You know those classic snowball cookies that show up around the holidays? The little white domes of buttery goodness? I love them, but sometimes they feel like they’re missing something.
This recipe fixes that. We’re taking a perfect, melt-in-your-mouth almond cookie and hiding a tiny pocket of sweet raspberry jam inside. It’s a total game-changer.
I’m going to walk you through exactly how to make them so they turn out perfect every single time. No weird, flat cookies or jam explosions here. Just pure, delicious success.
What You’ll Need
Getting your ingredients ready first is, like, half the battle. I learned that the hard way after starting cookies and realizing I was out of sugar. Whoops. So, let’s get everything on the counter before we start.
It makes everything feel so much calmer, you know?
For the Cookie Dough
This is where the magic starts. The dough is super simple, but the almond extract is what really makes it special. Don’t skip it if you can help it.
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 1 cup (2 sticks) |
| Powdered Sugar | ½ cup |
| Vanilla Extract | 1 tsp |
| Almond Extract | ½ tsp |
| All-Purpose Flour | 2 ¼ cups |
| Finely Chopped Almonds | ¾ cup |
| Salt | ¼ tsp |
A quick note on the butter: make sure it’s softened, but not melty. Just leave it on the counter for about an hour before you start. If it’s too soft, the cookies will spread.
For the Filling & Coating
Here’s the fun part. The jam is the surprise, and the extra powdered sugar makes them look like actual snowballs.
| Ingredient | Amount |
|---|---|
| Thick Raspberry Jam | About ¼ cup |
| Powdered Sugar | About 1½ cups |
Seriously, use a good, thick jam. The cheap, runny kind will just bubble out in the oven and make a sticky mess. I really like using a seedless raspberry preserve if I can find it.
The Tools for the Job
You don’t need anything too fancy for these, which is great. Most of this stuff is probably already in your kitchen.
| Tool | Purpose |
|---|---|
| Mixing Bowls | For wet & dry stuff |
| Electric Mixer | Hand or stand is fine |
| Measuring Cups/Spoons | The usual suspects |
| Baking Sheets | Two is ideal |
| Parchment Paper | Saves on cleanup |
| Small Spoon or Scoop | For the jam |
Step-by-Step: Let’s Make Some Cookies
Alright, deep breath. This is the easy part. Just follow along and you’ll be golden.
Step 1: In a big bowl, beat your softened butter with an electric mixer until it’s super creamy. This usually takes a minute or two. Then, add in the ½ cup of powdered sugar and beat it again until it’s light and fluffy.
Step 2: Pour in your vanilla extract and almond extract. Mix them in for just about 30 seconds. Your kitchen should be starting to smell amazing right about now.
Step 3: In a separate, medium-sized bowl, whisk together the flour, the finely chopped almonds, and the salt. This just makes sure you don’t get a random clump of salt in one cookie.
Step 4: Slowly add the dry flour mixture to your wet butter mixture. I do this in about three parts, with the mixer on low. Just mix until it’s combined—don’t go crazy and overmix it. The dough will look a little crumbly.
Step 5: This is important. Cover the bowl with plastic wrap and chill the dough in the fridge for at least one hour. You can even leave it in there for up to three days if you want to prep ahead. Chilling is the secret to preventing flat snowball cookies.
Step 6: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This stuff is my best friend.
Step 7: Take the cold dough out of the fridge. Scoop out a tablespoon of dough and roll it into a ball. Then, flatten it in your palm like a tiny pancake.
Step 8: Using a small spoon (like, a ¼ teaspoon measure works great), put a little dot of raspberry jam right in the center. Don’t use too much or it’ll explode.
Step 9: This is the tricky bit. Carefully fold the edges of the dough up and over the jam. Pinch it shut really, really well. Then, gently roll it back into a perfect ball in your hands, making sure the jam is totally sealed inside.
Step 10: Place the cookie balls on your prepared baking sheet, about an inch apart. They won’t spread much, but they need a little room.
Step 11: Bake for 12-15 minutes. You’re looking for the bottoms to be just barely golden brown. The tops will still look pale, and that’s exactly what you want.
Step 12: Let the cookies cool on the baking sheet for just 5 minutes. They’re too fragile to move right away. While they’re still very warm, gently roll each one in a bowl of powdered sugar.
Step 13: Place the sugar-coated cookies on a wire rack to cool completely. And I mean completely. This could take an hour.
