If you have a soft spot for delicate cookies that melt in your mouth with a burst of fruity surprise, then let me introduce you to a true delight: the Blueberry Filled Almond Snowball Cookies Recipe. These charming little treats combine the tender crumb of almond-infused dough with a luscious dollop of blueberry preserves tucked inside, all wrapped up in a snowy coat of powdered sugar. They’re the perfect balance of nutty richness and sweet tartness, making them irresistible whether you’re sharing at a holiday gathering or simply craving a cozy afternoon snack.
Ingredients You’ll Need
This Blueberry Filled Almond Snowball Cookies Recipe calls for simple, thoughtful ingredients that work beautifully together to create incredible flavor and texture. Each element plays a key role in crafting that perfect tender crumb and flavorful burst inside.
- 1 cup unsalted butter, softened: The base of our dough, providing richness and a tender texture that melts in your mouth.
- 1/2 cup powdered sugar (plus more for rolling): Adds gentle sweetness and a snowy finish that makes these cookies stand out.
- 1 teaspoon vanilla extract: Brings warm aromatic notes, elevating every bite.
- 1/2 teaspoon almond extract: Intensifies the nutty flavor to complement the ground almonds perfectly.
- 2 cups all-purpose flour: Gives structure while maintaining softness.
- 3/4 cup finely ground almonds or almond flour: Delivers a wonderful moist crumb and lovely almond essence.
- 1/4 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 1/2 cup blueberry preserves or thick jam (seedless preferred): The star of the filling, offering juicy fruity contrast inside each bite.
How to Make Blueberry Filled Almond Snowball Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple preparation ensures even baking and easy cleanup, so your cookies come out picture-perfect every time.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and powdered sugar until the mixture becomes light and fluffy. This step is crucial for that tender texture and subtly sweet flavor that forms the foundation of our snowball cookies.
Step 3: Add Extracts and Dry Ingredients
Mix in the vanilla and almond extracts to infuse the dough with their aromatic warmth. Then, gradually blend in the all-purpose flour, ground almonds, and salt until everything comes together into a soft, cohesive dough that’s easy to handle.
Step 4: Shape and Fill the Cookies
Scoop about one tablespoon of dough and flatten it gently in your palm. Place half a teaspoon of blueberry preserves in the center, then carefully fold the dough around the jam, rolling it into a smooth ball to seal the filling inside. Repeat this magic with the remaining dough and filling—this is where the buttery exterior meets the juicy surprise!
Step 5: Bake and Finish
Arrange the cookie balls spaced about an inch apart on the baking sheet. Bake for 14 to 16 minutes, until the bottoms are just turning a light golden hue. Once out of the oven, let them cool for five minutes before rolling the warm cookies in powdered sugar. When fully cooled, give them one more roll for that signature snowy finish that makes these cookies so enchanting.
How to Serve Blueberry Filled Almond Snowball Cookies Recipe
Garnishes
For a little extra flair, sprinkle the cookies with some finely chopped toasted almonds or a tiny drizzle of melted white chocolate. These touches add texture and highlight the almond-blueberry flavor combo, making them irresistible at any get-together.
Side Dishes
These cookies pair beautifully with a hot cup of tea or coffee, balancing the warm beverage’s bitterness with their sweet, fruity richness. They’re also fabulous alongside a fresh fruit salad or a scoop of vanilla ice cream for a cozy dessert pairing.
Creative Ways to Present
Feel like making your Blueberry Filled Almond Snowball Cookies Recipe stand out? Arrange them in a festive tin lined with parchment for gifting, or stack them on a pretty cake stand surrounded by fresh blueberries and almond slivers. They also make beautiful edible favors tied with a ribbon at weddings or holiday parties.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover cookies fresh by storing them in an airtight container at room temperature. They stay wonderful for up to five days, maintaining their delicate texture and flavor without getting stale or soggy.
Freezing
If you want to prepare these cookies well in advance, they freeze exceptionally well. Just freeze the completely cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to three months. Thaw at room temperature when you’re ready to enjoy them again.
Reheating
To bring a bit of warmth back to your cookies after storage or freezing, pop them in a 300°F oven for 5 minutes. This lightly softens the almond shortbread and awakens the blueberry filling to its fresh-baked glory.
FAQs
Can I substitute any other fruit jam instead of blueberry preserves?
Absolutely! While blueberry jam perfectly complements the almond flavor, you can try raspberry, cherry, or even apricot preserves for delightful variations—just be sure to use thick jam to avoid leaking during baking.
Is it okay to use almond flour instead of finely ground almonds?
Yes, almond flour works wonderfully here and will give you the same moist texture and nutty aroma. Just choose blanched almond flour for the mildest flavor and lightest color.
Why do I need to roll the cookies in powdered sugar twice?
Rolling them once while warm helps the sugar adhere better, and a second roll after they’ve cooled ensures an even, snowy coating that defines these classic snowball cookies.
Can I make these cookies vegan or dairy-free?
You can substitute vegan butter for the unsalted butter, and make sure to pick powdered sugar that’s vegan-friendly. The almond and fruit flavors will still shine, though texture might be slightly different.
How do I prevent the blueberry filling from leaking during baking?
Using thick blueberry preserves or a seedless jam is key here. When you fold and seal the dough around the filling firmly, you minimize leakage, keeping your cookies neat and delicious.
Final Thoughts
There is something truly heartwarming about the Blueberry Filled Almond Snowball Cookies Recipe. It’s a recipe that feels like a hug wrapped in sweetness and nutty goodness, perfect for making memories in your kitchen or delighting friends and family. Once you try these, they’re bound to become a beloved staple in your cookie rotation.
Print
Blueberry Filled Almond Snowball Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Blueberry Filled Almond Snowball Cookies, a perfect blend of buttery almond-infused dough enveloping a sweet, fruity blueberry jam center. With a snowy coating of powdered sugar, these cookies offer holiday charm and a melt-in-your-mouth texture, ideal for festive occasions or anytime you crave a sweet treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 3/4 cup finely ground almonds or almond flour
- 1/4 teaspoon salt
Filling
- 1/2 cup blueberry preserves or thick jam (seedless preferred)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and 1/2 cup powdered sugar until the mixture is light and fluffy. This process aerates the butter, contributing to the cookies’ tender texture.
- Add Extracts and Dry Ingredients: Mix in vanilla and almond extracts for flavor. Gradually add the all-purpose flour, finely ground almonds, and salt, stirring until a soft dough forms, combining the ingredients thoroughly without overmixing.
- Shape and Fill Cookies: Scoop approximately one tablespoon of dough, then flatten it slightly in your hand. Place 1/2 teaspoon of blueberry preserves in the center, carefully folding the dough around the filling and rolling it into a smooth, sealed ball to prevent leakage during baking. Repeat with the remaining dough and filling.
- Arrange and Bake: Place the dough balls about 1 inch apart on the prepared baking sheet. Bake for 14–16 minutes until the bottoms turn lightly golden, indicating they are cooked through but still tender.
- Cool and Coat: Let the cookies cool on the baking sheet for 5 minutes so they firm up slightly. Roll each warm cookie in powdered sugar for an initial snowy coating. After cooling completely, roll them again in powdered sugar for the signature snowball effect.
Notes
- Use a thick blueberry jam or preserves to prevent filling leakage during baking.
- Store cookies in an airtight container at room temperature for up to five days to maintain freshness.
- The cookies freeze well; freeze in a sealed container for up to three months and thaw at room temperature before serving.
