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
