Blueberry-Filled Almond Snowball Cookies for Sweet Bliss Recipe

Introduction

Blueberry-Filled Almond Snowball Cookies are delicate, buttery treats with a delightful burst of fruity sweetness inside. These melt-in-your-mouth cookies combine the richness of almonds with the bright flavor of blueberry jam, perfect for any occasion.

Ingredients

• 1 cup Unsalted Butter (softened)
• 1/2 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 2 cups All-Purpose Flour
• 1 cup Finely Ground Almonds
• 1/4 teaspoon Salt
• 1 teaspoon Blueberry Jam or Preserves
• 1 cup Additional Powdered Sugar (for coating)

Instructions

1. Step 1: In a large mixing bowl, cream the softened unsalted butter and powdered sugar together for 2-3 minutes until light and fluffy.
2. Step 2: Add the vanilla extract and mix until fully combined.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt. Gradually incorporate this dry mixture into the creamed butter mixture until just combined.
4. Step 4: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
5. Step 5: Preheat your oven to 350°F (175°C).
6. Step 6: Roll the chilled dough into 1-tablespoon balls. Create a small indentation in each ball, fill it with 1 teaspoon of blueberry jam, then carefully reshape them into balls to seal the filling inside.
7. Step 7: Place the cookies on a parchment-lined baking sheet and bake for 12-15 minutes.
8. Step 8: Allow the cookies to cool for about 5 minutes, then roll them in additional powdered sugar to coat.

Tips & Variations

• Use homemade or high-quality blueberry jam for the best flavor and a natural sweetness.
• Try substituting raspberry or strawberry jam for a different fruity twist.
• If you prefer, toast the ground almonds lightly before mixing for a deeper nutty taste.
• Chilling the dough longer enhances the texture and makes shaping easier.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep them longer, place them in the refrigerator where they will last about two weeks. Reheat gently in a warm oven for a few minutes if you prefer them soft, or enjoy them at room temperature for the ideal crumbly texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of nuts instead of almonds?

Yes, you can substitute finely ground pecans or walnuts for a different flavor, though almonds provide a classic taste that pairs especially well with blueberry.

What if I don’t have blueberry jam?

If you don’t have blueberry jam, any fruit preserves or even a small spoonful of fruit compote can work as a filling. Just make sure it’s thick enough to stay inside the cookies during baking.

Blueberry-Filled Almond Snowball Cookies for Sweet Bliss Recipe

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★★★★★

4.7 from 50 reviews

Delight in these Blueberry-Filled Almond Snowball Cookies, a buttery and tender treat that combines finely ground almonds with sweet blueberry jam nestled inside soft, snowball-like cookies. Perfect for holiday gatherings or anytime you crave a delicate, melt-in-your-mouth cookie with a fruity surprise.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup Unsalted Butter (softened)
• 1/2 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 2 cups All-Purpose Flour
• 1 cup Finely Ground Almonds
• 1/4 teaspoon Salt

Filling and Coating

• 1 teaspoon Blueberry Jam or Preserves
• 1 cup Additional Powdered Sugar (for rolling)

Instructions

1. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and powdered sugar together for 2-3 minutes until the mixture is light and fluffy, providing a smooth base for the cookie dough.
2. Add Vanilla: Stir in the vanilla extract until the flavor is evenly incorporated throughout the butter mixture.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to evenly distribute the dry components.
4. Mix Dry and Wet Ingredients: Gradually add the dry mixture into the creamed butter mixture, mixing just until combined to avoid overworking the dough, which keeps the cookies tender.
5. Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm it up, which helps maintain shape during baking.
6. Preheat Oven: Set your oven to 350°F (175°C) so it’s ready to bake the cookies evenly after shaping.
7. Shape and Fill Cookies: Roll the chilled dough into 1-tablespoon balls. Make an indentation in each ball, fill it with 1 teaspoon of blueberry jam, then carefully reshape into balls to enclose the filling.
8. Bake: Arrange the filled cookies on a parchment-lined baking sheet and bake for 12-15 minutes until the edges are lightly golden.
9. Cool and Coat: Let the cookies cool for about 5 minutes, then gently roll them in additional powdered sugar to create the classic snowball appearance and add extra sweetness.

Notes

• For finely ground almonds, you can pulse blanched almonds in a food processor until powdery but be careful not to make almond butter.
• The blueberry jam should be a thick preserve to prevent leakage during baking.
• Ensure the butter is softened but not melted for optimum dough texture.
• Store cookies in an airtight container at room temperature for up to 4 days.
• These cookies can be frozen after baking; thaw and re-coat with powdered sugar before serving.

Keywords: blueberry cookies, almond cookies, snowball cookies, filled cookies, holiday cookies, baked cookies, sweet treats