If you adore the comforting magic of classic blueberry pie but crave a fun, handheld treat, this Blueberry Pie Cookies Recipe is your new best friend. Imagine buttery, tender cookies that cradle a luscious, slightly tangy blueberry filling, capturing all the sunny sweetness of a homemade pie with none of the fuss. These cookies are bursting with fresh or frozen blueberries, a hint of lemon, and a delicate vanilla undertone that will have you reaching for seconds. Whether you’re baking for a cozy afternoon with friends or surprising your family with a delightful twist on dessert, these blueberry pie cookies bring a burst of joy in every bite.
Ingredients You’ll Need
Gathering simple but crucial ingredients ensures that every bite of these cookies delivers perfect flavor, texture, and that irresistible homemade charm. Each component, from the smooth butter to the zing of lemon juice, plays a starring role in creating these delightful blueberry treats.
- Unsalted butter, 1/2 cup: Softened to room temperature for the tender, melt-in-your-mouth cookie base.
- Granulated sugar, 1/2 cup (plus 2 tablespoons): Provides sweetness and helps the cookies brown beautifully.
- Large egg, 1: Acts as the perfect binder to keep everything together with extra richness.
- Vanilla extract, 1 teaspoon + 1/2 teaspoon: Enhances the flavor with sweet, warm notes.
- All-purpose flour, 1 1/4 cups: Forms the sturdy, yet tender cookie structure.
- Baking powder, 1/2 teaspoon: Gives the cookies a subtle lift for a soft bite.
- Salt, 1/4 teaspoon: Balances sweetness and highlights other flavors.
- Blueberries, 1 cup (fresh or frozen): The juicy heart of this recipe, bursting with natural fruit flavor.
- Cornstarch, 1 tablespoon: Thickens the blueberry filling to prevent runniness.
- Lemon juice, 1 tablespoon: Adds a bright acidity that elevates the blueberry flavor.
- Graham cracker crumbs, 1/4 cup (optional): Introduces a subtle graham pie crust crunch and aroma.
- Powdered sugar (optional): For a pretty, delicate dusting that adds a touch of sweetness.
How to Make Blueberry Pie Cookies Recipe
Step 1: Creaming Butter and Sugar
Start by beating the softened butter with 1/2 cup granulated sugar until the mixture is light, fluffy, and pale in color. This step is crucial because it creates the tender texture of your cookies by incorporating air right from the start.
Step 2: Adding the Egg and Vanilla
Next, mix in the large egg and 1 teaspoon of vanilla extract until well combined. These add richness and depth of flavor, setting the stage for the delicious cookie dough.
Step 3: Combining Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and optional graham cracker crumbs. These dry ingredients create the balanced structure and that lightly crumbly texture reminiscent of a pie crust.
Step 4: Mixing Dry Ingredients Into Wet Dough
Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix here; we want tender cookies, not tough ones.
Step 5: Preparing the Blueberry Filling
In a small saucepan over medium heat, combine the blueberries, 2 tablespoons granulated sugar, cornstarch, lemon juice, and 1/2 teaspoon vanilla extract. Stir constantly as the mixture heats and thickens, around 5 minutes, then remove from heat and let cool. This luscious filling is what makes these cookies uniquely unforgettable.
Step 6: Assembling the Cookies
Scoop about a tablespoon of cookie dough onto a baking sheet lined with parchment paper. Flatten each slightly, then place a small spoonful of the blueberry filling on top. Cover with another small piece of dough and gently pinch the edges together to seal the filling inside.
Step 7: Baking to Perfection
Bake the cookies in a preheated 350°F (175°C) oven for 12–14 minutes, or until the edges are golden but the cookies remain soft and tender. Once baked, let them cool completely before handling to allow the filling to set perfectly inside.
How to Serve Blueberry Pie Cookies Recipe
Garnishes
Sprinkle the cooled cookies lightly with powdered sugar for a beautiful, snowy touch that adds a hint of sweetness and instantly makes them look bakery-worthy.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the warm blueberry filling. A cup of hot tea or coffee also beautifully rounds out the experience.
