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.
