Blueberry pie cookies, a delightful fusion of two beloved desserts, are about to become your new favorite treat! Imagine the comforting warmth of a homemade blueberry pie, perfectly captured in a convenient, bite-sized cookie. Are you ready to experience this explosion of flavor?
While the exact origins of blueberry pie cookies are shrouded in mystery (perhaps a happy accident in a busy baker’s kitchen!), the inspiration is clear: the classic blueberry pie. Blueberry pie itself boasts a rich history, deeply rooted in North American culinary traditions. Early settlers embraced the native blueberry, transforming it into a staple dessert that symbolized home and comfort. These cookies cleverly reimagine that heritage for the modern baker.
What makes these cookies so irresistible? It’s the perfect marriage of textures and tastes. The buttery, crumbly cookie base provides a satisfying crunch, while the sweet and slightly tart blueberry filling bursts with juicy goodness. They’re incredibly easy to make, perfect for a quick weeknight treat or a delightful addition to any gathering. Plus, who can resist the charm of a mini pie you can hold in your hand? Get ready to bake up a batch of these little gems you won’t be disappointed!
Ingredients:
- For the Cookie Dough:
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Blueberry Pie Filling:
- 4 cups (about 20 ounces) fresh or frozen blueberries (if using frozen, do not thaw)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- For the Egg Wash (Optional):
- 1 large egg
- 1 tablespoon milk or water
- For the Sparkling Sugar Topping (Optional):
- Coarse sparkling sugar
Preparing the Blueberry Pie Filling:
- Combine the blueberries, sugar, cornstarch, water, lemon juice, cinnamon, and salt in a saucepan. In a medium-sized saucepan, gently mix together the blueberries, granulated sugar, cornstarch, water, lemon juice, ground cinnamon, and a pinch of salt. Make sure the cornstarch is well incorporated to avoid lumps in your filling.
- Cook over medium heat, stirring constantly. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a simmer and thickens. This usually takes about 5-7 minutes. Don’t stop stirring! You want to prevent the blueberries from sticking to the bottom of the pan and burning.
- Reduce heat and simmer for 2-3 minutes. Once the filling has thickened, reduce the heat to low and let it simmer for another 2-3 minutes, stirring occasionally. This will ensure the cornstarch is fully cooked and the filling is nice and glossy.
- Remove from heat and let cool completely. Take the saucepan off the heat and allow the blueberry pie filling to cool completely. As it cools, it will thicken even more. You can transfer it to a bowl to speed up the cooling process. Make sure it’s completely cool before using it in the cookies, otherwise, it will melt the cookie dough.
Making the Cookie Dough:
- Whisk together the dry ingredients. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the baking powder and baking soda are evenly distributed throughout the flour, which will help the cookies rise properly.
- Cream together the butter and sugars. In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be pale and airy. Scrape down the sides of the bowl occasionally to ensure everything is evenly combined.
- Beat in the eggs one at a time, then stir in the vanilla extract. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. The vanilla extract enhances the flavor of the cookies and adds a touch of warmth.
- Gradually add the dry ingredients to the wet ingredients. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Mix until you no longer see streaks of flour.
- Divide the dough in half, flatten into discs, wrap in plastic wrap, and chill for at least 1 hour. Divide the cookie dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour, or preferably longer (up to 24 hours). Chilling the dough allows the gluten to relax, which will result in more tender cookies. It also makes the dough easier to handle.
Assembling and Baking the Cookies:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheets and makes cleanup a breeze.
- Roll out the dough. On a lightly floured surface, roll out one disc of cookie dough to about 1/8-inch thickness. Use a rolling pin and apply even pressure to ensure the dough is rolled out uniformly. If the dough is sticking, add a little more flour to your work surface.
- Cut out circles. Use a 3-inch round cookie cutter to cut out circles from the dough. Re-roll the scraps and cut out more circles until all the dough is used.
- Place half of the circles on the prepared baking sheets. Place half of the cookie dough circles onto the prepared baking sheets. These will be the bottom of your cookies.
- Spoon blueberry pie filling onto the center of each circle. Spoon about 1-2 tablespoons of the cooled blueberry pie filling onto the center of each circle, leaving a small border around the edge. Don’t overfill the cookies, or the filling will spill out during baking.
