There’s something magical about cookies that melt as soon as they hit your tongue—soft, delicate, and dusted with snowy sweetness. These Blueberry-Filled Almond Snowball Cookies take that classic experience to an even more delightful level. They’re inspired by traditional nut-based holiday cookies but with a fruity surprise tucked inside. Imagine biting into a buttery almond cookie only to discover a burst of sweet blueberry jam at the center. It’s the kind of treat that instantly feels nostalgic, festive, and comforting.
These cookies come together with simple ingredients, yet the result is elegant enough for cookie exchanges, celebrations, or gifting. They hold their shape beautifully, they store well, and they always bring an element of surprise thanks to their fruity filling. Whether you’re baking for the holidays or simply craving something tender and flavorful, these snowballs deliver a perfect balance of texture and taste.
Recipe Overview
These Blueberry-Filled Almond Snowball Cookies combine a buttery almond dough with a hidden blueberry jam filling, rolled in powdered sugar for a signature snowy finish. They bake into soft, round cookies with a tender crumb and a sweet, fruity center. Easy to prepare and perfect for festive occasions, they’re a charming twist on a traditional almond snowball.
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
- Additional powdered sugar for rolling
Step-by-Step Instructions
1. Cream the Butter and Sugar
Start by beating the softened butter with ½ cup powdered sugar until the mixture becomes light and fluffy. This process adds air and helps create that melt-in-your-mouth texture.
2. Add Vanilla
Mix in the vanilla extract, blending until fully incorporated.
3. Mix the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Finely ground almonds
- Salt
The almond flour adds tenderness and flavor, giving the cookies their characteristic richness.
4. Combine Wet and Dry Ingredients
Gradually add the dry mixture to the butter mixture. Mix gently until a soft dough forms. Avoid overmixing so the cookies remain tender.
5. Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling is essential—it firms the dough, prevents spreading, and makes shaping much easier.
6. Preheat the Oven
Set your oven to 350°F (175°C).
7. Shape and Fill
Scoop 1-tablespoon portions of dough and roll into balls.
Use your thumb or the back of a spoon to make a small indentation in each, then fill with about 1 teaspoon of blueberry jam.
Wrap the dough around the filling and roll again to seal.
8. Bake
Arrange the filled balls on a parchment-lined baking sheet, leaving space between them.
Bake 12–15 minutes, or until the bottoms are lightly golden.
9. First Powdered Sugar Roll
Allow the cookies to cool for about 5 minutes, then roll them gently in powdered sugar while still warm. The warmth helps the sugar cling beautifully.
10. Cool and Dust Again
Let the cookies cool completely, then roll or dust them one more time for that perfect snowy finish.
Baking Tips & Variations
1. Choose the Right Jam
A thicker jam works best because it stays neatly inside the cookie during baking. If your jam is thin, stir in a small spoon of cornstarch beforehand.
2. Swap the Filling
Instead of blueberry jam, try:
- Raspberry preserves
- Lemon curd
- Cherry jam
- Nutella for a non-fruit version
3. Enhance the Almond Flavor
Add ¼ teaspoon almond extract to the dough if you want an even stronger almond profile.
4. Make Them Gluten-Free
Use a cup-for-cup gluten-free flour blend. Almond-based cookies adapt extremely well to gluten-free variations.
5. Perfect Texture Trick
If your dough feels too soft after chilling, place the shaped balls on the baking tray in the fridge for 10 minutes before baking. This ensures they hold their shape perfectly.
6. Add a Coating Variation
For a flavored twist, mix a bit of freeze-dried blueberry powder or cinnamon into the powdered sugar.
Storage & Serving Suggestions
Storage
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months. Dust with fresh powdered sugar after thawing.
Serving
- Serve with tea, coffee, or hot chocolate.
- Arrange on a festive platter with other holiday treats.
- Package in a decorative tin for gifting—these cookies travel well.
For parties, serve alongside bright berry sauces or fresh fruit to highlight the blueberry filling.
These Blueberry-Filled Almond Snowball Cookies offer a delightful blend of buttery almond richness and sweet berry filling. They’re simple to prepare, dependable for gifting, and versatile enough to customize. With their snowy coating and tender crumb, they’re guaranteed to add charm to any dessert table. Whether you’re baking for a celebration or enjoying a quiet moment at home, these cookies bring comfort and a touch of elegance to every bite.
FAQs
1. Can I use other nut flours?
Yes, finely ground pecans, walnuts, or hazelnuts can be used—each will slightly change the flavor.
2. Why did my cookies crack while baking?
The dough may have been too warm. Try chilling the shaped balls before baking.
3. Can the dough be made ahead?
Absolutely—store dough in the refrigerator for up to 2 days or freeze for up to 1 month.
4. Is almond flour the same as ground almonds?
Finely ground almonds and almond flour both work, though almond flour is more uniform.
5. Can I make them without filling?
Yes! Skip the jam and bake as classic almond snowballs, then roll in powdered sugar as usual.
Soft, buttery, and filled with blueberry jam, these Almond Snowball Cookies are a festive treat with a fruity twist easy to make, melt-in-your-mouth delicious, and perfect for gifting.
