Description
These Raspberry Almond Snowball Cookies are buttery almond shortbread bites with a sweet raspberry jam center and a snowy powdered sugar finish—perfect for holidays or anytime.
Ingredients
1 cup butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
2 cups all-purpose flour
1/4 tsp salt
1/3 cup raspberry jam (seedless or regular)
1/2 cup powdered sugar (for rolling)
Instructions
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, cream butter and powdered sugar until light and fluffy (2–3 minutes). Add vanilla and almond extracts.
3. Slowly mix in flour and salt until a soft dough forms. Chill for 15–20 minutes if sticky.
4. Scoop 1 tablespoon of dough, flatten, and place 1/2 teaspoon of raspberry jam in center. Fold and seal dough around jam; roll into a ball.
5. Place cookies 2 inches apart on sheet. Bake for 12–14 minutes until bottoms are lightly golden.
6. Let cool slightly. Roll warm cookies in powdered sugar, cool completely, then roll again.
Notes
Use seedless raspberry jam for smoother texture.
Dough may be chilled longer if kitchen is warm.
Store in airtight container for up to 5 days.
Make ahead: Freeze unbaked balls for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 25mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry almond snowball cookies, holiday cookies, jam filled snowballs