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
Scale
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.
