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Perfect Blueberry Almond Cookies Recipe for Holiday Bliss

blueberry almond cookies - featured image

These tender, melt-in-your-mouth cookies combine nutty almond flour with sweet dried blueberries, making them perfect for holiday gatherings or gifting.

Ingredients

Scale
  • 1 cup (230g) unsalted butter, softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (200g) almond flour
  • 1 cup (120g) all-purpose flour
  • ¼ teaspoon salt
  • ½ cup (75g) dried blueberries
  • Powdered sugar for rolling

Instructions

  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!

Notes

[‘Chill the dough for 30 minutes if your kitchen is warm to prevent spreading.’, ‘Double coat the cookies in powdered sugar for a snowy finish.’, ‘Use blanched almond flour for the best texture.’, ‘Add a teaspoon of milk if the dough feels too crumbly.’]

Nutrition

Keywords: Blueberry Almond Cookies, Holiday Cookies, Snowball Cookies, Easy Dessert Recipe, Festive Baking