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These raspberry almond snowball cookies are a festive twist on a beloved classic with tender buttery dough a burst of tangy raspberry jam and a double coat of powdered sugar. They are the kind of homemade treat that instantly brings a little magic to the cookie plate every winter and have made my family’s holiday table extra sweet year after year.
The first time I baked these snowball cookies for a holiday party they disappeared so quickly I had to make a second batch the next day. Now every season my sister asks if I have made the raspberry snowballs yet.
Gather Your Ingredients
- Unsalted butter: Contributes richness and helps achieve the melt in your mouth texture. Opt for European style butter if you can for an extra tender result.
- Powdered sugar: Adds sweetness and that snowy finish. Be sure to sift for the silkiest coating.
- Vanilla extract: Boosts all the other flavors. Use pure vanilla for best taste.
- All purpose flour: The base of the cookies. For lightest cookies use fresh flour and fluff with a fork before measuring.
- Finely ground almonds: Give the cookies their signature delicate crumb. Buy pre ground almond flour or grind your own in a food processor for freshness.
- Salt: Balances the sweetness and sharpens all the flavors.
- Seedless raspberry jam: Adds the signature tart sweet center. Choose a good quality preserve without added corn syrup for best flavor.
How to Make It
- Preheat and Prepare:
- Begin by preheating your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius. Line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier.
- Cream the Butter and Sugar:
- In a large mixing bowl start by creaming the softened butter together with the powdered sugar. Use a hand mixer or stand mixer to beat for about three to five minutes until the mixture turns pale and fluffy. This step is essential for the cookies to stay tender.
- Add the Vanilla:
- Next mix in the vanilla extract until it is fully incorporated. This builds a fragrant foundation as you mix in the dry ingredients.
- Combine Dry Ingredients:
- In a separate bowl whisk together the all purpose flour ground almonds and salt. Blend these together thoroughly for even distribution so you do not get streaks of flour in the finished dough.
- Form the Dough and Fill:
- Gradually add the dry mixture to the wet mixture. Mix gently just until a soft dough forms. Avoid overmixing or your cookies may be tough. Now scoop out tablespoon sized portions of dough. Roll each into a ball. Flatten slightly then press a deep indentation into the center of each ball using your finger or the end of a wooden spoon. Carefully fill each indentation with about one quarter teaspoon of seedless raspberry jam.
- Bake:
- Place the shaped filled cookies onto your prepared baking sheet spacing them about one inch apart. Bake in your preheated oven for about thirty to forty five minutes or until the edges are a light golden color but not brown. Watch closely in the final minutes for perfect doneness.
- Cool and Coat in Sugar:
- Allow the cookies to cool on the baking sheet for five minutes before transferring to a wire rack. Once the cookies are completely cool gently roll them in sifted powdered sugar for an even snowy coating. Wait five minutes and roll them again for a thick beautiful finish.
I always grin when I reach for the raspberry jam because it never fails to take me back to my grandmother’s kitchen. Every crumbly bite reminds me of afternoon baking together with her.
Flavor Boosters
You can swap the almonds for finely ground pecans or walnuts for a slightly different flavor or use almond extract instead of vanilla for a boost in aromatic intensity. If raspberry jam is not available apricot or strawberry preserves make tasty alternatives. Just be sure to choose seedless so the filling stays smooth.
Serving Suggestions
Arrange on a holiday cookie tray with chocolate treats or spiced cookies to show off the pretty white coating. I also love to package these in clear bags tied with ribbon for a homemade food gift. They pair especially well with tea or mulled wine on a cold afternoon.
Creative Twists
Snowball cookies in many cultures are known as Russian tea cakes or Mexican wedding cookies but this fruity twist brings a new dimension. Seasonal jams like blackberry or red currant work well too for other times of the year. For a springtime version swap in lemon zest and blueberry jam.
These cookies are always a festive favorite and never last long on my holiday table. Enjoy them with family and friends for a sweet seasonal treat.
Common Questions About This Recipe
- → Can I use other jams instead of raspberry?
Yes, you can substitute any smooth fruit jam such as apricot or strawberry for a different flavor profile. Just keep the filling amount minimal to prevent oozing during baking.
- → Should the almonds be raw or roasted?
Finely ground raw almonds are recommended for a delicate crumb and subtle flavor. Roasted almonds can be used for a deeper taste but may alter the texture slightly.
- → How do I ensure the cookies stay tender?
Use room temperature butter and avoid overmixing the dough. Chilling the dough for a few minutes before shaping can also help maintain a soft, melt-in-your-mouth texture.
- → Why roll cookies in powdered sugar twice?
Rolling them twice ensures a thick, even, snowy coating, giving the signature snowball look and enhancing sweetness after cooling.
- → Can these cookies be made ahead?
Yes, they keep well for several days in an airtight container. You can also freeze unbaked dough balls and bake fresh as needed.