Name: Blueberry Pie Cookies
Prep time: 20 min
Cook time: PT-485885H38M50S
Total time: PT-485885H38M50S
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 tbsp lemon zest (optional); 2 tbsp milk (adjust as needed); 1 1/2 cups fresh blueberries (or frozen, thawed and drained); 2 tbsp granulated sugar (for filling); 1 tbsp cornstarch; 1 tbsp lemon juice; 1/2 tsp ground cinnamon (optional); 1/4 cup granulated sugar (for rolling cookies)

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These Blueberry Pie Cookies combine the best of a classic blueberry pie with a soft, buttery cookie. Each cookie is filled with a luscious homemade blueberry filling, wrapped in tender dough, and rolled in sugar for a sweet, slightly crisp coating. They’re perfect for a comforting snack or a delightful dessert.

Ingredients

For the Cookie Dough:

2 1/4 cups all-purpose flour

1 tsp baking powder

1 cup unsalted butter, softened

1/2 tsp salt

1 cup granulated sugar

1 large egg

2 tbsp milk (to help bind the dough, adjust as needed)

1 tsp vanilla extract

1 tbsp lemon zest (optional, for extra flavor)

For the Blueberry Pie Filling:

1 1/2 cups fresh blueberries (or frozen, thawed and drained)

2 tbsp granulated sugar

1 tbsp cornstarch

1 tbsp lemon juice

1/2 tsp ground cinnamon (optional, for a little extra warmth)

For the Coating:

1/4 cup granulated sugar (for rolling the cookies before baking)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Blueberry Pie Filling:

In a small saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon (if using). Cook over medium heat, stirring frequently, until the blueberries release their juices and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool to room temperature.

Prepare the Cookie Dough:

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar until light and fluffy (about 3-4 minutes). Add the egg, vanilla extract, and lemon zest, mixing until combined. Gradually add the dry ingredients to the wet, mixing until a dough forms. If the dough is too dry, add milk one tablespoon at a time until soft and pliable.

Assemble the Cookies:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough and roll into a ball. Flatten into a disk. Place a teaspoon of blueberry filling in the center. Flatten another dough ball into a disk and cover the filling, sealing the edges to enclose it. Roll the stuffed dough ball in granulated sugar and place on the baking sheet. Repeat with remaining dough and filling.

Bake:

Bake for 10-12 minutes until golden around the edges. The blueberry filling might bubble out slightly—that’s part of their charm!

Cool and Serve:

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 18-20 cookies. Preparation takes around 20 minutes, with an additional 10-12 minutes for baking. Cooling time adds about 10 minutes, so plan for roughly 40-45 minutes total from start to finish.

Variations

Other Fruit Fillings: I sometimes swap blueberries for raspberries, blackberries, or diced peaches for a different fruity flavor.

Gluten-Free: I use a gluten-free all-purpose flour blend if I want these cookies gluten-free, and it works wonderfully.

Mini Cookies: For bite-sized treats, I use smaller dough and filling scoops and bake for about 8-10 minutes. They make perfect party snacks.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them after baking and cooling, wrapped individually in plastic wrap and then placed in a freezer bag for up to 2 months. To reheat, I let them thaw at room temperature and warm briefly in the oven at 300°F for 5-7 minutes to refresh the crispiness.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, I use frozen blueberries too. Just make sure to thaw and drain them well before making the filling to avoid excess moisture.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough the night before, keep it wrapped tightly in the fridge, and assemble the cookies the next day.

What if my dough is too sticky to handle?

If the dough is sticky, I chill it for 15-20 minutes in the fridge. That usually firms it up and makes it easier to shape.

Can I skip the lemon zest and cinnamon?

Yes, these are optional. The lemon zest adds brightness, and cinnamon adds warmth, but the cookies will still taste delicious without them.

How do I know when the cookies are done baking?

I look for golden edges and a slightly firm texture on the outside. The filling might bubble out a little—that’s normal and tasty!

Conclusion

These Blueberry Pie Cookies have quickly become one of my favorite baking projects. They bring together the nostalgic flavor of blueberry pie with the fun and ease of cookies. Whether enjoyed fresh out of the oven or as a sweet snack later, I find them irresistible and versatile enough for any occasion. I encourage trying different fruit fillings and even making mini versions for sharing. Happy baking.

Recipe:

Blueberry Pie Cookies

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Author: Cheryl
Total Time: 40-45 minutes
Yield: 18-20 cookies
Diet: Vegetarian

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Description

These Blueberry Pie Cookies combine the flavors of classic blueberry pie with soft, buttery cookies filled with homemade blueberry filling, rolled in sugar for a sweet, slightly crisp coating—perfect for a comforting snack or dessert.

Instructions

Make the Blueberry Pie Filling: Combine blueberries, sugar, cornstarch, lemon juice, and cinnamon in a saucepan. Cook over medium heat, stirring frequently until thickened, about 5-7 minutes. Cool to room temperature.
Prepare the Cookie Dough: Whisk flour, baking powder, and salt. Beat butter and sugar until fluffy. Add egg, vanilla, and lemon zest. Gradually mix in dry ingredients. Add milk if dough is too dry.
Assemble the Cookies: Preheat oven to 350°F (175°C). Line baking sheet with parchment. Scoop 1 tablespoon dough, flatten, add 1 teaspoon filling, cover with another dough disk, seal edges. Roll in sugar. Place on sheet. Repeat.
Bake: Bake for 10-12 minutes until edges are golden and filling bubbles out slightly.
Cool and Serve: Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.