Name: Raspberry Almond Snowball Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 cups all-purpose flour; 1/2 cup almond flour; 1/2 teaspoon salt; 1/2 cup finely chopped almonds; 1/2 cup dried raspberries, crushed; Additional powdered sugar for coating

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I love how these raspberry almond snowball cookies practically melt in my mouth. They’re buttery and tender, filled with nutty almond flavor and little bursts of sweet-tart raspberry, all finished with a generous coating of powdered sugar that makes them feel festive and special.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple, reliable, and perfect when I want an impressive cookie without complicated steps. I like that the almond flour adds a delicate texture, while the raspberries bring a bright contrast to the rich butter. These cookies are easy to shape, bake evenly, and always look beautiful on a dessert plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup almond flour
1/2 teaspoon salt
1/2 cup finely chopped almonds
1/2 cup dried raspberries, crushed
Additional powdered sugar for coating

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large bowl, I cream the butter and powdered sugar until the mixture looks light and fluffy. I mix in the vanilla and almond extracts until everything is smooth and fragrant.

In a separate bowl, I whisk together the all-purpose flour, almond flour, and salt. I gradually add the dry ingredients to the butter mixture, mixing just until combined. I gently fold in the chopped almonds and crushed raspberries so they’re evenly distributed.

I roll the dough into 1-inch balls and place them on the prepared baking sheet. I bake the cookies for 12 to 14 minutes, just until the bottoms are lightly golden. After letting them cool slightly, I roll the warm cookies in powdered sugar, then roll them once more after they’ve completely cooled.

Servings and Timing

I get about 24 cookies from this recipe. Prep time takes me around 15 minutes, and baking takes about 14 minutes, making the total time roughly 30 minutes from start to finish.

Variations

I sometimes swap the dried raspberries for raspberry powder when I want a smoother dough. I also like replacing almonds with finely chopped pecans or hazelnuts for a slightly different nutty flavor. For a softer citrus note, I occasionally add a little lemon zest to the dough.

Storage/Reheating

I store these cookies in an airtight container at room temperature, where they stay fresh for up to a week. If I want to freshen them up, I let them sit uncovered for a few minutes and dust them with a bit more powdered sugar before serving.

FAQs

Can I make the dough ahead of time?

I often prepare the dough a day in advance and keep it covered in the refrigerator until I’m ready to bake.

Do these cookies spread while baking?

I’ve found that they hold their shape very well and only spread slightly.

Can I freeze these cookies?

I like freezing them after baking, without the powdered sugar coating, and dusting them once thawed.

Why should the cookies stay pale?

I keep them pale because overbaking can make them dry instead of tender.

Can I use only almond flour?

I don’t recommend it, as the balance of all-purpose flour and almond flour gives the best texture.

Conclusion

I keep coming back to these raspberry almond snowball cookies because they’re easy, elegant, and full of comforting flavor. Every time I make them, they disappear quickly, and I’m always happy to add them to my favorite cookie recipes.