Description
Welcome, cookie lovers! Today, we’re baking something truly special: Blueberry Pie Cookies! These bite-sized treats bring together the flaky crust of a pie and the rich, fruity filling of blueberries into one irresistible cookie. Whether you’re a pie fan or a cookie enthusiast, this Blueberry Pie Cookies recipe is the perfect choice.
Ingredients
Scale
- For the cookie base:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- For the blueberry filling:
- 2 cups (300 g) fresh or frozen blueberries
- ½ cup (100 g) granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- For the topping:
- ½ cup (100 g) granulated sugar (for sprinkling)
Optional substitutions:
- Use gluten-free flour for a gluten-friendly version.
- Replace blueberries with your favorite fruit, like raspberries or strawberries.
Instructions
Step1: Prepare the Blueberry Filling
- In a medium saucepan, combine blueberries, sugar, cornstarch, and lemon juice.
- Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).
- Remove from heat and let the filling cool completely.
Step2: Make the Cookie Dough
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Chill the dough for 30 minutes.
Step3: Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out the chilled dough on a floured surface and cut into circles using a cookie cutter.
- Place half of the circles on the prepared baking sheet. Spoon a small amount of blueberry filling onto each.
- Cover with another circle of dough and press the edges to seal.
Step4: Bake the Cookies
- Brush the tops with a little water and sprinkle sugar for a crisp topping.
- Bake for 12-15 minutes or until golden brown.
- Allow the cookies to cool before serving.
Notes
- For extra flavor, add a pinch of cinnamon to the blueberry filling.
- Ensure the filling is completely cool before assembling to prevent a soggy cookie.
- Use a fork to crimp the edges for a decorative touch.