Blueberry Pie Cookies
Blueberry Pie Cookies are the perfect treat for any occasion! These delicious cookies are easy to make and have all the flavors of a classic blueberry pie, but in a handheld form. They are sure to be a hit with both kids and adults alike.
Pie is a classic dessert, but sometimes, we don’t have to deal with the hassle of baking one. That’s where these cookies come in handy. They taste just like pie but are much easier to make. If you like this recipe, we know you will also like these Strawberry Pie Cookies or Pecan Pie Cookies.
Table of contents
❤️ Why You’ll Love This Recipe
- These cookies combine the flavors of a classic dessert with the convenience of a handheld treat, making them perfect for any occasion.
- They’re easy and fun to make, ideal for new and experienced bakers.
- With their golden crust and sweet filling, they’re always a crowd-pleaser!
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- blueberry pie filling
- premade pie crusts
- lemon zest
- almond extract
- egg
- water
- powdered sugar
- cinnamon
- melted butter
- milk
- vanilla
🔪 How to Make Blueberry Pie Cookies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a small bowl, mix the blueberry pie filling with the lemon zest and almond extract.
- Roll out the pie crust and then use a round cookie cutter to cut out as many circles as possible. Spoon about 1 tsp of the blueberry mixture into the center of the circles, taking care not to overfill.
- Place another crust circle over the top and gently press down the edges with a fork to seal. Use a knife to make an X and pull back the edges to create an opening in the top. Top with the egg wash and bake as directed.
- While the cookies cool, whisk together the powdered sugar, cinnamon, melted butter, vanilla, and milk until smooth. Drizzle over the warm cookies.
🥄 Equipment
- mixing bowls
- rolling pin
- round cookie cutter
- baking sheet
- pastry brush
🥫 Storage
Storage – Store the cookies in a loosely covered plate or serving tray for up to three days.
Freezing – Cookies can be frozen for up to three months in an airtight container. Simply thaw on the counter for a couple of hours before enjoying.
Serve With
These cookies go well with a glass of milk or a cup of coffee. You can also pair them with your favorite meals, such as this Crispy Coconut Shrimp recipe or this Sheet Pan Lemon Chicken and Potatoes.
💭 Tips
- For perfectly chewy cookies, be careful not to overbake them. They may look slightly underdone when you take them out of the oven, but they’ll continue to set as they cool.
- You can use your favorite homemade pie crust recipe instead of the store-bought. We like the ease of using the store-bought.
- Baking these cookies on parchment paper will help prevent the bottom of the cookies from browning too much.
⁉️ FAQ
Do you have questions about this blueberry pie cookies recipe? Here are the answers to the most commonly asked questions.
Absolutely, homemade pie filling works well in this homemade cookie recipe.
Of course! This recipe is flexible and works well with other berries like raspberries or blackberries, or even a mix of different fruits. Get creative and make it your own!
🍽 More Blueberry Recipes
Do you enjoy blueberries? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Blueberry Pie Cookies
Equipment
- medium bowl
- Rolling Pin
- Round cookie cutter
- baking sheet
- small bowl
- Pastry brush
Ingredients
- 21 ounces blueberry pie filling
- 14 ounces premade pie crusts 2 crusts
- 1 teaspoon lemon zest
- ¼ teaspoon almond extract
- 1 egg
- 1 tablespoon water
Cinnamon-sugar glaze:
- ½ cup powdered sugar
- ¼ teaspoon cinnamon
- 1 Tablespoon melted butter
- 1-2 Tablespoons milk
- ¼ teaspoon vanilla
Instructions
- Preheat the oven to 375 degrees.
- In a small bowl, mix the blueberry pie filling with the lemon zest and almond extract.
- Roll out the pie crusts slightly on a lightly floured surface to smooth any cracks and make them just a bit thinner.
- Use a round cookie cutter to cut out as many circles as possible.
- Spoon about 1 tsp of the blueberry mixture into the center of the circles, taking care not to overfill.
- Place another crust circle over the top and gently press down the edges with a fork to seal. Use a knife to make an X and pull back the edges to create an opening in the top.
- Beat the egg with the water and brush the tops of the cookies.
- Bake for 18-22 minutes or until golden brown. Let cool slightly.
- While the cookies cool, whisk together the powdered sugar, cinnamon, melted butter, vanilla and milk until smooth. Drizzle over the warm cookies.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
