
Buttery almond cookies nestled around a sweet ribbon of raspberry jam, rolled in powdered sugar for an elegant, melt-in-your-mouth treat.

This recipe is my answer to a holiday craving for something tender, buttery, and a little bit elegant. I stumbled on this combination one quiet afternoon while trying to reinvent a classic snowball cookie for a small family gathering. The idea of a tiny raspberry jewel tucked into the center of a soft almond-dusted biscuit sounded like a perfect balance of tart and sweet, and the result instantly became a favorite. They are delicate but sturdy enough to transport, making them ideal for cookie swaps and gift tins.
What I love most about these treats is the contrast in texture: a short, tender crumb from the butter and finely ground almonds, a slight chew where the jam peeks through, and the soft powdery exterior that greets your lips. I first served them at a winter brunch and remember my niece sneaking three before anyone else looked. The recipe is approachable, uses everyday pantry items plus a small jar of jam, and yields cookies that look as lovely as they taste.
In my kitchen these have become the cookie I turn to when I want something pretty but fuss-free. I remember wrapping a dozen in parchment for a neighbor after a snowstorm; the warm reaction made me realize these little cookies are more than a dessert—they’re a simple way to share comfort.
My favorite thing about these bites is how they travel. I once made a batch for a potluck and left a little stack on a neighbor’s doorstep when they couldn’t attend; when she returned the next day she told me those cookies made her whole week better. They have a special way of turning small moments into celebrations.
Store completely cooled cookies in an airtight container layered with parchment paper at room temperature for up to 5 days. If you want them to remain extra tender, place a slice of apple or a piece of bread in the container for the first day; it helps maintain moisture balance. For longer storage, flash-freeze the uncoated baked cookies on a tray, then transfer to a freezer-safe bag. Thaw at room temperature and re-roll in powdered sugar just before serving to refresh the snowy exterior. If freezing assembled dough balls, flash-freeze on a tray then move to a bag; bake straight from frozen, adding 2–3 minutes to the bake time.
If you don’t have ground almonds, substitute with hazelnut meal for a nuttier flavor—expect a slightly denser texture. For a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free blend that contains xanthan gum; bake times remain similar but check for doneness early. To reduce sugar, use a reduced-sugar seedless jam or make your own by gently cooking chopped berries with a small amount of sugar and pectin; however, reducing jam sweetness will change the tart-sweet balance. For dairy-free, use a vegan butter alternative with similar fat content and keep the same method, though chilling slightly longer before baking may be needed.
These are lovely on a dessert board alongside other small bites—think dark chocolate squares, candied nuts, and fresh berries. For a brunch table, pair with a pot of tea or a light coffee; the almond notes complement floral or citrus teas particularly well. For gifting, nestle cookies in a decorative tin with parchment and a ribbon. Garnish plated cookies with a tiny spoonful of warmed jam in the center for a glossier presentation, or add a few delicate toasted almond slivers on top before the final sugar dusting for texture contrast.
Snowball-style cookies are a heritage treat across many cultures: in Central Europe they are known as "Russian tea cakes," while in Mexico they appear as "polvorones." The almond addition nods to Mediterranean pastry traditions where ground nuts are a common ingredient. The raspberry center is a modern twist that echoes British jam-filled teatime cookies and French petit fours—combining the classic shortbread-like base with a jewel of fruit preserves creates an approachable hybrid that feels both traditional and contemporary.
For winter, use blood orange marmalade instead of raspberry jam for a festive citrus lift, pairing beautifully with toasted almond flavor. In summer, use fresh strawberry or apricot preserves for lighter, more fragrant centers. Around autumn holidays, swap jam for spiced apple butter and fold a pinch of ground cinnamon into the dough. Decorating with a sprinkle of finely chopped dried cranberries before the final sugar dusting adds visual interest for holiday platters.
For efficient prep, make the dough a day ahead and keep it chilled. On baking day, portion with a tablespoon scoop and assemble cookies quickly—this reduces handling and keeps the dough tender. If preparing for a party, bake multiple sheets and cool completely before stacking with parchment between layers. Store in airtight containers in a cool spot and top up powdered sugar just before serving. These cookies are excellent for batch-cooking: double the recipe and freeze half to save time during busy weeks.
These little cookies are an invitation to slow down and share: whether placed on a coffee table, packed in a lunch, or exchanged between friends, they carry a warmth beyond ingredients. Try them once, and you might find they quickly join your list of reliable favorites.
Beat the butter and sugar until light and fluffy to introduce air for a tender crumb.
Use finely ground almonds for a silky texture; pulse whole blanched almonds briefly if making at home.
Seal the jam completely inside the dough and re-roll to prevent leakage while baking.
Cool cookies completely before the powdered sugar step to avoid melting.
Flash-freeze shaped dough balls to freeze for later baking directly from frozen.
This nourishing raspberry almond snowball cookies delightful recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes, you can freeze baked cookies for up to 3 months. Thaw at room temperature and re-dust with powdered sugar before serving.
If the jam is too runny, chill it slightly or use a thicker, seedless preserve to avoid leaking during baking.
This Raspberry Almond Snowball Cookies Delightful recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even browning and easy cleanup.
In a large bowl, beat the softened butter with 1/2 cup powdered sugar until light and fluffy, about 2–3 minutes with an electric mixer on medium speed. Scrape down the sides to ensure uniform texture.
Whisk together 2 1/4 cups all-purpose flour, 1 cup finely ground almonds, and 1/4 teaspoon salt in a separate bowl to remove lumps and distribute the almond meal.
Gradually add the dry ingredients to the creamed butter, mixing on low until just combined. Avoid overworking; dough should be soft but not sticky. Chill 10 minutes if too soft to handle.
Portion dough by tablespoon, roll into balls, indent each with your thumb, add about 1/4 teaspoon raspberry jam, pinch edges closed, then re-roll into smooth balls to seal the filling.
Arrange cookies about 1 inch apart and bake 10–12 minutes until edges set and bottoms are just golden. Cool 5 minutes on sheet then transfer to a rack. Once cool, roll in powdered sugar—repeat for best coverage.
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This recipe looks amazing! Can't wait to try it.
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