This raspberry almond snowball cookie is one of those recipes that feels like a warm kitchen memory before you even bite into it. I first discovered this combination during a snowy December when I wanted a small, buttery cookie with a pop of fruit that would keep well in tins. The result was a tender, melt-in-your-mouth shortbread studded with finely ground almonds and a hidden dollop of seedless raspberry jam. From the first bite you get a delicate crumb, followed by a bright fruity surprise, and finally the snowy sweetness of powdered sugar on your lips.

What makes this version special is the balance: the butter and almond provide richness and a slight chew, the flour gives structure without heaviness, and the raspberry jam adds acidity and sweetness that lifts the whole cookie. I started making them for my family during holiday cookie exchanges and now they’ve become a staple for weekend tea and gifting. Kids love finding the jam center and adults appreciate the elegant simplicity—these are the kind of cookies that disappear quickly at any gathering.

Ingredients

• Unsalted butter (1 cup / 2 sticks): Use quality European-style butter if possible for a richer flavor; room temperature makes creaming easier and yields a lighter texture.
• Powdered sugar (1/2 cup + more for coating): Confectioners' sugar blends smoothly into the butter and gives the outside the classic snowball look when rolled generously.
• Vanilla extract (1 teaspoon): A real vanilla extract gives depth; use pure vanilla rather than imitation for the best aromatic result.
• All-purpose flour (2 1/4 cups): Provides structure; spoon into the cup and level off for accurate measurement to avoid a dry cookie.
• Finely ground almonds (1 cup): Blanched almonds ground finely add a tender crumb and nutty flavor—buy ground almond meal or blitz whole blanched almonds in a food processor until powdery.
• Salt (1/4 teaspoon): Balances sweetness and enhances the almond notes.
• Seedless raspberry jam (1/2 cup): Thick, seedless jam is easiest to work with when filling; avoid overly runny preserves to prevent leaking.

Instructions

Preheat and prepare:Set the oven to 350°F (175°C) and line a baking sheet with parchment paper. Proper preheating ensures even baking; place the rack in the middle of the oven for the best golden edges without overbrowning.Cream butter and sugar:In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, about 2–3 minutes with a hand mixer. Scrape the bowl so the mixture aerates, which gives the cookies a tender lift.Add vanilla:Stir in 1 teaspoon vanilla extract until evenly distributed. The vanilla ties the butter and almond flavors together and adds aromatic warmth to the dough.Combine dry ingredients:Whisk together 2 1/4 cups all-purpose flour, 1 cup finely ground almonds, and 1/4 teaspoon salt in a separate bowl. Whisking breaks up lumps and distributes salt consistently.Mix dough:Gradually add the dry ingredients to the creamed butter, mixing until just combined. Be careful not to overmix—stop when there are no streaks of flour; overworking develops gluten and makes the cookie tough.Form and fill:Roll approximately 1 tablespoon of dough into a ball, then press an indentation into the center and add about 1/4 teaspoon of seedless raspberry jam. Pinch the edges closed and roll again into a smooth ball. Chilling the filled balls for 10 minutes makes them easier to shape and helps them hold the jam.Bake:Place cookies on the prepared sheet and bake 10–12 minutes, until edges are just turning light golden. The centers will still look pale; they firm up while cooling. Watch closely during the final minutes to avoid browning the bottoms.Cool and coat:Allow cookies to cool slightly on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. When cool, roll each cookie in powdered sugar and repeat for a second coat for that classic snowball look.

Storage Tips

To maintain texture, store cooled cookies in a single layer in an airtight container separated by parchment if stacking. At room temperature they stay fresh 3–4 days; refrigerating can slightly firm the crumb and is not necessary unless you live in a humid climate. For longer storage, freeze baked cookies on a tray for 1 hour, then transfer to a freezer-safe container. Thaw at room temperature and, if desired, sift a little extra powdered sugar over them to restore the snowy look. Avoid storing near strong-smelling foods, as butter readily absorbs odors.

Ingredient Substitutions

If you need a dairy-free version, swap butter for a solid stick style vegan butter at a 1:1 ratio; flavor will be slightly different but texture remains tender. For gluten-free, substitute a 1:1 gluten-free flour blend that contains xanthan gum. Replace raspberry jam with apricot or strawberry for a different fruity note, or use a thicker curd for a tangier center. To increase almond flavor, use almond extract (1/4 teaspoon) in addition to vanilla but reduce vanilla slightly to avoid overpowering. Keep ratios consistent to maintain dough hydration and bake time.

Serving Suggestions

These cookies pair beautifully with a cup of tea, a strong espresso, or a citrusy white wine for grown-up gatherings. For holiday platters, arrange with sugared cranberries and sprigs of rosemary for a festive display. Make a sandwich variation by spreading a thin layer of raspberry jam between two smaller cookies. For afternoon treats, serve alongside mixed nuts and sliced apples to balance the sweetness. A light dusting of extra powdered sugar just before serving refreshes the presentation.

Seasonal Adaptations

In summer, switch to a fresh berry compote reduced down to a thick jam for an intense flavor. In winter, add a pinch of ground cinnamon or cardamom to the dough for warming notes. For spring celebrations, fold in a tablespoon of lemon zest to brighten the almond profile. Around holidays, substitute cranberry-orange jam and use chopped toasted almonds on top before the final sugar coat for added crunch and visual appeal.

Meal Prep Tips

Prepare the dough a day ahead and shape the filled balls; keep them on a tray covered in plastic in the refrigerator until ready to bake. This reduces hands-on time the day you plan to serve. Baked cookies can be frozen in a single layer then stacked with parchment between layers to assemble gift tins quickly. For events, package them in small cellophane bags with a ribbon, or arrange in tins with parchment separators for elegant gifting.

Success Stories

Readers often tell me these were the first cookie their children volunteered to help make—pressing jam and rolling dough becomes a favorite kitchen task. One friend wrote that swapping the jam for salted caramel made them a New Year’s party sensation. I’ve gifted trays at three holiday markets and buyers always comment on the surprising center; the combination of tender almond and bright raspberry seems to create a lasting impression.

Whether you make them for a quiet afternoon treat or a crowded holiday table, these cookies invite conversation and small pleasures. They’re approachable, easily customized, and deliver a refined bite with minimal fuss. I hope they become a warm corner of your baking repertoire.