Raspberry Almond Snowball Cookies Delightful Easy Recipe answers a common holiday and everyday baking pain point: how to get a cookie that looks delicate, tastes layered, and still holds together when stuffed with jam. These snowball cookies combine tender almond-scented dough, a jewel of raspberry jam at the center, and the signature powdered-sugar “snow” that makes them irresistible for gifting, brunch, or a cozy night in.
If you’ve tried jam-filled cookies that spread, break, or lose their filling during baking, this recipe fixes those problems with proven dough structure and technique. You’ll get consistent small cookies that are crisp on the edges, tender inside, and properly dusted so the powdered sugar doesn’t melt away. Along the way I’ll explain ingredient roles, equipment choices, troubleshooting, and healthy swaps so you can adapt this recipe to your pantry and timeline. For ideas on pairing sweets with simple drinks, see our raspberry pearls desserts round-up here. And if you love exploring recipes from other cuisines between batches, try these 30 easy Japanese recipes for inspiration.
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Raspberry Almond Snowball Cookies Delightful Easy Recipe
- Total Time: 60
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Tender Raspberry Almond Snowball Cookies with a crisp almond bite, jam center, and snowy powdered-sugar finish.
Ingredients
- 1 cup (226 g) unsalted butter, softened but cool
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) powdered sugar, plus extra for rolling after baking
- 1 large egg yolk
- 1 tsp pure almond extract
- 2 cups (250 g) all-purpose flour
- 1 cup (100 g) finely ground blanched almond flour
- 1/2 tsp salt
- 1/2 tsp baking powder (optional)
- 1/3–1/2 cup raspberry jam
- 1–2 tbsp cornstarch (optional)
Instructions
- Prepare the jam if runny by reducing it over medium heat until thicker.
- Cream butter with granulated and powdered sugars until pale and fluffy.
- Add egg yolk and almond extract, mixing until combined.
- In another bowl, whisk together flour, almond flour, salt, baking powder, and cornstarch.
- Fold dry ingredients into the wet until just combined.
- Portion dough into tablespoon-sized balls and create an indentation for the jam.
- Fill with jam either before or after baking, depending on your method.
- Bake at 350°F (175°C) for 12–15 minutes or until edges are just set.
- Cool on a rack, then dust with powdered sugar.
Notes
Chill the dough for best results to prevent spreading. Use thicker jam to avoid leaks.
- Prep Time: 20
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 6g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: snowball cookies, raspberry cookies, almond cookies, holiday baking, easy dessert
What to expect in this article
- A clear, tested Raspberry Almond Snowball Cookies Delightful Easy Recipe with an illustrated recipe card.
- Ingredient science (why each item matters and smart substitutions).
- Step-by-step instructions with pro chef tips for shaping, filling, and baking.
- Variations, storage and reheating, and nutrition insights.
- FAQs based on real baking problems and solutions.
Recipe overview
Recipe overview — the short version
Yield: ~36 small snowball cookies (1 inch to 1¼-inch balls)
Start-to-finish: ~1 hour (active: 25–30 minutes; chill + bake time included)
Key flavors: almond, butter, raspberry jam, powdered sugar
Recipe card — Raspberry Almond Snowball Cookies Delightful Easy Recipe
- Yield: 36 cookies
- Prep time: 20 minutes (plus 30 minutes chilling optional)
- Cook time: 12–15 minutes per batch
- Total time: 50–60 minutes
- Difficulty: Easy / Intermediate (requires gentle handling)
Ingredients
- 1 cup (226 g) unsalted butter, softened but cool
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) powdered sugar, plus extra for rolling after baking
- 1 large egg yolk (for tenderness and cohesion)
- 1 tsp pure almond extract (or 1/2 tsp almond + 1/2 tsp vanilla)
- 2 cups (250 g) all-purpose flour
- 1 cup (100 g) finely ground blanched almond flour (or finely chopped toasted almonds)
- 1/2 tsp salt
- 1/2 tsp baking powder (light lift, optional)
- 1/3–1/2 cup raspberry jam (seeded or seedless, depending on preference)
- Optional: 1–2 tbsp cornstarch (for extra tenderness in the dough)
Ingredient breakdown and the science behind them
Butter: flavor and structure
- Butter is the backbone of snowball cookies. Its fat provides flavor and the right melt profile for the short, crumbly texture. Use high-quality unsalted butter for control over salt; if using salted butter reduce added salt by 1/4 tsp.
