This Raspberry Almond Snowball Cookies recipe has been in my rotation for cozy holidays and quiet Sunday afternoons for years. I first discovered this flavor pairing while experimenting with buttery shortbreads and jars of jam from a farmers market. The moment I bit into the warm cookie — a crisp exterior that gives way to a melt-in-your-mouth crumb and a spoonful of tart raspberry in the center — I knew it would become one of those repeat requests at family gatherings. These cookies are delicate but forgiving: they look elegant on a cookie plate yet are simple enough for a beginning baker to make with confidence.

The texture is what makes them special. The dough is a classic butter-forward shortbread enriched with finely ground almonds that lend both flavor and a tender crumb. A small dollop of seedless raspberry jam in the center cuts through the richness and adds a jewel-like center. After baking, the generous double roll in powdered sugar creates the signature snowball appearance: lightly crackled, sugar-dusted spheres that feel festive and nostalgic. I usually make a double batch because they disappear fast — neighbors, kids, and dinner guests all reach for seconds.

Ingredients

• Unsalted butter (1 cup / 2 sticks): Use high-quality butter such as Kerrygold or Plugrá for the best flavor and texture — softened to room temperature so it creams easily with the sugar.
• Powdered sugar (1/2 cup plus extra for coating): Confectioners' sugar produces the classic snowy finish and integrates smoothly into the dough; reserve at least 1/2 cup additional for coating.
• Vanilla extract (1 teaspoon): Pure vanilla extract adds aromatic warmth; do not substitute imitation if you can avoid it.
• All-purpose flour (2 1/4 cups): I often use King Arthur or a trusted brand — spoon the flour into the measuring cup and level for best accuracy to achieve the right crumb.
• Finely ground almonds (1 cup): Either freshly ground blanched almonds or packaged almond meal (such as Bob's Red Mill) works; they add moisture, flavor, and a tender, slightly nutty texture.
• Salt (1/4 teaspoon): Balances the sweetness and brings out the almond and butter aromas.
• Seedless raspberry jam (1/2 cup): Seedless varieties create a smooth, easy-to-seal filling; Bonne Maman or a small-batch jam from a market are delightful choices.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies bake evenly and release easily; set a wire rack nearby for cooling. This temperature produces a pale, tender shortbread without overbrowning. Cream butter and sugar: In a large bowl or stand mixer fitted with the paddle attachment, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy, about 2–3 minutes on medium speed. The increase in volume is a visual cue that the butter has incorporated air, helping create a tender texture. Incorporate vanilla: Mix in the teaspoon of vanilla extract until combined. The vanilla gives depth to the butter-sugar base and complements the almond notes. Combine dry ingredients: In a separate bowl, whisk together the 2 1/4 cups all-purpose flour, 1 cup finely ground almonds, and 1/4 teaspoon salt. Gradually add the dry mixture to the creamed butter in two additions on low speed, mixing just until a soft dough forms. Avoid overmixing to keep the crumb tender. Shape and fill: Use a tablespoon (or small cookie scoop) to portion dough. Roll each portion into a smooth ball, press an indentation in the center with your thumb or the back of a small spoon, and add about 1/4 teaspoon of seedless raspberry jam. Pinch the dough around the filling, sealing completely, then re-roll into a smooth ball to hide the jam. This prevents jam from leaking during baking. Bake: Arrange the filled balls on the prepared sheet about 1.5 inches apart. Bake for 10–12 minutes until the bottoms are just turning light golden; the tops should remain pale. Overbaking will dry them out—watch for the faint golden edge as your cue. Cool and dust: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, roll each cookie generously in powdered sugar, then roll again for a second coating to create a snowball finish.

Storage Tips

Store cooled cookies in an airtight container separated by sheets of parchment to avoid sticking; they remain fresh at room temperature for 3–4 days. For longer storage, flash-freeze on a tray until solid, then transfer to a zip-top freezer bag for up to 3 months. To re-crisp frozen cookies, thaw at room temperature and warm in a 300°F oven for 3–4 minutes — this revives the shortbread texture without melting the powdered sugar coating too much. If freezing dough balls, bake from frozen and allow an extra minute or two of baking time, checking frequently so the centers stay tender.

Ingredient Substitutions

To vary the nut profile, substitute finely ground hazelnuts or pecans for the almond meal; note that stronger nuts will change the flavor and may darken the dough. For a gluten-free option, replace all-purpose flour with a 1-to-1 gluten-free baking blend (measure by weight when possible) and ensure your almond meal is certified gluten-free. Use preserves like apricot or strawberry if you prefer a different fruit note — reduce the amount slightly if the jam is very runny. For a dairy-free version, swap in a high-quality vegan butter, though texture will vary slightly and may be a touch softer.

Serving Suggestions

Serve these with a pot of tea, as part of a cookie platter, or alongside simple whipped cream for an elegant dessert plate. Garnish with a tiny fresh raspberry or a sliver of toasted almond on top (press before baking) for presentation. They pair especially well with lemon or Earl Grey tea, and their delicate look makes them a welcome addition to baby showers, holiday buffets, and afternoon gatherings.

Cultural Background

Snowball-style cookies have roots in various European shortbreads and festive cookies — think Russian tea cakes, Mexican wedding cookies, and other nut-forward confections dusted in powdered sugar. The addition of a jam center brings a European jam-filled cookie sensibility, reminiscent of linzer-style treats. This combination celebrates the tradition of buttery nut cookies while adding a bright, fruity twist.

Seasonal Adaptations

In summer, fill with fresh strawberry or apricot preserves for a lighter flavor; in winter, try spiced cranberry jam or a smear of orange marmalade with a pinch of cinnamon in the dough. For holiday gifting, package in small boxes with parchment and ribbon, and include a note about keeping them at room temperature for best texture. Small adjustments like a teaspoon of lemon zest in the dough will brighten the flavor for springtime baking.

Meal Prep Tips

Batch-prep by making the dough, portioning into balls, and freezing on a tray. Store frozen dough balls in a labeled bag so you can bake fresh cookies in small batches on demand. Portioning with a tablespoon or cookie scoop ensures uniform cookies and consistent baking times. Use airtight containers and separate layers with parchment if preparing trays ahead for events.

These cookies are an unfussy way to make an elegant impression. Whether you bake them for a holiday table, a weekday treat, or a thoughtful gift, the balance of buttery almond shortbread and tart raspberry jam is reliably crowd-pleasing — and a pleasure to make.