Introduction

Raspberry Almond Snowball Cookies are delicate, buttery treats with a surprise fruity center. Coated in powdered sugar, these cookies melt in your mouth with a perfect balance of nutty and sweet flavors. They’re a delightful addition to any cookie platter or festive occasion.

The image shows several small round dessert balls covered with white powdered sugar, placed on a white marbled surface. Each ball has two visible layers: a thin outer layer of a light beige dough with a slightly grainy texture, and a bright red, juicy raspberry filling visible in the cut-open balls stacked on top. In the background, a white bowl filled with fresh red raspberries is slightly blurred, adding a vibrant contrast to the soft colors of the dessert balls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ teaspoon salt
2 cups (248g) all-purpose flour
¾ cup (76g) sliced almonds, finely ground
1 cup (226g) unsalted butter, softened
½ cup (60g) powdered sugar
½ teaspoon almond extract
6 tablespoons (115g) seedless raspberry jam
1½ cups (170g) powdered sugar, for coating

Instructions

Step 1: In a mixing bowl, whisk together the all-purpose flour and salt until evenly distributed. Set aside. Pulse the sliced almonds in a food processor until finely ground into a coarse meal and set aside separately.
Step 2: Using a stand mixer or hand mixer, cream the softened butter and ½ cup powdered sugar on medium speed until smooth, about 2-3 minutes. Mix in the almond extract until well combined.
Step 3: On low speed, slowly add the flour mixture to the butter mixture and combine just until mixed. Fold in the ground almonds with a spatula, ensuring even distribution. If the dough feels sticky, add 1-2 tablespoons more flour; if dry and crumbly, add 1 tablespoon milk and mix until combined.
Step 4: Scoop ½ tablespoon of dough and roll into a smooth ball. Make a deep indentation in the center large enough to hold ½ teaspoon of jam. Fill the indentation with ½ teaspoon raspberry jam.
Step 5: Shape another ½ tablespoon of dough into a ball with an indentation. Place this top piece over the jam-filled bottom, aligning the indentations. Press gently to seal the edges completely, pinching closed any cracks to prevent jam leakage during baking.
Step 6: Place formed cookie balls on a plate with space between them. Repeat until all dough is shaped. Refrigerate the cookies for 1 hour and 30 minutes to firm up.
Step 7: Preheat the oven to 375°F (190°C) during the last 15 minutes of chilling. Line baking sheets with parchment paper. Transfer chilled cookies to the sheets spaced 2 inches apart. Bake for 11-13 minutes until set but not browned. Avoid overbaking to prevent cracks and jam seepage.
Step 8: Let cookies cool on the baking sheet until warm enough to handle. Roll each cookie in 1½ cups powdered sugar for a light coating, helping the sugar stick while warm.
Step 9: Transfer cookies to a wire rack and cool completely, about 30 minutes. Roll cookies in powdered sugar again for a thick, snowy coating that gives snowballs their signature look.

Tips & Variations

For extra almond flavor, toast the sliced almonds lightly before grinding.
Substitute raspberry jam with other fruit preserves like apricot or strawberry for varied fillings.
Use almond flour instead of ground sliced almonds for a finer texture.
If dough is too sticky, chilling it slightly before shaping can make handling easier.

Storage

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies after the final powdered sugar coating for up to 3 months. Thaw at room temperature before serving. Recoating with powdered sugar after thawing can refresh their snowy appearance.

How to Serve

The image shows three round snowball cookies on a white plate with powdered sugar dusted thickly over them, making the surface look soft and white. Two whole cookies form the base, while one cookie is cut in half and placed on top, revealing a bright red jam filling inside with a translucent jelly texture surrounded by a crumbly pale dough layer. Powdered sugar is scattered around the plate on a white marbled surface, and the background features blurred red raspberries and green leaves, adding a fresh pop of color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without almonds?

Yes, you can omit the almonds, but the cookies will lose their characteristic nutty flavor and texture. Consider adding finely chopped nuts like pecans or walnuts as an alternative.

Why do the cookies need to be chilled before baking?

Chilling firms the butter and dough, which helps the cookies hold their shape and prevents spreading during baking. It also enhances texture and flavor development.