This version of snowball cakes—delicate, buttery rounds filled with vibrant blueberry-raspberry jam—has become a seasonal favorite in my kitchen. I first adapted the recipe one quiet summer afternoon when the farmer's market offered impossibly sweet blueberries and a jar of seedless raspberry jam caught my eye. The combination of finely ground almonds folded into the dough with soft butter creates a tender, almost melt-in-your-mouth crumb, while the bright jam center gives each bite a shining pop of fruitiness. They’re elegant enough for holiday cookie plates and simple enough to make with children.

I discovered how special these treats are when a friend tasted one and immediately asked for the recipe; our family gatherings have since included a platter every year. The texture contrasts—crumbly almond shortbread exterior, a soft jam heart, and a snowy powdered-sugar finish—are what keep people reaching for seconds. These are small, portable, and perfect with coffee, tea, or a glass of late-summer lemonade. I like that the dough is forgiving, easy to handle, and that you can make the filling seasonal by switching jams.

Ingredients

• Unsalted butter (1 cup / 2 sticks): Use high-quality unsalted butter, softened but not greasy—Plugra or Kerrygold work wonderfully. Butter is the flavor anchor and contributes to the tender, crumbly texture; room temperature makes creaming easier.
• Powdered sugar (1/2 cup, plus more for coating): Powdered sugar blends smoothly into the butter and creates that snowball finish; keep extra on hand to double-roll the cookies for a bright white coating.
• Vanilla extract (1 teaspoon): Pure vanilla adds warmth and rounds out the nutty notes; do not substitute imitation if you can avoid it for the best flavor.
• All-purpose flour (2 1/4 cups): Standard all-purpose flour keeps the crumb delicate but structured—spoon and level for accuracy. If you measure by weight, this is about 280 grams.
• Finely ground almonds (1 cup): Also called almond meal—use blanched almond meal for a pale, uniform texture. The almonds add fat and a tender crumb; pulse quickly in a food processor if you need to grind whole almonds.
• Salt (1/4 teaspoon): Just a pinch to balance sweetness and enhance flavor—do not skip.
• Seedless raspberry jam (1/2 cup): I used seedless raspberry for brightness and spreadability; blueberry jam or a high-quality blueberry preserve also works beautifully for a deeper berry flavor.

Instructions

Preheat and prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and to ensure even browning. A metal baking sheet is best for consistent heat. Position the oven rack in the center so the bottoms brown evenly. Cream butter and sugar: In a large bowl (or the bowl of a stand mixer fitted with the paddle), beat 1 cup softened unsalted butter with 1/2 cup powdered sugar until light and fluffy, about 2–3 minutes on medium speed. Scrape the bowl occasionally. This step incorporates air, helping the cookies to be tender rather than dense. Add flavor: Beat in 1 teaspoon pure vanilla extract until combined. The vanilla melds with the butter and sugar to form the aromatic base that complements the almonds and jam. Mix 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 ensures even distribution of the salt and breaks up any clumps in the almond meal. Combine dough: Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed until just combined. Avoid overmixing—stop when there are no visible streaks of flour. The dough should be soft, slightly sticky, and hold together when pressed. Shape and fill: Using a tablespoon measure, scoop portions of dough and roll each into a ball. Press your thumb or the back of a small spoon into each ball to create a shallow well, place about 1/4 teaspoon raspberry jam into the indentation, then pinch the dough closed to seal the filling and roll again into a smooth ball. Take care to fully enclose the jam so it doesn’t leak during baking. Bake: Arrange the filled balls on the prepared baking sheet 1 inch apart. Bake at 350°F (175°C) for 10–12 minutes, until just beginning to show light golden edges—the centers should remain pale. Watch carefully; overbaking dries them out. Rotate the sheet halfway through if your oven has hot spots. Cool and coat: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cool, roll each cookie in powdered sugar, then let them rest for 5–10 minutes and roll again for an even, snowy coating.

Storage Tips

To keep these delicate bites at their best, cool completely before storing. At room temperature, place them in a single layer or in layers separated by parchment in an airtight container for up to 4 days. For longer storage, freeze on a tray until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature and refresh the powdered sugar by dusting just before serving; if the powdered sugar has melted, a light re-sifting will restore the appearance. Avoid storing with strongly scented foods—these absorb aromas easily.

Ingredient Substitutions

If you need to adapt the recipe, almond meal can be replaced with finely chopped blanched almonds for a bit more texture (pulse briefly in a food processor). For a nut-free version, substitute additional flour plus 2 tablespoons of cornstarch for each cup of almond meal; expect a slightly less rich flavor. Use apricot or orange marmalade in place of raspberry jam for a more complex, citrusy center. For gluten-free, swap in a 1:1 gluten-free flour blend—add a tablespoon of extra almond meal if the dough seems too soft.

Serving Suggestions

These little rounds shine on dessert plates alongside fresh berries, a dollop of lightly whipped cream, or a small scoop of vanilla ice cream. For afternoon tea, arrange them on a tiered tray with shortbread and lemon bars. Garnish with a tiny fresh blueberry pressed gently into the top before the final powdered-sugar coating for visual appeal. They also work well in cookie gift boxes—line tins with parchment and include a note that they contain nuts and dairy.

Cultural Background

Snowball-style confections appear across many baking traditions—Russian tea cakes, Mexican wedding cookies, and Italian ricciarelli among them—each borrowing a similar principle: a rich butter-and-nut base rolled in sugar. This rendition, with a jam center and almond meal, draws on European marzipan-like notes and American jam-preserve influences. Placing a jam heart inside shortbread-like dough is a modern twist that nods to thumbprint cookies while preserving the elegant snowy finish of classic festive cookies.

Seasonal Adaptations

For summer, swap in fresh-preserved blueberry jam or a mixed-berry conserve. In winter, try spiced cranberry-orange marmalade with a pinch of cinnamon and nutmeg in the dough for warmth. Around holidays, fold in 1/4 cup finely chopped candied citrus peel or a teaspoon of almond extract for extra depth. You can also tint powdered sugar lightly with natural freeze-dried berry powder for a rosy finish appropriate for spring events.

Meal Prep Tips

Make the dough up to 48 hours ahead and keep it chilled, tightly wrapped—this makes assembly faster and improves flavor as the ingredients meld. Pre-portion dough balls onto a parchment-lined tray and freeze; once solid, store in a bag and bake straight from frozen, adding 1–2 minutes to the baking time. Assemble multiple trays simultaneously to save oven time when hosting, and keep extra jam warmed slightly for easier filling if it has thickened.

These snowball cakes are a small, joyful project that reward patience with buttery crumbs, a jewel-like jam center, and a snowy finish. They’re easy to make and even easier to love—bake a batch, share them, and watch how quickly they become a favorite.