Blueberry Almond Snowball Cookies: A Festive Treat Everyone Will Love

There’s something truly heartwarming about holiday baking, and these Blueberry-Filled Almond Snowball Cookies are the perfect treat to bring a little magic to your kitchen. With their buttery, nutty dough and a hidden burst of fruity blueberry in the center, they’re a fun and festive twist on a classic cookie. Each bite is soft, slightly crumbly, and finishes with that sweet surprise inside.

Whether you’re baking for a cookie swap, filling holiday tins, or just looking for a cozy weekend project, these cookies deliver comfort and joy. Rolled in powdered sugar to look like little snowballs, they’re as pretty as they are delicious—and they’ll disappear fast!

Why You’ll Love This Blueberry Almond Snowball Cookies

These cookies are special for so many reasons. First, that almond flavor—subtle, nutty, and rich—gives the cookie a soft, buttery depth. Then comes the blueberry center. It adds a tangy-sweet contrast that cuts through the richness in the best way possible. It’s like biting into a soft almond cookie and finding a little treasure inside.

They’re also super versatile. You can change the filling, shape, or even roll them in coconut instead of powdered sugar. Plus, they’re a great make-ahead option for busy bakers. Kids love helping with the shaping and sugar dusting, making this a fun family recipe too.

These cookies aren’t just tasty—they’re memorable. Perfect for gift boxes, dessert platters, or sneaking from the fridge late at night. Once you try them, they might just become your new holiday favorite.

What You’ll Need

To create these soft, delicate blueberry-filled almond snowball cookies, you’ll need a mix of pantry staples and a few special ingredients. Here’s your full shopping list, broken down for clarity:

Dry Ingredients:

• 2 cups (240g) all-purpose flour – This forms the base of your dough. Make sure to measure it correctly (scoop and level) to avoid dense cookies.
• 1 cup (100g) almond flour – Adds that warm, nutty flavor and a soft, melt-in-your-mouth texture.
• ½ teaspoon salt – Balances the sweetness and enhances the other flavors.

Wet Ingredients:

• 1 cup (226g) unsalted butter, softened – Make sure it’s at room temperature for easy creaming.
• ½ cup (60g) powdered sugar – Sweetens the dough without making it gritty. Also contributes to that classic “snowball” look later.
• 1 teaspoon vanilla extract – For warm, classic flavor.
• ½ teaspoon almond extract – Deepens the almond flavor. Optional but highly recommended for extra aroma and taste.

Filling:

• ⅓ cup (about 12 teaspoons) blueberry preserves or thick jam – Try to find one with real fruit pieces and a thick consistency so it doesn’t leak during baking.

For Coating:

• ¾ cup powdered sugar – To roll the cookies after baking, giving them their iconic snowball finish.

That’s it! With these simple ingredients, you’re set to make a batch of beautiful, flavorful cookies. If you don’t have almond flour, a finely ground almond meal works, or you can even grind your own almonds in a food processor (just be sure to stop before it turns into almond butter!).

How to Make Blueberry Almond Snowball Cookies

Follow this step-by-step method to make perfect blueberry-filled almond snowball cookies every time. This recipe yields around 24 cookies.

1. Prepare the Dough

1. In a large bowl, cream the softened butter and ½ cup powdered sugar until light and fluffy (about 2–3 minutes using an electric mixer).
2. Add the vanilla extract and almond extract, then mix until well combined.
3. In a separate bowl, whisk together the flour, almond flour, and salt.
4. Gradually add the dry mixture to the wet ingredients. Mix until everything is fully incorporated. The dough should be soft but not sticky.

2. Chill

• Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This makes it easier to handle and prevents spreading during baking.

3. Shape and Fill

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop about 1 tablespoon of dough, flatten slightly, and place ½ teaspoon of blueberry preserves in the center.
3. Carefully wrap the dough around the filling and roll it into a ball. Seal tightly so the jam doesn’t leak while baking.
4. Repeat until all the dough is used.

4. Bake

• Arrange the dough balls about 2 inches apart on the prepared baking sheet.
• Bake for 14–16 minutes, or until the bottoms are lightly golden. The tops should remain pale.

5. Cool and Roll

1. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack.
2. Once fully cooled, roll each cookie in powdered sugar until well coated. For a more dramatic snowy effect, you can roll them twice!

And that’s it—you’ve just made a batch of rich, buttery snowball cookies with a sweet blueberry surprise in the center. Up next: baking tips, mistakes to avoid, and creative ideas to make them your own.

You Must Know

• Chill the dough to prevent spreading and leaking.
• Use thick blueberry preserves—runny jam will ooze out.
• Seal the cookies well to keep filling inside.
• Don’t overbake—cookies should be pale on top and lightly golden underneath.
• Let them cool before rolling in powdered sugar, or it’ll melt.

Perfecting the Cooking Process

• Cream butter and sugar until light and fluffy—this gives the best texture.
• Don’t overmix after adding flour to keep cookies soft.

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• Use a cookie scoop for uniform size.
• Bake on parchment for even cooking and easy cleanup.
• Cool slightly on the pan before moving to a rack.
• For extra snowy effect, roll in powdered sugar twice.

Add Your Touch

Want to personalize these cookies? Try different fillings like raspberry, apricot, or even chocolate chips. Swap almond extract for lemon or orange zest if you prefer citrusy notes. You can also roll them in toasted coconut instead of powdered sugar for a unique twist. Add a pinch of cinnamon or cardamom to the dough for a cozy flavor boost. These cookies are super versatile—feel free to make them your own!

Storing & Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them (uncoated) for up to 3 months, then roll in powdered sugar after thawing. No need to reheat—just let frozen cookies come to room temp. If you want them slightly warm, pop them in the oven at 300°F for 5 minutes.

Chef’s Helpful Tips

• Use room temp butter for better mixing and texture.

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• If dough feels too soft, chill longer before shaping.
• Press the dough gently to seal the filling—don’t overwork it.
• For easier cleanup, dust powdered sugar over a parchment-lined tray.
• Want a pop of color? Add a tiny pinch of freeze-dried blueberry powder to the sugar coating.

FAQ

Can I use fresh blueberries?
Not recommended—they release too much juice. Stick to thick jam or preserves.

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Can I freeze the dough?
Yes! Roll dough balls (without filling) and freeze. Add filling before baking later.

How do I keep the sugar coating thick?
Roll once while warm, then again once fully cool.

Are these gluten-free?
Not by default, but you can use a 1:1 gluten-free flour blend.

Can I skip the filling?
Totally! They’re still delicious as classic almond snowballs.

Conclusion

These delightful blueberry-filled almond snowball cookies are the perfect blend of elegance and comfort. With their buttery texture, sweet surprise center, and snowy powdered sugar finish, they’re ideal for holidays, special gatherings, or simply treating yourself. The best part? They look impressive but are surprisingly easy to make with a few thoughtful tips and tweaks.

Whether you’re baking for loved ones or just want a cozy bite with your coffee, these cookies deliver joy in every bite. The almond and blueberry combo adds a unique twist to a classic favorite, making them memorable and crave-worthy. You can even have fun experimenting with flavors, like adding citrus zest or switching up the fruit filling.

Don’t forget to store them well, and roll them in sugar twice for that perfect frosty look. And if you gift them, wrap them in a cute box or bag—they’re just as pretty as they are tasty.

Happy baking—and enjoy every bite of these little snowball gems!