Ingredients
Method
Cream the butter and sugar
- In a bowl, mix softened butter and powdered sugar until smooth. This helps the dough stay light.
Add vanilla
- Stir in the vanilla extract for extra aroma.
Add dry ingredients
- Pour in the flour, almonds, and salt. Mix until you get a soft dough. The dough should feel firm enough to shape.
Chill the dough
- Place the dough in the fridge for 30 minutes. This helps stop the cookies from spreading too much.
Shape the cookies
- Take a tablespoon of dough, flatten it in your palm, and place a small spot of raspberry jam in the center. Gently wrap the dough around it and roll into a ball.
Bake
- Place the cookies on a lined tray. Bake at 350°F (175°C) for 12–14 minutes. The tops should look set, and the bottoms just lightly golden.
Coat with powdered sugar
- Let the cookies cool a few minutes, then roll them in powdered sugar. Once fully cool, coat them again for that classic snowball look.
Notes
Roll twice in powdered sugar for the best look.
Keep the jam amount small so it doesn’t leak.
Make sure the dough is chilled before shaping.
Use a small spoon for easy filling.
If the dough cracks, press it back together gently.