This recipe for Raspberry Almond Snowball Cookies has been a treasured addition to my baking rotation for years. I first discovered the idea when I wanted a small, elegant cookie to accompany tea during a chilly winter afternoon; the combination of tender, buttery dough studded with finely ground almonds and a surprise center of bright raspberry jam immediately felt special. The cookies are delicate without being fussy — they have a soft, crumbly exterior that melts on the tongue, a subtle almond warmth in the dough, and a little burst of fruity sweetness at the center. Family and friends always ask what’s hiding inside, and the jam center is a joyful little reveal every time.

What I love most about these cookies is how forgiving they are. They’re a great beginner-friendly project with techniques I’ve refined over many batches: don’t overwork the dough, chill it briefly if it gets too soft, and roll them while still warm for the perfect powdered-sugar coating. I began making them for holiday cookie exchanges and soon realized they were equally at home on a weekday dessert plate. They store and travel well, freeze beautifully, and the recipe scales up easily when you need a crowd-pleasing tray for a party.

Ingredients

• Unsalted butter (1 cup): Use good-quality European-style butter if available for a richer taste and creamier texture. Ensure it is softened but not greasy — press lightly and it should give under your finger. Brands I trust: Kerrygold or Plugrá if you want a slightly higher butterfat content.
• Powdered sugar (1/2 cup + extra): Confectioners sugar gives the dough a fine crumb and is also used for dusting. Measure by spooning into the cup and leveling — avoid packing.
• Salt (1/2 teaspoon): A small amount balances sweetness and enhances the nutty almond note; use fine sea salt or kosher salt.
• Pure almond extract (1 teaspoon): A little almond extract goes a long way. Use pure flavor rather than imitation for the clean, floral note that pairs beautifully with raspberry.
• All-purpose flour (2 cups): Provides the structure; spoon into the measuring cup and level off for accuracy. If your flour is very humid, gently sift before measuring.
• Finely ground almonds (1 cup): Use blanched ground almonds or almond flour for a finer texture. If grinding whole almonds, pulse to a sandy texture — avoid turning them into almond butter.
• Raspberry jam (1/3 cup): Choose a jam with visible fruit pieces for bright flavor; seedless varieties work well in small dollops. Bonne Maman or homemade raspberry preserves are great choices.
• Vanilla extract (1 teaspoon): Adds depth and rounds the flavors. Pure vanilla extract makes a noticeable difference over imitation.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Use a light-colored baking sheet to prevent over-browning on the bottoms. While the oven heats, set out a cooling rack and a small bowl for the powdered sugar dusting. Cream the butter and sugars: In a large bowl, cream together 1 cup softened unsalted butter, 1/2 cup powdered sugar, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and 1 teaspoon almond extract until light and fluffy — about 2 to 3 minutes with an electric mixer on medium. Scrape the bowl down once to ensure even creaming. The air incorporated here helps keep the cookies tender. Incorporate dry ingredients: Fold in 1 cup finely ground almonds and 2 cups all-purpose flour. Use a spatula or low-speed mixer until the dough just comes together into a soft, cohesive mass. Avoid overmixing — overworked dough will yield tougher cookies. Shape and fill: Using a tablespoon measure or a small cookie scoop, portion out about 1 tablespoon of dough. Flatten it slightly in your palm, add about 1/2 teaspoon of raspberry jam in the center, and wrap the dough around the jam to seal completely, forming a smooth ball. If dough cracks, chill for 10 minutes to firm it up. Place finished balls 1 inch apart on the prepared baking sheet. Bake until set: Bake for 13 to 15 minutes, rotating the sheet halfway through if your oven has hotspots. The bottoms should be just lightly golden; the tops will remain pale. Overbaking dries the interior and can caramelize the jam, so watch closely in the final minutes. Cool and dust: Allow cookies to cool on the sheet for 10 minutes to set and make handling easier. While still warm — this is important — roll each cookie in a bowl of powdered sugar until fully coated; the warmth helps the sugar stick and gives that classic snowball appearance. Transfer to a rack to cool completely.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. To maintain that powdered-sugar look, place parchment between layers and avoid stacking too tightly. For longer storage, freeze on a tray until firm, then transfer to a freezer-safe container for up to 3 months. Reheat frozen cookies at 300°F (150°C) for 5–7 minutes to revive the texture, then dust with a fresh layer of powdered sugar.

Ingredient Substitutions

For a dairy-free version, substitute a high-quality vegan butter stick measured cup-for-cup — expect a subtle texture change but similar results. To make them gluten-free, replace all-purpose flour with a 1-to-1 gluten-free baking blend; allow the dough to rest for 10 minutes so the flours hydrate. If almond allergy is a concern, substitute ground sunflower seeds (sometimes called 'sunflower seed flour') in equal measure and omit almond extract, replacing with an extra 1/2 teaspoon vanilla.

Serving Suggestions

Present the cookies on a simple white platter dusted lightly with extra powdered sugar and sprigs of fresh mint for color. They pair beautifully with hot tea or espresso and make an elegant addition to dessert boards alongside chocolate-dipped shortbread and candied nuts. For holiday gifting, stack in small cellophane bags with a ribbon and a label noting the filling and date.

Cultural Background

These snowball-style cookies trace their lineage to shortbread and butter cookie traditions across Europe, often appearing in variations filled with nuts or coated in sugar. The addition of jam centers evokes thumbprint-style cookies popular in many baking cultures, creating a hybrid that feels both classic and new. The name 'snowball' comes from their powdered-sugar coating, which gives them the appearance of tiny snow mounds on a tray.

Seasonal Adaptations

In spring, swap raspberry jam for apricot preserves and add a teaspoon of lemon zest to the dough. For winter holidays, use cranberry-apple jam and stir in 1/4 teaspoon ground cinnamon. In summer, fresh berry compote can replace jam; cool it thoroughly and spoon a small amount into the center to avoid extra moisture during baking.

Meal Prep Tips

If preparing ahead for an event, bake the cookies 1–2 days in advance and store in an airtight tin with parchment between layers. For freezing dough portions, shape the dough balls without jam, freeze until firm, then remove and store in a container. When ready to bake, thaw slightly, add the jam, and finish shaping before baking — this keeps the jam from spreading during initial freezing.

These cookies are a reminder that simple ingredients, handled with attention, deliver real joy. Whether you’re making a tray for friends or a quiet treat for yourself, the combination of almond-scented shortbread and bright raspberry jam is an uncomplicated pleasure worth returning to again and again.