Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Keep the cookies in an airtight container and dust with a fresh coat of powdered sugar before serving.

Can I use store-bought almond flour?

Absolutely. Finely ground almonds or almond flour both work. If you use a coarser almond meal, the texture will be a bit more rustic. For a finer, more tender crumb, choose almond flour labeled super fine.

What if the jam leaks while baking?

A few things help. Use seedless jam and chill the filled cookies for 10-15 minutes before baking. Seal the edges carefully so the jam stays inside. If your jam is very thin, water it down slightly by cooking it briefly to concentrate it before filling.

Can I make these nut-free?

You can, though they will lose some of the almond character. Substitute the almond with an equal amount of extra flour and consider adding a touch of almond extract only if allergies allow. Otherwise, try coconut flour blends sparingly for a different profile.

Why do the cookies sometimes crack?

Slight cracking can happen if the dough is very dry. Add a teaspoon of milk to get the right moisture. Also avoid overworking the dough; gentle mixing keeps the surface smooth.

Easy Raspberry Almond Snowball Cookies 2026

Description

These tender, crumbly cookies are filled with sweet raspberry jam and dusted with powdered sugar, perfect for sharing during family gatherings.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar, plus more for coating
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 cup finely ground almonds
1/4 teaspoon salt
1/2 cup seedless raspberry jam

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, ground almonds, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roll a tablespoon of dough into a ball, make an indentation, and fill with 1/4 tsp of raspberry jam.
Seal the filling by pinching the edges together, then re-roll into a smooth ball.
Place cookies on the prepared baking sheet and bake for 10-12 minutes, until lightly golden.
Let cookies cool slightly on the baking sheet, then transfer to a wire rack to cool completely.
Once cooled, roll the cookies generously in powdered sugar, twice for best coverage.

Notes

These cookies keep well at room temperature for a couple of days and can be frozen for up to three months. Dust with powdered sugar for a fresh appearance before serving.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 50mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg