Some cookies charm with bold flavor, others with nostalgia—and then there are those that do both effortlessly. Blueberry-Filled Almond Snowball Cookies fall beautifully into that category. Soft, buttery, and delicately sweet, these cookies combine the richness of almonds with a burst of fruity blueberry filling. Their powdery, snow-like finish makes them perfect for holidays, afternoon treats, or gifting to someone special.
If you’ve ever made classic snowball cookies, you’ll recognize the same melt-in-your-mouth texture here—but this version adds a hidden gem inside: luscious blueberry jam. That simple addition transforms a traditional cookie into something memorable, elegant, and irresistibly good.
Recipe Overview
These cookies are soft, buttery almond-based treats rolled in powdered sugar and filled with blueberry jam. The dough is shaped around a small dollop of jam, baked until lightly golden, and then coated in sugar for the signature “snowball” look. They’re simple to make, beautiful to serve, and delightful in every bite.
Ingredients & Instructions
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup finely ground almonds or almond flour
- ¼ teaspoon salt
- ½ cup blueberry jam or preserves
- Extra powdered sugar for rolling
Step-by-Step Instructions
1. Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and powdered sugar for 2–3 minutes, or until the mixture becomes pale and fluffy. Proper creaming helps create the tender crumb these cookies are known for.
2. Add Vanilla
Mix in the vanilla extract, ensuring it blends evenly with the creamed butter mixture.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, almonds, and salt.
If using almond flour, the dough will be slightly softer—this is normal and enhances the cookie’s texture.
4. Form the Dough
Gradually add the dry mixture to the wet ingredients. Mix until everything comes together into a soft dough. Avoid overmixing, as this can make the cookies dense.
5. Chill the Dough
Cover the dough and refrigerate it for at least 1 hour. Chilling prevents the cookies from spreading and ensures they hold their round shape during baking.
6. Preheat the Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Shape and Fill
Scoop out portions of dough (about 1 tablespoon each).
Flatten slightly, place 1 teaspoon of blueberry jam in the center, then fold the dough around the filling, sealing completely.
Roll gently back into a ball.
8. Bake
Arrange the dough balls 2 inches apart and bake for 12–15 minutes, or until the bottoms turn lightly golden. The tops should stay pale.
9. Coat in Powdered Sugar
Let the cookies cool for 5 minutes on the baking sheet. While still warm, roll them in powdered sugar to achieve the snowball look.
10. Cool and Dust Again
Once cooled completely, dust again for an extra snowy finish (optional but recommended).
Cooking Tips & Variations
Enhance the Filling
- Swap blueberry jam for raspberry, blackberry, cherry, or even lemon curd.
- Add a tiny pinch of cinnamon to the jam before filling for a warm flavor twist.
Almond Alternatives
- Finely ground pistachios or hazelnuts work well if you want a different nutty profile.
- Toast the almonds before grinding for a deeper flavor.
Texture Adjustments
- For extra tender cookies, replace 2 tablespoons of flour with cornstarch.
- If the dough feels too soft to roll, chill an additional 20–30 minutes.
Holiday Flair
- Tint the powdered sugar with a touch of edible shimmer dust for festive sparkle.
- Mix in citrus zest (lemon or orange) for a fresh, aromatic twist.
Storage & Serving Suggestions
Storage
- Store cookies in an airtight container for up to 1 week.
- They freeze well for up to 3 months—freeze uncoated and roll in powdered sugar after thawing.
Serving Ideas
- Pair with tea, hot chocolate, or a cappuccino.
- Arrange on a holiday cookie platter for a beautiful variety.
- Package in small gift boxes for homemade edible gifts.
These Blueberry-Filled Almond Snowball Cookies strike a perfect balance between delicate sweetness and fruit-filled richness. They’re easy to make, visually charming, and versatile enough for holidays, celebrations, or everyday indulgence. From their buttery crumb to their surprise blueberry center, they’re a treat worth sharing—or keeping all for yourself.
FAQs
1. Can I use frozen blueberries instead of jam?
Not recommended; they release too much liquid. Stick to jam or preserves.
2. Why did my cookies crack?
This can happen if the dough wasn’t chilled long enough or the jam wasn’t fully sealed inside.
3. Can I make these gluten-free?
Yes—use a 1:1 gluten-free flour blend.
4. Do they need to be refrigerated?
No, but keep them in an airtight container at room temperature.
5. Can I make them ahead?
Absolutely! Prepare the dough ahead and keep refrigerated for up to 2 days before baking.
Soft, buttery Blueberry-Filled Almond Snowball Cookies with a hidden blueberry jam center. Easy to make, melt-in-your-mouth texture, and perfect for holidays or gifting.
