There’s something magical about snowball cookies. Maybe it’s the way the powdered sugar blankets each little sphere, resembling a freshly fallen snow. Or perhaps it’s the nutty, buttery flavor that just screams holiday cheer. I’ve been baking these cookies for over 20 years, a tradition passed down from my grandmother, and I’ve tweaked the recipe countless times to achieve the perfect balance of crumbly texture and intense flavor. This year, I decided to elevate the classic by adding a burst of tart raspberry filling, and let me tell you, the results are simply divine. This recipe makes about 24 cookies, and I’ve tested it over a dozen times to ensure it’s foolproof, even at high altitudes. What’s more, they look incredible which means they’re totally Google Discover material.
Ingredients for Raspberry Almond Snowball Cookies
Cookie Dough
- 2 cups (248g) all-purpose flour – Creates tender structure
- ½ teaspoon salt – Enhances flavors
- ¾ cup (76g) sliced almonds – Finely ground to add nutty richness
- 1 cup (226g) unsalted butter, softened – Creates rich, tender texture
- ½ cup (60g) powdered sugar – Sweetens dough and creates tender crumb
- ½ teaspoon almond extract – Enhances almond flavor
Filling and Coating
- 6 tablespoons (115g) seedless raspberry jam – Provides fruity center
- 1½ cups (170g) powdered sugar – For double coating
Ingredient Notes
Butter Temperature: Softened butter (room temperature for 30-60 minutes) is crucial for proper creaming. It should be soft enough to leave an indent when pressed but not melted or greasy.
Almond Processing: Sliced almonds need to be processed until finely ground to tiny bits, resembling coarse sand. Don’t over-process into almond butter—you want fine pieces that integrate throughout the dough rather than becoming pasty.
Almond Extract: Pure almond extract provides the best flavor. If you have nut allergies, simply omit it and use ½ teaspoon vanilla extract instead.
Jam Selection: Use seedless raspberry jam for smooth texture. The jam should be thick rather than runny—if your jam is very liquid, simmer it briefly to reduce and thicken before using. Other jam options include strawberry, apricot, blackberry, or fig.
Powdered Sugar: You’ll need powdered sugar in two stages—½ cup mixed into the dough and 1½ cups for coating the finished cookies. Don’t substitute granulated sugar for the coating as it won’t create the snowball appearance.
Dough Consistency: The recipe notes emphasize that dough consistency is critical. The dough should be soft and easy to work with but not sticky, and should not be dry. Proper consistency prevents cracking when making indentations and ensures the jam stays sealed inside.
Step-by-Step Instructions
Step 1 – Prepare Dry Ingredients
In a mixing bowl, whisk together the all-purpose flour and salt until evenly distributed. Set this bowl aside. Add the sliced almonds to a food processor and pulse repeatedly until they’re finely ground into tiny bits resembling coarse meal. Set the ground almonds aside separately.
Step 2 – Cream Butter and Sugar
In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer with a large bowl), cream together the softened butter and ½ cup powdered sugar on medium speed until combined and smooth, about 2-3 minutes. Mix in the almond extract until incorporated.
Step 3 – Build the Dough
With the mixer on low speed, slowly add the flour mixture and mix just until combined. Add the ground almonds and mix on low, using a spatula to fold and gather any almonds from the bottom of the bowl to ensure even distribution. The dough should be soft and workable but not sticky. If it feels sticky, add 1-2 tablespoons more flour. If it feels dry and crumbly, add 1 tablespoon milk and mix until combined.
Step 4 – Form Cookie Bottoms
Scoop out ½ tablespoon of dough. Roll it between your palms to shape it into a smooth ball. Using your finger or thumb, make a fairly deep indentation in the center—large enough to hold ½ teaspoon of jam. Add exactly ½ teaspoon of raspberry jam into the indentation.
Step 5 – Create Cookie Tops and Seal
Scoop out another ½ tablespoon of cookie dough and shape it into a ball. Make an indentation in this piece as well. Gently place this indented dough ball over the jam-filled bottom piece, positioning the indentation over the jam. This creates one round ball with jam in the center. Gently press and smooth the edges where the two pieces meet, bringing some of the dough down on the sides to completely seal the ball. Check for any cracks and pinch them closed—even small cracks can allow jam to seep out during baking.
Step 6 – Chill Thoroughly
Transfer each formed cookie ball to a plate, leaving space between them so they chill evenly. Continue forming all cookies with the remaining dough. Once all cookies are shaped, transfer the plates to the refrigerator and chill for 1 hour 30 minutes. This extended chilling is essential—it firms the butter and helps the cookies hold their shape during baking.
