Introduction

Raspberry Almond Snowball Cookies are delicate, buttery treats with a sweet raspberry center and a nutty almond flavor. Coated in powdered sugar, these cookies are perfect for festive occasions or a cozy afternoon snack.

The image shows small round sweets with a thin outer layer of pale beige, dusted with white powdered sugar, giving a soft powdery texture. Each sweet is cut in half revealing a bright red, juicy raspberry filling in the center with glistening seeds. The sweets are placed on a white marbled surface, with some whole raspberries in a white bowl blurred in the background. The overall look is fresh and delicate with a mix of smooth, powdery, and juicy textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ teaspoon salt
2 cups (248g) all-purpose flour
¾ cup (76g) sliced almonds, finely ground
1 cup (226g) unsalted butter, softened
½ cup (60g) powdered sugar
½ teaspoon almond extract
6 tablespoons (115g) seedless raspberry jam
1½ cups (170g) powdered sugar (for coating)

Instructions

Step 1: In a mixing bowl, whisk together the flour and salt until evenly combined. Pulse the sliced almonds in a food processor until finely ground into a coarse meal and set aside.
Step 2: Using a stand or hand mixer, cream the softened butter and ½ cup powdered sugar on medium speed until smooth, about 2-3 minutes. Mix in the almond extract.
Step 3: On low speed, gradually add the flour mixture to the butter mixture and mix until just combined. Fold in the ground almonds with a spatula. If the dough is sticky, add 1-2 tablespoons flour; if dry, add 1 tablespoon milk and mix gently.
Step 4: Scoop ½ tablespoon of dough and roll into a smooth ball. Press a deep indentation in the center and fill with ½ teaspoon raspberry jam.
Step 5: Shape another ½ tablespoon of dough into a ball and indent its center. Place this piece over the jam-filled bottom, pressing gently to seal the edges completely with no cracks.
Step 6: Place the formed cookies on a plate spaced apart. Chill in the refrigerator for 1 hour 30 minutes to firm up the dough.
Step 7: Preheat oven to 375°F (190°C) during the last 15 minutes of chilling. Line baking sheets with parchment paper and arrange chilled cookies 2 inches apart. Bake for 11-13 minutes until set but not browned.
Step 8: Let cookies cool on the baking sheet until warm enough to handle. Roll them in 1½ cups powdered sugar for an initial light coating.
Step 9: Transfer cookies to a wire rack and cool completely, about 30 minutes. Roll the cookies again in powdered sugar for a thick, snowy finish.

Tips & Variations

For extra almond flavor, toast the sliced almonds before grinding to enhance their nuttiness.
If raspberry jam is too runny, gently warm and reduce it slightly to prevent seepage during baking.
Substitute raspberry jam with other fruit preserves like apricot or strawberry for variation.
Use a fine sieve to dust the final powdered sugar coating for an even snowball effect.

Storage

Store these cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to three months. Let frozen cookies thaw completely and re-coat with powdered sugar before serving for the best texture and appearance.

How to Serve

The image shows three round snowball cookies covered in white powdered sugar on a white plate against a white marbled surface. The front cookie is cut in half, revealing a red jam filling with visible seeds inside a soft, light beige dough layer, dusted thickly with powdered sugar. The other two whole cookies also have a rough texture under the sugar coating. In the background, blurred red berries and green leaves add color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and shape the cookies, then refrigerate or freeze them before baking. Just be sure to allow enough chilling time for the best results.

What if my dough is too sticky to work with?

If the dough feels sticky, gradually add a tablespoon of flour at a time until it becomes soft and workable but not sticky. Avoid adding too much flour to keep the cookies tender.