There is something truly magical about the way a classic summer fruit meets a beloved pastry twist in this Blueberry Pie Cookies Recipe. Imagine biting into a perfectly tender cookie filled with bursting blueberries, just like your favorite pie but in a delightful handheld form. This recipe brings together buttery dough, fresh blueberries, and a hint of lemon in such an irresistibly charming way that each bite feels like a mini celebration of flavors and textures. Whether you’re baking for a family gathering, a cozy afternoon treat, or simply because you love sweets, these cookies will quickly become one of your go-to favorites.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to making this Blueberry Pie Cookies Recipe a success. Each component plays an essential role, whether it’s for texture, sweetness, or that vibrant pop of blueberry and lemon.
- All-purpose flour (2 cups): The foundation of your cookie dough, providing structure and tenderness.
- Baking powder (1/2 teaspoon): A little leavening agent that helps keep the cookies light and soft.
- Salt (1/4 teaspoon): Enhances flavor and balances the sweetness perfectly.
- Unsalted butter, softened (1/2 cup): Adds richness and buttery flavor for that melt-in-your-mouth texture.
- Granulated sugar (3/4 cup): Sweetens the dough just right without overpowering the blueberries.
- Egg (1): Binds the dough together and contributes to a tender crumb.
- Vanilla extract (1 teaspoon): Infuses a warm, sweet aroma that complements the fruit beautifully.
- Fresh blueberries (1 cup): The star ingredient delivering juicy bursts of natural sweetness.
- Lemon juice (1 tablespoon): Brightens the filling with a hint of citrus that elevates the blueberries.
- Cornstarch (1 tablespoon): Thickens the blueberry filling so it doesn’t make the cookies soggy.
- Powdered sugar (1/4 cup, for dusting): Adds a delicate sweetness and pretty finishing touch once the cookies are baked.
- Premade pie crust (1): Convenient and flaky, it creates the perfect casing for these charming cookies.
How to Make Blueberry Pie Cookies Recipe
Step 1: Prepare Your Oven and Baking Surface
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix forms the base for your cookie dough, bringing the right balance of lift and flavor.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, cream your softened unsalted butter with granulated sugar until the mixture is light and fluffy. This air incorporation is key for delightfully tender cookies.
Step 4: Add Egg and Vanilla
Beat the egg and vanilla extract into the buttery mixture until everything is well combined, ensuring your dough has the perfect consistency and delightful aroma.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to your wet ingredients, mixing carefully until a smooth dough forms. Resist the urge to overmix for the best texture.
Step 6: Prepare the Blueberry Filling
In a separate bowl, gently toss fresh blueberries with lemon juice and cornstarch. This step not only gives the berries a lovely tang but also thickens their juices for a juicy yet firm filling.
Step 7: Roll and Cut Pie Crust
Roll out your premade pie crust to about 1/8-inch thickness and use a cookie cutter to cut small circles. This flaky dough acts as the perfect delicate shell for the cookie’s filling.
Step 8: Assemble the Cookies
Take a spoonful of cookie dough and flatten it slightly, then place a few blueberry mixture berries in the center. Cover with a pie crust circle and gently press down the edges to seal, trapping all the wonderful flavors inside.
Step 9: Bake to Golden Perfection
Arrange the assembled cookies on your parchment-lined baking sheet about 2 inches apart. Bake for 12 to 15 minutes, until the edges turn a beautiful golden brown, signaling they are ready to delight.
Step 10: Cool and Dust with Powdered Sugar
Allow the cookies to cool on the baking sheet briefly before transferring to a wire rack. Once cooled, give them a light dusting of powdered sugar to add a touch of elegance and sweetness.
How to Serve Blueberry Pie Cookies Recipe
Garnishes
Adding a simple garnish like a few fresh blueberries or a sprig of mint can elevate your presentation and add a pop of color that invites everyone to dig in immediately.
Side Dishes
These cookies pair beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a warm cup of tea or coffee to balance the fruity sweetness.
