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.
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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 a hard cookie, but not soft 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)!
One last Scottish version of snowballswhich 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)
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?
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Scottish Snowballs (Raspberry Jam Sandwich Cookies Dipped in Coconut)
Yield: 16 snowballs
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 45 minutes
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: 16Serving Size: 1 snowball
Amount Per Serving:Calories: 98Total Fat: 2gCarbohydrates: 13gProtein: 1g
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