Blueberry Pie Cookies

Blueberry Pie Cookies: Bite-sized Bliss in Every Morsel

Dive into a world of sweet sophistication with our Blueberry Pie Cookies – an irresistible fusion of the classic blueberry pie experience transformed into delightful, bite-sized treats. These cookies encapsulate the essence of a warm blueberry pie, complete with a buttery crust and a burst of fruity goodness in every morsel. Whether you’re a seasoned baker or a novice in the kitchen, these cookies are a surefire way to elevate your dessert game.


For the Cookie Dough:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 cup unsalted butter, cold and cubed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Blueberry Filling:

  • 2 cups fresh blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Now, let’s embark on the journey of creating these delectable Blueberry Pie Cookies.


1. Prepare the Cookie Dough:

  • In a large bowl, combine the flour and sugar. Add the cold, cubed butter and use a pastry cutter or your hands to work it into the flour until the mixture resembles coarse crumbs.
  • Add the egg, vanilla extract, and salt. Mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

2. Make the Blueberry Filling:

  • In a saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently until the mixture thickens and the blueberries burst. Remove from heat and let it cool.

3. Preheat and Roll:

  • Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled cookie dough to about 1/8-inch thickness.

4. Cut and Fill:

  • Using a round cookie cutter or the rim of a glass, cut out circles from the rolled dough. Place half of the circles on a lined baking sheet.
  • Spoon a small amount of the blueberry filling onto the center of each circle, leaving a border around the edges.

5. Top and Seal:

  • Place another cookie dough circle on top of each filled one. Press the edges together to seal, creating a pie-like appearance.

6. Bake to Golden Perfection:

  • Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

7. Glaze and Enjoy:

  • In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the cooled cookies and let it set.

Cook Notes

  • Chilling is Crucial:
    • Ensure the cookie dough is thoroughly chilled to maintain the shape and prevent excessive spreading during baking.
  • Avoid Overfilling:
    • Use a conservative amount of blueberry filling to prevent leakage during baking. A teaspoon per cookie is usually sufficient.
  • Customize Cookie Sizes:
    • Feel free to experiment with different sizes for a variety of Blueberry Pie Cookies – from bite-sized delights to larger, more indulgent treats.


Lemon Zest Infusion:

  • Add finely grated lemon zest to the cookie dough for a citrusy kick that complements the blueberry filling.

Almond Crust Twist:

  • Incorporate almond flour into the cookie dough for a subtle nutty flavor that pairs wonderfully with blueberries.

Spiced Elegance:

  • Enhance the blueberry filling with a pinch of cinnamon or nutmeg for a spiced version of these delightful cookies.

Keto Version

For those following a keto lifestyle, adapt the Blueberry Pie Cookies to align with your dietary preferences.

  • Almond Flour Base:
    • Replace all-purpose flour with almond flour in the cookie dough for a low-carb alternative.
  • Sugar Substitute:
    • Substitute granulated sugar with a keto-friendly sweetener in both the cookie dough and the blueberry filling.
  • Adjusting Blueberries:
    • While blueberries are higher in natural sugars, you can reduce the quantity in the filling or use a mix of blueberries and lower-carb berries like raspberries.

Low Carb Version

For a low-carb twist on this classic, consider these adaptations:

  • Coconut Flour Exploration:
    • Experiment with coconut flour in the cookie dough to reduce carb content while maintaining a pleasant texture.
  • Reduced Sugar Approach:
    • Decrease the amount of sugar in both the cookie dough and the blueberry filling to align with low-carb preferences.
  • Berries Medley:
    • Introduce a medley of lower-carb berries like strawberries and blackberries in the filling for added variety.

 A Miniature Masterpiece

In conclusion, these Blueberry Pie Cookies are more than just a dessert; they’re a miniature masterpiece that encapsulates the charm of a classic blueberry pie. Whether you stick to the traditional recipe or venture into keto or low-carb adaptations, these cookies are a testament to the joy of baking and the endless possibilities that come with creativity in the kitchen.

So, preheat your oven, roll out that dough, and let the aroma of blueberries and sweet glaze fill your kitchen. These Blueberry Pie Cookies are a celebration of sweetness, simplicity, and the joy that comes from a bite-sized indulgence. Share them with loved ones, savor the flavors, and revel in the delightful experience of these homemade treats. Happy baking!

Leave a Reply

Your email address will not be published. Required fields are marked *

Apple Slab Pie

How to Make Honey Garlic Chicken