These blueberry-filled almond snowball cookies are soft, nutty, and coated in powdered sugar for that classic snowy look. I love the surprise of sweet-tart blueberry jam inside each bite—it’s a beautiful twist on a traditional holiday favorite.
Why You’ll Love This Recipe
I love how these cookies combine buttery almond richness with a burst of fruit flavor. They’re tender and melt in my mouth, and the powdered sugar coating gives them an elegant, festive appearance. Whether I’m baking for the holidays or just want something cozy with tea, these cookies always bring a bit of joy. Plus, they’re easy to customize with different fillings or dietary tweaks.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
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
directions
I start by creaming the softened butter with the powdered sugar in a large bowl until light and fluffy, about 2–3 minutes. Then I mix in the vanilla extract.
In a separate bowl, I whisk together the flour, ground almonds, and salt. I gradually add the dry mixture to the creamed butter and stir until everything is just combined. I avoid overmixing to keep the dough tender.
I cover the dough with plastic wrap and let it chill in the fridge for at least one hour. Once chilled, I preheat the oven to 350°F and line a baking sheet with parchment paper.
I scoop out 1-tablespoon portions of dough and roll them into balls. Using my thumb or the back of a spoon, I make a small indentation in each, fill it with about a teaspoon of blueberry jam, and then pinch the dough back over the filling. I roll them gently again to keep a round shape.
I place the cookies on the baking sheet, spaced about 2 inches apart, and bake for 12–15 minutes until the edges are just golden. I let them cool on the baking sheet for 5 minutes, then roll them in powdered sugar while they’re still warm. Once they’ve cooled completely, I dust them again for a pretty finish.
Servings and timing
This recipe yields 24 cookies.
Prep time: 15 minutes
Chill time: 1 hour
Cook time: 15 minutes
Total time: 1 hour 30 minutes
Variations
I’ve swapped the blueberry jam for raspberry, strawberry, or even chocolate spread when I want to mix things up. For extra depth, I sometimes add a dash of almond extract or cinnamon to the dough. These cookies are also easy to make dairy-free or gluten-free with the right substitutions.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—I place them in a sealed container with parchment between layers and freeze for up to a month. I let them thaw at room temp before serving. There’s no need to reheat.
FAQs
Can I use almond flour instead of ground almonds?
Yes, I’ve made these with almond flour and they turn out soft and flavorful. Just make sure it’s finely ground for a smooth texture.
Do I have to chill the dough?
Yes, chilling is important—it firms up the dough and makes it easier to work with, especially when filling with jam.
Can I make these ahead of time?
Absolutely. I often make the dough the day before and keep it refrigerated until ready to bake. The cookies also store well after baking.
What if my dough cracks when enclosing the jam?
I warm the dough slightly in my hands before shaping. If it cracks, I gently press it back together. It’s a forgiving dough.
Can I use different fillings?
Yes, I’ve tried raspberry jam, apricot preserves, and chocolate spread. Just make sure not to overfill, or it may leak during baking.
How do I keep the powdered sugar coating from melting?
I coat the cookies once while warm, then again after they’ve cooled completely. This gives a thick, pretty layer that stays put.
Can I make these without nuts?
The almonds are key to the texture and flavor of this recipe, but you could try using more flour and a bit of oat flour or coconut flour as a nut-free alternative.
Are these cookies very sweet?
They’re mildly sweet—the dough itself isn’t too sugary, which balances nicely with the jam and powdered sugar coating.
How long do they stay fresh?
I keep them fresh in a sealed container for about 4–5 days. For longer storage, I freeze them.
Can I double the recipe?
Yes, I often double it for parties or gifts. Just make sure to chill the dough thoroughly so it’s easy to work with.
Conclusion
These blueberry-filled almond snowball cookies are delicate, delicious, and just festive enough to brighten any dessert table. I love how the jam adds a little surprise inside, and the almond flavor makes each bite buttery and rich. They’re a beautiful cookie to share—or keep all to myself.
Print
Blueberry-Filled Almond Snowball Cookies
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
Description
These soft and buttery almond snowball cookies are filled with a burst of blueberry jam, creating a sweet-tart surprise in every bite. Coated in powdered sugar for a classic snowy finish, they’re perfect for holidays or any time you want a melt-in-your-mouth treat.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 cup finely ground almonds or almond flour
1/4 tsp salt
1/2 cup blueberry jam or preserves
Additional powdered sugar for rolling
Instructions
Cream the softened butter and powdered sugar in a large bowl for 2–3 minutes until light and fluffy.
Mix in vanilla extract.
In a separate bowl, whisk together flour, ground almonds, and salt.
Gradually add dry ingredients to the butter mixture. Mix just until combined.
Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll dough into 1-tablespoon-sized balls. Create an indentation, fill with 1 tsp of blueberry jam, and carefully close the dough around the filling. Roll gently back into a ball.
Place cookies 2 inches apart on the prepared baking sheet.
Bake for 12–15 minutes or until edges are lightly golden.
Let cool on the baking sheet for 5 minutes, then roll warm cookies in powdered sugar.
Once cooled, dust again with powdered sugar for a snowy finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
