Raspberry Almond Snowball Cookies Recipe

If you’re on the hunt for a cookie that’ll truly wow your taste buds and your friends, you’re going to adore this Raspberry Almond Snowball Cookies Recipe. These cookies are perfectly crumbly, tender, and filled with the sweet-tart punch of raspberry jam, all nestled inside a delicate almond-infused dough. I absolutely love how this recipe strikes that magical balance of soft, buttery snowball texture with bursts of fruity surprise. Stick around, because I’m going to walk you through everything you need to know to nail these charming, jam-stuffed delights.

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Ingredients You’ll Need

Every ingredient in this Raspberry Almond Snowball Cookies Recipe plays a vital role, from the soft butter that keeps them tender to the almond extract that boosts flavor without overpowering. When shopping, aim for fresh powdered sugar and good-quality raspberry jam for the best results.

• All-purpose flour: Make sure to scoop and level when measuring for accuracy and consistent texture.
• Salt: Just a little to balance out the sweetness and enhance flavors.
• Sliced almonds: Toast them lightly if you want extra crunch and nuttiness before grinding.
• Unsalted butter: Softened but not melted – this gives you that delicate, melt-in-your-mouth crumb.
• Powdered sugar: Used in the dough and for the final coating, pick fresh for that smooth finish.
• Almond extract: A little goes a long way in giving that signature almond aroma.
• Seedless raspberry jam: Choose a good-quality or homemade jam for natural flavor and no seeds getting stuck in the cookies.

Variations

I love how versatile this Raspberry Almond Snowball Cookies Recipe is. Over time, I’ve played around with different jams and nut combos, and I encourage you to tweak it to your liking — after all, sharing what you love makes baking even more fun!

• Jam flavors: Blueberry or apricot jam work beautifully if you want a twist or something less tart.
• Nut swaps: Try finely chopped pecans or walnuts instead of almonds for a different nutty note.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend but watch the dough consistency closely.
• Vegan Adaptation: Use a plant-based butter and a preferred egg substitute, though texture may vary slightly.

How to Make Raspberry Almond Snowball Cookies Recipe

Step 1: Prep Your Dry Ingredients and Almonds

Start by whisking together your flour and salt in a bowl, setting it aside so it’s ready to mix in smoothly later. Next, toss those sliced almonds into your food processor and pulse them until they’re finely chopped into tiny bits — this step is key for creating that lovely almond crunch without overpowering the softness of the dough. If you don’t have a processor, finely chopping by hand works too, but I always find the processor gives a more even texture.

Step 2: Cream Butter, Sugar, and Almond Extract

Using your stand mixer with the paddle attachment (or a hand mixer), cream together the softened butter and powdered sugar until the mixture is smooth and fully combined. You’ll notice it lightens up and whips nicely — this is exactly what you’re after! Then stir in the almond extract, which adds a fragrant boost of flavor that sets these cookies apart.

Step 3: Combine Dough and Fold in Ground Almonds

Slowly add the flour and salt mixture you set aside into the butter mixture, mixing just until everything starts to come together—don’t overwork it or the cookies can get tough. Then fold in the finely ground almonds using a spatula, scraping the bottom edges so no almond bits are left behind. The dough should feel soft but not sticky — if it’s a little sticky, just sprinkle in a bit more flour; if too dry, a splash of milk (about a tablespoon) will help. I’ve learned this little adjustment makes a big difference in keeping the cookies from cracking when you form them.

Step 4: Shape and Fill the Cookies

Now for the fun part! Scoop out about half a tablespoon of dough and roll it into a ball. Use your finger or thumb to gently press a small but deep indentation into it — this is where the magic happens. Spoon in roughly half a teaspoon of raspberry jam into the indentation. Then take another half tablespoon of dough, form a ball, and similarly make an indentation. Place this indented ball over the jam-filled one, and gently pinch the edges around the sides to seal the jam inside. The better you seal, the less chance the jam will leak during baking.

Place each cookie on a plate with some space in between — they’ll chill here before they hit the oven.

Step 5: Chill, Bake, and Dust with Powdered Sugar

Refrigerate the cookies for at least 1 hour and 30 minutes; this chilling is crucial to keep their shape and ensure they bake up tender. About 15 minutes before they’re ready, preheat your oven to 375°F (190°C). Transfer the cookies from the fridge to a baking sheet, spaced about 2 inches apart, and bake for 11 to 13 minutes. Watch closely—overbaking can cause cracks and leaks. As soon as they come out and are still warm, carefully roll them in powdered sugar for a delicate first coating. Once fully cooled on a wire rack, roll them again to build up that classic snowy finish.

How to Serve Raspberry Almond Snowball Cookies Recipe

Garnishes

I love dusting these cookies with extra powdered sugar before serving—it makes the presentation snowy and festive. For a fancy touch, I sometimes add a tiny fresh raspberry or a sprinkle of finely chopped toasted almonds on top right after rolling in sugar. It makes the cookies feel extra special without much effort.

Side Dishes

These cookies pair perfectly with a hot cup of tea, especially herbal blends like chamomile or green tea, which balance the sweetness nicely. They also go great alongside a mild coffee or a simple glass of cold milk—classic and comforting.

Creative Ways to Present

For holiday gatherings, I’ve arranged these Raspberry Almond Snowball Cookies Recipe cookies inside little paper cupcake liners on beautiful tiered trays—it’s always a hit! You could also package them in clear cellophane bags tied with ribbon as delightful homemade gifts.

Make Ahead and Storage

Storing Leftovers

After baking, I store leftover cookies in an airtight container at room temperature for up to 4 days. Keeping them coated in powdered sugar helps preserve their moisture and prevents them from drying out.

Freezing

I freeze these cookies both before and after baking. For unbaked dough balls, freeze them on a tray first, then transfer to a freezer bag for up to a month. When ready, bake straight from frozen—just add a couple extra minutes to the baking time. Baked cookies freeze well too; just wrap tightly and thaw at room temperature.

Reheating

I gently warm leftover cookies in a low oven (around 300°F) for a few minutes to refresh their softness and rekindle the aroma. Be sure not to overheat or they might dry out; a quick 3-4 minute warm-up is perfect.

FAQs

Final Thoughts

When I first made this Raspberry Almond Snowball Cookies Recipe, I was blown away at how fancy they felt despite being pretty simple to prepare. Now, they’re a regular in my cookie rotation, especially when I want to impress without stress. I hope you give these a try and find as much joy in baking them as I do. They’re perfect for sharing, gifting, or sneaking bites when no one’s looking—either way, they’re a little reminder that homemade treats can be both beautiful and delicious. Happy baking, friend!

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