the edges well. Thicker jam helps too.
Q: Can I make these gluten-free?
A: Yes. Substitute a gluten-free all-purpose flour blend cup-for-cup and check texture — you may need a little more or less flour.
Q: How do I get the powdered sugar to stick evenly?
A: Roll the completely cooled cookies in powdered sugar, then roll again for fuller coverage once the first layer sets.
Q: Can I freeze fully baked cookies?
A: Yes. Freeze in a single layer, then store in a sealed container for up to 2 months. Add powdered sugar after thawing if needed.
Conclusion
For filled versions and inspiration from other cooks, see this take on Filled Almond Snowball Cookies. If you want another tested recipe for raspberry almond snowballs, check out this detailed guide at Raspberry Almond Snowball Cookies (jam stuffed snowballs). For a gluten-free perspective on this cookie, this variation is helpful: Raspberry Almond Snowball Cookies (gluten-free).
Raspberry Almond Snowball Cookies
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Use softened, not melted butter.
- 1/2 cup powdered sugar, plus more for coating For coating, to roll the cookies.
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 cup finely ground almonds Pulse blanched almonds in a food processor if needed.
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam Use thicker jam to avoid leaks during baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and 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 butter mixture, mixing until just combined. Do not overmix.
Forming Cookies
- Roll a tablespoon of dough into a ball, making a small indentation in the center.
- Place about 1/4 teaspoon of raspberry jam into the indentation and pinch the edges together to seal.
- Roll the cookie back into a smooth ball.
- Place the filled cookies on the prepared baking sheet, spacing them about 1 inch apart.
Baking
- Bake for 10–12 minutes, until the edges are lightly golden, but the cookies remain pale on top.
- Let cookies cool slightly on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, roll each cookie generously in powdered sugar, rolling twice for best coverage.
