Hungarian Raspberry Snowball Cookies (Málnás Hógolyó) – Soft Butter Cookies with Raspberry Filling
These delicate Hungarian Raspberry Snowball Cookies are buttery, melt-in-your-mouth treats filled with sweet-tart raspberry jam and coated generously in powdered sugar. They’re especially popular during Christmas, family gatherings, and afternoon coffee breaks.
Ingredients
For the Dough
250 g (2 cups) all-purpose flour
200 g (¾ cup + 2 tbsp) unsalted butter, softened
80 g (⅔ cup) powdered sugar
1 egg yolk
1 tsp vanilla extract
Pinch of salt
For the Filling
180 g raspberry jam (preferably seedless)
1 tsp cornstarch (optional, if the jam is thin)
For Coating
1½ cups powdered sugar
Instructions
Step 1: Prepare the Dough
Cream the softened butter with powdered sugar until light and fluffy.
Mix in the egg yolk and vanilla.
Add flour and salt gradually.
Mix until a soft dough forms.
Wrap and refrigerate for 30 minutes.
Step 2: Shape the Cookies
Preheat oven to 170°C (340°F).
Divide dough into 20–24 equal pieces.
Flatten each piece into a small circle.
Place about ½ teaspoon raspberry jam in the center.
Seal carefully and roll into smooth balls.
Step 3: Bake
Place on a parchment-lined baking tray.
Bake for 15–18 minutes.
The cookies should remain pale with only a slight golden color on the bottom.
Step 4: Coat
Let cookies cool for 5 minutes.
Roll generously in powdered sugar.
Once fully cooled, coat again for the classic snowy appearance.
Tips
Chill the dough if it becomes too soft.
Thick raspberry jam works best to prevent leaking.
Store in an airtight container for up to 5 days.
They taste even better the next day as the flavors develop.
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