There’s something magical about holiday baking, especially when a recipe feels nostalgic and new all at once. These Raspberry Almond Snowball Cookies take everything we love about classic snowball cookies and give them a fruity, bright twist that makes them perfect for the holidays. They’re soft, buttery, tender, and they melt the second you take a bite. The raspberry flavor adds a fresh pop that balances the richness, and the almond gives each cookie a warm, toasty aroma that feels like December in cookie form.

I first started making these Raspberry Almond Snowball Cookies when I wanted something a little different for cookie gift boxes. Everyone knows traditional snowballs, but adding raspberry instantly made them stand out. People would take one bite and immediately ask, “Wait… what is in these?” It’s a fun recipe because the pink color inside looks so pretty against the snowy powdered sugar on the outside. If you bring these to a cookie exchange, they disappear fast.

They’re also incredibly simple—no mixer required, no chilling, and no complicated steps. You can use freeze-dried raspberries, which give a natural fruit flavor without adding moisture. The dough comes together in minutes, and the cookies bake quickly, so they’re great for last-minute baking sessions. Whether you’re filling tins, hosting a party, or just craving something sweet with hot tea, these Raspberry Almond Snowball Cookies are the kind of treat that feels cozy, festive, and effortless.

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What Makes These Raspberry Almond Snowball Cookies Special?

• A bright twist on a classic – The raspberry flavor adds sweet fruitiness, giving a modern feel to a nostalgic cookie.
• Melt-in-your-mouth texture – Thanks to powdered sugar and finely ground nuts, the cookies stay soft and tender.
• No-chill dough – You can mix, roll, bake, and coat quickly, making this recipe ideal for busy days.
• Natural raspberry flavor – Using freeze-dried raspberries gives real fruit taste without moisture issues.
• Perfect for gifting – Their powdered-sugar “snowy” finish looks beautiful in cookie boxes or holiday platters.

These cookies are also a time-saver. The dough handles well, even for beginners, and there’s no waiting around. The berry and almond combination gives the cookies unexpected flavor depth, and the pink interior adds a touch of fun without food coloring. If you want a holiday cookie that stands out with very little work, this is it.

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Ingredient Notes

• Butter
Provides richness and helps create the crumbly, sandy texture snowball cookies are known for. Use softened butter for smooth mixing.

• Powdered sugar
Used in the dough and coating. It makes the cookies soft and melt-in-your-mouth instead of crisp. Substitute with homemade powdered sugar if needed.

• All-purpose flour
Gives structure. If dough feels too dry, add one more tablespoon of butter.

• Freeze-dried raspberries
Key flavor ingredient. They grind easily and add raspberry taste without adding water. Freeze-dried strawberries also work well.

• Almond extract
Adds warmth and a light nutty aroma. Use sparingly—almond extract is strong.

• Ground almonds or almond flour
Makes the cookies tender and boosts almond flavor. Substitute with ground pecans or walnuts if needed.

• Salt
Balancing flavor is important, especially with sweet cookies. A small amount makes the raspberry shine.

No special equipment is required—just a baking sheet and a bowl. A food processor helps grind raspberries, but a zip bag and rolling pin work too.

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How to Make Raspberry Almond Snowball Cookies

1. Preheat the oven
   Set your oven to 350°F (177°C). Line a baking sheet with parchment paper. This prevents sticking and keeps the bottoms from browning too quickly.

2. Prepare the raspberry powder
   Place freeze-dried raspberries in a food processor and pulse until finely ground. You want a powder with no big chunks.
   Tip: If you don’t have a processor, crush the raspberries in a sealed plastic bag using a rolling pin.

3. Cream the butter and sugar
   In a large bowl, mix softened butter and powdered sugar until creamy and smooth. The mixture should look pale and fluffy.
   Look for: Soft, spreadable consistency with no visible sugar lumps.

4. Add almond extract
   Stir in the almond extract. It only takes a small amount to add depth.

5. Mix dry ingredients
   In a separate bowl, combine flour, salt, ground almonds, and raspberry powder. Whisk gently to blend everything evenly.

6. Combine wet and dry ingredients
   Fold the dry mixture into the butter mixture until a soft dough forms. The dough will be slightly crumbly but should hold together when pinched.
   Tip: If dough seems too dry, add 1 teaspoon of water or a tiny bit more butter.

7. Shape the cookies
   Scoop about 1 tablespoon of dough and roll into balls. Place on the lined baking sheet with a little space between them.

8. Bake
   Bake for 11–13 minutes. The cookies should look set but not browned. They will stay pale but feel firm around the edges.
   Key indicator: No glossy spots on top; bottoms should look barely golden.

9. Coat in powdered sugar
   Let cookies cool 2–3 minutes, then roll in powdered sugar while still warm. Cool completely, then roll again for a thicker “snowy” coating.

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Storage Options

• Room temperature
Store in an airtight tin for up to 5 days. Snowballs actually get softer by day two.

• Refrigeration
Not necessary, but you can refrigerate for up to a week if your kitchen is warm.

• Freezing baked cookies
Freeze up to 3 months. Thaw at room temperature and roll in fresh powdered sugar if needed.

• Freezing dough
Freeze rolled dough balls up to 2 months. Bake from frozen by adding just 1–2 minutes.

• Reheating
These cookies are best at room temperature; reheating isn’t needed.

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Variations and Substitutions

• Strawberry Almond Snowballs
Swap raspberries for freeze-dried strawberries for a sweeter fruit flavor.

• Chocolate Raspberry Snowballs
Add 2 tablespoons cocoa powder to the dough for a brownie-like twist.

• Gluten-Free Version
Use a cup-for-cup gluten-free flour blend and add 1 tablespoon extra butter.

• Nut-Free Version
Replace almond flour with extra all-purpose flour and use vanilla instead of almond extract.

• Lemon Raspberry Snowballs
Add the zest of one lemon for a bright, citrus flavor.

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Frequently Asked Questions

Why is my dough too crumbly?
Snowball dough is naturally sandy, but it should stick together when rolled. Add 1 teaspoon water or a pinch more butter to help.

Can I use fresh raspberries?
Fresh raspberries contain moisture and will change the dough texture. Freeze-dried raspberries work best.

Why didn’t my cookies stay round?
If the dough is too warm, cookies may flatten slightly. Chill the dough 10 minutes before baking next time.

Can I make these ahead for holidays?
Yes—these freeze beautifully. You can bake them weeks ahead and coat in fresh sugar before serving.

Do I have to use almond flour?
No. You can use ground pecans, walnuts, or extra flour if adjusting for allergies.

Why does the raspberry flavor seem light?
Add up to 1 extra tablespoon raspberry powder for stronger fruit flavor.

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Conclusion

These Raspberry Almond Snowball Cookies are everything holiday cookies should be—pretty, soft, flavorful, and easy to make. The raspberry brings a sweet, bright twist to a timeless classic, and the almond flavor rounds everything out with warmth and coziness. Whether you’re gifting them, enjoying them with hot tea, or adding them to your yearly cookie lineup, these little snowballs always make people smile. I hope you give them a try and share your batch with someone you love.

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