Introduction

These blueberry filled almond snowball cookies bring together everything you love about a classic holiday treat—delicate, melt-in-your-mouth texture, buttery richness, and a soft dusting of powdered sugar—but with an irresistible surprise inside. Each cookie hides a spoonful of sweet blueberry jam that adds color, flavor, and a juicy center that perfectly complements the nutty almond dough. Whether you’re preparing a festive dessert, a cozy treat for tea time, or a special homemade gift, this recipe delivers something both nostalgic and refreshing.

Why You’ll Love This Recipe

This dessert recipe offers a delightful mix of textures, eye-catching presentation, and an easy method that works for both beginners and seasoned bakers. The dough is simple to prepare, the ingredients are pantry-friendly, and chilling time helps ensure perfect shaping. The combination of almonds and blueberry preserves creates a balanced sweetness, making these cookies ideal for holidays, gatherings, and anytime baking.

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Ingredients

For the Dough

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 cup finely ground almonds or almond flour
• ¼ teaspoon salt

For the Filling

• ½ cup blueberry jam or blueberry preserves

For Finishing

• Additional powdered sugar for rolling and dusting

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Equipment

• Mixing bowls
• Electric mixer or hand whisk
• Silicone spatula
• Baking sheet
• Parchment paper
• Measuring spoons & cups
• Cooling rack

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Step-by-Step Instructions

Step 1 Cream the softened butter and powdered sugar together until the mixture becomes pale, smooth, and airy.

Step 2 Blend in the vanilla extract so the dough develops a warm, aromatic base flavor.

Step 3 In a separate bowl, whisk together the flour, ground almonds, and salt until evenly combined.

Step 4 Gradually add the dry ingredients into the butter mixture, stirring gently until a soft dough forms without overmixing.

Step 5 Wrap the dough in plastic wrap and refrigerate for at least one hour to firm the texture and make shaping easier.

Step 6 Preheat your oven to 350°F (175°C) and line your baking sheet with parchment.

Step 7 Scoop out small portions of dough (about 1 tablespoon each), shape into balls, make a small indentation, fill with a teaspoon of blueberry jam, and close the dough back into a smooth ball.

Step 8 Arrange the filled cookies on the baking sheet about 2 inches apart to ensure space for gentle spreading.

Step 9 Bake for 12–15 minutes, or until the bottoms lightly color and the tops look set without browning.

Step 10 Allow cookies to cool for a few minutes, then roll them while still warm in powdered sugar for the signature “snowball” finish.

Step 11 Once cooled completely, dust with one final layer of powdered sugar before serving.

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Tips & Tricks

• Use room-temperature butter for easy creaming and soft texture.
• Chilling is essential—this step ensures the cookies hold their round shape.
• If almond flour is used instead of ground almonds, expect a smoother, slightly more delicate dough.
• Handle the cookies gently while warm, as they’re tender right out of the oven.
• For perfect uniformity, use a small cookie scoop when portioning the dough.

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Variations

• Different fillings: raspberry, strawberry, lemon curd, apricot jam, or fig preserves.
• Flavor twist: add a hint of almond extract for extra nuttiness.
• Coating options: roll cookies in toasted coconut flakes instead of powdered sugar.
• Citrus note: mix a little lemon zest into the dough for brightness.

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Serving Suggestions

Serve these cookies with tea, coffee, hot chocolate, or alongside a larger dessert spread during holidays. Their snowy appearance makes them especially lovely on winter dessert trays, but they’re delicious year-round.

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Storage & Freezing

• Store in an airtight container at room temperature for up to 5 days.
• Refrigerate for up to 2 weeks for longer freshness.
• Freeze baked cookies for up to 3 months—thaw at room temp and re-dust with powdered sugar before serving.
• You can also freeze the unbaked dough balls (without jam) and fill/bake when needed.

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Recipe Notes

• Don’t skip the second coat of powdered sugar—it enhances both flavor and presentation.
• Be sure the cookies cool completely before the final dusting.
• A thicker jam works best to prevent leakage while baking.

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