This batch of Raspberry Almond Snowball Cookies started as a holiday test and quickly became my go-to treat whenever I want something both elegant and simple. I first made them on a snowy December afternoon when I had a jar of seedless raspberry jam and a bag of ground almonds in the pantry. The contrast between the tender, buttery crumb and the bright pocket of jam took everyone by surprise — they vanish faster than any cookie I’ve baked.

I love these because they deliver the buttery, melt-in-your-mouth texture of classic shortbread with the extra character of finely ground almonds and a jammy center. The exterior finishes with a soft cloak of powdered sugar that makes each bite look as celebratory as it tastes. They’re approachable for beginner bakers yet reliably impressive for company — crisp at the edge, tender inside, and the tiny jam surprise feels like a reward in every cookie.

Ingredients

• Unsalted butter (1 cup / 2 sticks): Use real dairy butter at room temperature (about 65–70°F). Good brands like Plugrá or Kerrygold give a richer flavor. Softened butter creamed with sugar creates the tender, meltaway crumb.
• Powdered sugar (1/2 cup + extra): Confectioners' sugar sweetens the dough and provides the outer coating. The extra powdered sugar for rolling gives the classic snowball look; use superfine for the smoothest finish.
• Vanilla extract (1 tsp): Pure vanilla adds depth; if you have almond extract, a half-teaspoon can amplify the nutty notes but use sparingly.
• All-purpose flour (2 1/4 cups): Measure by spooning into the cup and leveling for accuracy. The flour forms the structure, so avoid packing the cup.
• Finely ground almonds (1 cup): Also called almond meal — not almond flour (which can be finer). I look for blanched, finely ground almonds for the best texture; they add fat and a delicate nutty flavor.
• Salt (1/4 tsp): A small amount of salt brightens the flavors and balances the sweetness.
• Seedless raspberry jam (1/2 cup): Use a smooth, high-quality jam like Bonne Maman or homemade seedless jam. Jam that’s too loose can leak, so a slightly thick jam works best.

Instructions

Prepare and heat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. A properly heated oven ensures the edges set quickly without overbrowning; the parchment prevents sticking and promotes even bottom browning. Cream butter and sugar: In a large bowl, beat the softened butter with 1/2 cup powdered sugar until light and fluffy, about 2–3 minutes with a hand mixer on medium. Creaming incorporates air for a lighter bite; don’t overbeat or the dough becomes too soft for shaping. Add flavoring: Stir in 1 teaspoon vanilla extract until combined. If using almond extract, add only 1/2 teaspoon to avoid an overpowering flavor. 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 evens out the distribution and prevents lumps in the dough. Bring the dough together: Gradually add the dry ingredients to the creamed butter, mixing on low just until combined. The finished dough should hold together when pressed but not be greasy; if it feels too soft, chill 10–15 minutes to firm slightly for easier shaping. Form and fill: Roll a tablespoon of dough into a ball in your palms, make a shallow indentation with your thumb or the back of a spoon, and place about 1/4 teaspoon of raspberry jam into the cavity. Pinch the edges to seal the jam completely, then gently roll back into a smooth ball. Proper sealing prevents jam leakage during baking. Bake: Place cookies 1–2 inches apart on the prepared sheet and bake 10–12 minutes, until edges are just turning golden. The centers will remain pale; overbaking will dry them out. Rotate the pan halfway if your oven has hot spots. Cool and coat: Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cool, roll cookies generously in powdered sugar, then roll a second time for full coverage and that classic snowy finish.

Storage Tips

Store completely cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they remain tender for up to 3 days; refrigerate for up to 1 week to maintain freshness longer. For freezing, flash-freeze the uncoated baked cookies on a sheet for 30 minutes, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator or at room temperature, and roll in powdered sugar after thawing to restore the snowy finish. Avoid stacking too many layers without parchment to prevent smudging of the coating.

Ingredient Substitutions

If you don’t have ground almonds, substitute with blanched almond flour but expect a slightly finer texture; use the same volume. For a nut-free version, replace almonds with an equal amount of all-purpose flour plus 2 tablespoons cornstarch for tenderness, though the flavor will be less nutty. For dairy-free, use a high-quality vegan stick butter measured 1:1 — the texture will be slightly different, so chill the dough before shaping. Swap raspberry jam for apricot or strawberry if desired; lemon curd creates a tangy variation that pairs beautifully with the almond base.

Serving Suggestions

Serve warm or room temperature alongside tea or coffee for an elegant afternoon treat. For a festive platter, dust a final light layer of powdered sugar just before serving and garnish with a few fresh raspberries and mint leaves. Pair with a glass of dessert wine or hot cocoa for winter gatherings. These are also lovely tucked into pastry boxes for gifts — stack gently with parchment between layers and add a ribbon for presentation.

Cultural Background

Snowball-style confections have roots in European baking traditions, often appearing as holiday treats in various forms — from Russian tea cakes to Mexican wedding cookies. The almond addition nods to Mediterranean influences where ground nuts are common in pastries. Filling a shortbread-style dough with jam is a modern twist that blends classic European textures with a bright, jammy center, creating a hybrid cookie appreciated across many culinary traditions.

Seasonal Adaptations

In spring or summer, use fresh jam made from seasonal berries for a brighter finish; in autumn, swap raspberry for fig jam and add a pinch of cinnamon to the dough. During the holidays, incorporate 1/4 teaspoon of orange zest into the dough and use cranberry-orange jam for a festive flavor. For Valentine’s Day, tint the powdered sugar lightly with a drop of red food color for a playful look.

Meal Prep Tips

To prepare in advance, make the dough, shape into logs, wrap tightly in plastic, and refrigerate up to 48 hours or freeze up to 1 month. Slice into tablespoon-sized portions when ready to fill and bake, or pre-shape and freeze unbaked balls on a sheet, then transfer to a bag — bake from frozen, adding a few minutes to the bake time. For gatherings, bake the day before, store airtight, and coat in powdered sugar just before serving to maintain the freshest appearance.

These Raspberry Almond Snowball Cookies are a small project that delivers big results: approachable technique, refined presentation, and a flavor that invites repetition. Share them with friends and tweak the fillings to make them your signature treat — they’re one of those recipes that becomes part of family tradition after just a few batches.