Scottish Snowballs (Raspberry Jam Sandwich Cookies Dipped in Coconut)
Scottish Snowballs are a classic raspberry and coconut biscuit (cookie) treat from Scotland. I grew up with them and think it’s time they made an appearance here in the US, especially for the holidays!
Do you remember treats you used to have as a child? I do. Lots of them, and these Scottish snowballs rank as one of my favorites.
As an Amazon Associate I earn from qualifying purchases.
A traditional Scottish treat!
You may have seen my Snow Cookies which are similar. They are made with raspberry jam sandwiched biscuits, have the same icing and just a bit of coconut, based on a classic Scottish snow cake. I just received a comment on the recipe yesterday from a reader named Amber who told me she won a very competitive cookie contest with my Snow Cookies! That now makes three contests that these cookies have won.
Although Scottish Snowballs are almost made the same as Snow Cookies, they’re really not as similar as you might think. The Snowball experience is very different than its cookie cousin! They are not hard like a biscotti, but not like a soft ricotta cookie, either. You’ll just have to make both to taste the difference!
Would you believe that someone just asked me today if I have the recipe for Scottish Snowballs? It’s true!
You may also enjoy coconut tartlets!
These are not to be confused with the marshmallow snowballs made by Tunnock’s, which are coated with chocolate and covered in coconut (also yummy, though), and similar to Scottish macaroon bars.
One last Scottish version of snowballs which I’d like to share with you is my friend Jill’s granny’s recipe. We have some kind of “close psychic bond” (Keeping Up Appearances fans will appreciate that description 😂) and do things like making the exact same thing at the same time! We both posted snowballs today! Jill’s are healthier, no bake type of holiday treat. I love how Jill decorated some of them to look like Christmas puddings!
Without further ado, I present to you my favorite recipe for the Scottish Snowballs that I grew up with!
Scottish Snowballs
recipe slightly adapted from Lofty Peak recipe book
Ingredients
Please use a scale for best results.
- 2 oz (1/2 stick) unsalted butter
- 2 oz (1/4 cup) caster (Baker’s) sugar
- pinch of salt
- 8 oz (1 1/2 cups + 1 tbsp) self rising flour (self raising), sifted
- 1 egg
- 1 tbsp milk
- good quality raspberry jam (I like Mackay’s, Trader Joe’s or Bonne Maman)
- confectioner’s (powdered) sugar
- a little milk or water
- unsweetened, shredded coconut (please do not use sweetened as it won’t work in this recipe)
Preheat oven to 400˚ F (200˚ C)
Directions
Make the dough
Cream the butter and sugar with the pinch of salt. Add the egg with a little flour and mix well.
Stir in the milk and add the rest of the flour. Mix to a fairly stiff dough.
Divide into 16 equal pieces and roll into balls. Place on parchment or silicone mat lined cookie sheets, leaving a bit of space for them to grow. Press down a little. If you’d like smaller snowballs, divide into 24 pieces.
Bake for 8 to 10 minutes, until very lightly golden brown. Remove from tray and allow to cool completely.
Assemble and decorate
When cool, sandwich equal sized cookies together with raspberry jam.
If you are able to leave them for about half an hour, do so as the jam will set making it easier to dip.
Combine about 1 cup of confectioner’s (powdered) sugar with enough water or milk to make a runny glaze in which to dip the snowballs. Have a bowl of shredded coconut ready. Dip the snowballs in the glaze (it should look like this) and allow extra glaze to drip off.
Next, roll in the coconut.
Set aside to dry and continue to dip the remaining snowballs.
These will keep for about 4 or 5 days in a tin. Perfect for the holidays, but obviously any other time you feel like a coconut flavored treat!
Ta dah! Scottish Snowballs!
Delicious with a cup of tea!
I love Snoopy, don’t you?
Don’t miss another recipe or travel post by signing up for my FREE subscription at the top!
Scottish Snowballs (Raspberry Jam Sandwich Cookies Dipped in Coconut)
A traditional Scottish treat with that great coconut and raspberry flavor combination!
Ingredients
- 57 g (1/2 stick) unsalted butter
- 57 g (1/4 cup) caster (Baker's) sugar
- pinch of salt
- 225 g (1 1/2 cups + 1 Tbsp) self rising flour, sifted
- 1 egg
- 1 Tbsp milk
- jar of raspberry jam
- 120 g (1 cup) confectioner's (powdered) sugar (more as needed)
- a little milk or water
- unsweetened, shredded coconut for dipping the cookies
Instructions
Preheat oven to 400˚ F (200˚ C)
- Cream the butter and sugar with the pinch of salt. Add the egg with a little flour and mix well.
- Stir in the milk and add the rest of the flour. Mix to a fairly stiff dough.
- Divide into 16 equal pieces and roll into balls. Place on parchment or silicone sheet lined cookie trays, leaving a bit of space for them to grow. Press down a little.
- Bake for 8 to 10 minutes, until very lightly golden brown. Remove from tray and allow to cool completely.
- When cool, sandwich equal sized cookies together with raspberry jam.
- If you are able to leave them for about half an hour, do so as the jam will set making it easier to dip.
- Combine about 1 cup of confectioner's (powdered) sugar with enough water or milk to make a runny glaze in which to dip the snowballs. Have a bowl of shredded coconut ready. Dip the snowballs in the glaze and allow extra glaze to drip off.
- Next, roll in the coconut. Set aside to dry and continue to dip the remaining snowballs.
Notes
These will keep for about 4 or 5 days in a tin. Perfect for the holidays, but obviously any other time you feel like a coconut flavored treat!
Delicious with a cup of tea!
Nutrition Information:
Yield: 16 Serving Size: 1 snowballAmount Per Serving: Calories: 98Total Fat: 2gCarbohydrates: 13gProtein: 1g
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Hi I’m o to my 2nd batch. But to get the amount from ingrediants.They seem quite small.Am I doing somthing wrong
I doubt it, Bridget. If you look at the photos with the hands on my post, are they about the same size? If yours are bigger, then maybe that’s the issue. Not sure I can be more helpful?
I’m from Fife in Scotland and I made the coconut snowballs but I toasted the coconut they were delicious
Ooh, that would be lovely, too, Isla! Yum! Only thing is they might look like muddy snowballs! haha!
These snowballs are popular in N.Ireland. I moved to England years ago and couldn’t find them here but always bring them back when I go home to visit. I will make them tomorrow.Thank you so much for this recipe.Kind regards Ann
Oh good! Lovely to hear it, Ann. Let me know what you think of the result!
I’m so thrilled to find this recipe. It was a family treat when my mum brought these home from the Scottish bakery. My family are all gone now, but it’s amazing how this recipe brings back wonderful memories that I had long forgot about.
Will be making these today. Thank you for sharing your recipe
I’m sure they will bring back lovely memories, Michele! Enjoy!
Hi Christina, First off LOVE your recipes! I’m really looking forward to adding a few of your recipes to our Christmas Sweets. I was curious if the Snowballs would freeze well or would you not recommend?
All the best from New Brunswick Canada !
Hi Kyle, thank you! Honestly, I have never tried because for some reason, these taste even better when they’re less fresh! I know it sounds strange, but it’s true. However, I’m sure they’d freeze well, but do it when they’re just baked (without decorating) as the icing will not do well in the freezer. Enjoy!
Brilliant!!! Thank you so much! Wish me luck!
You won’t need it! Let me know how they turn out! :)
Hello, I am in Glasgow Scotland and I was fortunate to have a dad who was a great baker, his snowballs were giant size and so delicious. I was looking for a recipe and couldn’t find one even in the Glasgow Cook Book so I was pleased to find your recipe. I will let you know how I fare. 🙂 Margaret
I remember these little cakes, i made them when i was in High School but the ones we made were a sponge cake mix,