Raspberry Almond Snowball Cookies

Soft buttery almond snowball cookies with a sweet raspberry center turn any day into a celebration These little gems are my all time favorite for holiday trays and snowy weekends and they never last long in my kitchen

I first baked these on a snowy afternoon with my daughter and the joy on her face when she found the raspberry center made these an instant family tradition

Gather Your Ingredients

• Unsalted butter: Choose high quality European style butter for a rich flavor and tender crumb
• Powdered sugar: Both for sweetness in the dough and dusting the cookies for an irresistible snowy finish always sift to avoid lumps
• Almond extract: Brings out a classic marzipan note that makes these cookies special select pure almond extract for best flavor
• Salt: A pinch to balance the sweetness and heighten all the flavors use fine sea salt for even blending
• All-purpose flour: Provides structure look for unbleached for a little extra depth
• Finely ground almonds or almond flour: Adds nuttiness and extra softness buy freshly ground if possible for the boldest taste
• Raspberry jam: Delivers a pop of tart sweetness use a thick seedless jam so it stays neatly hidden inside
• Second batch of powdered sugar for rolling: Gives the finished cookies their snowball magic sift again to ensure a powdery coating

How to Make It

Make the dough:

Cream softened butter and powdered sugar together in a large bowl for a full three to four minutes until the mixture is pale light and extremely fluffy This is your foundation for tender cookies

Add flavorings and dry ingredients:

Mix in almond extract and salt Stir in flour and ground almonds a little at a time to avoid lumps gently folding in until you have a soft homogenous dough It should feel a bit tacky but not sticky

Chill:

Cover the bowl with plastic wrap Slide into the fridge for at least thirty minutes This step keeps cookies from spreading and makes them much easier to handle

Shape and fill:

Portion out tablespoon sized balls of dough Flatten gently in your hand Place a scant quarter teaspoon of raspberry jam in the center Fold the dough up around the filling and roll it gently between your palms for a perfect sphere Make sure the jam is fully enclosed

Bake:

Carefully space the filled dough balls onto a parchment lined baking sheet Bake at three hundred fifty degrees Fahrenheit for fourteen to sixteen minutes The bottoms should be set but the tops should stay pale and soft

Powder while warm:

Let cookies cool on the tray for several minutes while still warm but not hot roll each in powdered sugar to coat completely Place on a rack to finish cooling

Snowy finish:

Once the cookies are completely cool roll a second time in fresh powdered sugar for a thick even snowy look This coat clings better once the cookies have cooled

My favorite part of these is playing with different jam flavors I once tucked in blackberry preserves and everyone begged for the recipe My grandma loved these with apricot jam and dusted a little extra sugar on top for sparkle

Flavor Boosters

Swap almond flour for ground hazelnuts for a toasty flavor twist If you need nut free try pulverized oatmeal in place of nuts Use any favorite thick fruit jam but avoid runny jelly so filling does not leak out Orange or cherry preserves are also delicious Replace almond extract with vanilla or orange blossom water for a different aroma

Serving Suggestions

Create a beautiful cookie tray with these at the center surrounded by chocolate dipped biscotti and citrus shortbread I pile them up in a big bowl for easy nibbling during tree trimming or serve them with spiced tea for a cozy afternoon snack Stack in cellophane bags with a bow for a homemade gift

Creative Twists

These cookies take inspiration from classic Russian tea cakes and Austrian thumbprint cookies but the surprise jam center is my family’s playful twist They absolutely shine at Christmas but I have served them for baby showers and birthdays too Tart cherry jam is perfect in summer and blackberry for late summer parties For holidays swap in cranberry preserves for festive color Around Valentine’s Day I roll in pink tinted sugar for a sweet touch

There is something so joyful about biting into one of these and discovering that sweet fruit center Trust me they go just as fast as you can make them

Common Questions About This Recipe

→ How do I keep the cookies soft and tender?

Chilling the dough helps maintain softness and prevents spreading. Using almond flour also adds tenderness.

→ Can I use other jams for the filling?

Yes, substitute raspberry jam with strawberry, apricot, or your favorite fruit preserve for different flavors.

→ How should the cookies be stored?

Store cookies in an airtight container at room temperature for up to one week to retain freshness.

→ What’s the best way to achieve the snowy look?

Roll the cookies in powdered sugar while warm, then repeat after cooling for that signature snowy coating.

→ Can these be made gluten-free?

Yes, replace the all-purpose flour with your preferred gluten-free blend, and check other ingredients for cross-contamination.