Bleuberry Filled Almond Snowball Cookies Recipe
These Blueberry Filled Almond Snowball Cookies are tender, melt-in-your-mouth treats featuring a delicate almond-flavored dough wrapped around a luscious blueberry jam center. Perfectly dusted with powdered sugar, these cookies combine nutty flavors with fruity sweetness for an irresistible dessert or snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 teaspoon salt
Filling
- 1/2 cup blueberry jam (or any preferred fruit jam)
Optional Substitutions
- Replace almond flour with ground walnuts or pecans for a different nutty flavor
- Try raspberry or apricot jam for a unique twist on the filling
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and 1/2 cup powdered sugar until it’s light and fluffy. This step creates the tender, crumbly texture we love in snowball cookies.
- Add Vanilla and Almond Extracts: Add 1 teaspoon vanilla extract and 1/2 teaspoon almond extract to the creamed mixture. These extracts add rich, aromatic flavor to the dough. Mix until fully incorporated.
- Incorporate Dry Ingredients: Gradually add 2 cups all-purpose flour, 1/2 cup almond flour, and 1/4 teaspoon salt. Stir until a soft dough forms. The almond flour brings a subtle nuttiness that enhances the blueberry filling.
- Shape the Cookies: Scoop out small portions of dough (about a tablespoon each) and flatten each into a disc. Place a small dollop (approximately 1/2 teaspoon) of blueberry jam in the center of each disc. Carefully wrap the dough around the filling and roll into a smooth ball, sealing the jam inside.
- Arrange on Baking Sheet and Bake: Place the filled dough balls onto the prepared baking sheet, leaving about an inch of space between each one. Bake for 12-15 minutes or until the cookies are set but still pale. Avoid overbaking for a soft, melt-in-your-mouth texture.
- Cool and Dust with Sugar: Let the cookies cool slightly before dusting them generously with powdered sugar. This final touch gives them a signature snowball look.
Notes
- Do not overbake; cookies should remain pale for a soft texture.
- For a nut-free version, substitute almond flour with oat flour but expect a different flavor and texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Blueberry jam can be substituted with any preferred fruit jam to customize flavors.
- Chilling the dough before shaping can help with easier handling if dough feels sticky.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 7 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: blueberry jam cookies, almond snowball cookies, filled cookies, holiday cookies, melt-in-your-mouth cookies