- Roll out the remaining dough and cut out circles. Roll out the second disc of cookie dough to about 1/8-inch thickness and cut out circles using the same 3-inch cookie cutter.
- Cut vents in the top circles. Use a small knife or cookie cutter to cut vents in the top circles. This will allow steam to escape during baking and prevent the cookies from puffing up too much. You can cut simple slits or get creative with your designs.
- Place the top circles over the filling. Gently place the top circles over the blueberry pie filling, lining them up with the bottom circles.
- Crimp the edges to seal. Crimp the edges of the cookies with a fork to seal the top and bottom circles together. This will prevent the filling from leaking out during baking. Press firmly to ensure a good seal.
- Prepare the egg wash (optional). In a small bowl, whisk together the egg and milk or water.
- Brush the cookies with egg wash (optional). Brush the tops of the cookies with the egg wash. This will give them a golden brown color and a shiny finish.
- Sprinkle with sparkling sugar (optional). Sprinkle the tops of the cookies with coarse sparkling sugar for a festive touch.
- Bake for 12-15 minutes. Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown around the edges.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking.
Tips for Success:
- Use softened butter: Make sure your butter is softened to room temperature before creaming it with the sugars. This will ensure that the mixture is light and fluffy.
- Don’t overmix the dough: Overmixing the dough can result in tough cookies. Mix until just combined.
- Chill the dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking.
- Cool the filling: Make sure the blueberry pie filling is completely cool before using it in the cookies. Otherwise, it will melt the cookie dough.
- Don’t overfill the cookies: Overfilling the cookies can cause the filling to spill out during baking.
- Crimp the edges well: Crimp the edges of the cookies firmly to seal them and prevent the filling from leaking out.
- Adjust baking time as needed: Baking times may vary depending on your oven. Keep an eye on the cookies and adjust the baking time as needed.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Variations:
- Different fruit fillings: You can use other fruit fillings, such as apple,
Conclusion:
So, there you have it! These blueberry pie cookies are more than just a sweet treat; they’re a little bite of summer sunshine, a comforting hug in cookie form, and a guaranteed crowd-pleaser all rolled into one. I genuinely believe this recipe is a must-try for anyone who loves the taste of homemade pie but doesn’t always have the time (or inclination!) to make a full-sized one. The simplicity of the recipe combined with the incredible flavor payoff makes it a winner in my book, and I’m confident it will be in yours too.
Why are these blueberry pie cookies a must-try? Well, let’s recap. First, they capture the essence of a classic blueberry pie that sweet, tart, and juicy blueberry filling encased in a buttery, flaky crust but in a convenient, portable, and utterly adorable cookie format. Second, the recipe is incredibly straightforward and uses readily available ingredients. You don’t need to be a master baker to achieve cookie perfection here. Third, they’re incredibly versatile! They’re perfect for afternoon tea, bake sales, potlucks, or simply enjoying as a sweet treat after dinner. And finally, they’re just plain delicious! The combination of textures and flavors is simply irresistible.
Now, let’s talk serving suggestions and variations. While these cookies are absolutely divine on their own, a few simple additions can elevate them even further. For a truly decadent experience, try serving them warm with a scoop of vanilla ice cream or a dollop of whipped cream. A light dusting of powdered sugar adds a touch of elegance, while a drizzle of lemon glaze provides a bright, citrusy counterpoint to the sweetness of the blueberries. If you’re feeling adventurous, you could even try adding a sprinkle of cinnamon or nutmeg to the dough for a warm, spiced flavor.
Looking for variations? Consider swapping out the blueberries for other berries like raspberries, blackberries, or even a mixed berry combination. You could also add a crumble topping for extra texture and flavor. Simply combine flour, butter, and sugar in a bowl and crumble it over the cookies before baking. For a vegan version, use a plant-based butter substitute and ensure your sugar is vegan-friendly. The possibilities are endless! Feel free to experiment and create your own signature version of these delightful blueberry pie cookies.
I’m so excited for you to try this recipe! I truly believe you’ll love it as much as I do. Don’t be afraid to get creative and put your own spin on it. And most importantly, have fun in the kitchen! Baking should be a joyful experience, and I hope this recipe brings you lots of smiles and delicious cookies. Once you’ve made them, I’d absolutely love to hear about your experience. Share your photos and comments on social media using [Your Hashtag Here] or leave a review on the recipe page. I can’t wait to see your creations and hear what you think! Happy baking!
