Print

Blueberry Pie Cookies

Print Recipe

Blueberry Pie Cookies combine the best of two worlds: the buttery, flaky crust of a classic pie with the sweet, juicy filling of a blueberry pie. These easy-to-make cookies are packed with fresh blueberries and a touch of cinnamon, then baked to golden perfection. Topped with a simple glaze, they’re the perfect handheld treat for summer picnics, holidays, or any occasion. With each bite, you’ll get the sweet, tangy blueberry filling and a delightful crunch, just like a mini blueberry pie in cookie form!

Ingredients

Scale

For the Cookies:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup fresh or frozen blueberries (if using frozen, do not thaw)

For the Blueberry Filling:

  • 1 cup fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1/2 tsp lemon juice
  • 1/4 tsp ground cinnamon

For the Glaze:

  • 1/2 cup powdered sugar
  • 1–2 tbsp milk
  • 1/4 tsp vanilla extract

Instructions

  • Make the Blueberry Filling:
    1. In a small saucepan, combine blueberries, sugar, cornstarch, lemon juice, and cinnamon.
    2. Cook over medium heat, stirring frequently, until the blueberries begin to burst and the mixture thickens, about 5-7 minutes.
    3. Remove from heat and set aside to cool.
  • Prepare the Cookie Dough:
    1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
    2. In a medium bowl, whisk together flour, baking powder, and salt.
    3. In a separate large bowl, cream together butter and sugar until light and fluffy.
    4. Beat in the egg and vanilla extract until smooth.
    5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
    6. Gently fold in the blueberries. (If using frozen blueberries, fold them in carefully to avoid smashing them.)
  • Form the Cookies:
    1. Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
    2. Using your thumb or the back of a spoon, gently create an indentation in the center of each cookie.
    3. Spoon about 1 tsp of the blueberry filling into each indentation.
  • Bake the Cookies:
    1. Bake for 12-15 minutes, or until the cookies are golden brown around the edges.
    2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Make the Glaze:
    1. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and slightly runny.
    2. Drizzle the glaze over the cooled cookies.
  • Serve:
    1. Allow the glaze to set before serving. These cookies are best enjoyed the same day but can be stored in an airtight container for up to 3 days.

Notes

  • If you want a thicker blueberry filling, reduce the cornstarch to 2 teaspoons.
  • These cookies can be made ahead of time and frozen before baking. Just freeze them on the baking sheet, then transfer to a zip-top bag. When ready to bake, add a couple of extra minutes to the baking time.
  • For a bit of texture, you can add finely chopped nuts (like walnuts or pecans) into the dough.
  • Feel free to experiment with other fruit fillings like cherry or strawberry for a variety of pie-inspired cookies.

Find it online: https://inqelab.com/blueberry-pie-cookies/