This recipe is my go to when I want a delicate cookie that feels both homey and celebratory. I first developed these when I needed a small sweet to bring to a winter potluck and wanted something that would travel well and look pretty on a platter. The combination of finely ground almonds and real butter yields a tender, crumbly texture that melts on the tongue. The tiny burst of seedless raspberry jam in the center cuts through the richness and adds a bright, fruity note that everyone notices. I remember my neighbor taking a bite and closing her eyes as if she had discovered a favorite from childhood. That moment made me keep refining the filling size and the powdered sugar finish until the balance was perfect.

These snowball style treats are simple to make but deliver a professional feel. They hold their shape in the oven yet remain soft inside. I like to make them when I have company because they come together quickly and give me time to greet guests while the oven does most of the work. Over the years I have learned a few small tweaks such as chilling the dough briefly on hot days and using finely ground almonds for an even crumb. The recipe below uses familiar pantry items and a length of time that fits into a relaxed afternoon of baking and visiting with friends.

Ingredients

• Unsalted butter 1 cup two sticks softened. Choose a high quality European style brand for a richer flavor and creaminess that improves the cookie mouthfeel.
• Powdered sugar 1 half cup plus additional for coating. Confectioners sugar blends smoothly into the butter and a second roll after cooling ensures an even snowy finish.
• Vanilla extract 1 teaspoon. Pure vanilla extract adds warmth and depth, avoid artificial vanilla for the best aroma.
• All purpose flour 2 and 1 quarter cups. Spoon into the measuring cup and level for accuracy to prevent a dry cookie.
• Finely ground almonds 1 cup. Use blanched almonds ground to a flour like consistency so the texture remains delicate rather than coarse.
• Salt 1 quarter teaspoon. A small amount rounds flavors and cuts richness from the butter.
• Seedless raspberry jam half cup. Choose a smooth seedless variety for an even, mess free fill in each cookie center.

Instructions

Preheat ovenPreheat oven to 350 F 175 C and line a baking sheet with parchment paper. Position the rack in the center of the oven to promote even browning. Allow the oven to fully reach temperature before placing trays inside.Cream butter and sugarIn a large bowl cream together the softened butter and one half cup powdered sugar until light and fluffy about two to three minutes with an electric mixer on medium speed. Scrape the bowl down once to ensure even incorporation. The butter should look pale and aerated which helps create a tender cookie.Add vanillaStir in the vanilla extract by hand or on low speed until distributed. Avoid over mixing at this point because you do not want to develop gluten from the flour prematurely.Combine dry ingredientsIn a separate bowl whisk together the all purpose flour finely ground almonds and salt. Whisking helps distribute the almonds and prevents pockets of salt or flour that could affect texture.Mix doughGradually add the dry mixture to the creamed butter in two additions, folding gently until just combined. The dough should hold its shape when pressed but remain soft. If it feels greasy chill for ten to fifteen minutes on a hot day to firm slightly for easier handling.Form and fillRoll a level tablespoon of dough into a ball then press your thumb into the center to make an indentation. Place one quarter teaspoon raspberry jam into the indentation. Pinch the edges together to seal the filling then reroll gently to make a smooth ball. Work quickly so the jam does not warm and soften the dough too much.BakePlace cookies about two inches apart on the prepared sheet and bake for ten to twelve minutes until the edges are just barely golden. The tops should remain pale which preserves the tender interior. Overbaking will cause a dry texture.Cool and sugar coatAllow cookies to cool on the baking sheet five minutes then transfer to a wire rack to cool completely. Once cool roll each cookie generously in powdered sugar then repeat a second time for an even snowy coating and extra visual appeal.

Storage Tips

Store cookies in an airtight container layered with parchment at room temperature for up to three days. For longer storage place cooled cookies in a freezer safe container with parchment between layers and freeze for up to three months. Thaw on the counter while still covered to prevent condensation from making the powdered coating run. If powdered sugar loosens after thawing simply dust lightly again before serving to restore the snowy appearance. Avoid refrigeration as it can dry the crumb and soften the powdered finish.

Ingredient Substitutions

If you need a nut free version replace the ground almonds with an equal volume of extra all purpose flour but expect a slightly less tender texture. For a richer nuttiness use almond flour but reduce by one quarter because almond flour is more dense. Swap raspberry jam for apricot or strawberry preserves for a different fruit note and match the seedless variety to keep the filling smooth. For a lower sugar option use a no sugar added fruit spread but be mindful that texture and sweetness will change.

Serving Suggestions

Serve on a simple white platter dusted with extra powdered sugar for a classic presentation. These pair beautifully with a cup of strong black tea or a lightly roasted coffee. For a festive table add a few fresh raspberries and sprigs of mint as garnish. They make a thoughtful addition to gift boxes paired with shortbread and chocolate dipped cookies and work well as petit fours at dessert buffets.

Cultural Background

Snowball style treats appear across many culinary traditions and are often associated with winter holidays due to their powdered sugar finish which resembles fresh snow. The addition of almonds nods to European baking where ground nuts commonly replace part of the flour to produce a moist crumb. Jam filled centers are a classic in many countries where preserves were once made at home to extend fruit seasons. This cookie combines those influences into a single bite that feels familiar across cultures.

Seasonal Adaptations

In summer swap raspberry jam for a bright lemon curd for a tangy contrast or use blueberry spread for a sweeter profile. For winter try using spiced plum jam or a cranberry orange conserve to complement warm spices. Adjust the garnish by adding finely grated citrus zest to the powdered sugar for a fragrant finish that matches the selected filling.

Meal Prep Tips

Prepare the dough a day ahead and shape into balls, then keep on a baking sheet covered in plastic and refrigerated. This short rest firms the dough making it easier to indent and fill. You can also freeze shaped but unbaked balls on a tray and transfer to a freezer bag once solid. Bake from frozen adding a minute or two to the bake time as needed. Always cool fully before coating in powdered sugar for best results.

These cookies are a small pleasure that travel well and please nearly everyone. They are gentle on the palate yet memorable with their jam heart and snowy exterior. I hope you find as much delight in making and sharing them as I have.