Raspberry Almond Snowball Cookies

The Christmas season in my kitchen always means one thing: cookies. While I adore making all kinds, from classic sugar cookies to my festive no-bake orange creamsicle truffles, there’s a special magic reserved for these Raspberry Almond Snowball Cookies. They’re more than just a treat; they’re a tradition. The moment the sweet almond aroma fills the air, I’m transported back to my childhood kitchen. Each bite, with its buttery, melt-in-your-mouth texture and the bright surprise of raspberry jam inside, is pure holiday joy.

What Makes This Raspberry Almond Snowball Cookies So Special?

What I adore most about this Raspberry Almond Snowball Cookies recipe is how it delivers such an elegant result with so little fuss. With just 30 minutes of prep time and 15 minutes in the oven, I can create something truly special for my family. The dough comes together beautifully, blending rich unsalted butter with the nutty depth of almond flour. It’s the kind of simple, rewarding baking that makes the holiday season feel cozy and bright, proving that you don’t need complicated steps for a show-stopping cookie.

The Key Ingredients You’ll Need

I always insist on using both vanilla and almond extract; the combination creates a warmth that’s simply irresistible. For the filling, a quality seedless raspberry jam makes all the difference for a smooth center. It’s a flavor pairing I love, much like in my Blue Christmas Truffles.

Antonio

Raspberry Almond Snowball Cookies

Classic buttery, melt-in-your-mouth almond snowball cookies with a delightful surprise of sweet-tart raspberry jam nestled in the center. A festive and unforgettable holiday treat!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 36 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 121

Ingredients Equipment Method Notes

Ingredients

  

For the Cookie Dough

• 1 cup Unsalted Butter softened to room temperature (227g)
• 1/2 cup Powdered Sugar sifted (60g)
• 1 tsp Vanilla Extract
• 1/2 tsp Almond Extract
• 2 cups All-Purpose Flour spooned and leveled (240g)
• 1 cup Almond Flour finely ground (96g)
• 1/4 tsp Salt
• 1/3 cup Seedless Raspberry Jam chilled slightly to make it easier to handle

For the Coating

• 1 1/2 cups Powdered Sugar for rolling (180g)

Equipment

• Stand mixer or hand mixer
• Large mixing bowl
• Medium Mixing Bowl
• Baking Sheets
• Parchment Paper
• Wire cooling rack
• Measuring Cups and Spoons

Method

 

Prepare the Cookie Dough

• In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, beat the softened butter and 1/2 cup of powdered sugar on medium-high speed until creamy, light, and fluffy, about 2-3 minutes.
• Add the vanilla and almond extracts and beat until combined.
• In a separate medium bowl, whisk together the all-purpose flour, almond flour, and salt.
• Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and slightly crumbly. Do not overmix. Use a spatula to scrape down the sides of the bowl and bring the dough together.
• Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30-60 minutes. This is crucial for preventing the cookies from spreading too much.

Assemble and Bake

• Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• Scoop about 1 tablespoon of chilled dough and flatten it into a small disc in the palm of your hand.
• Place about 1/4 teaspoon of the raspberry jam into the center of the disc. Carefully fold the dough up and around the jam, pinching the seams to seal it completely. Roll the dough between your palms to form a smooth 1-inch ball.
• Place the dough balls about 1-2 inches apart on the prepared baking sheets. Repeat with the remaining dough and jam.
• Bake for 13-15 minutes, or until the bottoms are very lightly golden. The tops will still be pale, which is normal for snowball cookies.

Coat the Cookies

• Let the cookies cool on the baking sheet for 5 minutes. This is an important step; if you move them too soon, they may crumble.
• While the cookies are still warm, gently roll each one in a bowl of powdered sugar until lightly coated. Place the coated cookies on a wire rack to cool completely.
• Once the cookies have cooled completely to room temperature, roll them in the powdered sugar a second time. This gives them their signature thick, snowy coating.

Notes

Chilling the Jam: Popping the raspberry jam in the freezer for 15-20 minutes before assembling can make it firmer and much easier to handle. You can scoop small dollops onto a parchment-lined plate before freezing.
Storage: Store the cookies in an airtight container at room temperature for up to one week. You can give them a fresh dusting of powdered sugar before serving if needed.
Almond Flour: You can make your own ground almonds by pulsing blanched, slivered almonds in a food processor until they reach a fine, flour-like consistency.

How I Make Raspberry Almond Snowball Cookies

I find this process so meditative and joyful. First, I focus on creating a soft, pliable cookie dough, letting the butter and sugars cream together perfectly. The real fun begins during assembly, where I wrap that lovely dough around a small dollop of raspberry jam, like tucking in a little secret. After a quick bake, they emerge golden and ready for their final, generous coating of powdered sugar. It’s a simple rhythm, much like assembling my favorite Autumn Harvest Fruit Salad.

My Secrets for Success with Raspberry Almond Snowball Cookies

• Chill the Dough: A brief 20-30 minute chill makes the dough much easier to handle.
• Don’t Overfill: Use only about 1/4 teaspoon of jam to prevent it from leaking.
• Double Coat: Roll the cookies in powdered sugar while warm, then again once they’re completely cool.

Enjoying Your Raspberry Almond Snowball Cookies and Keeping Leftovers

I love arranging these little snowballs on a festive platter next to a warm mug of hot cocoa for the perfect Christmas treat. They are delightful on their own but also pair beautifully with coffee or tea. To store them, I place the completely cooled cookies in an airtight container at room temperature, with sheets of parchment paper between the layers to keep the powdered sugar coating pristine. They’ll stay fresh for up to a week.

faq 1

Absolutely! This is one of my favorite time-saving tricks during the busy holiday season. You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to three days. Just let it sit at room temperature for about 15-20 minutes to soften slightly before assembling your Raspberry Almond Snowball Cookies.

faq 2

Yes, feel free to get creative with the filling! While raspberry is my classic choice, apricot, strawberry, or even a tart cherry jam would be delicious. The key is to use a thick, seedless variety to ensure it holds its shape well inside the cookie during baking and gives your Raspberry Almond Snowball Cookies a perfect center.

faq 3

This usually happens if the butter is too soft or the dough is too warm. I recommend using butter that’s softened but still cool to the touch. Chilling the dough for at least 20 minutes before rolling and baking is my secret weapon to help these Raspberry Almond Snowball Cookies maintain their beautiful, round shape perfectly.

faq 4

My foolproof method is a double-coating process. The first roll should happen when the cookies are still warm (but not hot) from the oven; this initial layer will melt slightly and create a sticky base. Once they have cooled completely, I give them a second, more generous roll for that perfect, snowy white finish.

Conclusion

This recipe holds a special place in my heart, and I truly hope these Raspberry Almond Snowball Cookies bring as much joy to your holiday table as they do to mine. If you try them, I’d absolutely love to hear what you think and see your creations in the comments below!

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