Blueberry-Filled Almond Snowball Cookies Recipe

Introduction

These Blueberry-Filled Almond Snowball Cookies are delicate, buttery treats with a surprise burst of fruity jam inside. Soft and tender, they melt in your mouth and are perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 cup finely ground almonds (or almond flour)
• 1/4 teaspoon salt
• 1/2 cup blueberry jam or preserves
• Additional powdered sugar for rolling

Instructions

1. Step 1: Cream the softened butter and 1/2 cup powdered sugar in a large bowl until light and fluffy, about 2-3 minutes.
2. Step 2: Add vanilla extract and mix until fully combined.
3. Step 3: In a separate bowl, whisk together flour, ground almonds, and salt.
4. Step 4: Gradually add the dry ingredients to the wet mixture and mix until just combined; avoid overmixing.
5. Step 5: Cover dough with plastic wrap and chill in the refrigerator for at least 1 hour.
6. Step 6: Preheat oven to 350°F (175°C).
7. Step 7: Roll dough into 1 tablespoon balls, make an indentation in each, and fill with about 1 teaspoon blueberry jam. Enclose jam and reshape into balls.
8. Step 8: Place cookies 2 inches apart on parchment-lined baking sheet and bake for 12-15 minutes until edges are lightly golden.
9. Step 9: Cool cookies on the baking sheet for 5 minutes, then roll in powdered sugar while warm.
10. Step 10: Once completely cool, dust again with powdered sugar for presentation.

Tips & Variations

• For extra almond flavor, toast the ground almonds lightly before mixing.
• Substitute blueberry jam with raspberry or apricot preserves for a different fruity twist.
• If dough feels too soft after chilling, refrigerate a bit longer for easier handling.
• Use finely chopped almonds if you prefer a bit of texture in the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. These cookies are best enjoyed fresh but will keep their flavor well with proper storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use almond extract instead of vanilla?

Yes, substituting almond extract for vanilla will enhance the almond flavor and complement the blueberry filling nicely. Use about 1/2 teaspoon as almond extract is more concentrated.

How do I prevent the jam from leaking during baking?

Make sure to fully enclose the jam inside the dough ball and seal it well. Chilling the dough before baking also helps reduce spreading and leakage.

Blueberry-Filled Almond Snowball Cookies Recipe

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5 from 117 reviews

Delightfully tender and buttery almond snowball cookies filled with sweet blueberry jam, perfect for a festive treat or afternoon tea. These melt-in-your-mouth cookies combine a lightly nutty almond flavor with a burst of fruity sweetness, finished with a generous dusting of powdered sugar for that classic snowy appearance.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, softened to room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 cup finely ground almonds (or almond flour)
• 1/4 teaspoon salt

Filling

• 1/2 cup blueberry jam or preserves

Finishing

• Additional powdered sugar for rolling

Instructions

1. Cream Butter and Sugar: In a large bowl, beat the softened butter and 1/2 cup powdered sugar together until the mixture is light and fluffy, which typically takes about 2 to 3 minutes.
2. Add Vanilla: Mix in the vanilla extract thoroughly so it infuses the creamed butter and sugar evenly.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt, ensuring they are well blended to distribute the salt evenly.
4. Mix Dough: Gradually add the dry ingredients into the wet mixture, gently mixing until just combined to avoid overworking the dough which can toughen the cookies.
5. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up for easier handling and better texture.
6. Preheat Oven: Heat the oven to 350°F (175°C) to prepare for baking.
7. Shape Cookies: Roll the chilled dough into approximately 1 tablespoon-sized balls. Press an indentation into the center of each ball and spoon about 1 teaspoon of blueberry jam into the space. Enclose the jam by folding the dough around it and reshape into smooth balls.
8. Arrange and Bake: Place the cookies 2 inches apart on a parchment-lined baking sheet and bake for 12 to 15 minutes, or until the edges are lightly golden but the centers remain soft.
9. Initial Cooling and Sugaring: Allow the cookies to cool on the baking sheet for 5 minutes, then gently roll them in powdered sugar while they are still warm.
10. Final Dusting: Once the cookies have completely cooled, dust them again with powdered sugar for a beautiful snowy finish before serving.

Notes

• Chilling the dough is essential to prevent spreading and to achieve a tender texture.
• You can substitute blueberry jam with other fruit preserves like raspberry or strawberry for different variations.
• Ensure not to overfill with jam to avoid leaking during baking.
• Use finely ground almonds for a smoother texture; almond flour works perfectly.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Blueberry Cookies, Almond Snowballs, Jam Filled Cookies, Holiday Cookies, Butter Cookies