Sugar and powdered sugar: texture control
- Granulated sugar creates a slight structure and a tiny bit of chew; powdered sugar (also called confectioners’ sugar) contains cornstarch which softens the cookie and gives that melt-in-your-mouth feel. Using both gets a clean balance: powdered sugar dominates for tenderness; some granulated sugar helps the dough set and not spread.
Egg yolk: cohesion and moistness
- A full egg would add too much liquid and gluten driver. A single yolk binds fat and flour while keeping cookies tender and rich. For egg-free variation, use 2 tbsp aquafaba or 2 tbsp yogurt but expect slight textural differences.
Almond flour and almond extract: purpose and flavor
- Finely ground blanched almond flour brings almond oil and texture without grittiness. It enriches dough and helps the cookies remain short rather than chewy. Almond extract intensifies the nutty aromatic notes—don’t overdo it or you’ll get an artificial flavor.
Flour + optional cornstarch: structure vs. tenderness
- All-purpose flour provides structure. Adding up to 2 tablespoons of cornstarch lightens the dough, creating a finer crumb that resembles classic nut snowballs or Mexican wedding cookies.
Baking powder: light lift
- A small pinch of baking powder gives a gentle lift. These aren’t meant to be tall cookies, so avoid over-rising.
Raspberry jam: filling choices
- Choose a thicker jam or conserve (less runny). Seedless preserves or slightly reduced jam is ideal so the filling doesn’t liquefy and leak. If you like texture, seeded jam is fine but reserve jam in a piping bag for easier stuffing. For a gourmet spin, use raspberry compote with reduced water content.
Salt: flavor balance
- Salt enhances butter and almond flavors and prevents the cookie from tasting flat.
Equipment and tools
- Stand mixer or hand mixer: for consistent creaming.
- Mixing bowls: two, one for wet and one for dry.
- Rubber spatula: for folding.
- Small cookie scoop (1 tbsp or 0.5-inch scoop): ensures uniform size.
- Baking sheet(s) lined with parchment or silicone mat.
- Cooling rack: for cookies to cool evenly.
- Small piping bag or teaspoon: for filling jam into cookie nooks.
- Fine-mesh sieve: to dust powdered sugar evenly.
Step-by-step method with chef insights
Make-ahead tips
Dough can be made a day ahead and refrigerated tightly wrapped. Chilled dough is easier to shape and less likely to spread while baking. If you’re short on time, you can skip chilling, but cookies may be slightly flatter.
1. Prepare your filling
- If your jam is runny, reduce 1/4 cup at medium heat until slightly thicker (2–3 minutes). Cool completely. Alternatively, use a thick store-bought seedless raspberry jam.
2. Cream butter and sugars
- In a mixing bowl, combine softened butter with granulated sugar and 1/2 cup powdered sugar. Beat on medium speed until pale and fluffy, about 2–3 minutes. The creaming incorporates air and helps cookies have a light crumb without being cakey.
Pro tip: If your butter is too warm (shiny or greasy), pop it in the fridge for 10 minutes and resume creaming. Over-warmed butter will make dough greasy and increase spreading.
3. Add yolk and extracts
- Add the egg yolk and almond extract; mix until combined. Scrape the bowl to ensure even distribution.
4. Combine dry ingredients
- Whisk together flour, almond flour, salt, baking powder, and cornstarch (if using). Almond flour doesn’t absorb moisture the same way wheat flour does, so measuring accurately matters.
5. Fold dry into wet
- Gradually add dry ingredients to the creamed butter mixture. Fold gently until just combined. Overmixing will develop gluten and make the cookies chewier—not desired.
