If you’re looking for a holiday cookie that’s simple, elegant, and absolutely melt-in-your-mouth delicious, these Raspberry Almond Snowball Cookies are the perfect treat. They’re buttery, soft, filled with sweet raspberry jam, and double-coated in powdered sugar for the prettiest snowy finish. Even better? They come together with pantry staples and bake in under 15 minutes ideal for busy families who want something homemade without the extra fuss.
These cookies are perfect for cookie boxes, classroom treats, gifting neighbors, or just a cozy weekend bake with the kids. They’re inexpensive to make and freeze beautifully, so you can prep ahead during the holiday rush. If you love a tender almond cookie with a pop of raspberry flavor, this recipe is about to become a family tradition.
Ingredients You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus more for coating
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
Raspberry Almond Snowball Cookies: A Festive Treat You’ll Love
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Buttery raspberry almond snowball cookies filled with jam and rolled in powdered sugar for an easy, festive holiday treat.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus more for coating
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup finely ground almonds
1/4 teaspoon salt
1/2 cup seedless raspberry jam
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, ground almonds, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
5. Scoop about 1 tablespoon of dough and roll into a ball, then make a small indentation in the center.
6. Fill the indentation with about 1/4 teaspoon seedless raspberry jam.
7. Pinch the dough closed around the jam and roll again into a smooth ball.
8. Place the dough balls on the prepared baking sheet, spacing them slightly apart.
9. Bake for 10-12 minutes, or until the bottoms are lightly golden.
10. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
11. Once cooled, roll the cookies generously in powdered sugar, then roll a second time for best snowy coverage.
Notes
For a stronger almond flavor, add 1/2 teaspoon almond extract along with the vanilla.
If the dough feels too soft to roll, chill it in the refrigerator for 10-15 minutes before shaping.
To freeze, store baked cookies (without powdered sugar) in an airtight container; thaw at room temperature and coat in powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7
- Sodium: 40
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
- Cholesterol: 15
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper and set it aside.
2. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and ½ cup powdered sugar together until the mixture is light, creamy, and fluffy.
Stir in the vanilla extract.
3. Mix the Dry Ingredients
In a separate bowl, whisk together:
- all-purpose flour
- finely ground almonds
- salt
Mix until fully combined.
4. Make the Dough
Slowly add the dry mixture to the butter mixture.
Mix until the dough comes together it should be soft, slightly crumbly, but easy to shape.
5. Shape the Cookies
Scoop out 1 tablespoon of dough.
Roll it into a ball with your hands.
Use your thumb or a small spoon to make a small indentation in the center.
6. Add the Raspberry Jam
Fill the indentation with ¼ teaspoon of seedless raspberry jam.
Gently pinch the dough closed around the filling.
Roll again until smooth and round.
7. Bake
Place the filled dough balls onto your prepared baking sheet.
Bake for 10–12 minutes, or until the bottoms turn lightly golden.
8. Cool the Cookies
Let the cookies cool on the baking sheet for a few minutes.
Transfer them to a wire rack to cool completely the sugar sticks better when fully cooled.
9. Coat in Powdered Sugar
Once cooled, roll each cookie in a generous amount of powdered sugar.
For the prettiest snowball look, roll them twice.
This recipe is part of our Seasonal & Holiday Trends collection discover more trending recipes here.
Pro Tips
- Use room-temperature butter for smooth dough.
- Don’t overfill with jam or they may leak.
- Double coat in powdered sugar for the best snowball look.
- Chill dough 10 minutes if it’s too soft to roll.
Why You’ll Love This Recipe
- Melt-in-your-mouth buttery texture
- Sweet raspberry surprise center
- Perfect holiday cookie box recipe
- Budget-friendly and kid-friendly
Storage & Meal Prep
- Room temperature: keeps up to 5 days in an airtight container
- Refrigerator: up to 10 days
- Freezer: freeze baked cookies (uncoated) up to 2 months coat in sugar after thawing
I hope you love these Raspberry Almond Snowball Cookies as much as we do. They’re sweet, buttery, and filled with the perfect little pop of raspberry simple enough for a busy weeknight bake but special enough for any holiday gathering. If you try them, be sure to save this recipe on Pinterest, share it with a friend who loves baking, or bake a batch tonight with the kids. These cookies always bring smiles, and I can’t wait for them to become a new favorite in your home too.
FAQ
Can I use a different jam flavor?
Yes! These cookies work great with strawberry, apricot, blackberry, or even mixed-berry jam. Just choose a seedless jam so it stays smooth inside the cookie.
Can I make these cookies without almonds?
Absolutely. Replace the ground almonds with 1 additional cup of flour.
The cookies will still be delicious but slightly less rich and nutty.
Do these cookies freeze well?
Yes! You can freeze them before or after baking.
Unbaked dough balls: freeze up to 2 months, then bake straight from frozen.
Baked cookies: freeze without powdered sugar and coat after thawing.
Why are my cookies cracking or leaking jam?
This usually happens if:
the cookies were overbaked,
the jam amount was too much, or
the dough wasn’t sealed properly before rolling.
Try using only ¼ teaspoon of jam and sealing the edges well.
