Blueberry-Filled Almond Snowball Cookies Recipe
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.
- 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
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
- 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.
- Add Vanilla: Mix in the vanilla extract thoroughly so it infuses the creamed butter and sugar evenly.
- 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.
- 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.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up for easier handling and better texture.
- Preheat Oven: Heat the oven to 350°F (175°C) to prepare for baking.
- 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.
- 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.
- 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.
- 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