Texture check: Dough should be soft but hold a shape when rolled into a ball. If it’s too sticky, chill for 10–15 minutes. If too dry, add 1 tsp milk or cream at a time.
6. Portion and chill
- Using a small scoop, portion 1 tablespoon-sized balls. Place on a parchment-lined tray spaced 1 inch apart. Once scooped, flatten slightly and use your thumb or the back of a small spoon to create a shallow indentation (~¼-inch) for the jam, or bake whole and create a pocket post-bake.
7. Add jam (two methods)
Method A — Jam before baking (traditional jam-stuffed snowball):
- Pipe or spoon a scant 1/4 teaspoon of jam into each indentation. Don’t overfill. The jam will set slightly and keep its shape.
Method B — Jam after partial-bake:
- Bake plain balls for 7–8 minutes, remove from oven, make shallow indents again, add jam, and return to oven for another 5–6 minutes. This reduces jam movement for very runny preserves.
Chef note: For the most uniform results, use Method B when using soft or syrupy jam.
8. Bake
- Preheat oven to 350°F (175°C). Bake 12–15 minutes or until the cookie edges are just set and the bottom is pale golden. You want them lightly colored—not brown.
Oven variation: If your oven runs hot, reduce temperature to 325°F and increase time slightly.
9. Cool and dust
- Cool cookies on sheet for 5 minutes, transfer to a rack. When completely cool, sift powdered sugar over the cookies to create the snowball finish. For a double coat (classic look), roll warm cookies in powdered sugar immediately after baking, then once more when cooled.
Why two coats? The first coat melts slightly into the hot surface creating that snowy sheen; the second coats for visual effect and to prevent stickiness.
Common mistakes and how to avoid them
- Jam leaks: Use thicker jam, reduce jam quantity, or use Method B. Also, don’t overfill indentation.
- Cookies spread: Chill dough, check butter temperature, and use almond flour as specified. Too warm butter is the most frequent culprit.
- Powdered sugar melts away: Dust twice — immediately after baking and again when cooled. Use powdered sugar with cornstarch (standard) for better stability.
- Dry or crumbly cookies: Too much flour or overbaking. Measure correctly and bake to pale golden, not brown.
Variations and ingredient swaps
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free blend and add 1–2 tsp xanthan gum if your blend lacks it. Almond flour is naturally gluten-free.
- Vegan / egg-free: Replace egg yolk with 2 tbsp aquafaba or 2 tbsp mashed banana (flavor will change). Use vegan butter and check jam for gelatin.
- Pistachio version: Swap almond flour for pistachio meal and top with chopped pistachios for a green-hued variant (see our pistachio ganache article for pairing ideas).
- Chocolate-swirled: Add 2 tbsp unsweetened cocoa powder to the dry mix, increase sugar slightly, and fill with raspberry-chocolate ganache for a classic pairing.
- Nut-free: Omit almond flour and replace with an extra 1/2 cup all-purpose flour plus 2 tbsp powdered milk for richness. Texture will differ.
- Healthier swaps: Use a lighter butter substitute and swap half the sugar for a granulated erythritol blend, though texture and browning will change. For overall balanced dessert hacks, check our easy healthy recipe ideas for pairing.
Pro chef tricks for perfect snowball shaping
- Work cold: Lesser warmth = less spreading. Keep dough chilled between scooping if your kitchen is warm.
- Uniform size = uniform bake: Use a small cookie scoop and weigh a test ball if you want absolute precision.
- Use parchment or silicone: Always bake on parchment or a silicone mat to prevent over-browning at the bottom and to make transfer easier.
- Press with a contrasting tool: Use the back of a piping tip dipped in flour to make uniform indents for jam that won’t stick.
Filling techniques detailed
- Dipping method: After forming a small cup with your thumb, pipe jam using a small disposable piping bag. Twist the top of the bag to prevent jam push-back.
- Frozen jam pearls: For an elegant look and less leakage, spoon jam onto a sheet, freeze into tiny dots, then pop frozen jam into the indentation before baking. This method keeps jam from spreading during the initial bake. For inspiration on frozen jam pearls, our fruit pearls and dessert drinks article has ideas here: Dessert-Drinks Raspberry Pearls Recipes.
