Blueberry-Filled Almond Snowball Cookies Recipe

Introduction

These Blueberry-Filled Almond Snowball Cookies are a delightful twist on a classic treat. Tender, buttery cookies with a nutty almond flavor are filled with sweet blueberry jam, creating a perfect balance of textures and taste.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 cup finely ground almonds (or almond flour)
• 1/4 teaspoon salt
• 1/2 cup blueberry jam or preserves
• Additional powdered sugar for rolling

Instructions

1. Step 1: Cream the softened butter and 1/2 cup powdered sugar in a large bowl until light and fluffy, about 2-3 minutes.
2. Step 2: Add the vanilla extract and mix until fully combined.
3. Step 3: In a separate bowl, whisk together the flour, ground almonds, and salt.
4. Step 4: Gradually add the dry ingredients to the wet mixture and stir until just combined, being careful not to overmix.
5. Step 5: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
6. Step 6: Preheat the oven to 350°F (175°C).
7. Step 7: Roll the dough into 1-tablespoon balls. Make a small indentation in each ball and fill with about 1 teaspoon of blueberry jam. Enclose the jam by reshaping into a ball.
8. Step 8: Place the cookies about 2 inches apart on a parchment-lined baking sheet and bake for 12-15 minutes, or until the edges turn lightly golden.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm.
10. Step 10: Once completely cool, dust the cookies again with powdered sugar before serving for a beautiful finish.

Tips & Variations

• For a different flavor, try filling the cookies with raspberry or apricot preserves instead of blueberry jam.
• If you don’t have ground almonds, finely chop blanched almonds for added texture.
• Chilling the dough is essential to help the cookies hold their shape and develop a tender crumb.
• Use a small cookie scoop to ensure uniform cookie sizes and even baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. When ready to enjoy, let refrigerated cookies come to room temperature or warm slightly in a low oven. These cookies also freeze well; freeze in a single layer, then transfer to a freezer bag for up to 3 months. Thaw completely before dusting with powdered sugar again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond extract instead of vanilla?

Yes, almond extract will enhance the nutty flavor of the cookies. Use about 1/2 teaspoon to avoid overpowering the dough.

What if I don’t have blueberry jam?

You can substitute any fruit preserves or jam you prefer, such as raspberry, strawberry, or apricot, to create a different but equally delicious filling.

Blueberry-Filled Almond Snowball Cookies Recipe

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4.7 from 86 reviews

Delightful Blueberry-Filled Almond Snowball Cookies combine a tender, buttery almond flour dough with a sweet burst of blueberry jam inside. These cookies are rolled in powdered sugar for a snowy finish, perfect for festive occasions or a special treat with tea.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 cup unsalted butter, softened to room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 cup finely ground almonds (or almond flour)
• 1/4 teaspoon salt

Filling

• 1/2 cup blueberry jam or preserves

Finishing

• Additional powdered sugar for rolling

Instructions

1. Cream Butter and Sugar: In a large bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy, about 2-3 minutes, which helps create a tender texture for the cookies.
2. Add Vanilla: Mix in the vanilla extract until fully combined to infuse the dough with a warm, aromatic flavor.
3. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to evenly distribute the dry components.
4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet butter mixture and mix just until combined; be careful not to overmix to prevent tough cookies.
5. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to handle and shaping the cookies.
6. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
7. Shape and Fill Cookies: Roll dough into 1 tablespoon-sized balls, then make an indentation in each ball and fill with approximately 1 teaspoon of blueberry jam. Enclose the jam and gently reshape into smooth balls to seal the filling inside.
8. Arrange for Baking: Place the cookies 2 inches apart on a baking sheet lined with parchment paper to allow even baking and prevent sticking.
9. Bake: Bake for 12-15 minutes, or until the edges of the cookies are lightly golden, indicating they are cooked through but still tender.
10. Initial Cooling and Sugar Rolling: Cool the cookies on the baking sheet for 5 minutes, then while still warm, roll them in powdered sugar to achieve a beautiful snowy coating.
11. Final Dusting: Once completely cool, dust the cookies again with powdered sugar for an attractive presentation and extra sweetness.

Notes

• Ensure butter is softened to room temperature for easy creaming and a light cookie texture.
• Chilling the dough prevents the cookies from spreading too much during baking.
• If almond flour is used instead of ground almonds, the texture will be slightly finer.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies can be frozen after baking; thaw and dust with powdered sugar before serving.

Keywords: Blueberry Cookies, Almond Cookies, Snowball Cookies, Jam Filled Cookies, Holiday Cookies, Sweet Treat