This recipe arrived in my kitchen on a slow winter afternoon when I wanted something that tasted like a shortbread hug and looked like a little dessert present. These Raspberry Almond Snowball Cookies combine a tender, buttery dough with the toasty bite of finely ground almonds and a bright dollop of raspberry jam in the center. I discovered the filling idea when I ran out of whole almonds for my usual recipe and reached for a jar of jam to stretch the batch. The result was so charming that I have been making them for holidays and weekday tea times ever since.

The texture is what keeps people coming back. The dough bakes into a crumbly, melt in your mouth shell that yields to a soft pocket of jam. The almond adds a warm, nutty backbone and the powdered sugar finish gives a snowy look that makes them look as special as they taste. They are forgiving to shape, travel well to potlucks, and can be made a day ahead if wrapped carefully. I often make a double batch and freeze half to bake for unexpected guests.

Ingredients

• Unsalted butter: Use 1 cup softened to room temperature to ensure even creaming. Higher quality European style butter will add a richer flavor. Avoid melted butter because it alters the crumb.
• Powdered sugar: Half cup in the dough then extra for dusting. Powdered sugar gives a silkier texture than granulated sugar here and helps create the classic snowy finish.
• Salt: Half teaspoon to lift the sweetness and round the flavor. Use fine sea salt or table salt.
• Almond extract: One teaspoon of pure almond extract gives clear nutty aroma without adding oil. Do not substitute with imitation if you prefer a clean almond note.
• Vanilla extract: One teaspoon of pure vanilla smooths the overall flavor profile and complements the raspberry.
• All purpose flour: Two cups provide structure to the dough. Spoon and level the flour when measuring for accuracy. Brands with consistent protein content work best.
• Finely ground almonds: One cup of finely ground almonds adds tenderness and a toasty flavor. You can pulse blanched whole almonds in a food processor to a fine meal, avoiding over processing into almond butter.
• Raspberry jam: One third cup. Use seedless jam for a smoother center that is easier to seal inside the dough. Choose a good quality jam for genuine fruit flavor.

Instructions

Prepare oven and sheet:Preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Line a baking sheet with parchment paper so the bottoms bake evenly and cleanup is simple. Allow the butter to come to room temperature before beginning so it creams properly.Cream butter and sugar:In a large bowl beat the softened butter with half cup powdered sugar one half teaspoon salt one teaspoon vanilla extract and one teaspoon pure almond extract until the mixture is pale and fluffy. This process traps air that will make the dough tender and is worth three to five minutes of beating at medium speed.Incorporate dry ingredients:Fold in one cup finely ground almonds and two cups all purpose flour until a soft dough forms. Use a scraper to bring the dough together without overworking it. If the dough feels too dry add a teaspoon of milk at a time until it holds together, but normally it will be just right.Shape and fill:Scoop a tablespoon of dough and flatten slightly in your palm. Place one half teaspoon of raspberry jam in the center and carefully wrap the dough around the jam to form a neat ball ensuring the jam is fully enclosed. If any jam peeks through the top the cookie may leak while baking. Place each ball on the prepared baking sheet allowing about two inches between cookies for gentle spreading.Bake and cool:Bake for about 13 to 15 minutes or until the bottoms are lightly golden. The tops will remain pale. Remove from the oven and allow the cookies to cool on the sheet for ten minutes to set. While still warm roll each cookie in powdered sugar until evenly coated. Place on a wire rack to cool completely before stacking so the coating stays intact.

Storage Tips

Store cooled cookies in a single layer or separated by parchment in an airtight container at room temperature for up to three days. For longer keeping refrigerate for up to one week but bring to room temperature before serving for best texture. To freeze, place baked cookies on a tray until firm then stack in a freezer safe container with parchment paper between layers for up to three months. To refresh after freezing, let thaw at room temperature for an hour then re dust with powdered sugar if needed.

Ingredient Substitutions

If you need to swap ingredients here are reliable options. For a nut free version replace ground almonds with additional flour and add one quarter cup of extra butter for moisture then replace almond extract with additional vanilla. For a dairy free version use a firm vegan butter block measured cup for cup and ensure the jam is vegan. For a different fruit note try apricot or strawberry jam keeping the same volume. If your jam is very runny reduce the amount to one quarter teaspoon per cookie.

Serving Suggestions

Serve these with a pot of hot tea coffee or a small glass of sparkling wine for a festive touch. Garnish with a light additional dusting of powdered sugar and a fresh raspberry on the platter for color. They pair beautifully with lemon curd and almond biscotti for a dessert board. For breakfast or brunch serve alongside yogurt and fresh berries where the cookie acts as an indulgent accompaniment rather than the main event.

Cultural Background

Snowball style cookies have roots in many baking traditions where short doughs are rolled and dusted in sugar. The almond variation borrows from European nut cookie techniques often seen in Italian and Austrian baking where ground nuts provide both texture and fat. Filling the center with jam is a playful modern twist that brightens the classic form and mirrors filled cookies found in Middle Eastern and Eastern European traditions.

Seasonal Adaptations

In winter use darker ruby raspberry jam or switch to cranberry orange preserves for a holiday vibe. In summer choose light fresh fruit preserves and chill the dough briefly before shaping for a crisper edge. For autumn introduce warming spices like a pinch of ground cinnamon or a quarter teaspoon of cardamom in the dough to echo seasonal flavors without overpowering the bright raspberry center.

Meal Prep Tips

Shape all the cookie balls and place them on parchment lined trays then chill or freeze until firm. Transfer to freezer bags labeled with the date and bake from frozen adding two to three minutes to the baking time. If you plan to serve warm, bake ahead and reheat in a 300 degrees Fahrenheit oven for five to seven minutes to freshen the texture, then dust with powdered sugar just before serving to restore the snowy finish.

These cookies have become a small ritual in my home, a quick way to make someone smile with a modest amount of effort. Try varying the jam flavors and notice how small changes create entirely different moments for friends and family. I hope you enjoy making them as much as we do.