Raspberry Almond Snowballs

The smell of almonds and sweet berries fills the air as these bake.
These Raspberry Almond Snowballs are soft, buttery, and rolled in powdered sugar that melts on your tongue.

I made them one winter afternoon, and they looked like tiny snowflakes on the plate.
The mix of nutty almond and tart raspberry makes every bite feel special.

If you love pretty little cookies with big flavor, this one’s for you.
Let’s roll them up and make something sweet and cozy together.

Why You’ll Love This Recipe

• Simple Ingredients: Made with pantry staples you likely already have at home.
• Beautiful Presentation: The snowy white exterior with a pop of red jam makes these cookies visually stunning.
• Perfect Texture: Crisp edges with a soft, tender crumb that practically melts on your tongue.
• Make-Ahead Friendly: Dough can be prepared in advance and baked when needed.
• Crowd Pleaser: Both kids and adults love the sweet raspberry surprise inside.

What You Need to Know Before You Start

Prep Time & Cook Time: Prep Time: 20 minutes Cook Time: 12-15 minutes Total Time: About 45 minutes

Servings: This recipe makes approximately 24 cookies, perfect for sharing at gatherings or enjoying throughout the week.

Difficulty: Easy for beginners. The dough comes together quickly and the shaping process is straightforward.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Electric mixer or wooden spoon
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack
• Small spoon or finger for making indentations

Ingredients for Raspberry Almond Snowballs

These cookies use simple ingredients that work together to create something truly special. The almond extract gives a subtle nutty flavor, while the raspberry jam adds fruity brightness. Here’s everything you’ll need:

• All-purpose flour: Provides structure to the cookies and creates that tender crumb.
• Salt: Enhances all the other flavors and balances the sweetness.
• Sliced almonds: Adds texture and reinforces the almond flavor throughout.
• Unsalted butter: Creates rich, buttery flavor and tender texture. Make sure it’s softened to room temperature.
• Powdered sugar: Used both in the dough and for coating. Creates a smooth, melt-in-your-mouth texture.
• Almond extract: The secret ingredient that makes these cookies special with its warm, nutty aroma.
• Raspberry jam: Provides a sweet-tart filling that complements the buttery cookie perfectly.

Variations for Raspberry Almond Snowballs

• Try Different Jams: Swap raspberry for strawberry, apricot, or cherry jam for different flavor profiles.
• Add Lemon Zest: Mix a teaspoon of lemon zest into the dough for a bright citrus note.
• Use Different Nuts: Replace sliced almonds with finely chopped pecans or walnuts.
• Chocolate Drizzle: After cooling, drizzle melted white or dark chocolate over the tops.
• Vanilla Version: Use vanilla extract instead of almond extract for a more subtle flavor.

How to Make Raspberry Almond Snowballs Step-by-Step Instructions

1. Prepare Your Workspace

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This prevents sticking and makes cleanup easier.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour and salt. Stir in the sliced almonds until evenly distributed. Set this mixture aside.

3. Cream Butter and Sugar

In a large bowl, beat the softened butter with powdered sugar using an electric mixer on medium speed. Continue beating for about 2 minutes until the mixture becomes light and fluffy. Add the almond extract and mix until combined.

4. Combine Everything

Gradually add the flour mixture to the butter mixture. Mix on low speed until the dough just comes together. The dough should be slightly crumbly but hold together when pressed.

5. Shape the Cookies

Roll the dough into balls about 1 inch in diameter. Place them on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a small spoon to make a deep indentation in the center of each ball.

6. Add the Jam

Spoon about half a teaspoon of raspberry jam into each indentation. Be careful not to overfill, as the jam may bubble over during baking.

7. Bake

Place the baking sheets in the preheated oven. Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should still look pale on top.

8. Cool and Coat

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once completely cool, roll each cookie in additional powdered sugar for that snowy appearance.

Serving and Decoration

These cookies are beautiful on their own, but you can make them even more festive. Arrange them on a white platter to emphasize the snowy look, or place them in decorative tins lined with tissue paper. For special occasions, dust them with a final layer of powdered sugar just before serving. They pair wonderfully with hot tea, coffee, or a glass of cold milk.

How to Serve Raspberry Almond Snowballs

These versatile cookies work for many occasions:

• Holiday Cookie Trays: Include them alongside other festive treats for variety.
• Afternoon Tea: Serve with Earl Grey or chamomile tea for an elegant snack.
• Gift Giving: Package in clear cellophane bags tied with ribbon for homemade gifts.
• Dessert Platters: Add to a dessert table at parties or gatherings.
• Lunchbox Treats: Pack one or two for a sweet midday surprise.

Storing Raspberry Almond Snowballs

• Room Temperature: Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
• Refrigerator: These cookies keep well in the fridge for up to 2 weeks in an airtight container.
• Freezer: Freeze baked and cooled cookies in freezer-safe containers for up to 3 months. Thaw at room temperature and dust with fresh powdered sugar before serving.
• Unbaked Dough: You can freeze the shaped dough balls before baking for up to 2 months. Bake directly from frozen, adding 2-3 minutes to the baking time.

Tips and Tricks for Success

• Room Temperature Butter: Make sure your butter is truly softened. It should leave an indent when pressed but not be greasy or melted.
• Don’t Overmix: Mix the dough just until combined to keep cookies tender. Overmixing develops gluten and makes them tough.
• Proper Indentation: Make the indentation deep enough to hold the jam. Press firmly but gently to avoid cracking the dough.
• Watch the Baking Time: These cookies bake quickly. They should be barely golden at the edges and still pale on top when done.
• Cool Before Rolling: Let cookies cool completely before the final powdered sugar coating. Warm cookies will absorb too much sugar.
• Use Quality Jam: A good quality seedless raspberry jam makes a difference in flavor.

Nutrition

Nutrient	Per Cookie (1 cookie)
Calories	110
Total Fat	6g
Saturated Fat	3.5g
Cholesterol	15mg
Sodium	45mg
Total Carbohydrates	13g
Dietary Fiber	0.5g
Sugars	7g
Protein	1.5g

Nutritional values are approximate and based on one cookie out of 24 total cookies.

Raspberry Almond Snowballs FAQs

Can I use salted butter instead of unsalted? You can, but reduce the added salt to just a pinch. Unsalted butter gives you better control over the final flavor.

Why are my cookies spreading too much? Make sure your butter is softened but not melted. Also, chilling the dough for 15-20 minutes before baking can help cookies hold their shape.

Can I make these without almonds? Yes, you can omit the sliced almonds for a smoother texture. The almond extract still provides that nutty flavor.

The jam is bubbling over during baking. What should I do? Use less jam in each cookie, about 1/4 to 1/2 teaspoon is plenty. Also, make sure your indentation is deep enough.

How do I keep the powdered sugar from melting into the cookies? Make sure cookies are completely cool before rolling in powdered sugar. You can also dust them with a fresh layer right before serving.