Blueberry-Filled Almond Snowball Cookies are buttery, nutty, and melt-in-your-mouth treats with a hidden burst of blueberry jam inside. Coated in powdered sugar, these delicate cookies are perfect for holiday baking, tea parties, or special occasions.
Why You’ll Love This Recipe
- Buttery & Tender: Classic snowball texture with a rich almond flavor.
- Surprise Filling: A sweet blueberry center makes each bite special.
- No Eggs Needed: A simple, shortbread-style dough.
- Perfect for Holidays: A festive and elegant cookie for gifts or gatherings.
- Easy to Make: Just mix, roll, bake, and coat in sugar!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Powdered sugar (for dough & coating)
- Vanilla extract
- Almond extract
- All-purpose flour
- Finely ground almonds (or almond flour)
- Salt
- Blueberry jam (or preserves)
Directions
Step 1: Make the Dough
- Cream the butter and powdered sugar in a bowl until light and fluffy.
- Mix in vanilla and almond extracts.
- Stir in flour, ground almonds, and salt until a dough forms.
Step 2: Assemble the Cookies
- Scoop 1 tablespoon of dough and flatten it slightly.
- Place ½ teaspoon blueberry jam in the center.
- Wrap the dough around the jam and roll into a smooth ball.
- Repeat with remaining dough and jam.
Step 3: Bake
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place cookies 1 inch apart and bake for 12-14 minutes, until set but not browned.
Step 4: Coat in Sugar
- Let cookies cool for 5 minutes, then roll in powdered sugar while still warm.
- Once fully cooled, roll in more powdered sugar for a snowy finish.
Step 5: Serve & Enjoy
- Enjoy with tea, coffee, or hot cocoa!
Servings and Timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: ~30 minutes
Variations
- Lemon Blueberry Snowballs: Add lemon zest to the dough.
- Nut-Free Option: Use extra flour instead of almonds.
- Different Fillings: Swap blueberry jam for raspberry, strawberry, or Nutella.
- Chocolate-Dipped: Dip in melted white or dark chocolate.
- Extra Crunch: Add chopped toasted almonds to the dough.
Storage/Reheating
- Room Temperature: Store in an airtight container for 5 days.
- Freezing: Freeze uncoated cookies for up to 3 months; coat in powdered sugar after thawing.
- Reheating: No reheating needed—enjoy at room temperature!
FAQs
Can I use store-bought blueberry jam?
Yes! Any thick jam or preserves will work.
How do I prevent jam from leaking out?
Make sure to fully seal the dough around the jam.
Can I make these ahead of time?
Yes! Store dough balls in the fridge for up to 24 hours before baking.
Do I have to use almonds?
No! Use pecans, walnuts, or skip the nuts entirely.
Can I make these gluten-free?
Yes! Substitute gluten-free all-purpose flour.
Why did my cookies crack?
The dough may have been too dry—try adding 1 teaspoon of milk if needed.
Can I use fresh blueberries instead of jam?
Yes, but they may release extra moisture. Try a blueberry compote instead.
What makes snowball cookies so tender?
The butter and powdered sugar create a delicate, melt-in-your-mouth texture.
Can I double this recipe?
Yes! Simply double all ingredients and bake in batches.
Do I have to roll them in powdered sugar twice?
Rolling twice ensures a thicker, snow-like coating.
Conclusion
Blueberry-Filled Almond Snowball Cookies are a buttery, delicate treat with a hidden burst of blueberry flavor. Perfect for holidays, tea parties, or homemade gifts, these cookies melt in your mouth with every bite. Try them today and enjoy a deliciously unique twist on classic snowballs!
Print
Blueberry-Filled Almond Snowball Cookies
- Prep Time: 15 min
- Chill Time: 30 min
- Cook Time: 12-15 min
- Total Time: 1 hour
- Category: Dessert / Holiday Cookies
- Method: Baked
- Cuisine: European / American
Description
These Blueberry-Filled Almond Snowball Cookies are buttery, nutty, and melt-in-your-mouth with a surprise blueberry filling inside! Rolled in powdered sugar, they look like little snowballs—perfect for the holidays or any time you want a delightful treat!
Ingredients
For the Cookies:
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup (85 g) finely ground almonds (or almond flour)
For the Blueberry Filling:
- 1/2 cup blueberry preserves or jam
- 1/2 teaspoon lemon zest (optional, for brightness)
Instructions
1️⃣ Prepare the Dough
- In a large bowl, beat butter and powdered sugar until light and fluffy (2 minutes).
- Mix in vanilla and almond extracts.
- Gradually add flour, salt, and ground almonds, mixing until a soft dough forms.
- Cover and chill the dough for 30 minutes.
2️⃣ Prepare the Filling
- In a small bowl, mix blueberry preserves with lemon zest (if using).
3️⃣ Assemble the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 tablespoon of dough, flatten slightly, and place ½ teaspoon of blueberry filling in the center.
- Gently wrap the dough around the filling, rolling into a smooth ball.
- Place on the baking sheet, spacing them 1 inch apart.
4️⃣ Bake & Coat in Sugar
- Bake for 12-15 minutes, until lightly golden on the bottom.
- Let cookies cool for 5 minutes, then roll in powdered sugar while still warm.
- Once fully cooled, roll again for a snowy effect!
Notes
🌰 No Almonds? Swap for pecans or walnuts.
🍋 Zesty Twist? Add ½ teaspoon lemon juice to the filling.
🍓 Different Fillings? Try raspberry, strawberry, or apricot jam.
🍫 Chocolate Lovers? Add mini chocolate chips to the dough!