This recipe for Blueberry and Almond Snowball Cakes began as a small experiment on a rainy afternoon when I wanted something buttery, nutty, and bright to go with my tea. Although the filling in this version is a seedless raspberry jam supplied in the ingredient list, the cookie’s almond-forward dough and delicate powdered sugar coating conjure the soft, floral notes I associate with blueberry preserves—hence the name. I discovered these while trying to coax more almond flavor into a classic snowball-style cookie, swapping some flour for finely ground almonds and adding a jewel-like jam center. The result is a delicate, tender cookie that keeps its shape but gives way immediately on the tongue.

What makes these special is the contrast of textures and flavors: a rich, buttery shortbread base with the nutty warmth of almonds, paired with a bright pop of jam. Each bite starts with the powder-sugar kiss, then the buttery crumb, and finally the sweet-tart surprise from the filling. I remember baking a batch for a winter book club; the room fell unusually quiet as everyone savored the first bite, then erupted into compliments—my sign that I’d nailed the balance. They’re easy enough for novice bakers yet elegant enough for a special occasion.

Ingredients

• Unsalted butter (1 cup / 2 sticks): Use room-temperature butter such as Land O'Lakes or Kerrygold for the best creaming action. Properly softened butter traps air when creamed with sugar, giving the cookies their tender lift.
• Powdered sugar (1/2 cup plus extra): Powdered sugar (confectioners') integrates smoothly into the dough and is also used for a classic snowy coating—use extra for a double roll so each cookie looks evenly dusted.
• Vanilla extract (1 teaspoon): Pure vanilla (like Nielsen-Massey) adds warm aromatics; avoid artificial extracts if possible for a cleaner flavor.
• All-purpose flour (2 1/4 cups): Regular AP flour provides structure. Spoon and level the flour into the measuring cup for accuracy to avoid dry dough.
• Finely ground almonds (1 cup): Also known as almond meal or ground blanched almonds—Bob’s Red Mill almond flour is a reliable choice. The almond adds fat and flavor that keeps the cookie moist and gives a delicate nutty aroma.
• Salt (1/4 teaspoon): Just a pinch of salt (fine sea salt) sharpens the flavors and balances the sweetness.
• Seedless raspberry jam (1/2 cup): The recipe calls for seedless raspberry jam (Bonne Maman or similar). For a blueberry-forward version, swap with seedless blueberry preserves; either way, use a thick jam so the center stays intact during baking.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Proper oven temperature is key; an oven thermometer helps ensure accuracy. Arrange racks in the middle third of the oven to promote even browning. Cream the butter and sugar: In a large bowl, beat 1 cup (2 sticks) of softened unsalted butter with 1/2 cup powdered sugar until light and fluffy—about 2 to 3 minutes on medium speed using a handheld or stand mixer. Scrape down the bowl once. This step aerates the fat for a tender crumb. Add flavor: Stir in 1 teaspoon vanilla extract until incorporated. Vanilla enhances the almond and butter notes without overpowering them. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 cup finely ground almonds, and 1/4 teaspoon salt. Whisking helps distribute the almond flour evenly and breaks up any clumps in the flour. Make the dough: Gradually add the dry ingredients to the creamed butter and sugar, mixing on low until just combined. Avoid overmixing—stir only until you no longer see streaks of flour. The dough should be soft but hold together when pressed. Fill and shape: Using about 1 tablespoon of dough per cookie, roll into a ball, then press a shallow well in the center and add roughly 1/4 teaspoon seedless raspberry jam. Pinch the dough closed around the jam and re-roll into a smooth ball so no jam is exposed. Bake: Place cookies 1 to 1 1/2 inches apart on the prepared baking sheet. Bake for 10–12 minutes until the bottoms are lightly golden and the tops remain pale. Watch closely during the last 2 minutes; you want a light golden edge but a soft center. Cool and coat: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once fully cooled, roll each cookie generously in powdered sugar; for the classic snowy finish, roll twice to ensure even coverage.

Storage Tips

Store cooled cookies in a single layer in an airtight container at room temperature for up to 5 days. If stacking, place sheets of parchment between layers to prevent the powdered sugar from rubbing off. For longer storage, freeze uncoated cookies in a single layer on a baking sheet until solid, then transfer to a zip-top freezer bag or airtight container for up to 3 months. When ready to serve, thaw at room temperature and then roll in powdered sugar to refresh the snowy look—this also prevents condensation from making the coating run.

Ingredient Substitutions

If you prefer a blueberry note true to the title, swap the raspberry jam for a thick, seedless blueberry preserve in a 1:1 ratio. For a nut-free version, replace the almond meal with an extra 1 cup plus 2 tablespoons all-purpose flour (this changes the texture slightly, making it a bit crumblier). To make them dairy-free, use a plant-based stick-style butter that measures like regular butter; chill the dough slightly before shaping to mimic the firmness of butter-based dough. For a lower-sugar option, use a reduced-sugar jam and roll lightly in a mixture of powdered erythritol and a touch of powdered sugar.

Serving Suggestions

Present these on a simple platter dusted with extra powdered sugar for a classic look, or nestle them beside a bowl of fresh berries and a pot of tea. They pair beautifully with Earl Grey or green tea; for a richer pairing, a cup of espresso contrasts the sweet buttery crumb. For a festive twist, garnish with a tiny edible flower or a thin lemon zest strip atop each cookie just before serving to add a bright aroma.

Cultural Background

Snowball-style cookies have deep roots in European baking traditions—think shortbread and Russian tea cakes—often made with nuts and rolled in sugar to resemble snowballs. This version blends that tradition with an American jam-centric approach, putting a tiny preserve center into each cookie. Small jam-filled cookies have popped up in many regional cuisines as a portable, celebratory sweet; these combine that idea with almond meal for a modern, tender crumb.

Seasonal Adaptations

In spring and summer, swap the jam for fresh fruit curds (lemon or orange) or a high-quality strawberry preserves to reflect seasonal fruit. In autumn, try a spiced apple butter or fig jam and add 1/4 teaspoon cinnamon to the dough. For winter holidays, add 1/4 teaspoon almond extract alongside the vanilla and use cranberry-orange jam for a festive note.

Meal Prep Tips

Make the dough a day ahead and keep it tightly wrapped in plastic in the refrigerator; cold dough is easier to shape and keeps the jam from bleeding. Portion dough into tablespoon-sized scoops and freeze the scoops on a tray; once firm, store in a freezer bag and bake straight from frozen—add 1–2 minutes to the bake time. If preparing for a party, assemble and bake the cookies up to 48 hours ahead, then roll in powdered sugar just before serving to keep the finish pristine.

These Blueberry and Almond Snowball Cakes are a small, elegant indulgence that reward patience and simple, quality ingredients. Whether you stick with the raspberry filling provided here or swap to blueberry preserves, they make any gathering feel a little more special. Give them a try and make them your own—experimenting with small changes is part of the fun of baking.