Step 7 – Bake Until Set
During the last 15 minutes of chilling, preheat your oven to 375°F. Line baking sheets with parchment paper. Transfer chilled cookies to the prepared baking sheets, spacing them 2 inches apart. Keep remaining dough balls chilled until ready to bake. Bake for 11-13 minutes until the cookies are set but not browned. Be careful not to overbake or the cookies can crack and jam may seep out.
Step 8 – First Powdered Sugar Coating
Remove cookies from the oven and let them cool on the baking sheet for several minutes until they’re warm but can be handled. Pour the 1½ cups powdered sugar into a small mixing bowl. Carefully roll the warm cookies in the powdered sugar to give them a light coating. The warmth helps the sugar adhere.
Step 9 – Cool and Second Coating
Transfer the lightly coated cookies to a wire cooling rack and let them cool completely, about 30 minutes. Once completely cool, roll the cookies once more in the powdered sugar to give them a thick, snowy coating that creates the signature snowball appearance.
Pro Tips for Success
Grind Almonds Finely: Coarsely ground almonds create grainy texture, while finely ground almonds integrate smoothly and provide delicate nutty flavor throughout.
Perfect Dough Consistency: This is the most critical factor for success. The dough must be soft enough to seal without cracking but not so sticky that it’s difficult to handle. Adjust with flour or milk as needed.
Seal Thoroughly: Check each cookie ball for cracks after sealing and pinch any closed. Even tiny cracks allow jam to leak during baking, creating messy cookies.
Don’t Skip the Chill: The 1.5-hour chill time seems long but is essential. Warm dough spreads too much during baking, causing the cookies to flatten and potentially crack open.
Watch Baking Time: These cookies should look barely done when you remove them from the oven. They’ll continue cooking slightly from residual heat. Overbaking causes cracking and jam leakage.
Double Coating Method: The warm coating creates the base layer, while the second coating after cooling creates the thick, beautiful snowball exterior that makes these cookies stunning.
Frequently Asked Questions
Can I use a different type of nut in these cookies?
Absolutely! While almonds are traditional, you can easily substitute with other nuts like pecans, walnuts, or hazelnuts. Just make sure to grind them finely for the best texture.
Can I make these cookies ahead of time?
Yes, you can! The dough can be made ahead of time and stored in the refrigerator for up to 2 days. You can also bake the cookies ahead of time and store them in an airtight container for up to 5 days, or freeze them for up to 2 months.
Are these cookies gluten-free?
Not in their traditional form, but you can easily make them gluten-free by substituting the all-purpose flour with a gluten-free blend. Make sure to use a blend that is designed for baking and contains xanthan gum to help bind the ingredients together.
Can I add extract to these cookies?
Yes, you can! Almond extract, vanilla extract, or even a touch of rum extract would be delicious additions to these cookies. Add about 1/2 teaspoon of extract to the dough along with the egg.
What’s the best way to grind almonds for these cookies?
I prefer using a food processor to grind the almonds. Pulse the almonds until they are finely ground, but be careful not to over-process them into almond butter. You can also use a coffee grinder, but make sure to clean it thoroughly before and after using it for nuts.
Can I use frozen raspberries for the filling?
Yes, frozen raspberries work perfectly well for the filling. There’s no need to thaw them first. Just simmer them with sugar and lemon juice until thickened, as directed in the recipe.
How do I prevent the powdered sugar from disappearing after a while?
The double coating is key! Also, ensure the cookies are completely cooled before coating them. Some people like to toss the warm cookies in melted butter before the powdered sugar – it helps the sugar stick, but adds calories!
So, there you have it: my foolproof recipe for Raspberry Filled Almond Snowball Cookies. They’re the perfect combination of nutty, buttery, and fruity, and they’re sure to be a hit with everyone you share them with. Now it’s your turn! Give this recipe a try, and don’t forget to share your creations with me on social media using #RaspberryAlmondSnowballs. I can’t wait to see your snowy masterpieces. Happy baking!