Baking schedule — batch plan for efficiency
- Make dough and portion: 15 minutes
- Chill (if you choose): 30 minutes (can be done while preheating oven and preparing jam)
- Bake two sheets at a time: 12–15 minutes per batch
- Dust and cool: 10 minutes per batch
Note: While one batch bakes you can re-scoop the next batch to speed the process.
Storage and reheating
- Room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigeration: Keeps for up to 1 week; bring to room temperature before serving so the butter softens. Powdered sugar may absorb moisture; re-dust before serving.
- Freezing: Cookies freeze very well. Flash-freeze on a tray until firm, then transfer to a sealed container or freezer bag. Store up to 3 months. To thaw, place on the counter in layers of parchment and re-dust with powdered sugar. If frozen with jam inside, thaw completely before eating to prevent a frozen mouthfeel.
- Reheating: Warm cookies for 6–8 seconds in a microwave on low power or 3–4 minutes in a 300°F (150°C) oven to revive softness (watch closely).
Nutrition insights
Nutrition insights (approximate per cookie, for 36 cookies)
- Calories: ~110–140 kcal
- Fat: 7–9 g (mostly from butter and almonds)
- Carbohydrates: 12–16 g (depends on jam sugar content)
- Protein: 1.5–2.5 g (from almond flour and egg yolk)
- Fiber: 0.5–1 g (almond flour and jam)
Notes: - Almonds add monounsaturated fats, vitamin E, and magnesium. However, these cookies are still a dessert with sugar and butter; enjoy in moderation.
- For reduced sugar, use a low-sugar jam or sugar substitute; remember that texture and moisture will change.
Baking science: why this formula works
- Fat-to-flour ratio: The combination of butter plus almond flour delivers an enriched short texture that is tender and crumbly rather than cakey. Almond flour’s fat content reduces gluten development and encourages that classic snowball mouthfeel.
- Minimal leavening: A small amount of baking powder prevents toughness from too much rise and collapse, maintaining a dense, buttery cross-section.
- Temperatures and timing: Baking to pale gold avoids caramelizing sugars heavily; this preserves the visual snow-white powdered sugar finish and keeps the center soft.
Serving suggestions and pairings
- Tea time: Pair with Earl Grey or green tea for a bright contrast to the almond.
- Coffee and brunch: Serve with a milky coffee or a sweet latte for texture balance. Try a tart raspberry cloud coffee for a playful pairing.
- Gifts and platters: These cookies photograph beautifully; stack in small boxes with parchment and tie with ribbon. For holiday entertaining, combine with salted shortbread or spiced cookies on cookie trays.
Image prompts (for editors or AI artwork)
- Hero image prompt: “Close-up of Raspberry Almond Snowball Cookies Delightful Easy Recipe — neat rows of small round almond snowball cookies dusted heavily in powdered sugar with a few showing a bright raspberry jam center; soft natural light, white linen background, sprig of mint for color.”
- Process shot prompt: “Hands piping raspberry jam into the thumb indentation of almond snowball cookie dough on a parchment-lined baking sheet; small cookie scoop visible; kitchen counter with flour-dusted measuring spoons.”
- Gift box prompt: “Stack of Raspberry Almond Snowball Cookies wrapped in clear parchment in a kraft gift box, powdered sugar dusting visible, ribbon and handwritten tag reading ‘For you’.”
FAQs (schema-ready style)
Q: What’s the best jam for Raspberry Almond Snowball Cookies?
A: Use a thick seedless raspberry jam or reduced raspberry conserve. If using seeded jam, consider sieving or reducing slightly to avoid leakage.
Q: Can I replace butter with margarine or oil?
A: Margarine may work but can change flavor and texture; oils make the cookie too greasy and less short. Use a high-quality butter substitute for vegan versions.
Q: How do I stop the powdered sugar from melting?
A: Dust once right after baking so the sugar clings, then again after cookies cool. Store in a cool, dry place.
Q: Are these cookies good for gifting?
