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Blueberry Pie Cookies

Sweet Blueberry Pie Cookies That Will Melt in Your Mouth

These Blueberry Pie Cookies combine buttery crust and juicy filling, bringing a nostalgic flavor in a bite-sized form.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Butter Substitution: Margarine if lactose intolerant.
  • 1 cup Fresh Blueberries Substitution: Frozen blueberries, thawed and drained of excess water.
  • 2 tablespoons Water Essential for cooking the filling.
  • ⅓ cup Granulated Sugar Substitution: Brown sugar for a deeper flavor.
  • 1 tablespoon Cornstarch Substitution: All-purpose flour can be used but may not thicken as effectively.
  • 1 tablespoon Lemon Juice Substitution: A splash of apple cider vinegar for a different tartness.
  • ½ teaspoon Ground Cinnamon Omission: If not available; not critical.
  • a pinch Salt No direct substitution.
For the Cookies
  • 1 package Prepared Pie Crust Recommendation: Use a gluten-free crust for a gluten-free option.
  • 1 large Egg Substitution: Plant-based milk for egg wash if vegan.
  • to taste Sanding Sugar (Optional) Granulated sugar can be an alternative if sanding sugar is unavailable.

Equipment

  • medium saucepan
  • Rolling Pin
  • baking sheet
  • parchment paper
  • small bowl

Method
 

Preparation Steps
  1. Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 1 cup of fresh blueberries, 2 tablespoons of water, ⅓ cup of granulated sugar, 1 tablespoon of cornstarch, 1 tablespoon of lemon juice, a pinch of salt, and ½ teaspoon of ground cinnamon. Cook for about 1 minute until thickened, then cool.
  2. Roll out your prepared pie crust to a thickness of about 1/8 to 1/4 inch. Cut out about 12 circles with a 2.5 to 3-inch round cutter.
  3. Take half of the circles, moisten edges with water, add a tablespoon of cooled blueberry filling to the center, and cover with remaining circles. Seal edges by crimping.
  4. Whisk together 1 egg with 1 tablespoon of water for an egg wash. Brush over cookies and sprinkle with sanding sugar if desired.
  5. Preheat oven to 350°F (175°C). Bake cookies for 15 to 20 minutes until golden brown and filling is bubbly.
  6. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 90mgPotassium: 75mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 4mgCalcium: 30mgIron: 0.5mg

Notes

Ensure the filling is thick and avoid overfilling to prevent bursting during baking. Allow cooling to set properly.

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