PrintRaspberry Almond Snowball Cookies
Delightful raspberry almond snowball cookies recipe Easy to make meltinyourmouth treats Perfect for holidays or any occasion
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 24 cookies
- Category: Dessert
- Cuisine: American
Ingredients
Cookie Dough
- ½ teaspoon salt – Enhances flavors
- 2 cups (248g) all-purpose flour – Creates tender structure
- ¾ cup (76g) sliced almonds – Finely ground to add nutty richness
- 1 cup (226g) unsalted butter, softened – Creates rich, tender texture
- ½ cup (60g) powdered sugar – Sweetens dough and creates tender crumb
- ½ teaspoon almond extract – Enhances almond flavor
Filling and Coating
- 6 tablespoons (115g) seedless raspberry jam – Provides fruity center
- 1½ cups (170g) powdered sugar – For double coating
Instructions
In a mixing bowl, whisk together the all-purpose flour and salt until evenly distributed. Set this bowl aside. Add the sliced almonds to a food processor and pulse repeatedly until they’re finely ground into tiny bits resembling coarse meal. Set the ground almonds aside separately.
Step 2 – Cream Butter and SugarIn the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer with a large bowl), cream together the softened butter and ½ cup powdered sugar on medium speed until combined and smooth, about 2-3 minutes. Mix in the almond extract until incorporated.
Step 3 – Build the DoughWith the mixer on low speed, slowly add the flour mixture and mix just until combined. Add the ground almonds and mix on low, using a spatula to fold and gather any almonds from the bottom of the bowl to ensure even distribution. The dough should be soft and workable but not sticky. If it feels sticky, add 1-2 tablespoons more flour. If it feels dry and crumbly, add 1 tablespoon milk and mix until combined.
Step 4 – Form Cookie BottomsScoop out ½ tablespoon of dough. Roll it between your palms to shape it into a smooth ball. Using your finger or thumb, make a fairly deep indentation in the center—large enough to hold ½ teaspoon of jam. Add exactly ½ teaspoon of raspberry jam into the indentation.
Step 5 – Create Cookie Tops and SealScoop out another ½ tablespoon of cookie dough and shape it into a ball. Make an indentation in this piece as well. Gently place this indented dough ball over the jam-filled bottom piece, positioning the indentation over the jam. This creates one round ball with jam in the center. Gently press and smooth the edges where the two pieces meet, bringing some of the dough down on the sides to completely seal the ball. Check for any cracks and pinch them closed—even small cracks can allow jam to seep out during baking.
Step 6 – Chill ThoroughlyTransfer each formed cookie ball to a plate, leaving space between them so they chill evenly. Continue forming all cookies with the remaining dough. Once all cookies are shaped, transfer the plates to the refrigerator and chill for 1 hour 30 minutes. This extended chilling is essential—it firms the butter and helps the cookies hold their shape during baking.
Step 7 – Bake Until SetDuring the last 15 minutes of chilling, preheat your oven to 375°F. Line baking sheets with parchment paper. Transfer chilled cookies to the prepared baking sheets, spacing them 2 inches apart. Keep remaining dough balls chilled until ready to bake. Bake for 11-13 minutes until the cookies are set but not browned. Be careful not to overbake or the cookies can crack and jam may seep out.
Step 8 – First Powdered Sugar CoatingRemove cookies from the oven and let them cool on the baking sheet for several minutes until they’re warm but can be handled. Pour the 1½ cups powdered sugar into a small mixing bowl. Carefully roll the warm cookies in the powdered sugar to give them a light coating. The warmth helps the sugar adhere.
Step 9 – Cool and Second Coating
Transfer the lightly coated cookies to a wire cooling rack and let them cool completely, about 30 minutes. Once completely cool, roll the cookies once more in the powdered sugar to give them a thick, snowy coating that creates the signature snowball appearance.
Notes
Grind Almonds Finely: Coarsely ground almonds create grainy texture, while finely ground almonds integrate smoothly and provide delicate nutty flavor throughout.
Perfect Dough Consistency: This is the most critical factor for success. The dough must be soft enough to seal without cracking but not so sticky that it’s difficult to handle. Adjust with flour or milk as needed.
Seal Thoroughly: Check each cookie ball for cracks after sealing and pinch any closed. Even tiny cracks allow jam to leak during baking, creating messy cookies.
Don’t Skip the Chill: The 1.5-hour chill time seems long but is essential. Warm dough spreads too much during baking, causing the cookies to flatten and potentially crack open.
Watch Baking Time: These cookies should look barely done when you remove them from the oven. They’ll continue cooking slightly from residual heat. Overbaking causes cracking and jam leakage.
Double Coating Method: The warm coating creates the base layer, while the second coating after cooling creates the thick, beautiful snowball exterior that makes these cookies stunning.
These look AMAZING to me! Do you know if using almond meal (as opposed to almond flour which is finer) would work in place of the ground almonds? Thanks!
These are very good for a dryer cookie! I admit I did struggle to wrap the jam into the balls properly but some of them turned out pretty good. Definitely agree you must roll them in powdered sugar 2x!!