If you’re craving a delightful treat that perfectly captures the essence of summer desserts, this Blueberry Pie Cookies Recipe will be your new obsession. Imagine biting into a crisp, buttery cookie that holds a warm, juicy blueberry filling inside, echoing the nostalgia of a homemade blueberry pie but in a portable, delightful cookie form. These cookies balance the sweet and tart flavors with a hint of vanilla and lemon, and the optional graham cracker crumbs add a subtle crunch reminiscent of a pie crust. Whether for a cozy afternoon snack or a fancy gathering, these Blueberry Pie Cookies will steal the show and become a cherished recipe you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Blueberry Pie Cookies Recipe lies in its simplicity—the ingredients are straightforward but come together to create something truly special. Each component plays a key role, from the tender butter in the dough to the fresh burst of blueberries in the filling.
- 1/2 cup unsalted butter, softened: Provides a rich, creamy base for a soft and tender cookie texture.
- 1/2 cup granulated sugar: Adds just the right amount of sweetness to balance the tartness of the berries.
- 1 large egg: Binds ingredients together while adding moisture and richness.
- 1 teaspoon vanilla extract: Elevates the flavor with warm, aromatic notes.
- 1 1/4 cups all-purpose flour: Gives structure to the dough for a perfect cookie bite.
- 1/2 teaspoon baking powder: Helps the cookies rise just enough for a delicate crumb.
- 1/4 teaspoon salt: Balances sweetness and enhances flavor complexity.
- 1 cup fresh or frozen blueberries: The star ingredient, bursting with juicy, fruity goodness.
- 2 tablespoons granulated sugar: Sweetens the blueberry filling just right.
- 1 tablespoon cornstarch: Thickens the blueberry filling so it stays perfectly nestled inside.
- 1 tablespoon lemon juice: Brightens the filling with a fresh citrus kick.
- 1/2 teaspoon vanilla extract: Adds depth to the blueberry mixture.
- 1/4 cup graham cracker crumbs (optional): Adds a subtle, crunchy texture that mimics a classic pie crust.
- Powdered sugar for dusting (optional): Finishes the cookies with a touch of elegant sweetness.
How to Make Blueberry Pie Cookies Recipe
Step 1: Prepare the Blueberry Filling
Begin by mixing your blueberries with sugar, cornstarch, lemon juice, and vanilla extract in a small saucepan. Cook this mixture over medium heat, stirring frequently until it thickens and the berries soften into a jam-like consistency. This step ensures that your filling is perfectly juicy yet thick enough not to leak when baked inside the cookie.
Step 2: Make the Cookie Dough
Cream together the softened butter and sugar until fluffy and light in color. Add the egg and vanilla extract, mixing until well combined. In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing just until a soft dough forms. Remember, overmixing can make your cookies tough, so stop as soon as everything is incorporated.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C). If you choose, toss the graham cracker crumbs in a small bowl to coat the cookies later for that pie crust effect. Roll the dough into small balls, about a tablespoon each. Flatten one cookie base slightly, add a spoonful of the blueberry filling, then cover with another flattened dough ball, sealing the edges gently but firmly. If you want, roll the edges lightly in graham cracker crumbs for extra flavor and texture.
Step 4: Bake to Perfection
Place the assembled cookies on a parchment-lined baking sheet. Bake for approximately 18–20 minutes, or until the edges are golden and the dough is set. Let the cookies cool completely on the tray before handling, allowing the filling to firm up slightly inside.
How to Serve Blueberry Pie Cookies Recipe
Garnishes
For an inviting presentation, dust the cookies with powdered sugar just before serving. This simple touch brings a delicate sweetness and a visually appealing finish that looks like a light snowfall of sweetness over your little blueberry treasures.
Side Dishes
These cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat. For a lighter option, serve alongside a refreshing glass of iced tea or a crisp, floral white wine, which complements the fruity filling beautifully.
Creative Ways to Present
Try stacking these cookies in a rustic wooden basket lined with a linen napkin for a charming picnic vibe. Alternatively, arrange them on a vibrant plate with fresh blueberries and lemon zest as a garnish, enhancing the theme and hinting at the flavors inside.
