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This buttery almond cookie with a hidden blueberry surprise has been my winter baking favorite for years. The contrast between the delicate, nutty cookie and the bright berry filling creates a memorable treat that disappears quickly from cookie platters.
I first made these during a particularly snowy December when my family was craving something special but I had limited ingredients. Now they've become our signature holiday cookie that friends and neighbors request by name.
Ingredients
- Unsalted butter: creates the rich, melt in your mouth texture that makes these cookies so irresistible
- Powdered sugar: gives these cookies their delicate crumb and provides the snow like coating
- Vanilla extract: adds warmth and depth to the cookie base
- Almond extract: enhances the nutty flavor profile without overwhelming
- All purpose flour: provides structure while keeping the texture light
- Salt: balances the sweetness and enhances all other flavors
- Ground almonds: adds wonderful texture and that distinctive nutty flavor that pairs beautifully with the fruit filling
- Blueberry preserves: creates a bright pop of flavor and gorgeous color contrast when you bite in
- Lemon zest: optional but highly recommended for adding brightness to the jam filling
Step-by-Step Instructions
- Prepare the Dough:
- Beat the softened butter and powdered sugar together until remarkably light and fluffy, taking a full two minutes to incorporate plenty of air. The mixture should look almost whipped and significantly lighter in color than when you started. Add both the vanilla and almond extracts, mixing just until incorporated. Working with a light touch, gradually add the flour, salt, and ground almonds, mixing just until a soft, cohesive dough forms. Overmixing at this stage will develop too much gluten and result in tough cookies.
- Chill the Dough:
- Cover the dough tightly with plastic wrap and refrigerate for a full 30 minutes. This crucial step allows the butter to firm up again, making the dough easier to handle and preventing the cookies from spreading too much during baking. If your kitchen is particularly warm, you might need to chill slightly longer.
- Prepare the Filling:
- In a small bowl, combine the blueberry preserves with lemon zest if using. The lemon brightens the flavor profile considerably and balances the sweetness of the jam. Mix gently but thoroughly to distribute the zest evenly throughout the preserves.
- Shape the Cookies:
- Preheat your oven to 350°F and line your baking sheet with parchment paper. Scoop a tablespoon of chilled dough and flatten it slightly in your palm to create a small disc. Place about half a teaspoon of the blueberry filling in the center, being careful not to overfill. Gently fold the edges of the dough up and around the filling, completely enclosing the jam, then roll between your palms to form a perfect sphere.
- Bake to Perfection:
- Place the filled cookies on your prepared baking sheet, leaving about an inch of space between each. These cookies don't spread much, but they need room to bake evenly. Bake for 12 to 15 minutes until just barely golden on the bottom, while the tops remain quite pale. The cookies should be set but not browned.
- Create the Snowball Effect:
- Allow the cookies to cool on the baking sheet for about 5 minutes until they're firm enough to handle but still warm. Roll each cookie gently in powdered sugar, coating completely. The warmth of the cookies will slightly melt the first layer of sugar, creating a base for the second coating. Once the cookies have cooled completely, roll them again in powdered sugar for that classic, snowy appearance.
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The ground almonds are truly the secret ingredient in these snowballs. I discovered their magic when I accidentally used almond flour instead of all purpose flour in a similar recipe years ago. The mistake created such a wonderful texture that I immediately started experimenting with the right ratio, eventually perfecting what you see here.
Storage and Freshness
These snowball cookies keep remarkably well when stored properly. Place them in an airtight container with parchment paper between layers to prevent sticking. They'll maintain their quality at room temperature for up to 5 days, though the powdered sugar coating may absorb some moisture over time. For longer storage, these cookies freeze beautifully for up to 3 months. Simply thaw at room temperature and if needed, roll again in fresh powdered sugar before serving to restore their snowy appearance.
Troubleshooting Common Issues
If your dough seems too crumbly and won't hold together when shaped, add a teaspoon of milk or heavy cream to bring it together. Conversely, if the dough feels too sticky, especially in humid environments, add a tablespoon of flour and chill for an additional 15 minutes. For the filling, if your preserves are particularly runny, simmer them in a small saucepan for 5 minutes to reduce and thicken before using, as this prevents leakage during baking.
Serving Suggestions
These blueberry snowballs make a stunning addition to holiday cookie platters when paired with contrasting cookies like chocolate crinkles or gingerbread. For an elegant dessert option, serve two cookies alongside a small scoop of vanilla bean ice cream drizzled with a warm blueberry sauce. They also pair beautifully with afternoon tea, especially Earl Grey or a delicate white tea that won't overpower their subtle flavors.
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Cultural Background
These cookies draw inspiration from several European traditions. They're cousins to Russian tea cakes and Mexican wedding cookies, but the addition of fruit filling is reminiscent of Austrian and German jam thumbprints. Snowball cookies gained popularity in America particularly during the 1950s when elaborate Christmas cookie assortments became a holiday tradition. The combination of ground nuts, butter, and powdered sugar creates that classically festive cookie that transcends cultural boundaries while remaining instantly recognizable.
Frequently Asked Questions
- → What can I use instead of almonds?
If you don't have almonds, you can substitute them with finely ground pecans or walnuts for a similar nutty flavor.
- → Can I use a different filling?
Yes, you can replace blueberry preserves with raspberry, strawberry, apricot jam, or any other jam of your choice.
- → How do I get the perfect snowy coating?
Roll the cookies in powdered sugar while they're still warm, then re-roll them once fully cooled for a perfect snowy effect.
- → Can I add a citrus kick to the cookies?
For a zesty twist, add 1/2 teaspoon of lemon zest or a few drops of lemon juice to the blueberry filling or dough.
- → How long can these cookies be stored?
Store the cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months.
- → Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and chill it for up to 2 days before assembling and baking the cookies.