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
Units
Scale
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!