Make Ahead and Storage
Storing Leftovers
Store your Blueberry Pie Cookies in an airtight container at room temperature for up to 3 days to keep their soft texture and juicy filling intact. If you want to keep the cookies fresh even longer, storing them in the fridge can extend their shelf life by a few more days, though they might firm up slightly.
Freezing
If you want to make these treats ahead of time, freeze them before baking—wrap the assembled cookies individually and place them in a freezer-safe container for up to 1 month. When ready, bake from frozen, adding a few extra minutes to the baking time. This way, you can enjoy fresh-baked Blueberry Pie Cookies anytime you want.
Reheating
To bring any stored or frozen cookies back to life, warm them gently in a preheated oven at 300°F (150°C) for about 5–7 minutes. This revives their tender texture and warms the luscious filling inside, making them taste freshly baked once again.
FAQs
Can I use frozen blueberries in this Blueberry Pie Cookies Recipe?
Absolutely! Frozen blueberries work wonderfully and often have a more intense flavor after cooking. Just be sure to thaw and drain any excess liquid before making the filling to avoid soggy dough.
What if I don’t have graham cracker crumbs?
Graham cracker crumbs add a nice texture, but they’re optional. You can leave them out or substitute with finely crushed digestive biscuits or even a sprinkle of cinnamon sugar for a different twist.
How do I prevent the filling from leaking?
Cooking the filling until thickened with cornstarch is key to stopping leaks. Also, make sure to seal the edges of the cookies well when assembling to keep the delicious blueberry jam safely tucked inside.
Can these cookies be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. The texture may vary slightly, but the flavors will still be spectacular.
Are these cookies suitable for freezing after baking?
Definitely. Once baked and cooled, place the cookies in an airtight container and freeze for up to 2 months. Thaw at room temperature or warm gently before enjoying.
Final Thoughts
There is something incredibly joyful about making and sharing the Blueberry Pie Cookies Recipe. It’s a treat bursting with fresh fruit flavor wrapped in a tender, buttery cookie that feels both homey and special. I encourage you to gather the ingredients, try this recipe, and watch it quickly become a beloved staple in your baking repertoire. Your taste buds will thank you, and your friends will be asking for seconds in no time!
Print
Blueberry Pie Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 15-18 minutes
- Total Time: 45-48 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Blueberry Pie Cookies, a perfect blend of tender buttery dough and a luscious blueberry pie filling. These cookies offer the nostalgic flavor of classic blueberry pie but in a convenient, handheld form. With a crumbly cookie crust and a sweet, tangy blueberry center, topped optionally with powdered sugar or graham cracker crumbs, they make a delightful treat for any occasion.
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 (optional, for a pie crust effect)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Blueberry Filling: In a small bowl, combine the blueberries, 2 tablespoons of granulated sugar, cornstarch, lemon juice, and 1/2 teaspoon vanilla extract. Mix gently until the blueberries are evenly coated. Set aside to allow the mixture to thicken slightly as you prepare the dough.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the egg and 1 teaspoon vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Shape the Cookies: Take about 1 tablespoon of dough and flatten it slightly in your hand. Place approximately 1 teaspoon of the blueberry filling in the center. Fold the dough over to encase the filling fully, then roll gently into a ball, ensuring that the filling is sealed inside. If desired, roll the balls lightly in graham cracker crumbs for a pie crust effect. Place the shaped cookies onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden and the cookies are set but still soft in the center.
- Cool and Finish: Remove the baking sheet from the oven and let the cookies cool for at least 10 minutes on the tray before transferring to a wire rack. Once cooled, dust the cookies with powdered sugar if desired. Serve and enjoy your blueberry pie cookies either warm or at room temperature.
Notes
- Using frozen blueberries is fine; no need to thaw if you prefer a more intact filling texture.
- Make sure to seal the dough well around the blueberry filling to avoid leakage during baking.
- If you prefer a crisper cookie, bake an extra 2-3 minutes but be careful not to overbake.
- The optional graham cracker crumbs add a lovely crunch and a subtle pie crust flavor but can be omitted for a simpler cookie.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