A: Yes. They freeze and store well. Layer cookies with parchment and re-dust powdered sugar before gifting.
Q: Can these be made gluten-free?
A: Yes — substitute a 1:1 gluten-free flour blend and ensure almond flour is certified gluten-free. Add a little xanthan gum if needed.
Q: How do I prevent the jam from burning while baking?
A: Use a short bake time and avoid browning the cookies. If using jam before baking, reduce oven temp to 325°F and bake slightly longer to heat through without burning sugars.
Q: Can I make these ahead of time for a party?
A: Dough can be refrigerated up to 48 hours or frozen for up to 3 months. Fill and bake the day of for best presentation, or freeze baked cookies and thaw before serving.
Why these snowball cookies beat common variations
Many jam-filled cookies are either too soft or too sloppy. The dual-sugar approach, almond flour inclusion, and recommended jam handling (thick jam or partial-bake method) make this recipe more forgiving and consistent. The use of an egg yolk rather than a whole egg keeps the crumb rich without over-hydrating the dough, which reduces spreading and preserves that classic snowball texture.
Serving and presentation ideas
- Mini tarts: Use slightly larger scoops and press into small muffin tins for tartlet-like snowballs filled with jam and topped with toasted almond slivers.
- Elegant platter: Alternate these raspberry almond snowballs with chocolate-dipped shortbread and biscotti for a complementary texture spread.
- Tea party styling: Place each cookie on a small doily and dust extra powdered sugar around the plate for a snowy effect.
Troubleshooting table (quick reference)
- Problem: Cookies too flat — Cause: Butter too warm / Dough not chilled / Over-scooped jam. Fix: Chill dough, reduce oven temp slightly, ensure butter is cool.
- Problem: Jam oozing — Cause: Jam too runny / Overfilled. Fix: Thicken jam, reduce fill quantity, use partial-bake method.
- Problem: Dry crumbly texture — Cause: Too much flour / Overbaked. Fix: Measure flour correctly (spoon & level), bake less, add small bit of extra yolk or teaspoon cream if needed in future batch.
Make it your own: signature finishing touches
- Toasted almond sliver crown: Press a single slivered almond on top of each cookie before baking for a rustic decorative finish.
- Lemon zest: Add 1 tsp lemon zest to the dough to brighten the almond and raspberry.
- Drizzle: After cooling, drizzle white chocolate over half the batch to add visual contrast.
Final scaling and timing notes
- To halve the recipe: Use 1/2 cup butter, 1/4 cup granulated sugar, 1/4 cup powdered sugar, 1 egg yolk, 1 tsp extract, and scale dry ingredients accordingly. Chill dough slightly less.
- For large-scale baking (100+ cookies): Prepare dough and freeze portioned dough balls on a tray. Transfer frozen balls to bags. Bake from frozen adding 1–2 minutes to bake time.
Internal links used in this article
- Pairing ideas and international inspiration: 30 easy Japanese recipes — referenced in the introduction for inspiration between batches.
- Raspberry filling ideas and pearls technique: Dessert-Drinks Raspberry Pearls Recipes — linked in the filling techniques and variations section.
- Healthier substitutions and pairing notes: Easy Healthy Recipe — linked in the variations and swaps section for further healthy dessert ideas.
Conclusion
Raspberry Almond Snowball Cookies Delightful Easy Recipe gives you a reliable, gift-worthy cookie that’s both elegant and forgiving. With a tender almond-enriched dough, a precisely dosed jam center, and the signature powdered-sugar finish, these snowballs are a smart addition to your baking rotation — for holidays, showers, or a weekday treat.
For additional filled-almond snowball inspiration and classical variations, you may enjoy reading Filled Almond Snowball Cookies | Italian Food Forever which highlights different fillings and presentation ideas. For another excellent jam-stuffed snowball technique and visual guide, check out Raspberry Almond Snowball Cookies (jam stuffed snowballs …) which offers helpful photos and an alternate method for filling before baking.
If you try this recipe, save it, share a photo, and tag us — we love seeing your renditions. Happy baking!
