Description
These Soft Blueberry Almond Snowball Cookies are tender, buttery treats with bursts of sweet blueberry and nutty almond flour, rolled in powdered sugar for a delicate snowball finish. Perfect for holidays, cookie exchanges, or afternoon tea!
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup almond flour
1 1/2 cups all-purpose flour
3/4 cup dried blueberries
1 cup powdered sugar (for rolling)
Instructions
1. Beat butter and 1/2 cup powdered sugar with an electric mixer on medium speed for 3-4 minutes until light, fluffy, and pale in color.
2. Add vanilla extract and salt, beating for another 30 seconds until fully combined.
3. Mix in almond flour on low speed until just incorporated, about 30 seconds.
4. Add all-purpose flour gradually, mixing on low speed just until no dry streaks remain. Do not overmix.
5. Fold in dried blueberries gently using a silicone spatula or wooden spoon.
6. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Roll chilled dough into 1-inch balls using about 1 tablespoon of dough per cookie.
9. Place dough balls on prepared baking sheet, spacing 2 inches apart.
10. Bake for 12-14 minutes, until edges are just barely golden but tops still look pale.
11. Let cookies cool on the baking sheet for 3-5 minutes.
12. While cookies are still warm, roll them in powdered sugar to coat completely, then transfer to a wire rack.
13. Once cookies have cooled completely (about 30 minutes), roll in powdered sugar a second time for an extra-thick coating.
Notes
For the softest cookies, don’t overbake – remove them when edges are just golden and tops look slightly underbaked.
Room temperature butter is crucial – it should be soft enough to leave an indent when pressed but not melting.
Chill the dough for the full 30 minutes to prevent spreading and ensure a soft, tender texture.
Store cookies in an airtight container at room temperature for up to 5 days. Add a slice of white bread to the container to keep them soft.
These cookies freeze beautifully for up to 3 months. Freeze before the final powdered sugar coating, then roll in fresh sugar after thawing.
Use finely ground blanched almond flour for the best texture, not coarse almond meal.
For a nut-free version, replace almond flour with additional all-purpose flour and add 1 extra tablespoon of butter.
- Prep Time: 15mins
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 95
- Sugar: 6
- Sodium: 25
- Fat: 6
- Saturated Fat: 3.5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 0.5
- Protein: 1.5
- Cholesterol: 14
Keywords: soft blueberry almond snowball cookies, snowball cookies, blueberry cookies, almond flour cookies, holiday cookies, Christmas cookies, powdered sugar cookies, tender cookies, cookie exchange recipes