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Blueberry Almond Snowball Cookies

Blueberry Almond Snowball Cookies - featured image
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Tender, buttery cookies with bursts of dried blueberry and a subtle almond crunch, rolled in snowy powdered sugar. These easy holiday treats are a festive twist on the classic snowball cookie and perfect for gifting or sharing.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar, plus more for rolling (about 1 cup/120g)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional, but recommended)
  • 2 cups (240g) all-purpose flour (or 1:1 gluten-free blend for GF option)
  • 1 cup (96g) almond flour (preferably blanched)
  • 1/2 cup (60g) finely chopped toasted almonds
  • 2/3 cup (80g) dried blueberries
  • 1/4 teaspoon salt

Instructions

  1. In a large mixing bowl, cream together the softened butter and 1/2 cup powdered sugar with a hand mixer or stand mixer on medium speed for 2-3 minutes, until pale and fluffy.
  2. Beat in the vanilla extract and almond extract (if using) until just combined.
  3. In a separate bowl, whisk together the all-purpose flour, almond flour, and salt. Stir in the chopped toasted almonds and dried blueberries (toss blueberries with a tablespoon of flour to prevent clumping).
  4. Gradually add the dry mixture to the butter mixture, mixing on low speed or by hand until a soft, slightly sticky dough forms. If dough is dry, add 1-2 teaspoons milk or water.
  5. Scoop 1-tablespoon portions of dough and roll into balls. Place about 1 inch apart on a parchment-lined baking sheet (makes 32-36 cookies).
  6. Preheat oven to 350°F (175°C). Bake for 12-14 minutes, until bottoms are just golden and tops are set but not browned.
  7. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. While still warm, roll cookies gently in powdered sugar. Once fully cooled, roll again in powdered sugar for a snowy finish.

Notes

For best results, use dried (not fresh) blueberries. Toasting the almonds enhances flavor. Roll cookies in powdered sugar twice for the perfect snowy finish. For gluten-free, use a 1:1 GF flour blend. Dough can be made ahead and frozen. Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: blueberry almond snowball cookies, holiday cookies, Christmas cookies, easy snowball cookies, almond flour cookies, dried blueberry cookies, powdered sugar cookies, festive cookies, nutty cookies, edible gifts

Find it online: https://bitefuljoy.com/blueberry-almond-snowball-cookies-recipe-easy-holiday-treats/