These Blueberry-Filled Almond Snowball Cookies are a delightful twist on the classic snowball cookie. With a buttery almond dough and a burst of blueberry filling inside, these cookies are perfect for the holiday season or any time you crave a sweet treat. Rolled in powdered sugar for a delicate finish, they melt in your mouth with every bite.
Why Youโll Love This Recipe
- Delicious flavor combinationย โ The nutty almond cookie pairs beautifully with the sweet and slightly tart blueberry filling.
- Perfect for special occasionsย โ These cookies are an elegant addition to holiday platters and tea-time spreads.
- Easy to makeย โ Despite their fancy appearance, they require simple ingredients and minimal prep.
- Melt-in-your-mouth textureย โ The soft, buttery dough combined with the powdered sugar coating makes them irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Powdered sugar
- Almond extract
- Vanilla extract
- All-purpose flour
- Almond flour
- Salt
- Blueberry jam or fresh blueberry filling
- Powdered sugar (for rolling)
Directions
- Preheat the ovenย to 350ยฐF (175ยฐC) and line a baking sheet with parchment paper.
- Cream the butter and sugarย together in a mixing bowl until light and fluffy.
- Add the extractsย and mix until well incorporated.
- Combine the dry ingredientsย (flour, almond flour, and salt) in a separate bowl, then gradually add to the wet mixture.
- Chill the doughย for 30 minutes to make it easier to handle.
- Scoop small portionsย of the dough and flatten them slightly.
- Add a small dollop of blueberry fillingย in the center of each piece of dough.
- Seal the edgesย and roll into a ball, ensuring the filling is enclosed.
- Place on the baking sheetย and bake for 12-15 minutes, or until the cookies are lightly golden.
- Let the cookies coolย slightly before rolling them in powdered sugar.
- Once fully cooled, roll them againย in powdered sugar for a perfect snowy finish.
Servings and Timing
- Servings:ย Makes about 24 cookies
- Prep Time:ย 15 minutes
- Chill Time:ย 30 minutes
- Bake Time:ย 12-15 minutes
- Total Time:ย 1 hour
Variations
- Nut-Free Version:ย Replace almond flour with additional all-purpose flour and omit almond extract.
- Different Fillings:ย Try raspberry jam, lemon curd, or even chocolate chips instead of blueberry.
- Coconut Twist:ย Add shredded coconut to the dough for extra texture.
- Gluten-Free Option:ย Use a gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
- Room Temperature:ย Store in an airtight container for up to 5 days.
- Refrigeration:ย Keeps well for up to 10 days in a sealed container.
- Freezing:ย Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
- Reheating:ย These cookies do not require reheating, but if you prefer them slightly warm, a few seconds in the microwave will do.
FAQs
How do I keep the filling from leaking out?
Ensure you seal the dough tightly around the filling and avoid overfilling.
Can I make these cookies ahead of time?
Yes! They store well, so you can make them a few days in advance.
Do I have to use almond flour?
Almond flour adds flavor and texture, but you can substitute it with all-purpose flour if needed.
Can I use fresh blueberries instead of jam?
Yes! Mash fresh blueberries with a little sugar and cornstarch to create a thicker filling.
Why do I need to chill the dough?
Chilling helps prevent spreading and makes the dough easier to work with.
Can I double the recipe?
Absolutely! Simply double all the ingredients and bake in batches.
Do these cookies need to be refrigerated?
No, they store well at room temperature, but refrigeration extends their freshness.
Can I use a different type of sugar for rolling?
Powdered sugar works best, but you can try superfine sugar for a different texture.
What if I donโt have almond extract?
You can replace it with vanilla extract or omit it for a milder flavor.
How do I get a perfect round shape?
Rolling the dough gently between your palms before baking helps maintain a smooth, round shape.
Conclusion
These Blueberry-Filled Almond Snowball Cookies bring together a buttery, nutty base with a sweet and fruity surprise inside. Whether youโre baking for a holiday gathering or just a cozy treat, these cookies are sure to impress. Try them with different fillings and enjoy their melt-in-your-mouth texture with every bite!
Print
Blueberry-Filled Almond Snowball Cookies
- Prep Time: 45 minutes (includes chilling)
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: About 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, Holiday
- Diet: Vegetarian
Description
Theseย melt-in-your-mouth almond snowball cookiesย have a delightful surprise insideโaย juicy blueberry filling!Buttery and nutty with a dusting of powdered sugar, these cookies are perfect for holidays, tea parties, or any time you crave a sweet treat.
Ingredients
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup finely ground almonds (or almond flour)
For the Blueberry Filling:
- 3/4 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
Instructions
Make the Blueberry Filling:
- In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until blueberries soften and release their juices (about 3โ5 minutes).
- In a small bowl, mix cornstarch with 1 teaspoon of water to make a slurry. Stir into the blueberry mixture and cook until thickened (about 1 minute).
- Remove from heat and let cool completely.
Make the Cookie Dough:
- In a large bowl, beat butter and powdered sugar until light and fluffy.
- Mix in vanilla and almond extracts.
- Add flour, salt, and ground almonds, mixing until a soft dough forms.
- Wrap dough in plastic wrap and chill for at least 30 minutes.
Assemble the Cookies:
- Preheat oven to 350ยฐF (175ยฐC). Line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of dough, flatten it in your palm, and place a small spoonful of blueberry filling in the center. Carefully wrap the dough around the filling and roll it into a ball.
- Place cookies on the baking sheet, spacing them about an inch apart.
Bake & Coat:
- Bake for 12โ15 minutes, until the bottoms are lightly golden. Let cool for 5 minutes.
- Roll warm cookies in powdered sugar, then let them cool completely before rolling them in powdered sugar again for a snowy effect.
Notes
- If using frozen blueberries, no need to thawโjust increase the cooking time slightly.
- Store cookies in an airtight container for up to 5 days.
- These cookies freeze well! Freeze in a single layer, then store in a freezer-safe bag for up to 3 months.
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