Are you tired of cookies that lack that special something? Cookies that look promising but end up tasting bland and forgettable? I’ve been there too! These Raspberry Almond Snowball Cookies truly melt in your mouth, creating a magical experience with every bite. The delicate balance of buttery sweetness, nutty almond, and tangy raspberry creates a flavor profile that’s simply irresistible.
Hi, I’m Emma, the heart behind GusRecipes! As someone who’s spent countless hours perfecting cookie recipes in my kitchen, I can confidently say these Raspberry Almond Snowball Cookies have become a family tradition. There’s something special about watching loved ones’ eyes light up when they bite into these little powdery delights.
In this recipe, I’ll guide you through selecting the perfect ingredients, share my foolproof mixing and baking techniques, and offer creative variations to make these cookies your own. Whether you’re a seasoned baker or just starting out, you’ll find these cookies surprisingly easy to make and impossible to resist!
Why These Raspberry Almond Snowball Cookies Work
These Raspberry Almond Snowball Cookies have become a reader favorite for good reason:
- Uses simple pantry staples with just a few specialty ingredients
- No complicated techniques – perfect for bakers of all skill levels
- Versatile for holiday cookie exchanges, afternoon tea, or everyday treats
- Stores beautifully for make-ahead convenience
- Balanced sweet-tart flavor profile that appeals to everyone
Choosing the Right Ingredients for Raspberry Almond Snowball Cookies
Best Quality Ingredients for Raspberry Almond Snowball Cookies
The magic of these cookies lies in using the best ingredients possible. For the almond component, fresh almond flour or finely ground almonds provide superior flavor compared to ones that have been sitting in your pantry for months. Fresh butter (preferably unsalted so you can control the salt level) creates that melt-in-your-mouth texture we’re after.
Raspberry Selection Tips
For the raspberry element, you have several options:
- Freeze-dried raspberries offer intense flavor without adding moisture
- High-quality raspberry preserves work wonderfully as a filling
- Fresh raspberries can work but require careful handling to prevent sogginess
Substitution Options
If you need to make adjustments to the recipe:
- Almond flour can be replaced with hazelnut flour for a different nutty profile
- Vanilla extract can be swapped for almond extract to intensify the almond flavor
- Powdered sugar coating can be mixed with freeze-dried raspberry powder for a pink snowball effect
Ingredients & Prep for Raspberry Almond Snowball Cookies
Cookie Dough Essentials
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ cup almond flour
- ¼ teaspoon salt
- ½ cup freeze-dried raspberries, crushed into small pieces
For the Coating
- 1½ cups powdered sugar for rolling
Preparation Notes
The key to perfect snowball cookies lies in the butter temperature it should be softened but not melted. For the freeze-dried raspberries, crush them gently; you want small pieces that distribute flavor throughout the dough without disappearing completely.
Step-by-Step Raspberry Almond Snowball Cookie Instructions
Pre-Baking Prep for Raspberry Almond Snowballs
- Preheat your oven to 325°F (165°C).
- Line two baking sheets with parchment paper.
- Ensure butter is properly softened to room temperature.
- Crush freeze-dried raspberries, keeping some larger pieces for texture.
Mixing Your Raspberry Almond Snowball Cookie Dough
- In a large bowl, cream together the butter and ½ cup powdered sugar until light and fluffy (about 2-3 minutes).
- Add vanilla extract and mix to incorporate.
- In a separate bowl, whisk together flour, almond flour, and salt.
- Gradually add dry ingredients to the butter mixture, mixing just until combined.
- Gently fold in crushed freeze-dried raspberries, being careful not to overmix.
Shaping and Baking Raspberry Almond Snowball Cookies
- Using a tablespoon measure or small cookie scoop, portion dough and roll into 1-inch balls.
- Place cookies about 1 inch apart on prepared baking sheets.
- Bake for 15-18 minutes, or until bottoms are lightly golden (the tops will remain pale).
- Allow cookies to cool on the baking sheet for 5 minutes.
Finishing Your Raspberry Almond Snowballs
- While cookies are still warm (but not hot), gently roll them in powdered sugar.
- Place on a wire rack to cool completely.
- Once completely cool, roll cookies in powdered sugar a second time for that perfect snowball appearance.
Pro Tips for Perfect Raspberry Almond Snowball Cookies
Avoiding Common Raspberry Almond Cookie Mistakes
- Don’t overmix the dough once the flour is added this develops gluten and makes cookies tough.
- Use a light touch when shaping the cookies; pressing too firmly results in dense snowballs.
- The double-roll in powdered sugar is crucial the first coating while warm helps it adhere, while the second creates that beautiful snowy appearance.