Step 14: Once they are totally, 100% cool, roll them in powdered sugar one more time. This second coat is what gives them that thick, snowy look that won’t melt away. It’s the best trick in the book.
My Top Pro Tips (Please Read These!)
I’ve made every mistake possible with these cookies, so you don’t have to. Here are the big things I learned.
- Don’t You Dare Skip Chilling the Dough. I know, I know, you want cookies now. But if you don’t chill the dough, the butter will be too soft. When it hits the hot oven, it will melt instantly and you’ll have flat, sad cookie puddles instead of cute little domes. Trust me on this.
- Thick Jam is Your Friend. I mentioned it before, but it’s so important it needs its own tip. If you open a jar of jam and it looks runny, don’t use it. It will find a way to escape the cookie. Look for jams labeled “preserves” or “fruit spread,” as they tend to be thicker.
- The Double Sugar Roll is Everything. The first roll when the cookies are warm helps the sugar melt just a tiny bit and stick to the surface. The second roll when they’re completely cool is what gives you that beautiful, thick, powdery coating. It makes all the difference.
- Seal The Deal. When you’re wrapping the dough around the jam, be a detective. Look for any tiny cracks or seams where jam could escape. Pinch them shut. A good seal is the only thing standing between a perfect filled cookie and a sticky, burnt mess on your baking sheet.
Swaps and Fun Variations
Once you get the hang of the basic recipe, you can totally play around with it. It’s pretty hard to mess up.
- Try Different Nuts: If you’re not an almond person, finely chopped pecans or walnuts work beautifully. They give the cookie a slightly different, toastier flavor.
- Change the Filling: This is the best part! Apricot jam is amazing. Strawberry is a classic. You could even use a little dollop of Nutella or lemon curd in the middle. Just make sure it’s thick.
- Go Nut-Free: If you have an allergy, you can just leave the nuts out. Maybe replace them with an extra ¼ cup of flour so the dough isn’t too soft. They’ll still be delicious.
- Add Some Spice: A little bit of cardamom (maybe ¼ tsp) in the flour mixture gives these a warm, cozy, almost chai-like flavor that’s really nice with the raspberry.
Can I Make These Ahead of Time?
Oh, absolutely. These cookies are perfect for planning ahead, especially around busy holidays.
- The Dough: You can make the cookie dough, wrap it tightly in plastic wrap, and keep it in the fridge for up to 3 days. You can also roll it into a log, wrap it, and freeze it for up to 3 months. Just thaw it in the fridge overnight before you use it.
- The Baked Cookies: You can bake the cookies and freeze them before their final coating of powdered sugar. Let them cool completely, then place them in a single layer in a freezer-safe container. They’ll last for a month or two. When you’re ready to serve, let them thaw at room temperature and then do the final roll in powdered sugar.
Storing Your Finished Masterpieces
So you made a big batch. Awesome. To keep them fresh, just store them in an airtight container at room temperature. A cookie tin is perfect.
They’ll stay good for about a week. After a couple of days, the powdered sugar might look a little absorbed. If you want, you can give them another light dusting of sugar right before serving to freshen them up.
Frequently Asked Questions (aka The Panic Section)
Q1. Why did my cookies go flat?
Ans: Almost 100% of the time, this means your dough was too warm. Either your butter was too melty to begin with, or you didn’t chill the dough long enough.
Q2. All the jam leaked out! What did I do wrong?
Ans: This is usually one of two things: your jam was too thin, or you didn’t seal the dough ball completely before baking. Make sure to pinch every seam shut!
Q3. Can I use almond flour instead of chopped almonds?
Ans: Yep! You can swap it one-for-one. Using almond flour will give the cookies a slightly softer, less crunchy texture, which is also really delicious.
Q4. I don’t have an electric mixer. Can I still make these?
Ans: You sure can, it’ll just be a good arm workout. Use a wooden spoon and a lot of energy to cream the butter and sugar together until it’s really light and fluffy.
Q5. Do I have to use almond extract?
Ans: You don’t have to, but it gives them their signature flavor. If you really don’t like it or don’t have it, just use a little extra vanilla extract instead.
Wrapping Up
See? That wasn’t so bad. You can totally do this. These little cookies look so impressive with their secret filling, and nobody needs to know how simple they really are.
They are perfect for parties, for giving away as gifts in a little tin, or just for hoarding all to yourself with a cup of coffee. I won’t tell.
If you make these, I’d love to hear how they turned out! Drop a comment below and tell me if you tried any fun variations or if you have any questions. Happy baking
