Blueberry Pie Cookies Recipe
Blueberry Pie Cookies combine everything you love about classic blueberry pie with the ease (and adorable size) of a hand-held cookie. Imagine flaky, golden pie crust, bursting with sweet blueberry filling, finished with a gorgeous sugary glaze — all ready in under an hour! These irresistible treats are the perfect shortcut to a nostalgic summer dessert, and you won’t believe how quickly they disappear from the cookie jar. Whether you’re baking for a party or simply treating yourself, Blueberry Pie Cookies bring a little slice of pie happiness to your everyday snacking.
Ingredients You’ll Need
-
For the Cookies:
- 1 refrigerated pie crust (or homemade)
- 3/4 cup blueberry pie filling
- 1 egg (beaten, for egg wash)
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
How to Make Blueberry Pie Cookies
Step 1: Prep Your Workspace
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This not only prevents sticking, but also makes cleanup a breeze — always a win in my book!
Step 2: Roll Out the Dough
On a lightly floured surface, roll out your refrigerated pie crust. Grab a 2 1/2 to 3-inch round cookie cutter (or just use an upside-down glass) and cut out as many circles as you can. Remember, you’ll need an even number since each cookie gets a top and a bottom.
Step 3: Add the Blueberry Filling
Place half of your pie crust circles onto the prepared baking sheet. Spoon about 1 to 1 1/2 teaspoons of blueberry pie filling into the center of each, taking care not to overfill — you want a burst of berries in every cookie, but not so much that it oozes out the sides while baking!
Step 4: Assemble and Seal the Cookies
Top each blueberry-topped base with a second pie crust circle. Press the edges together with a fork to seal — this classic move not only keeps the filling tucked safely inside, but also creates those charming ridged edges. Don’t forget to cut a little slit or an “X” in the top of each cookie for ventilation.
Step 5: Egg Wash and Sugar Sprinkle
Brush the tops of your cookies with beaten egg for that bakery-shop shine. In a small bowl, mix granulated sugar with ground cinnamon, then sprinkle generously over each cookie. Your kitchen will already start to smell amazing!
Step 6: Bake to Golden Perfection
Slide your baking sheet into the oven and bake for 15 to 18 minutes, until the cookies are puffed and deliciously golden. The air will fill with the scent of warm berries and pie crust — pure magic.
Step 7: Glaze and Let Set
Meanwhile, whisk together powdered sugar, milk, and vanilla extract to make a smooth glaze. Once the cookies have cooled a bit (but are still slightly warm), drizzle the glaze over the top. Let the glaze set so it forms that irresistible, slightly crackly finish.
How to Serve Blueberry Pie Cookies
Garnishes
Give your Blueberry Pie Cookies a pretty finish with an extra dusting of powdered sugar, a sprinkle of lemon zest, or even a few fresh blueberries scattered on the serving platter. These little touches instantly elevate the presentation for parties or brunch.
Side Dishes
For an afternoon treat, pair the cookies with hot tea or iced coffee. They’re decadent with a scoop of vanilla ice cream for dessert, or alongside whipped cream and extra berries at breakfast. Their fruity sweetness also complements a platter of other summer fruit.
Creative Ways to Present
Try stacking Blueberry Pie Cookies into a rustic tower, nestling them in cupcake wrappers for a party, or tying them up in cellophane bags as homemade gifts. For a truly charming twist, arrange them on a tiered cake stand for a garden party vibe.
Make Ahead and Storage
Storing Leftovers
Keep any uneaten Blueberry Pie Cookies fresh by storing them in an airtight container at room temperature. They’re best the day they’re baked, but will stay tasty for up to 2 days. Place parchment or wax paper between layers to keep them from sticking together.
Freezing
These cookies freeze beautifully! Once cooled and glazed, arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Defrost at room temperature for a sweet treat whenever the craving strikes.
Reheating
To refresh your cookies, pop them into a 300°F oven for just 5 minutes; this crisps up the crust and revives that “just-baked” texture. If reheating from frozen, allow them to thaw first for best results.
FAQs
Can I use homemade pie crust instead of store-bought?
Absolutely! Homemade pie crust will make your Blueberry Pie Cookies even more special. Just roll it out to a similar thickness and proceed as directed. If you love a super flaky crust, this is a great time to use your favorite recipe.
What other fillings can I try with this cookie method?
So many options! Cherry, apple, strawberry, or even peach pie filling all work beautifully. You can also use store-bought fruit preserves instead of pie filling for a quicker variation.
How do I keep the filling from leaking out?
Be careful not to overfill the cookies, and make sure to seal the edges well with a fork. Cutting a small slit or “X” in the top also allows steam to escape, helping to prevent bursting during baking.
I don’t have a round cookie cutter. What can I use?
No problem! The rim of a drinking glass or mason jar lid works perfectly. Anything round with about a 2 1/2 to 3-inch diameter will do the trick.
Can I make Blueberry Pie Cookies in advance for an event?
Yes! Bake and glaze them the day before, then store in an airtight container. For ultimate freshness, wait until just before serving to apply the glaze so the cookies stay crisp and beautiful.
Final Thoughts
If you love the flavors of summer and want a sweet treat that’s as delightful to share as it is to eat, you simply have to try making Blueberry Pie Cookies. They’re easy, delicious, and guaranteed to bring smiles to the table — one bite will have you hooked!
Print
Blueberry Pie Cookies Recipe
- Total Time: 38 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These Blueberry Pie Cookies are a delightful twist on classic hand pies. With a flaky crust and sweet blueberry filling, these fruit-filled cookies are a perfect treat for any occasion.
Ingredients
For the Cookies:
- 1 refrigerated pie crust (or homemade)
- 3/4 cup blueberry pie filling
- 1 egg (beaten, for egg wash)
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Crust: Roll out the pie crust on a lightly floured surface and cut into circles. Place half the circles on the baking sheet.
- Add Filling: Spoon blueberry pie filling onto each circle. Top with the remaining circles and seal the edges.
- Bake: Brush with egg wash, sprinkle with sugar-cinnamon mixture, and bake for 15–18 minutes.
- Make the Glaze: Whisk together powdered sugar, milk, and vanilla extract.
- Glaze and Serve: Drizzle glaze over cooled cookies and let set before enjoying.
Notes
- You can use store-bought blueberry preserves instead of pie filling for smaller cookies.
- Add lemon zest to the glaze for a citrusy kick.
- Best served fresh but can be stored for up to 2 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
