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
Scale
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.
