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Strawberry Cheesecake Stuffed Cookies – Easy Almond Snowballs Recipe

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These strawberry cheesecake stuffed almond snowball cookies feature a buttery almond cookie shell with a creamy, tangy strawberry cheesecake center. Perfect for holidays, parties, or a special treat, they’re melt-in-your-mouth delicious and surprisingly easy to make.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (65g) powdered sugar, plus extra for rolling
  • 2 cups (220g) almond flour
  • 1 cup (120g) all-purpose flour (or gluten-free 1:1 blend if needed)
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 4 oz (113g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 cup (75g) finely chopped fresh strawberries (or thawed frozen, patted dry)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 3/4 cup (90g) powdered sugar (for rolling)

Instructions

  1. In a medium mixing bowl, combine cream cheese, 1/4 cup powdered sugar, chopped strawberries, cornstarch, and 1/2 teaspoon vanilla extract. Mix until smooth and well combined. Chill in the freezer for 20 minutes to firm up.
  2. In a large bowl, beat softened butter and 1/2 cup powdered sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl.
  3. Add almond flour, all-purpose flour, salt, and 1 teaspoon vanilla extract. Mix on low until a soft dough forms. If dough seems dry, knead gently with your hands.
  4. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  5. Scoop out about 1 tablespoon of dough and flatten into a disk. Place 1/2 teaspoon of chilled cheesecake filling in the center. Gently fold the dough around the filling, pinching to seal and rolling into a smooth ball. Place on prepared baking sheet, spacing cookies about 2 inches apart.
  6. Bake for 13-15 minutes, or until the bottoms are just golden but the tops remain pale. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
  7. While still slightly warm, roll cookies gently in 3/4 cup powdered sugar. Let cool completely, then roll again for a thick snowy finish.
  8. Serve and enjoy! Store leftovers in an airtight container.

Notes

Chill the cheesecake filling before stuffing to prevent leaks. Don’t overwork the dough for a tender texture. Seal the dough well around the filling. For gluten-free cookies, use a 1:1 gluten-free flour blend. Cookies can be frozen before or after baking. Double roll in powdered sugar for the best snowy look.

Nutrition

Keywords: strawberry cheesecake cookies, almond snowball cookies, stuffed cookies, holiday cookies, easy cookie recipe, cream cheese filling, powdered sugar cookies, gluten-free option, nutty cookies, berry dessert

Find it online: https://bitefuljoy.com/strawberry-cheesecake-stuffed-cookies-easy-almond-snowballs-recipe/