Introduction

Raspberry Almond Snowball Cookies are delicate, buttery treats with a hidden surprise of sweet raspberry jam inside. These jam-stuffed snowballs are perfect for holiday gatherings or any time you crave a melt-in-your-mouth cookie with a fruity twist.

A white bowl filled with a pile of round cookies covered in thick white powdered sugar, giving them a snowy appearance. One cookie on top is broken in half, showing layers inside: a soft beige dough exterior, a dark red jam-like filling in the center, and a crumbly texture. Another half cookie sits near the bowl, also revealing the jam layer, while fresh red raspberries are placed around the bowl. The background is a soft white marbled texture with a red cloth blurred in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (248g) all-purpose flour (scoop and level to measure)
1/2 tsp salt

3/4 cup (76g) sliced almonds
1 cup (226g) unsalted butter, softened

1/2 cup (60g) powdered sugar
1/2 tsp almond extract

6 Tbsp (115g) seedless raspberry jam
1 1/2 cups (170g) powdered sugar

Instructions

Step 1: In a mixing bowl, whisk together the flour and salt. Set aside. Add the sliced almonds to a food processor and process until finely ground into tiny bits. Set aside.

Step 2: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened butter and 1/2 cup powdered sugar until smooth and combined. Mix in the almond extract.
Step 3: Slowly add the flour mixture to the butter mixture and mix just until combined. Stir in the ground almonds, folding gently with a spatula to gather any bits from the bottom of the bowl.
Step 4: Scoop out about 1/2 tablespoon of dough at a time. Shape it into a ball, then make a deep indentation large enough to hold the jam using your finger or thumb. Add 1/2 teaspoon of raspberry jam into the indentation.

Step 5: Scoop another 1/2 tablespoon of dough and shape it into a ball as well. Make an indentation in this second piece, then gently place it over the jam-filled dough ball. Carefully pinch the edges to seal the jam inside, forming one complete round cookie ball.
Step 6: Transfer the shaped dough balls to a plate, leaving space between them to chill evenly. Repeat until all dough is used.
Step 7: Refrigerate the dough balls for 1 hour 30 minutes. During the last 15 minutes of chilling, preheat your oven to 375°F (190°C). Place the chilled cookies on a baking sheet, spacing them about 2 inches apart. Keep remaining dough balls refrigerated if they do not fit on the sheet.

Step 8: Bake the cookies in the preheated oven for 11 to 13 minutes, or until they are set. Avoid overbaking to prevent cracking and jam leakage.
Step 9: Remove the cookies from the oven and let them cool for several minutes. While still warm, pour the remaining 1 1/2 cups powdered sugar into a small bowl and carefully roll each cookie in the sugar for a light coating.
Step 10: Transfer the cookies to a wire rack to cool completely. Once cooled, roll them again in powdered sugar to achieve a thicker, snowball-like coating.

Tips & Variations

For a different flavor, substitute raspberry jam with apricot or strawberry jam.
Use finely chopped almonds instead of processing them for a bit more texture in the cookies.
Make sure the butter is softened but not melted for the best dough consistency.

Chilling the dough is essential to prevent spreading while baking and to maintain the cookie shape.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. To maintain their powdered sugar coating, re-roll in powdered sugar if needed. These cookies can also be frozen for up to 2 months; thaw at room temperature before serving.

How to Serve

The image shows many round cookies covered in white powdered sugar arranged evenly on a black cooling rack over a white marbled surface. The cookies are pale and have a soft texture, with a thick layer of powdered sugar dusting them. A few cookies are cut open, revealing two layers inside: a light beige dough outer layer that looks crumbly and soft, and a dark brown filling with a slightly glossy texture, possibly fruit or nut based, in the middle. The cookies are placed in neat rows with some crumbs scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use jam with seeds?

Seedless jam is recommended to avoid seeds leaking out and affecting the texture, but if you use jam with seeds, press the seeds out when portioning for a smoother filling.

What if my cookies crack while baking?

Cracking can happen if the dough is too dry or if baked too long. Make sure to measure flour accurately and avoid overbaking. Chill the dough thoroughly before baking to help maintain their shape.