Creative Ways to Present
Consider serving these Blueberry Pie Cookies Recipe treats on a rustic wooden board or a pretty cake stand with fresh flowers nearby for a charming picnic or tea party setting that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 3 days to keep them fresh and tender without losing their flaky texture.
Freezing
You can freeze baked cookies by placing them in a single layer on a baking sheet first, then transferring them to a sealed freezer bag once frozen. This way, they retain their flavor and texture for up to 2 months.
Reheating
Warm your cookies briefly in a microwave or oven (about 5 minutes at 300°F) to bring back that just-baked softness and to make the blueberry filling wonderfully gooey again.
FAQs
Can I use frozen blueberries instead of fresh?
Yes! Just thaw and drain any excess juice before mixing with the lemon juice and cornstarch to prevent soggy dough, keeping your cookies perfectly textured.
Is it okay to make the dough ahead of time?
Absolutely. You can prepare the dough a day in advance and keep it refrigerated, which can even help improve the texture and flavor of the cookies.
What if I don’t have premade pie crust?
No worries! You can make your own pie crust or substitute with puff pastry for a slightly different but equally delicious result.
Can I substitute lemon juice with something else?
Lime juice works as a great alternative, offering a similar bright acidity that complements the blueberries wonderfully.
How do I prevent the blueberry filling from leaking?
Make sure to use the cornstarch to thicken the filling well and press the dough edges firmly when sealing to keep everything snug inside during baking.
Final Thoughts
If you’ve been searching for a delightful twist on blueberry pie that’s easy, fun, and utterly delicious, this Blueberry Pie Cookies Recipe is calling your name. It’s the kind of homemade treat that will have friends and family asking for seconds and become a cherished favorite in your baking repertoire. So pull out your mixing bowls and get ready to enjoy these sweet, tender little delights straight from your oven!
Print
Blueberry Pie Cookies Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 15m
- Total Time: 0h 35m
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful Blueberry Pie Cookies combine the classic flavors of a blueberry pie with the convenience and fun of cookies. Made with a tender cookie dough, fresh blueberries tossed in lemon juice and cornstarch, and wrapped in flaky pie crust circles, these cookies are baked to golden perfection and finished with a dusting of powdered sugar. Perfect for a sweet snack or dessert that’s both fruity and buttery.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Filling
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Additional
- 1 premade pie crust (about 9–10 inches, or homemade pie crust if preferred)
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined. Set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
- Add egg and vanilla: Beat the egg and vanilla extract into the butter and sugar mixture until fully incorporated.
- Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients, mixing just until a dough forms. Avoid overmixing to keep the dough tender.
- Prepare blueberry filling: In a separate bowl, gently toss the fresh blueberries with lemon juice and cornstarch to coat them evenly. This will thicken the juices as the cookies bake.
- Roll out pie crust: Roll out the premade pie crust to approximately 1/8-inch thickness on a lightly floured surface. Use a cookie cutter to cut out small circles, about 2-3 inches in diameter.
- Assemble cookies – bottom layer: Take a spoonful of the cookie dough and flatten it slightly into a small disc. Place a few coated blueberries in the center of the dough disc.
- Assemble cookies – top layer: Cover the blueberry-topped dough disc with one of the pie crust circles. Gently press the edges together to seal completely, ensuring the filling stays inside during baking.
- Place on baking sheet: Arrange the assembled cookies onto the prepared parchment-lined baking sheet, spacing them about 2 inches apart to allow for slight expansion.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes or until the cookie edges turn a light golden brown.
- Cool: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
- Finish with powdered sugar: Once cooled, dust the cookies lightly with powdered sugar for an attractive and sweet finishing touch.
Notes
- Using fresh blueberries is recommended for the best flavor and texture, but frozen blueberries can be used if thawed and drained.
- If desired, you can substitute premade pie crust with your favorite homemade pie crust.
- Ensure the pie crust circles are larger than the cookie dough discs to allow a good seal around the filling.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies can also be frozen before baking; just extend the baking time by a couple of minutes when baking from frozen.
