Some cookies instantly transport you to a moment of warmth and nostalgia, and Blueberry-Filled Almond Snowball Cookies belong in that special category. With their tender, buttery texture and sweet surprise at the center, they’re the kind of treat that feels both classic and unique. These cookies combine the richness of almonds with the bright sweetness of blueberry jam, creating a beautiful balance of flavor in every bite. Rolled generously in powdered sugar, they resemble little snowballs—soft, delicate, and irresistibly charming.
Perfect for holiday gatherings, afternoon tea, gifting, or anytime you want something elegant yet simple, these cookies deliver charm without complications. They’re also highly adaptable and can be customized with different fillings or coatings while keeping their signature melt-in-your-mouth quality.
Recipe Overview
These Blueberry-Filled Almond Snowball Cookies feature a buttery almond cookie dough wrapped around a small spoonful of blueberry jam, baked gently, and coated in powdered sugar for a snowy, tender finish. The combination of nutty flavor, fruity filling, and soft crumb makes them ideal for celebrations or everyday enjoyment.
Ingredients & Instructions
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 1 cup finely ground almonds (or almond flour)
- ¼ teaspoon salt
- ½ cup blueberry jam or preserves
- Powdered sugar for rolling
Step-by-Step Instructions
1. Cream the Butter and Sugar
In a large bowl, beat the softened butter with ½ cup powdered sugar for 2–3 minutes. You want the mixture light and fluffy—this creates the tender texture the cookies are known for.
2. Add Vanilla
Blend in the vanilla extract until fully incorporated.
3. Mix Dry Ingredients
In a separate bowl, whisk together the flour, almond flour, and salt. Almonds add structure and a rich, nutty flavor that pairs beautifully with the blueberry filling.
4. Combine Wet and Dry
Slowly add the dry mixture to the butter mixture. Mix just until combined. Overmixing can make the cookies tough instead of soft and delicate.
5. Chill the Dough
Cover the dough in plastic wrap and refrigerate for at least 1 hour. Chilled dough is easier to shape and prevents spreading.
6. Preheat the Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Shape and Fill
Roll about 1 tablespoon of dough into a ball, press a small indentation into the center, and add 1 teaspoon of blueberry jam. Carefully fold the dough around the jam and reshape into a smooth ball. Make sure no jam is exposed—this prevents leakage during baking.
8. Bake
Arrange the cookies about 2 inches apart and bake for 12–15 minutes or until the bottoms are lightly golden. They should remain pale on top.
9. Roll in Powdered Sugar
Let them cool for 5 minutes on the baking sheet, then roll the warm cookies in powdered sugar. This creates the classic snowball look and helps the sugar melt into the surface beautifully.
10. Cool Fully
After cooling completely, roll in sugar once more if you prefer a thicker coating.
Cooking Tips & Variations
1. Filling Options
You can substitute blueberry jam with:
- Raspberry, cherry, or strawberry preserves
- Lemon curd
- Nutella or chocolate spread for a richer twist
2. Prevent Leaks
Seal the dough tightly around the filling, and avoid overfilling. Slightly thicker dough around the jam works best.
3. Enhance the Almond Flavor
Toast the almond flour lightly before adding it to deepen the nutty aroma.
4. Make Them Gluten-Free
Use a high-quality gluten-free all-purpose flour blend. Almond flour already works well naturally.
5. Use Different Coatings
Instead of only powdered sugar, try:
- A light dusting of cinnamon sugar
- Finely chopped almonds mixed with powdered sugar
6. Add Festive Flair
Drizzle cooled cookies with white chocolate or sprinkle edible glitter for holiday occasions.
Storage & Serving Suggestions
Storage
- Store in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze baked cookies (before rolling in sugar) for up to 2 months. Thaw and dust with sugar before serving.
Serving Ideas
- Pair with tea or coffee for a delicate dessert moment.
- Serve on a winter-themed dessert platter.
- Gift in decorative tins—they hold their shape and travel well.
Blueberry-Filled Almond Snowball Cookies offer a delightful blend of rich almond dough and sweet fruit filling, wrapped in a snowy powdered sugar coating that makes them as beautiful as they are delicious. Their tender bite and elegant flavor make them suitable for celebrations, gatherings, or simply brightening your day with something homemade. With just a few simple steps, you can create a memorable cookie that stands out from the usual offerings.
FAQs
1. Can I freeze the dough?
Yes, shape into balls first (without filling), freeze, then thaw slightly before filling and baking.
2. Can I use store-bought almond flour?
Absolutely—almond flour works perfectly and saves time.
3. Why did my jam leak out?
Use slightly less filling, and make sure the dough is sealed well around the jam. Chilled dough also helps.
4. Are these cookies overly sweet?
No, the cookie itself is mildly sweet. Most sweetness comes from the jam and powdered sugar coating.
5. Can I make them dairy-free?
You can replace the butter with a high-quality plant-based butter for similar texture.
Buttery almond cookies filled with sweet blueberry jam and rolled in powdered sugar. These Blueberry-Filled Almond Snowball Cookies are delicate, festive, and easy to make!