Raspberry Almond Snowball Cookies Recipe

If you’re anything like me, you love a cookie that feels a little fancy but is totally doable on a weeknight. That’s why I absolutely adore this Raspberry Almond Snowball Cookies Recipe. These delicate little beauties are buttery, nutty, and filled with a sweet burst of raspberry jam that just melts in your mouth. When I first tried making snowball cookies with jam, I was hooked—my family literally goes crazy for them, and I bet you’ll find them irresistible too. Stick around and I’ll share everything you need to nail this recipe perfectly.

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Ingredients You’ll Need

This Raspberry Almond Snowball Cookies Recipe relies on simple ingredients that you might already have tucked away. The secret is in how these ingredients come together to form that irresistible crumb and jammy center.

• All-purpose flour: Scoop and level it properly for the perfect cookie structure.
• Salt: Just a pinch to balance the sweetness and bring out flavors.
• Sliced almonds: These get ground finely — I love how they add a lightly nutty texture without overwheliming each bite.
• Unsalted butter: Always use softened to cream easily and keep things tender.
• Powdered sugar: Essential both in the dough and as a final coating for that classic snowball look.
• Almond extract: Adds a subtle yet distinct almond aroma that’s incredible with the raspberry jam.
• Seedless raspberry jam: Make sure it’s seedless for a smooth, gooey center that doesn’t interfere with the dough.

Variations

I love how versatile this Raspberry Almond Snowball Cookies Recipe can be — it’s pretty easy to tweak the fillings or nuts to fit your mood or what you have on hand. Don’t be shy about making it your own!

• Jam Swap: I once tried strawberry preserves instead of raspberry, and it turned out just as wonderful — play around with flavors like apricot or cherry too.
• Nut-Free Version: For those avoiding nuts, swap almonds for crispy rice cereal for a bit of unexpected crunch without losing texture.
• Gluten-Free: Use gluten-free all-purpose flour blend to make this recipe suitable for gluten-sensitive friends without sacrificing flavor.
• Extra Almonds: Sprinkle a few chopped toasted almonds on top before baking for a pretty crunch that’s a little extra special.

How to Make Raspberry Almond Snowball Cookies Recipe

Step 1: Prep and Mix Your Dry Ingredients

Start by whisking together the flour and salt in a bowl. Meanwhile, pulse the sliced almonds in a food processor until they become tiny, fine bits — don’t overdo it; you want little pieces, not almond butter! Setting these aside now means everything’s ready for effortless mixing when you cream your butter and sugar.

Step 2: Cream Butter and Sugar

In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter together with half a cup of powdered sugar until smooth and combined. You’re aiming for a nice creamy texture without lumps. Then mix in the almond extract — this is where your cookies will start smelling amazing.

Step 3: Combine Dry Ingredients and Ground Almonds

Slowly add the flour and salt mixture to the creamed butter, mixing just until combined—try not to overwork it. Then fold in your ground almonds with a spatula, scraping the bottom of the bowl so nothing’s left behind. At this stage, the dough should be soft but not sticky; if it feels too wet, a little extra flour will help, and if too dry, a splash of milk can do the trick.

Step 4: Shape and Stuff the Cookies

Here’s where the magic happens. Take half a tablespoon of dough and roll it into a ball. Then use your thumb or finger to create a deep enough indentation to hold the raspberry jam. Spoon about half a teaspoon of jam into the indentation. Now, take another half tablespoon of dough, make a similar indentation, and gently nestle this second ball over the jam-filled one. Pinch the sides lightly to seal and form a smooth, round snowball. Trust me, this part gets easier the more you do it!

Step 5: Chill, Bake, and Sugar Coat

Place your dough balls on a plate, leaving space so they chill evenly, then pop them in the fridge for about 1 hour and 30 minutes. While the dough chills, preheat your oven to 375°F during the last 15 minutes. Once chilled, arrange cookies on a baking sheet, spacing about 2 inches apart. Bake for 11 to 13 minutes—keep an eye out so the cookies don’t crack or let jam seep out (that’s the emotional moment, but it can happen). Remove, cool slightly, then roll them in powdered sugar for that classic snowy finish. Once fully cooled, give them another generous roll in powdered sugar for extra indulgence.

How to Serve Raspberry Almond Snowball Cookies Recipe

Garnishes

I usually keep it classic by dusting the cookies liberally with powdered sugar—it looks beautiful and adds that subtle melt-on-your-tongue sweetness. Sometimes I sprinkle a few finely chopped toasted almonds on top for a little crunch and extra almond aroma. It’s a simple touch that impresses guests without extra work.

Side Dishes

These cookies pair beautifully with a warm cup of tea—especially a fragrant Earl Grey or a light green tea. For brunch or a festive spread, I like to serve them alongside fresh berries and soft cheeses, which really enhance the raspberry almond flavors.

Creative Ways to Present

For holiday gift-giving, I arranged these snowballs in pretty paper cupcake liners inside tin boxes tied with ribbon. Another time, I layered them in a glass jar with wax paper between layers, creating a stunning, edible centerpiece that vanished by the end of the party. Presentation can be as simple or fancy as you like, but these cookies always steal the show.

Make Ahead and Storage

Storing Leftovers

I store leftover Raspberry Almond Snowball Cookies in an airtight container at room temperature, layered with parchment paper to avoid sticking. They usually stay fresh and delicious for about 4 days, but honestly, they rarely last that long in my house!

Freezing

If you want to make a batch ahead, these cookies freeze beautifully. I recommend freezing them unbaked after shaping (without the sugar coating), then baking fresh when you want. Alternatively, you can freeze the baked and sugared cookies in a sealed container for up to 2 months—just thaw at room temperature before eating.

Reheating

To bring frozen or refrigerated cookies back to life, let them come to room temp and, if desired, warm for 5 minutes in a 300°F oven to refresh that buttery softness. Avoid microwaving as it can make the powdered sugar dissolve and the texture gummy.

FAQs

Final Thoughts

I can’t recommend this Raspberry Almond Snowball Cookies Recipe enough — it’s become my go-to when I want to impress without stress. The combination of buttery dough, nutty almonds, and luscious raspberry jam always wins hearts, whether it’s a quiet night with tea or a festive gathering. Give it a try; I promise you’ll love the moment when you bite into one and that jam oozes softly inside. Happy baking, friend!

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