Blueberry-Filled Almond Snowball Cookies

I have always loved baking treats that bring both comfort and a touch of elegance. These Blueberry-Filled Almond Snowball Cookies are one of my favorite recipes to make when I want something special yet simple. The first time I baked them, I was amazed at how the delicate almond flavor paired with the burst of sweet blueberry filling created a perfect balance. Every bite melts in your mouth, coated with powdered sugar like a soft winter snowfall.

You will love this recipe because it combines the best of buttery, nutty cookies with a fruity surprise inside. The texture is tender but holds together well, making these cookies ideal for sharing at gatherings or as a lovely gift. Plus, their beautiful appearance makes them a standout on any cookie platter.

These cookies are incredibly versatile. You can enjoy them with tea or coffee, pack them for lunchbox treats, or serve them at special occasions. If you want, you can easily swap the blueberry filling with other fruit preserves or jams to customize the flavor to your liking.

Another great aspect is how affordable this recipe is. The ingredients are simple pantry staples — almond flour, butter, sugar, and a good quality blueberry jam. You don’t need any expensive or hard-to-find components, which makes this recipe accessible for all bakers, whether you’re a beginner or experienced.

Ingredients for Blueberry-Filled Almond Snowball Cookies:

• 1 cup almond flour

• 1/2 cup unsalted butter, softened

• 1/4 cup powdered sugar, plus extra for coating

• 1/2 cup all-purpose flour

• 1/4 teaspoon salt

• 1/2 teaspoon vanilla extract

• 1/2 cup blueberry jam (or fruit preserves of choice)

Preparing these Blueberry-Filled Almond Snowball Cookies is easier than you might think, and the process is very rewarding. First, make sure your butter is softened to room temperature—it helps to create a smooth dough. Start by combining the almond flour, all-purpose flour, powdered sugar, and salt in a medium bowl. Mixing these dry ingredients first ensures even distribution and a balanced flavor throughout the cookies.

Next, add the softened butter and vanilla extract to the dry mix. Using your hands or a mixer with a paddle attachment, blend everything until the dough comes together. It should be soft but not sticky. If the dough feels too crumbly, you can add a teaspoon of cold water to help it hold better. This dough is quite forgiving, making it perfect for bakers of all skill levels.

Now comes the fun part—shaping the cookies. Take a small piece of dough, about a tablespoon, and flatten it gently in your palm. Place a small dollop of blueberry jam in the center, then fold the dough around it, sealing the jam completely inside. Roll the ball gently between your palms to form a smooth sphere. Make sure the jam is fully enclosed to avoid leaks during baking.

Place each filled dough ball onto a baking sheet lined with parchment paper, spacing them about two inches apart. This allows the cookies to bake evenly without sticking together. Before baking, chill the cookie dough balls in the refrigerator for about 15 minutes. Chilling helps them hold their shape and prevents spreading.

Bake the cookies in a preheated oven at 350°F (175°C) for 12 to 15 minutes, or until the bottoms turn a light golden brown. Keep an eye on them because overbaking can make them dry. Once baked, let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

When the cookies are completely cool, roll them generously in powdered sugar. This step gives them the signature “snowball” look and adds an extra touch of sweetness. You can repeat the powdered sugar coating if you want a thicker, more festive appearance.

This recipe is quick and easy, making it great for busy days or last-minute dessert needs. Plus, it is very customizable—try swapping blueberry jam with raspberry, apricot, or strawberry preserves. You can even experiment by adding a pinch of cinnamon or lemon zest to the dough for a different twist.

These cookies are popular with many because of their melt-in-your-mouth texture combined with the fruity surprise inside. They are perfect for tea parties, holiday celebrations, or simply treating yourself. The balance of almond and blueberry makes them a unique and irresistible treat everyone will ask for again and again.

Blueberry-Filled Almond Snowball Cookies

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These Blueberry-Filled Almond Snowball Cookies offer a delicate almond flavor paired with a sweet blueberry center. Coated in powdered sugar, they are tender, melt-in-your-mouth treats perfect for any occasion.

• Total Time: 35 minutes
• Yield: 18 1x

Ingredients

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• 1 cup almond flour
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar, plus extra for coating
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup blueberry jam (or fruit preserves of choice)

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, all-purpose flour, powdered sugar, and salt.
3. Add softened butter and vanilla extract to the dry ingredients. Mix until a soft dough forms.
4. If dough is too crumbly, add a teaspoon of cold water and mix again.
5. Scoop about one tablespoon of dough and flatten it in your palm.
6. Place a small spoonful of blueberry jam in the center of the dough.
7. Fold dough around the jam, sealing it completely. Roll gently to form a smooth ball.
8. Place the dough balls on the prepared baking sheet, spacing them two inches apart.
9. Chill the dough balls in the refrigerator for 15 minutes.
10. Bake for 12–15 minutes, or until the bottoms are lightly golden.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12. Roll the cooled cookies in powdered sugar until fully coated.

Notes

Make sure the jam is fully enclosed to prevent leaks.

Chilling the dough helps maintain the shape during baking.

For a stronger almond flavor, add 1/4 teaspoon almond extract.

• Author: Emily
• Prep Time: 20
• Cook Time: 15

FAQs

Q: Can I use store-bought almond flour for this recipe?
Yes, store-bought almond flour works perfectly. Just make sure it’s finely ground for the best texture.

Q: What if I don’t have blueberry jam?
You can substitute any fruit jam or preserves you like, such as raspberry, strawberry, or apricot.

Q: How should I store these cookies?
Store them in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate or freeze them.

Q: Can I make the dough ahead of time?
Absolutely! You can prepare the dough and shape the cookies, then freeze them before baking. Bake directly from frozen, adding a couple of extra minutes to the baking time.

Q: Are these cookies gluten-free?
Not as written, since they include all-purpose flour. To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend.