This Raspberry Almond Snowball Cookies recipe is one of those small joys I turn to whenever I want something pretty, buttery, and comfortingly nostalgic. I first made this version on an overcast December afternoon when I wanted to recreate a cookie I’d had at a holiday market: tender, nutty shortbread with a little raspberry surprise at the center. The combination of finely ground almonds and a tiny dollop of jam yields a melt-in-your-mouth texture and a bright, jammy pop that keeps people reaching for seconds. It’s a cookie that looks elegant on a platter but is straightforward enough for a weeknight baking session.

The texture is the star: a delicate crumb from the butter and flour, enriched by the oils and flavor of ground almonds. The jam is just a whisper — about 1/4 teaspoon per cookie — so it doesn’t leak out during baking but gives each bite a lively raspberry note. I love that the finished cookies are dusted generously with powdered sugar: the contrast of the soft, pale cookie and the snowy coating makes them feel festive for gatherings yet homely enough for tea and conversation. Over the years I’ve adapted little techniques — like sealing the filling well and rolling the dough with a light hand — that make these reliably beautiful every time.

Ingredients

• Unsalted butter: Use 1 cup (2 sticks), softened but not melted. Real butter gives the best flavor; I prefer European-style butter for extra richness when available.
• Powdered sugar: 1/2 cup in the dough plus additional for coating. Powdered sugar in the dough keeps texture tender and helps the exterior finish smooth after baking.
• Vanilla extract: 1 teaspoon of pure vanilla adds warmth and depth; substitute almond extract for an extra nutty lift if desired (use half the amount).
• All-purpose flour: 2 1/4 cups. Spoon and level the flour into the cup to avoid packing; this keeps the cookies from becoming dense.
• Finely ground almonds: 1 cup of almond meal/finely ground almonds adds moistness and an irresistible nutty flavor. Avoid coarse almond pieces — they change the texture.
• Salt: 1/4 teaspoon to balance the sweetness and enhance the almond notes.
• Seedless raspberry jam: 1/2 cup used sparingly — about 1/4 teaspoon per cookie — for a small burst of jam in the center without excess moisture.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside. Having the parchment in place before shaping the cookies helps keep the bottoms evenly colored and simplifies cleanup. Cream butter and sugar: In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup powdered sugar until pale and light, about 2–3 minutes with a hand mixer on medium speed or 4–5 minutes with a stand mixer. You’re incorporating air that makes the final texture tender; stop once the mixture is smooth and slightly fluffy. Add vanilla: Stir in 1 teaspoon vanilla extract by hand until evenly distributed. Avoid overmixing at this stage to keep the dough tender. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 cup finely ground almonds, and 1/4 teaspoon salt. Whisking helps distribute the almond meal and salt evenly and prevents pockets of flour in the dough. Form the dough: Gradually add the dry ingredients to the butter mixture in two additions, mixing on low speed or folding by hand until just combined. The dough should hold together without being sticky; if it feels greasy, chill it briefly. Avoid overworking to prevent tough cookies. Shape and fill: Using about 1 tablespoon of dough, roll into a ball in your palms. Press your thumb or the back of a small spoon into the center to make a shallow indentation. Add approximately 1/4 teaspoon seedless raspberry jam into the indentation, then pinch the dough closed around the filling and gently roll back into a smooth ball. Arrange and bake: Place the filled balls 1 inch apart on the prepared baking sheet. Bake for 10–12 minutes, until the bottoms are just lightly golden. Watch closely after 10 minutes as almond cookies brown quickly; the tops should remain pale. Cool and finish: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, roll them generously in powdered sugar, then repeat for a second coating to achieve that classic snowball look.

Storage Tips

Store the cookies in a single layer or separated by parchment if stacking, inside an airtight container at room temperature for up to 4 days to preserve the delicate texture. For longer storage, freeze in a single layer on a tray until firm, then transfer to freezer-safe bags or containers for up to 3 months. Thaw at room temperature; if you like, dust with a fresh coat of powdered sugar after thawing to regain the freshly-baked appearance. Avoid refrigeration, which can make the texture mealy and dull the powdered sugar finish.

Ingredient Substitutions

If you need to adapt the ingredients, use toasted almond flour for a nuttier profile (note it’s finer and may require slight adjustments). To make a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend and chill the dough longer to hydrate. For a dairy-free option, replace butter with a high-quality vegan butter, but expect a slightly different texture and flavor. For the filling, apricot or strawberry jam are excellent alternatives — reduce sugar intensity with a less sweet conserve if preferred. If you don’t have almond meal, pulse blanched almonds in a food processor until fine, but avoid turning to almond butter.

Serving Suggestions

These cookies are excellent with a hot cup of tea or strong coffee; the nutty base pairs beautifully with dark-roast flavors. Serve them on a platter with powdered-sugar-dusted shortbread and chocolate-dipped biscotti for a varied dessert board. For festive occasions, garnish the tray with fresh raspberries and sprigs of mint, or plate them alongside a small bowl of warmed jam for extra dipping. They also make charming edible gifts when wrapped in wax paper and tied with ribbon.

Cultural Background

The concept of buttery, nut-enriched shortbread cookies shaped into balls and dusted with sugar has roots in European baking traditions — think of Russian tea cakes and Mexican wedding cookies — which have been adapted across cultures with local nuts and fillings. My version adds a tiny jam center, bringing together the Old-World shortbread method with the bright fruit preserves found in many British and American pantries. The result is a hybrid that feels familiar yet unique on any cookie table.

Seasonal Adaptations

In winter, use preserved winter jams like cranberry or spiced orange marmalade for warmth; in summer, swap in fresh strawberry preserves or lemon curd for brightness. Add a pinch of cinnamon or a teaspoon of citrus zest in the dough for holiday flair. For spring, finish with a sprinkle of finely chopped pistachios mixed into the powdered sugar for a colorful touch. Small switches make these cookies feel right for every season without changing the core technique.

Meal Prep Tips

For batch prep, form and fill all the dough balls and arrange them on a parchment-lined tray, then flash-chill for 20 minutes before baking. This strategy keeps your baking session efficient and consistent. Baked cookies can be frozen between layers of parchment in an airtight container; thaw on the counter and re-coat with powdered sugar if needed. If you’re packing lunches or snack boxes, wrap individual cookies in parchment to protect the powdered sugar finish.

These Raspberry Almond Snowball Cookies have become one of my favorite go-to sweets because they strike the perfect balance between pretty and practical. They’re forgiving to make, beautiful to serve, and always spark small moments of delight when someone bites into the raspberry heart. Try them once, and you’ll find reasons to return to this simple, elegant treat again and again.