Blueberry Almond Snowball Cookies
Blueberry Almond Snowball Cookies are buttery, crumbly, gently sweet holiday treats dotted with bursts of dried blueberry and nutty almond flavor. These festive cookies are easy to make, melt in your mouth, and are perfect for dessert trays, edible gifts, or cozy gatherings.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 40-50 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar, plus more for rolling
- 1 1/2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1 cup (100g) finely ground almonds (or almond meal)
- 3/4 cup (100g) dried blueberries
- 1/4 teaspoon salt
- Optional: 1/8 teaspoon almond extract
- Optional: 1/2 teaspoon lemon zest
Instructions
- In a large mixing bowl, beat the butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add vanilla extract (and almond extract and lemon zest, if using). Beat until combined.
- In a separate bowl, whisk together flour, finely ground almonds, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed or by hand until the dough comes together.
- Gently fold in the dried blueberries. If they clump, toss with a teaspoon of flour before adding.
- Scoop tablespoon-sized portions of dough and roll into 1-inch balls. Place on a parchment-lined baking sheet about 1 inch apart (makes about 24 cookies).
- Optional: Chill the tray of shaped cookies in the fridge for 20-30 minutes for best texture.
- Preheat oven to 350°F (175°C). Bake for 14-16 minutes, until bottoms are just golden (tops will remain pale).
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
- While still warm, roll each cookie in powdered sugar to coat. Once fully cool, dust with powdered sugar again for a snowy finish.
- Serve or store in an airtight container at room temperature for up to 5 days.
Notes
If dough is too dry, add a teaspoon of milk at a time until it holds together. If too sticky, chill or add a tablespoon of flour. Do not overbake—cookies should remain pale and tender. For best results, use fresh, chewy dried blueberries and finely ground almonds. Chilling the dough helps cookies keep their shape. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use plant-based butter and vegan powdered sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 105
- Sugar: 6
- Sodium: 25
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: blueberry almond snowball cookies, holiday cookies, Christmas cookies, easy cookie recipe, nut cookies, dried blueberry cookies, edible gifts, powdered sugar cookies, almond cookies, festive treats