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Raspberry Almond Snowball Cookies
Caroline

Raspberry Almond Snowball Cookies

Soft, buttery almond cookies filled with sweet raspberry jam and rolled in snowy powdered sugar. A festive holiday favorite with melt-in-your-mouth texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 cup finely ground almonds or almond flour
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam
  • 2 cups powdered sugar (for coating)
  • 1/4 teaspoon cinnamon (optional)
  • 1 teaspoon lemon zest (optional)

Equipment

  • Stand mixer or hand mixer
  • mixing bowl
  • Baking sheet with parchment
  • Spoon or melon baller
  • Wire cooling rack
  • Shallow bowl

Method
 

  1. Cream the softened butter and powdered sugar until light and fluffy.
  2. Mix in vanilla and almond extracts until fully incorporated.
  3. Whisk together the flour, ground almonds, and salt in a separate bowl.
  4. Add dry ingredients to the butter mixture and mix until a soft dough forms.
  5. Wrap the dough and refrigerate for 30 minutes to firm up.
  6. Roll dough into small balls, make an indentation, and place about 1/2 teaspoon raspberry jam inside. Gently seal dough around the jam.
  7. Bake at 350°F (177°C) for 12–15 minutes or until bottoms are lightly golden.
  8. Roll warm cookies in powdered sugar. Cool completely, then roll again for a snowy appearance.

Notes

Nutrition values vary depending on ingredients. Add lemon zest or cinnamon for extra flavor. Roll twice in powdered sugar for the classic snowy finish.