Raspberry Almond Snowball Cookies (jam stuffed snowballs)
These Raspberry Almond Snowball Cookies are buttery, soft cookies filled with a delightful surprise of seedless raspberry jam. Coated in powdered sugar, they are perfect for any occasion or cozy afternoon treat.
Equipment
- 1 Mixing bowl Large
- 1 Food processor For grinding almonds
- 2 Baking sheets Lined with parchment paper
- 1 Wire rack For cooling cookies
Ingredients
Ingredients
- 2 cups all-purpose flour scoop and level to measure for the best dough texture
- ½ teaspoon salt just a pinch to balance flavors
- ¾ cup sliced almonds ground to add that nutty depth
- 1 cup unsalted butter softened
- ½ cup powdered sugar for mixing with butter
- ½ teaspoon almond extract
- 6 tablespoons seedless raspberry jam
- 1 ½ cups powdered sugar for rolling
Instructions
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper so your cookies don’t stick and bake evenly.
- Pop the sliced almonds into your food processor and pulse until they're finely ground. You want that nutty depth but no big chunks.
- In a large bowl, cream the softened butter together with ½ cup of powdered sugar until it’s nice and fluffy.
- Stir in the almond extract and salt. This gives the cookie that pop of almond flavor and balances the sweetness.
- Gradually add in the flour and ground almonds. Mix until combined — avoid overmixing for tenderness.
- Scoop out 1 tablespoon dough and flatten in your palm. Add about ½ teaspoon raspberry jam to the center and seal the dough into a ball. Repeat.
- Place jam-stuffed balls on the baking sheet, spaced an inch apart.
- Bake for 14–16 minutes until set and lightly golden on the bottom.
- Cool on sheet for 5 minutes before moving to a wire rack.
- Roll the cooled cookies in the remaining powdered sugar for that snowy finish.
- Let cool completely and roll once more in powdered sugar for a thicker coating.
- Store in airtight containers at room temperature or refrigerate for longer freshness.
Notes
Store cookies in an airtight container. Re-roll in powdered sugar if needed after storing. Chilling the dough helps keep the jam sealed during baking.