These Raspberry Snowball Cookies are soft, buttery, and melt in your mouth tender, with a bright pop of real raspberry flavor in every bite. Made with freeze dried raspberries and finely chopped pecans, these cookies bake up delicate and crumbly, then get rolled twice in a raspberry infused powdered sugar coating for that classic snowball look with a fruity twist.
Not only are these delicious, but the raspberry adds a gorgeous hue that brightens every plate or cookie box.
Perfect for holiday cookie boxes, spring baking, or anytime you want something sweet but not heavy. These cookies balance rich butter, subtle nuttiness, and fresh raspberry flavor beautifully. They’re easy to make, freezer friendly, and always a crowd favorite.
Why you’ll love this recipe!
What ingredients do I need?
- Unsalted butter: Creates a rich, tender base and that classic snowball texture.
- Powdered sugar: Sweetens the dough while keeping the cookies soft and delicate.
- Vanilla extract: Adds warmth and enhances the buttery flavor.
- All purpose flour: Provides structure while keeping the cookies light and crumbly.
- Freeze dried raspberries: Bring bright, natural raspberry flavor without adding moisture.
- Salt: Balances sweetness and enhances flavor.
- Pecans: Add subtle crunch and nutty depth to every bite.
- Powdered sugar Coating: Creates the classic snowy exterior.
- Freeze dried raspberries Coating: Adds color and a boost of raspberry flavor to the coating.
Recipe Variations
- Try swapping the pecans for walnuts or almonds.
- Use freeze dried strawberries for a different flavor profile, yet same pink hue!
- Omit the freeze dried strawberries and replace with more powdered sugar for a classic snowball cookie.
Pro Tips
- Keep cookies pale on top, look at the bottom and edges of the cookies. Golden bottoms mean they’re done.
- Roll in sugar while warm so it sticks. Then roll a second time once cooled for that traditional “snow” look.
- Finely chop nuts for the best texture. I use my Beast Blender to help me do this. I add the nuts and pulse a couple times. Any food processor would work for this.
- Pulse the freeze dried raspberries in a food processor as well to help turn them into a fine powder. This helps create a smoother dough. This is another place I used my Beast Blender.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Nut free: Omit pecans or replace with sunflower seeds
- Dairy free: Use plant based butter
- No raspberries: Substitute with freeze dried strawberries, or use plain powdered sugar for classic snowballs.
Leftovers and Storage
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookies can be frozen for up to 2 months. Thaw at room temperature before serving.
But, I Still Have A Few Questions…
Can I make raspberry snowball cookies ahead of time?
Yes. These cookies can be baked a few days ahead and stored in an airtight container until serving.
Why do I need to roll the cookies twice in powdered sugar?
The first roll helps the sugar stick while warm, and the second roll creates a thick, snowy coating.
Can I freeze snowball cookies?
Yes. Freeze fully cooled cookies in an airtight container for up to two months.
Why are my cookies crumbly?
Snowball cookies are meant to be delicate. Overbaking can make them too dry.
Can I use fresh raspberries instead of freeze dried?
No. Fresh raspberries add moisture and will affect the texture. Freeze-dried raspberries are best.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Raspberry Snowball Cookies
Ingredients
Cookie Dough
- 12 tbsp unsalted butter softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 3 tbsp freeze-dried raspberries finely powdered
- 1/2 tsp salt
- 3/4 cup finely chopped pecans
Coating
- 1/2 cup powdered sugar
- 1 1/2 tbsp freeze-dried raspberries powdered
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and powdered sugar together until light and creamy, about 2–3 minutes.
- Mix in the vanilla extract and salt until fully incorporated.
- Add the flour and powdered freeze-dried raspberries. Mix on low speed just until combined (do not overmix).
- Stir in the finely chopped pecans until evenly distributed.
- Scoop 1 tablespoon portions of dough. Gently roll into balls and place on the prepared baking sheets, spacing slightly apart.
- Bake for 12–15 minutes, until the bottoms are just lightly golden. The tops should remain pale.
- While the cookies are still warm, gently roll them in the powdered sugar raspberry mixture. Place on a wire rack to cool completely.
- Once cooled, roll the cookies in the powdered sugar mixture again for a thick, snowy finish.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.