Creative Ways to Present
Arrange the cookies on a rustic wooden tray with fresh blueberries sprinkled around or serve them in colorful paper cups for a festive touch. They also make charming edible gifts when wrapped in cellophane tied with a ribbon.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies stored in an airtight container at room temperature for up to three days to maintain their soft texture and fresh flavor.
Freezing
These blueberry pie cookies freeze wonderfully. Place them in a single layer on a baking sheet to freeze, then transfer to a resealable bag for up to three months. Thaw at room temperature before serving.
Reheating
To enjoy cookies warm, pop them in a preheated oven at 300°F (150°C) for about 5 minutes or microwave briefly for 10-15 seconds. Freshly warmed, the filling will be bubbling and irresistible again.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Frozen blueberries work just as well and make this recipe doable year-round. Just thaw and drain them before using to avoid excess moisture.
Is it possible to make these cookies gluten-free?
Yes, try substituting the all-purpose flour with a gluten-free blend that includes xanthan gum for similar texture and structure.
Can I prepare the blueberry filling in advance?
Definitely. The filling can be made a day ahead and refrigerated. Make sure it cools completely before storing, then use it when ready to assemble the cookies.
What if I want a more pronounced pie crust flavor?
Adding the optional graham cracker crumbs to the dough is a simple trick that introduces that subtle graham flavor reminiscent of a pie crust.
How large should I make each cookie?
Scooping about a tablespoon of dough for each cookie strikes a perfect balance—big enough to hold a generous filling but small enough to stay tender and bake evenly.
Final Thoughts
I cannot recommend this Blueberry Pie Cookies Recipe enough! It’s a charming twist on a classic favorite that’s sure to brighten up your baking repertoire. Whether for an upcoming celebration or a casual treat, these cookies bring joy with every bite. So, roll up your sleeves and get ready to savor some homemade blueberry magic that’s as comforting as it is delicious!
Print
Blueberry Pie Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Pie Cookies combine the flaky, buttery texture of cookies with the sweet and tangy flavors of blueberry pie filling. Perfectly portioned and bursting with fresh blueberries, these cookies bring pie-inspired delight in a handheld treat, ideal for parties, snacks, or an indulgent dessert.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Blueberry Filling
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Optional Toppings
- 1/4 cup graham cracker crumbs (for a pie crust effect)
- Powdered sugar for dusting
Instructions
- Prepare the blueberry filling: In a small saucepan, combine the blueberries, 2 tablespoons granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries release their juices, about 5-7 minutes. Remove from heat and stir in 1/2 teaspoon vanilla extract. Let the filling cool completely.
- Make the cookie dough: In a mixing bowl, beat the softened butter and 1/2 cup granulated sugar together until light and fluffy. Add the egg and 1 teaspoon vanilla extract, mixing well to combine. In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients, mixing until a dough forms.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to handle and to improve texture.
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Assemble the cookies: Roll the dough into small balls, about 1 to 1.5 tablespoons in size. Flatten each ball into a 2-inch disc on the baking sheet, then place about 1 teaspoon of cooled blueberry filling in the center. If using, sprinkle graham cracker crumbs around the edges to mimic a pie crust look. Fold the edges slightly over the filling or leave open-faced as desired.
- Bake the cookies: Bake in the preheated oven for 12-14 minutes or until the edges are lightly golden and the cookies are set.
- Cool and garnish: Remove from oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Once cooled, dust with powdered sugar if desired for a pretty finish.
Notes
- Use fresh or frozen blueberries for the filling; if using frozen, thaw and drain excess liquid first.
- For a more intense blueberry flavor, you can add a teaspoon of blueberry jam or preserves to the filling.
- To make these cookies vegan, substitute butter with a plant-based alternative and use a flax egg instead of a chicken egg.
- Graham cracker crumbs are optional but add a nice pie crust-like texture and flavor.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
