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.

Ingredients

• Unsalted butter (1 cup / 2 sticks): Use high-quality butter for flavor and structure. I prefer European-style for extra richness; bring it to room temperature (soft but still slightly cool) so it creams easily with sugar.
• Powdered sugar (1/2 cup + more for coating): Confectioners' sugar blends smoothly into the butter and creates that classic snowball dusting. Sift if lumpy and keep extra on hand for a double coating.
• Vanilla extract (1 teaspoon): Pure vanilla adds warmth—Madagascar or a good pure vanilla extract gives the best aroma compared to imitation.
• All-purpose flour (2 1/4 cups): Provides structure; spoon into the measuring cup and level off for accuracy. Using fresh flour (not aged) ensures tenderness.
• Finely ground almonds (1 cup): Make your own by pulsing whole blanched almonds briefly in a food processor until very fine, or buy almond meal labeled "finely ground" for a silkier crumb.
• Salt (1/4 teaspoon): Balances sweetness and enhances the almond and butter flavors—use fine sea salt or fine kosher salt.
• Seedless raspberry jam (1/2 cup): A seedless variety ensures a smooth center that’s easy to seal; choose a high-quality jar for bright, natural flavor.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and to promote even browning. If you plan to bake multiple batches, rotate racks halfway through baking for consistent color and texture. Cream butter and sugar: 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 the bowl often—this incorporates air which keeps the dough tender. Add vanilla: Stir in 1 teaspoon vanilla extract by hand to preserve the aeration. Vanilla integrates into the butter and rounds out the almond flavor. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 cup finely ground almonds, and 1/4 teaspoon salt. Whisking removes lumps and evenly distributes the salt and almond meal. Incorporate dry into wet: Gradually add the dry mixture to the creamed butter, mixing on low until just combined. Avoid over-mixing—stop when you see a uniform dough with no streaks of flour. The dough should be soft but not sticky; if too soft, chill 10 minutes. Shape and fill: Using a tablespoon as a measure, portion dough and roll into balls. Press your thumb or the back of a small spoon to make a shallow indentation in each ball, add about 1/4 teaspoon of seedless raspberry jam, then carefully pinch the edges together to fully seal the jam. Re-roll into a smooth ball to hide the filling and ensure even baking. Bake: Place formed cookies on the prepared sheet about 1 inch apart. Bake for 10–12 minutes, until the bottoms are barely golden and edges set—these cookies should not brown deeply. Allow them to cool on the sheet for 5 minutes to firm up before transferring to a wire rack. Finish with powdered sugar: When cookies are completely cool, roll them generously in powdered sugar. For the classic snowball look, roll twice—once to coat, and a second time right before serving for a fresh snowy finish.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.