Raspberry Almond Snowball Cookies

Nothing says cozy quite like raspberry almond snowball cookies These meltinyourmouth treats blend a buttery crumbly exterior with a vibrant sweet raspberry center They are a hit at holiday gatherings but I make them for rainy days and quiet afternoons too

I first baked these for a winter brunch during the holidays and everyone kept reaching for more My nieces now request them every year

Ingredients

• Unsalted butter: brings rich flavor and melds all the crumbs together Look for a creamy highquality butter for best texture
• Powdered sugar: gives sweetness and creates the ultra soft texture Double up to coat the cookies for the classic snowy look Choose a fine sifted sugar for the smoothest finish
• Vanilla extract: delivers delicate aroma and enhances both almond and berry notes Pure vanilla makes a big difference here
• Allpurpose flour: forms the base and keeps everything tender Use fresh flour for lightest cookies
• Finely ground almonds: boost nutty aroma and softness Use blanched almonds for a delicate taste or toast them for extra depth
• Salt: sharpens the dough and balances the sweetness Opt for fine salt for even mixing
• Seedless raspberry jam: brings brightness and tangy flavor Pick a highquality jam for best results

Instructions

Soften the Butter and Cream with Sugar:

Begin by letting the butter sit at room temperature for about thirty to forty minutes This ensures the dough will mix up soft and light Cream the butter and powdered sugar together using a wooden spoon or hand mixer Go slow at first and continue until the mixture turns pale and fluffy This takes a few minutes

Add in Vanilla Extract:

Pour in the vanilla extract and mix just until incorporated It will smell wonderful here

Combine Dry Ingredients Separately:

In another bowl whisk together the allpurpose flour ground almonds and salt until thoroughly combined Use your fingers to break up any clumps of almond meal even texture is important for tender cookies

Mix Dough Together:

Gradually add the dry mixture into the butter mixture Stir gently The dough should come together but avoid overworking it Stop as soon as the flour is no longer visible

Shape and Fill Cookies:

Scoop out a rounded tablespoon of dough and roll gently into a smooth ball Press your thumb to make a small well in the center of each ball Spoon in about one quarter teaspoon of raspberry jam then carefully pinch the dough to completely cover the filling Roll back into a neat ball to seal

Bake Cookies:

Arrange dough balls on a parchment lined baking sheet Allow enough space for gentle spreading as they bake Bake at three hundred fifty degrees Fahrenheit for ten to twelve minutes The cookies are ready once the bottoms are just turning golden and the tops remain pale

Cool and Sugar Coat:

Let the cookies rest on the pan for about three minutes then use a thin spatula to move them to a wire rack Cool completely Dust warm cookies with a generous layer of powdered sugar and repeat for an extra snowy look

Every time I break open a warm cookie the ruby raspberry center reminds me of baking with my grandmother She swore by homemade raspberry jam but the storebought version saves me on busy weekdays The cozy almond scent always reminds me of our candlelit afternoons together

Storage Tips

These cookies store well in a cool dry place up to one week in a tightly sealed container To prevent the sugar coating from becoming sticky layer parchment between them If you are making them ahead wait to roll in powdered sugar until closer to serving time

Ingredient Substitutions

Swap raspberry jam for apricot or blackberry if you like a different flavor If you only have almond meal use it but blanching and grinding almonds at home gives a fresher taste In a pinch you can use margarine but the texture will be a bit less rich

Serving Suggestions

These cookies shine with afternoon tea or as part of a festive dessert tray I love packing them into little boxes for edible gifts They look pretty beside chocolate bark and spiced nuts

Cultural or Historical Context

Snowball cookies have roots in European kitchens where similar treats go by names like Russian tea cakes and Mexican wedding cookies The almondraspberry combination adds a Scandinavian twist reminiscent of traditional holiday cookies with jeweltoned jam hidden inside

Seasonal Adaptations

Use homemade berry jam in summer for bright fresh flavor Swap in ground hazelnuts for a fall variation Add a pinch of cinnamon in winter for a cozy spice note

Success Stories

Kids love rolling the cookie balls and sneaking tastes of jam My friend Sarah shared these at her office party and now it is an annual tradition I once baked these for a neighbor who later asked for the recipe to gift her own family a sweet treat

Freezer Meal Conversion

The shaped but unbaked cookies freeze on a tray then can be stored in a bag Bake from frozen adding a minute or two more Then dust them with sugar after cooling This way you can have warm snowballs anytime

Enjoy these snowball cookies with loved ones for a bright sweet moment any time of year Their delicate look and rich flavor are sure to make any gathering feel extra special

Common Recipe Questions

→ What type of almonds should I use?

Finely ground, blanched almonds blend smoothly into the dough and provide a tender, nutty texture.

→ Can I substitute different jams?

Yes, try apricot or strawberry jam for a different fruity twist, but seedless raspberry keeps the inside smooth.

→ How do I keep the cookies from cracking?

Make sure the dough is well mixed and pinch the edges securely after filling to prevent cracks during baking.

→ Why roll the cookies in powdered sugar twice?

Rolling twice ensures a thick, snowy coating and signature look, plus extra sweetness and festive appeal.

→ Are these cookies good for gifting?

Absolutely, their beautiful appearance and irresistible flavor make them perfect for wrapping up and sharing.