This recipe for Raspberry Almond Snowball Cookies began as a holiday experiment and quickly became the one cookie everyone asks me to make again. The dough is rich and tender from a full cup of butter, and the finely ground almonds give the cookie a delicate, nutty crumb that melts on the tongue. I first discovered the idea of encasing jam inside a shortbread-like dough one winter when I wanted a small, jewel-like cookie to serve with tea. After a few trials I landed on this balance of buttery dough and a bright dollop of seedless raspberry jam that keeps its texture through baking and yields a little surprise in the center.

What makes these particularly special is the contrast of textures and flavors. The exterior is soft and slightly crumbly, the interior is almost creamy from the almond, and the raspberry provides a tart, fruity burst. Rolling the cooled cookies twice in powdered sugar creates the classic snowball look and adds a gentle sweetness that makes them irresistible. These cookies have become my gift box favorite and a regular at family gatherings, where everyone seems to savor that jammy center and almond undertone.

Ingredients

• Unsalted butter: Use 1 cup (2 sticks) at room temperature so it creams easily. I prefer European-style butter for a slightly higher butterfat content and richer flavor, but standard unsalted butter works perfectly.
• Powdered sugar: 1/2 cup in the dough with additional for rolling. Powdered sugar integrates smoothly into the butter and helps produce a tender, shortbread-like texture. Use pure powdered sugar with a small amount of cornstarch to prevent clumping.
• Vanilla extract: 1 teaspoon of pure vanilla adds warmth and depth; avoid imitation vanilla if you can because it flattens delicate almond and raspberry notes.
• All-purpose flour: 2 1/4 cups. Spoon and level the flour for accurate measurement to avoid a dry dough. Stirring in the flour until just combined preserves tenderness.
• Finely ground almonds: 1 cup of almond meal or finely ground whole almonds. This is key for the melt-in-your-mouth texture and a subtle nutty flavor. If using store-bought almond meal, look for blanched and finely ground varieties for best color and texture.
• Salt: 1/4 teaspoon to balance the sweetness and enhance the butter and almond flavors. Use fine sea salt or table salt.
• Seedless raspberry jam: 1/2 cup. Reserve about 1/4 teaspoon per cookie. Seedless preserves create a smooth pocket without seeds that could puncture the dough while sealing.

Instructions

Prepare the oven and baking sheet: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and to promote even browning. Set the sheet aside so you can place shaped cookies directly onto it. Allow space between cookies for gentle expansion, about 1 inch apart. Cream butter and sugar: In a large bowl use an electric mixer on medium speed to cream 1 cup softened unsalted butter with 1/2 cup powdered sugar until light, pale, and fluffy, about 2 to 3 minutes. Scrape the bowl once. Lightness at this stage traps tiny air pockets that contribute to a delicate texture. Add flavor: Mix in 1 teaspoon vanilla extract until evenly distributed. Avoid overmixing once the dry ingredients are added to prevent gluten development which would toughen the cookie. 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. Ensure the almond meal is evenly mixed so each bite has consistent texture and flavor. Form the dough: Gradually add the dry mix to the butter mixture on low speed or fold by hand until just combined and no streaks of flour remain. The dough should be soft but hold its shape. If it feels crumbly, a teaspoon of milk will bring it together without making it sticky. Shape and fill: Roll a level tablespoon of dough into a ball. Press your thumb or the back of a measuring spoon into the center to create a shallow indentation. Place about 1/4 teaspoon seedless raspberry jam into the indentation. Pinch the dough edges carefully to seal the jam inside, then roll again into a smooth ball. Work quickly so the jam does not make the exterior too sticky. Bake: Arrange the filled balls on the prepared sheet and bake 10 to 12 minutes, until the bottoms and edges show a hint of golden color. The tops should remain pale. Overbaking will dry the center and diminish the tender texture. Cool and coat: 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 a second time for the classic snowball finish.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to four days. Place sheeted parchment between layers to prevent sticking. For longer storage, freeze uncoated cookies in a single layer on a tray until firm, then transfer to a freezer-safe container for up to three months. Thaw in the refrigerator or at room temperature, then roll in powdered sugar just before serving so the coating remains bright and snowy. If you plan to freeze finished cookies, do so prior to the sugar coating or the powdered sugar may absorb moisture and lose its appearance.

Ingredient Substitutions

If you need to swap ingredients, ground hazelnuts or pecans can replace almonds but will alter the flavor profile and color. For a gluten-free version, substitute a 1 for 1 gluten-free flour blend that includes xanthan gum, and reduce the almond meal slightly to balance texture. To reduce sugar, use a reduced-sugar jam, though the exterior powdered sugar is essential for the classic snowball finish. For a dairy-free adaptation, use a high-quality plant-based butter stick with similar fat content; expect slightly different spread and a milder flavor.

Serving Suggestions

Serve these cookies with tea, coffee, or a dessert wine. They shine on pastry plates among other small bites or as part of a cookie assortment. Garnish platters with fresh raspberries and a dusting of extra powdered sugar. For a brunch setting pair with lemon curd scones and plain yogurt for balance. They also make lovely additions to gift tins and travel well when nested in tissue and placed in a rigid box.

Cultural Background

These snowball-style cookies draw inspiration from European shortbread traditions where butter, flour, and ground nuts form the base. Various cultures have their own versions of nutty butter cookies filled or coated in sugar, from Mexican wedding cookies to Russian tea cakes. The addition of a jam-filled center gives a nod to filled cookies found in Austrian and Central European baking, where fruit preserves are commonly paired with tender, buttery doughs to add brightness and contrast.

Seasonal Adaptations

For winter holidays replace raspberry jam with cranberry-orange marmalade for a festive tartness. In summer use fresh berry preserves such as strawberry or mixed berry jam. For autumn, try fig spread or apricot preserves paired with a pinch of cinnamon in the dough. You can also add a teaspoon of citrus zest to the dough in warmer months to lift the flavor and make the cookies feel lighter.

Meal Prep Tips

Make the dough up to 24 hours ahead and keep it chilled. When ready to bake, scoop, fill, and bake from chilled dough; add a minute or two to baking time if very cold. For large batches prepare and freeze the shaped, filled cookie balls on a tray, then transfer to labeled freezer bags. Bake straight from frozen, adding a few minutes to the bake time. This method is a lifesaver when preparing platters for parties or holiday giftings.

These cookies are a small, elegant treat that invite sharing and small celebrations. Whether you make them for a holiday, a brunch, or a quiet afternoon, the combination of butter, almond, and raspberry is an easy classic that always seems to bring a smile. Make a double batch and freeze half so you always have something special on hand.