Blueberry Pie Cookies
These Blueberry Pie Cookies are sweet, buttery, flaky, and finished off with a crunchy cinnamon sugar topping.
Servings 12 Cookies
Calories 275kcal
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
Store any leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1Serving | Calories: 275kcal | Carbohydrates: 43g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 155mg | Potassium: 97mg | Fiber: 2g | Sugar: 24g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg