Blueberry Almond Snowball Cookies Recipe – Easy Holiday Treats

The first time I rolled a batch of Blueberry Almond Snowball Cookies in powdered sugar, the kitchen filled with the scent of toasted almonds and sweet berries. It was one of those moments—the kind where you know you’ll be making this recipe for years to come. Each bite is tender, buttery, and just melts away, revealing tiny bursts of blueberry and a subtle almond crunch. Honestly, these cookies are a game-changer for any holiday tray (and, let’s face it, for sneaky midnight snacks!).

I stumbled on the idea for Blueberry Almond Snowball Cookies one snowy December afternoon when I wanted something a little different from the classic walnut or pecan version. I had a bag of dried blueberries and a jar of almond flour begging to be used, so I thought, why not? Turns out, the combination is pure holiday magic—sweet, nutty, and just unexpected enough to impress anyone who takes a bite.

Why do I love these cookies so much? Well, for starters, they’re a total breeze to whip up. The dough comes together in minutes, and you don’t need any fancy ingredients—just almonds, dried blueberries, and a few baking basics. I’ve baked them for family gatherings, cookie swaps, and even as edible gifts, and they always disappear fast. If you’re looking for a new twist on a holiday favorite, this Blueberry Almond Snowball Cookies recipe is it. Trust me, I’ve tested it more times than I’d like to admit (quality control, you know!).

Why You’ll Love This Blueberry Almond Snowball Cookies Recipe

There’s something truly special about biting into a Blueberry Almond Snowball Cookie—like a little snowfall of sweetness in every bite. After making (and eating) dozens of batches, I’ve picked up a few reasons why this recipe is a must-try:

• Quick & Easy: These cookies come together in about 30 minutes from start to finish. No chilling or complicated steps needed—just mix, roll, bake, and dust with sugar.
• Simple Ingredients: No need to hunt down fancy mix-ins. Most of what you need is probably already in your pantry, and dried blueberries are easy to find at most grocery stores.
• Perfect for Any Occasion: Whether it’s a holiday cookie exchange, a winter brunch, or just a cozy afternoon with a cup of tea, these cookies fit right in. I’ve even packed them up for teacher gifts and they always get rave reviews.
• Crowd-Pleaser: Kids love the pop of blueberry, adults appreciate the almond flavor, and everyone is wowed by the soft, melt-in-your-mouth texture. I can’t tell you how many people have asked me for the recipe after trying just one.
• Unbelievably Delicious: The combination of nutty almond, tart blueberry, and that sweet, snowy sugar coating is seriously addictive. It’s like eating a little piece of holiday cheer.

What sets these Blueberry Almond Snowball Cookies apart from the classic version? For starters, using almond flour (instead of just chopped nuts) gives the cookies a finer, more delicate texture. Blending in dried blueberries adds a gentle fruity tang that’s a welcome surprise. And rolling them in powdered sugar—twice!—means every bite is perfectly coated in sweet, snowy goodness.

Honestly, I think the best part is how these cookies hit that sweet spot between nostalgic tradition and modern flavor. They feel familiar, but still a little unexpected. If you’re looking for a cookie that’s impressive without being fussy, or something new to bring to your next holiday party, you’re in the right place. The first time I made these for my family, my dad ate four in a row and just grinned—so I knew I had a winner.

What Ingredients You Will Need

This Blueberry Almond Snowball Cookies recipe brings together a handful of simple, wholesome ingredients to create a melt-in-your-mouth treat that’s packed with flavor. I love that most of these are pantry staples—no expensive or hard-to-find stuff here! Here’s what you’ll need:

• Unsalted butter, softened (1 cup / 226g): The key to that rich, tender crumb. I always use a good-quality butter for the best flavor.
• Powdered sugar (1/2 cup / 60g): Adds sweetness and that extra-fine texture. You’ll also need more for rolling.
• Pure vanilla extract (1 1/2 teaspoons): For warmth and depth. Don’t skimp—real vanilla makes a difference!
• Almond extract (1/2 teaspoon): Optional but highly recommended. It really amps up that almond flavor.
• All-purpose flour (2 cups / 240g): The backbone of the cookies. For a gluten-free version, I’ve had great luck with a 1:1 gluten-free baking blend.
• Almond flour (1 cup / 96g): Adds nuttiness and a super-soft crumb. I prefer using blanched almond flour for the smoothest texture.
• Finely chopped toasted almonds (1/2 cup / 60g): For crunch and flavor. Toasting is optional, but it really brings out the nuttiness.
• Dried blueberries (2/3 cup / 80g): The star of the show! I use unsweetened dried blueberries, but sweetened work too. Make sure they’re soft—if they seem dry, soak them in hot water for 5 minutes and pat dry.
• Salt (1/4 teaspoon): Just a touch to balance the sweetness.
• Extra powdered sugar for rolling (about 1 cup / 120g): Don’t be shy here—the more the merrier!

Ingredient Tips & Substitutions:

• Butter: If you need a dairy-free option, use a good quality vegan butter (I like Miyoko’s).
• Flour: Almond flour adds that signature texture, but you can swap in finely ground hazelnut flour for a fun twist.
• Dried Blueberries: Out of blueberries? Dried cranberries or chopped dried cherries are also delicious.
• Almonds: No almonds? Toasted pecans or walnuts work just as well—just keep the pieces small.

These ingredients keep things simple, but feel free to get creative. I’ve swapped in lemon zest for a citrus kick and even folded in a handful of mini white chocolate chips once for a sweeter variation. That’s the beauty of this recipe—it’s flexible, forgiving, and totally delicious every single time.

Equipment Needed

You don’t need a high-tech kitchen to whip up Blueberry Almond Snowball Cookies. Here’s what I always reach for:

• Mixing bowls (medium and large): Stainless steel or glass work best for creaming butter and combining dry ingredients.
• Hand mixer or stand mixer: Makes creaming the butter and sugar a breeze. I’ve done it by hand with a sturdy wooden spoon in a pinch, but an electric mixer is much easier.
• Measuring cups and spoons: For precise measurements—especially important with baking.
• Rubber spatula: For scraping down the bowl and folding everything together.
• Baking sheet(s): Lined with parchment paper or a silicone baking mat for easy removal and cleanup.
• Small cookie scoop (about 1 tablespoon size): For uniform, round cookies. You can use a regular spoon if that’s all you have, but a scoop makes them extra cute.
• Wire cooling rack: Essential for cooling so the cookies don’t get soggy on the bottom.
• Sifter or fine mesh strainer: For an even dusting of powdered sugar. Not strictly necessary, but it makes the finish look pro.

If you don’t have a cookie scoop, just roll the dough between your hands. And honestly, parchment paper is my secret weapon for cookies—no sticking, no scrubbing. If you bake a lot, a silicone baking mat is a great investment (mine’s survived hundreds of batches and still going strong!).

Pro tip: Keep your mixer clean by wiping it down after each use—almond flour can get a bit sticky if left too long. And if you’re shopping on a budget, there’s no need for fancy tools. My favorite wooden spoon cost $2 and has mixed up more cookies than I can count!

How to Make Blueberry Almond Snowball Cookies

1. Cream the Butter and Sugar:
   In a large mixing bowl, combine 1 cup (226g) unsalted butter (softened) and 1/2 cup (60g) powdered sugar. Beat with a hand mixer or stand mixer on medium speed for about 2-3 minutes, until the mixture is pale, fluffy, and creamy. (If your butter isn’t soft, microwave it in 5-second bursts until just pliable—but not melted!)
2. Add the Extracts:
   Beat in 1 1/2 teaspoons vanilla extract and 1/2 teaspoon almond extract (if using) until just combined. You’ll notice a lovely aroma at this stage—always a sign of good things to come!
3. Mix the Dry Ingredients:
   In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1 cup (96g) almond flour, and 1/4 teaspoon salt. Stir in 1/2 cup (60g) finely chopped toasted almonds and 2/3 cup (80g) dried blueberries. (Tip: Toss the blueberries with a tablespoon of flour to prevent clumping.)
4. Combine Wet and Dry:
   Gradually add the dry mixture to the butter mixture, mixing on low speed or by hand. The dough will look crumbly at first—keep mixing until it comes together and forms a soft, slightly sticky dough. If it seems dry, add 1-2 teaspoons of milk or water.
5. Shape the Cookies:
   Scoop out 1-tablespoon portions of dough (about 20g each). Roll into balls using your hands and place about 1 inch apart on a parchment-lined baking sheet. I usually get 32-36 cookies per batch.
6. Bake:
   Preheat your oven to 350°F (175°C). Bake for 12-14 minutes, until the bottoms are just golden and the tops look set but not browned. Don’t overbake—these cookies should stay pale for that signature melt-away texture. If you notice the bottoms browning too fast, reduce the oven temperature slightly.
7. Cool and Roll in Sugar:
   Let cookies cool on the baking sheet for 5 minutes (they’ll be fragile at first), then transfer to a wire rack. While still warm (but not hot), roll cookies gently in powdered sugar and set back on the rack. Once fully cooled, roll them again for that beautiful snowy finish.

Troubleshooting Tips:

• Cookies too dry? Add a teaspoon of milk or water to bring the dough together.
• Cookies spreading? Chill dough for 15 minutes before rolling if your kitchen is warm.
• Powdered sugar melting? Wait until cookies are just warm—not hot—before rolling.

Don’t stress if your cookies aren’t perfectly round—imperfections add homemade charm! And if the dough feels sticky, dust your hands with a little powdered sugar before rolling. The best part? Licking your fingers after (it’s the baker’s reward, I promise).

Pro Baking Tips & Techniques for Perfect Snowball Cookies

After many batches (and a few flops), I’ve figured out a few tricks for Blueberry Almond Snowball Cookies that make all the difference:

• Soften the Butter—But Don’t Melt It: Butter that’s too soft or melted will make the cookies spread and lose their shape. Take your butter out 30 minutes before baking for the ideal consistency.
• Toss Blueberries in Flour: This helps distribute them evenly throughout the dough and prevents sinking or clumping. Trust me, it’s worth the extra minute!
• Double-Roll for Extra Powdery Goodness: Rolling the cookies in powdered sugar twice—the first time while still warm and again after they cool—gives you that snowy finish that’s just irresistible.
• Bake One Sheet at a Time: It’s tempting to load up the oven, but baking one sheet at a time helps the cookies bake evenly. Rotating the pan halfway through also prevents overbrowning.
• Don’t Overmix: Once you add the flour, mix just until the dough comes together. Overmixing can make the cookies tough rather than tender.
• Watch for Overbaking: These cookies should stay pale on top. If you’re unsure, err on the side of underbaking (they’ll firm up as they cool).
• Powdered Sugar Mess? Place a piece of parchment or wax paper under your cooling rack to catch the excess and make cleanup a breeze.

I’ve learned these tips through trial and error—my first batch was a bit too crunchy and my sugar melted right off (rookie mistake). Now, following these little tricks, my Blueberry Almond Snowball Cookies come out picture-perfect every time.

Variations & Adaptations

Blueberry Almond Snowball Cookies are super versatile—here are a few ways to make them your own:

• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Almond flour is already gluten-free!
• Lemon-Blueberry: Add 1 tablespoon finely grated lemon zest to the dough for a bright, citrusy twist that pairs beautifully with the blueberries.
• Chocolate-Dipped: Once baked and cooled, dip half of each cookie in melted white or dark chocolate, then sprinkle with chopped almonds for an extra festive touch.
• Swap the Fruit: Dried cranberries, cherries, or even chopped apricots work well if blueberries aren’t your thing (or if you just want to mix it up).
• Nut-Free: Skip the almonds and use sunflower seed meal for the almond flour. Replace chopped nuts with extra dried blueberries or seeds.

One of my personal favorite tweaks is swapping in dried tart cherries and adding a pinch of cardamom for a little holiday flavor bomb—totally unexpected and so good. You can also try making mini snowballs for bite-sized treats perfect for gift tins.

Serving & Storage Suggestions

Blueberry Almond Snowball Cookies are best served at room temperature, piled high on a festive platter dusted with extra powdered sugar. They look stunning alongside a mug of hot cocoa or a pot of spiced tea (and yes, they’re great with coffee, too!).

If you want to get fancy, arrange them in paper mini-muffin cups for a bake sale or holiday party. For a super cute touch, tie up a stack in cellophane bags with ribbon for edible gifts—trust me, people love receiving these.

Storing:

• Keep cookies in an airtight container at room temperature for up to 5 days.
• For longer storage, freeze in a single layer, then transfer to a zip-top bag or container. They’ll keep well for up to 2 months.
• To thaw, let sit at room temperature for about 30 minutes, then roll in a fresh dusting of powdered sugar if needed.

Reheating: These cookies don’t need reheating, but if you want to refresh them, a quick 5-minute warm-up in a 300°F (150°C) oven does the trick. The flavors actually get better after a day—so they’re a make-ahead dream!

Nutritional Information & Benefits

Here’s a quick look at what you’re getting with each Blueberry Almond Snowball Cookie (approximate, per cookie):

• Calories: 110
• Fat: 7g (mostly from almonds and butter)
• Protein: 2g
• Carbs: 12g
• Sugar: 4g

Health Benefits:

• Almonds provide healthy fats, vitamin E, and a little protein boost.
• Dried blueberries bring antioxidants and a pop of natural sweetness.
• The recipe is naturally gluten-free if you use the right flour blend and can be adapted for dairy-free diets.

Allergens to note: contains nuts, butter, and wheat (unless you use gluten-free substitutions). I love that these cookies feel like an indulgence but sneak in some nutrient-rich ingredients. As someone who tries to balance wellness and celebration, I’m always happy to reach for one (or two!) of these cookies.

Conclusion

If you’re searching for a new cookie to become your holiday tradition, Blueberry Almond Snowball Cookies are it. With their tender, buttery crumb, pop of sweet blueberries, and snowy sugar finish, they’re everything I want in a winter treat—easy, festive, and impossible to resist.

Don’t be afraid to play around with flavors or swap out ingredients to suit your crowd. I’ve loved every variation I’ve tried, but the classic blueberry-almond combo always steals the show for me. There’s nothing like sharing these cookies with people you love (even if you sneak a few for yourself!).

So grab your mixing bowl, cue up your favorite holiday playlist, and bake a batch. If you try these Blueberry Almond Snowball Cookies, let me know in the comments how they turned out—or tag me with your own delicious twists. Happy baking and happy holidays!

Frequently Asked Questions About Blueberry Almond Snowball Cookies

Can I use fresh blueberries instead of dried?

It’s best to use dried blueberries for this recipe—fresh blueberries will release too much moisture and can make the cookies soggy or fall apart. If you only have fresh, try drying them in the oven first, but honestly, dried is the way to go.

How do I keep the powdered sugar from melting off the cookies?

Let the cookies cool for about 5 minutes after baking, then roll them in powdered sugar while still warm (but not hot). Once they’re completely cool, roll them a second time. This double roll helps the sugar stick and stay snowy.

Are these cookies gluten-free?

The base recipe uses all-purpose flour, but you can easily swap in a 1:1 gluten-free baking blend for a gluten-free version. The almond flour is naturally gluten-free, so it works well!

Can I freeze Blueberry Almond Snowball Cookies?

Absolutely! Freeze baked cookies in a single layer, then transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months. Thaw at room temperature and roll in extra powdered sugar if needed to refresh.

What’s the best way to chop the almonds?

I like to toast whole almonds, then pulse them a few times in a food processor for a fine, even chop. You can also use pre-chopped almonds or chop by hand—just aim for small pieces so the cookies hold together well.

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