Blueberry-Filled Almond Snowball Cookies for Sweet Bliss Recipe
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.
- 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
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
- 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.
- Add Vanilla: Stir in the vanilla extract until the flavor is evenly incorporated throughout the butter mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, finely ground almonds, and salt to evenly distribute the dry components.
- 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.
- 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.
- Preheat Oven: Set your oven to 350°F (175°C) so it’s ready to bake the cookies evenly after shaping.
- 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.
- Bake: Arrange the filled cookies on a parchment-lined baking sheet and bake for 12-15 minutes until the edges are lightly golden.
- 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
