Perfect Blueberry Almond Cookies Recipe for Holiday Bliss

Let me tell you, the aroma of buttery almond cookies baking in the oven, mingling with the sweet, fruity scent of blueberries, is the kind of magic that stops you in your tracks. Picture this: a tray of dainty snowball cookies, dusted with powdered sugar, looking like tiny snow-covered treasures. The first time I made these cookies, I was transported to a cozy winter evening, even though it was a sunny afternoon. There’s something so nostalgic about biting into one of these soft, melt-in-your-mouth treats—sweet blueberries tucked inside a crumbly almond shell, like little surprises waiting to be discovered.

Honestly, these cookies are the kind you keep sneaking back to the kitchen for, one after another. My family couldn’t stop grabbing them off the cooling rack, and I don’t blame them! They’re dangerously easy to love, making them perfect for holiday gatherings, gifting, or just a quiet afternoon treat with coffee (or hot cocoa, if you’re feeling festive). After testing this recipe more times than I care to admit (in the name of research, of course), I can confidently say it’s one you’ll want to bookmark. These cookies feel like a warm hug in dessert form, and they’re guaranteed to make your holiday season a little sweeter.

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in under an hour, so you don’t have to spend the whole day baking.
• Simple Ingredients: No need for fancy grocery trips—everything you need is probably already in your pantry.
• Perfect for Holidays: These cookies scream festive cheer with their snowy powdered sugar coating.
• Crowd-Pleaser: Kids and adults alike adore these cookies for their sweet, nutty flavor and tender texture.
• Unbelievably Delicious: The combination of almonds and blueberries in a buttery cookie base is next-level comfort food.

What sets this recipe apart? It’s all about balance: the almond flour gives the cookies a nutty richness, while the blueberries add bursts of fruity sweetness. They’re buttery without being greasy, sweet without being cloying, and crumbly in the best way. These cookies aren’t just good—they’re the kind of treat that makes you pause after the first bite and smile. Whether you’re impressing holiday guests or treating yourself, these cookies are a must-try.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a melt-in-your-mouth texture without the fuss. Here’s what you’ll need:

• Unsalted butter, softened: Adds richness and creates the tender crumb.
• Powdered sugar: Sweetens the dough and doubles as the snowy coating.
• Vanilla extract: Enhances the overall flavor—don’t skip this!
• Almond flour: The star ingredient that provides nutty flavor and a delicate texture.
• All-purpose flour: Balances the almond flour for structure.
• Salt: Helps bring out all the flavors.
• Dried blueberries: Sweet, chewy bursts of flavor tucked inside every cookie. (You can substitute with dried cranberries or cherries.)
• Powdered sugar for rolling: Creates the signature snowball look—don’t skimp on this step!

If you’re looking for substitutions, almond flour can be swapped for finely ground hazelnuts, and dried blueberries can be replaced with dried cranberries or even mini chocolate chips for a twist.

Equipment Needed

• Mixing bowls: A medium-sized bowl for the dough and a small one for the powdered sugar coating.
• Hand or stand mixer: Makes creaming the butter and sugar effortless.
• Measuring cups and spoons: Accuracy is key for consistent cookies.
• Baking sheet: A sturdy sheet ensures even baking.
• Parchment paper: Keeps the cookies from sticking and makes cleanup a breeze.
• Cooling rack: Helps the cookies cool evenly without becoming soggy.

If you don’t have a stand mixer, a sturdy whisk and some elbow grease will do the trick. And if you’re out of parchment paper, lightly grease your baking sheet to prevent sticking.

Preparation Method

1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, cream together 1 cup (230g) unsalted butter and ½ cup (60g) powdered sugar until smooth and fluffy (about 2-3 minutes). Stir in 1 teaspoon vanilla extract.
3. In a separate bowl, whisk together 2 cups (200g) almond flour, 1 cup (120g) all-purpose flour, and ¼ teaspoon salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.
4. Fold in ½ cup (75g) dried blueberries gently, ensuring they’re evenly distributed throughout the dough.
5. Roll the dough into small balls, about 1-inch (2.5 cm) in diameter, and place them on the prepared baking sheet about 1 inch apart.
6. Bake for 12-15 minutes, or until the cookies are set and the bottoms are lightly golden. Avoid overbaking, as they should remain tender.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
8. Once completely cool, roll each cookie in powdered sugar until fully coated. For an extra snowy look, roll them twice!

Pro tip: If your dough feels too crumbly, add a teaspoon of milk at a time to bring it together. And if your cookies spread too much, refrigerate the dough for 30 minutes before baking.

Cooking Tips & Techniques

• Don’t skip the powdered sugar coating: It’s what makes these snowball cookies extra festive and delicious.
• Chill the dough: If your kitchen is warm, refrigerate the dough for 30 minutes to prevent spreading.
• Use quality almond flour: Blanched almond flour gives the best texture—avoid coarse almond meal.
• Keep an eye on bake time: These cookies are delicate, so watch carefully to avoid overbaking.
• Double coat the cookies: Rolling twice in powdered sugar gives them a beautiful, snowy finish.

Remember, these cookies are meant to be tender and crumbly, so handle them gently when rolling and coating!

Variations & Adaptations

• Gluten-Free: Replace all-purpose flour with a gluten-free baking blend.
• Seasonal Twist: Swap dried blueberries for dried cranberries or cherries for a holiday vibe.
• Chocolate Lovers: Add mini chocolate chips to the dough for a decadent twist.
• Citrus Kick: Mix in a teaspoon of orange or lemon zest for a bright flavor boost.

Personally, I’ve tried adding a pinch of cinnamon to the dough, and it’s a game-changer for cozy winter flavors!

Serving & Storage Suggestions

Serve these cookies at room temperature alongside coffee, tea, or hot cocoa for the perfect pairing. They also make an elegant addition to holiday dessert platters or cookie exchanges.

To store, keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Thaw at room temperature and roll in powdered sugar again if needed.

Pro tip: These cookies taste even better the next day as the flavors deepen and settle!

Nutritional Information & Benefits

Each cookie (approx. 1-inch in size) contains roughly:

• Calories: 95
• Fat: 6g
• Carbohydrates: 9g
• Protein: 2g

Almond flour provides healthy fats and a bit of protein, while blueberries bring antioxidants to the table. Keep in mind these cookies contain nuts and dairy, so they’re not suitable for those with allergies to these ingredients.

Conclusion

If you’re looking for a holiday cookie that’s equal parts beautiful and delicious, these Blueberry Almond Snowball Cookies are your answer. They’re easy to make, customizable, and guaranteed to spread joy. Honestly, they’ve become a staple in my holiday baking lineup, and I bet they’ll do the same for you!

Give them a try, share your creations in the comments, and let me know if you come up with any fun variations. I can’t wait to hear how they turn out for you. Happy baking!

FAQs

Can I use fresh blueberries instead of dried?

No, fresh blueberries release moisture during baking, which can affect the texture of the cookies. Stick to dried blueberries or other dried fruits.

Do I need to chill the dough?

Chilling is optional but recommended if your kitchen is warm or if the dough feels too soft to roll. It helps the cookies hold their shape while baking.

Can I make these cookies vegan?

Yes! Use vegan butter and replace powdered sugar with a vegan alternative. Swap out dried blueberries for dried cranberries or chocolate chips for a twist.

Why are my cookies spreading too much?

This can happen if the butter is too soft or the dough wasn’t chilled. Try refrigerating the dough for 30 minutes before baking.

Can I freeze these cookies?

Absolutely! Store them in an airtight container for up to 3 months. Thaw at room temperature and re-roll in powdered sugar if needed.

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