Blueberry Pie Cookies: The Ultimate Recipe and Baking Guide
Buttery, tender cookies filled with a sweet and tangy blueberry filling, these Blueberry Pie Cookies combine the flavors of homemade blueberry pie with the convenience of a cookie. Perfect for any occasion.
Ingredients
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups (about 20 ounces) fresh or frozen blueberries (if using frozen, do not thaw)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1 large egg
- 1 tablespoon milk or water
- Coarse sparkling sugar
Instructions
- Prepare the Blueberry Pie Filling: In a medium-sized saucepan, gently mix together the blueberries, granulated sugar, cornstarch, water, lemon juice, ground cinnamon, and a pinch of salt. Make sure the cornstarch is well incorporated to avoid lumps in your filling.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a simmer and thickens. This usually takes about 5-7 minutes. Don’t stop stirring! You want to prevent the blueberries from sticking to the bottom of the pan and burning.
- Once the filling has thickened, reduce the heat to low and let it simmer for another 2-3 minutes, stirring occasionally. This will ensure the cornstarch is fully cooked and the filling is nice and glossy.
- Take the saucepan off the heat and allow the blueberry pie filling to cool completely. As it cools, it will thicken even more. You can transfer it to a bowl to speed up the cooling process. Make sure it’s completely cool before using it in the cookies, otherwise, it will melt the cookie dough.
- Make the Cookie Dough: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures that the baking powder and baking soda are evenly distributed throughout the flour, which will help the cookies rise properly.
- In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be pale and airy. Scrape down the sides of the bowl occasionally to ensure everything is evenly combined.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. The vanilla extract enhances the flavor of the cookies and adds a touch of warmth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Mix until you no longer see streaks of flour.
- Divide the cookie dough in half. Flatten each half into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour, or preferably longer (up to 24 hours). Chilling the dough allows the gluten to relax, which will result in more tender cookies. It also makes the dough easier to handle.
- Assemble and Bake the Cookies: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheets and makes cleanup a breeze.
- On a lightly floured surface, roll out one disc of cookie dough to about 1/8-inch thickness. Use a rolling pin and apply even pressure to ensure the dough is rolled out uniformly. If the dough is sticking, add a little more flour to your work surface.
- Use a 3-inch round cookie cutter to cut out circles from the dough. Re-roll the scraps and cut out more circles until all the dough is used.
- Place half of the cookie dough circles onto the prepared baking sheets. These will be the bottom of your cookies.
- Spoon about 1-2 tablespoons of the cooled blueberry pie filling onto the center of each circle, leaving a small border around the edge. Don’t overfill the cookies, or the filling will spill out during baking.
- Roll out the second disc of cookie dough to about 1/8-inch thickness and cut out circles using the same 3-inch cookie cutter.
- Use a small knife or cookie cutter to cut vents in the top circles. This will allow steam to escape during baking and prevent the cookies from puffing up too much. You can cut simple slits or get creative with your designs.
- Gently place the top circles over the blueberry pie filling, lining them up with the bottom circles.
- Crimp the edges of the cookies with a fork to seal the top and bottom circles together. This will prevent the filling from leaking out during baking. Press firmly to ensure a good seal.
- In a small bowl, whisk together the egg and milk or water.
- Brush the tops of the cookies with the egg wash. This will give them a golden brown color and a shiny finish.
- Sprinkle the tops of the cookies with coarse sparkling sugar for a festive touch.
- Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown around the edges.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking.
Notes
- Use softened butter: Make sure your butter is softened to room temperature before creaming it with the sugars. This will ensure that the mixture is light and fluffy.
- Don’t overmix the dough: Overmixing the dough can result in tough cookies. Mix until just combined.
- Chill the dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking.
- Cool the filling: Make sure the blueberry pie filling is completely cool before using it in the cookies. Otherwise, it will melt the cookie dough.
- Don’t overfill the cookies: Overfilling the cookies can cause the filling to spill out during baking.
- Crimp the edges well: Crimp the edges of the cookies firmly to seal them and prevent the filling from leaking out.
- Adjust baking time as needed: Baking times may vary depending on your oven. Keep an eye on the cookies and adjust the baking time as needed.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
- Variations: You can use other fruit fillings, such as apple.