Essential Tools for Raspberry Almond Snowballs
- Small cookie scoop for consistent sizing
- Parchment paper prevents sticking without adding excess grease
- Wire cooling rack allows for proper cooling between sugar dustings
Storage Tips for Raspberry Almond Snowball Cookies
- Store in an airtight container at room temperature for up to 1 week
- For longer storage, freeze uncoated cookies for up to 3 months
- If freezing, add the second coating of powdered sugar after thawing
Looking for more cookie inspiration? Check out my Pinterest where I share drool-worthy treats that will have you reaching for your mixing bowl!
Flavor Variations for Raspberry Almond Snowball Cookies
Citrus-Infused Raspberry Almond Snowballs
Add 1 tablespoon of lemon or orange zest to the dough for a bright, citrusy complement to the raspberry flavor.
Chocolate Raspberry Almond Snowballs
Fold in ¼ cup mini chocolate chips along with the raspberries for a decadent chocolate-berry combination.
Holiday Raspberry Almond Snowballs
Add ¼ teaspoon of cinnamon and a pinch of nutmeg to the dough for a warming holiday spin.
| Variation | Added Ingredients | Recommended Occasion |
|---|---|---|
| Citrus Twist | 1 Tbsp lemon or orange zest | Spring gatherings |
| Chocolate Delight | ¼ cup mini chocolate chips | Valentine’s Day |
| Holiday Spice | ¼ tsp cinnamon + pinch nutmeg | Christmas cookie exchanges |
| Double Berry | 2 Tbsp freeze-dried strawberries | Summer parties |
Serving Suggestions for Raspberry Almond Snowball Cookies
These delightful Raspberry Almond Snowball Cookies pair wonderfully with:
- A cup of afternoon tea, particularly Earl Grey or herbal berry blends
- Hot chocolate for a cozy winter treat
- Vanilla bean ice cream for an elegant dessert
- Fresh berries for a light dessert plate
Create a stunning cookie platter by pairing these snowballs with chocolate-dipped shortbread and lemon thumbprints for a variety of textures and flavors.
FAQs About Raspberry Almond Snowball Cookies
Can I make Raspberry Almond Snowball Cookie dough ahead of time?
Yes! The dough can be refrigerated for up to 3 days. Let it come to room temperature for about 30 minutes before shaping and baking.
Why did my Raspberry Almond Snowballs flatten during baking?
This usually happens if the butter is too warm or if the dough was overworked. Try chilling the shaped cookies for 15 minutes before baking.
Can I use fresh raspberries in these Raspberry Almond Snowball Cookies?
Fresh raspberries contain too much moisture for this recipe. Stick with freeze-dried raspberries for the best texture and concentrated flavor.
My Raspberry Almond Snowballs are too crumbly. What went wrong?
Too much flour can cause crumbly cookies. Make sure you’re measuring flour correctly by spooning it into measuring cups and leveling off (don’t pack it down).
Final Thoughts
These Raspberry Almond Snowball Cookies are more than just a treat they’re little moments of joy. There’s something magical about that first bite when the powdered sugar melts on your tongue and gives way to buttery, almond-raspberry bliss.
Whether you’re making these for a special occasion or just because it’s Tuesday, these cookies have a way of creating memories around the table. I’d love to hear if you try them! And if you’re looking for more inspiration, try my other cookie recipes that have become reader favorites.
Remember, baking is about joy and connection so have fun with it, and don’t worry if your cookies aren’t perfectly round. They’ll still taste amazing, and that’s what truly matters.
Print
Raspberry Almond Snowball Cookies: Melt-in-Your-Mouth Magic!
- Total Time: 34 mins
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, buttery almond cookies filled with sweet raspberry jam and rolled in powdered sugar a festive snowball treat perfect for holidays or tea time.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar (plus more for rolling)
1 tsp almond extract
2 cups all-purpose flour
1 cup finely ground almonds (or almond flour)
1/4 tsp salt
1/2 cup raspberry jam
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and powdered sugar until light and fluffy.
3. Mix in almond extract.
4. In a separate bowl, whisk together flour, ground almonds, and salt.
5. Gradually add dry ingredients to the butter mixture and mix until dough forms.
6. Scoop out small portions of dough and flatten slightly in your palm.
7. Place 1/2 teaspoon of raspberry jam in the center and fold the dough around it to form a ball.
8. Arrange cookies on the baking sheet about 1 inch apart.
9. Bake for 12–14 minutes, until lightly golden on the bottom.
10. Cool slightly, then roll warm cookies in powdered sugar to coat.
11. Once cooled completely, roll again for a snowy finish.
Notes
Use seedless raspberry jam for a smoother filling.
Store in an airtight container for up to a week.
Try substituting apricot or strawberry jam for variety.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 140
- Sugar: 9g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: raspberry almond snowball cookies, holiday cookies, jam-filled cookies, almond desserts