Blueberry Pie Cookies
What’s better than blueberry pie? Blueberry pie in cookie form! These Blueberry Pie Cookies are the perfect fusion of two favorite desserts.
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If you love the sweet and tangy flavor of blueberry pie but want something simpler and more portable, blueberry pie cookies are going to be your go-to! These bite-sized treats pack the nostalgic taste of a classic pie into soft, golden cookies that are perfect for cookie cravings or just an after-school snack for the kiddos.
If you love cookie recipes, then next you should try this recipe for Chocolate Chip Hershey Kiss Cookies or Strawberry Shortbread Cookies.
Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
Blueberry Pie Cookies
Equipment
- Baking Sheet
- Parchment Paper
- brush
- small bowl
- pizza cutter or knife
- circular cookie cutter
Ingredients
- 4 pie crust rolls store bought
- 21 ounces blueberry pie filling
- 1 lemon the zest of one
- 1 egg
- 2 teaspoons white sanding sugar
Instructions
- Line a large baking sheet with parchment paper and preheat the oven to 350°.
- Roll 2 of the pie pie crusts out on a flat clean surface and use a cookie cutter to cut circles out.
- Add the cut out cookies to the baking sheet.
- Add 1-2 tablespoons of the blueberry pie filling to the middle of each cookie.
- Make sure to leave a tiny bit of pie crust around the blueberry filling.
- Sprinkle a little bit of lemon zest on top of the blueberry filling on each cookie.
- Unroll the last two pie crusts and use a pizza cutter or knife to make small strips.
- In a small bowl add the egg and stir, brush the beaten egg around the edge of the cut cookies making sure there’s no blueberry filling on the edges.
- Take the pie crust strips and make a lattice pattern on the cookie, pressing the edges down on the egg washed sides. Do this step carefully so the strips don’t break.
- Once you have all the strips placed correctly use the same cookie cutter and place over the cookies so the edges come clean from the lattice.
- Brush the beaten egg over top of each cookie once again carefully (try not to let the blueberry filling brush onto the strips) and then sprinkle with the sanding sugar.
- Bake in the oven for 20-25 minutes or until the tops are golden brown.
- Let cool completely and then serve and enjoy!
Notes
- Don’t skip the egg wash! It gives your cookies a beautiful golden finish that makes them even more appetizing.
- Keep your dough cold. If the dough warms up while you’re working, pop it in the fridge for a few minutes to prevent it from getting too sticky.
- Experiment with fillings. Don’t hesitate to try other fruit fillings like cherry or apple if blueberries aren’t your jam.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Storage
Storage – Store your pie cookies in an airtight container at room temperature for up to 3 days.
Freezing – To freeze, place the fully cooled cookies in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.
Reheating – Put frozen cookies on a baking sheet and reheat them at 350°F for 5-10 minutes.
Wendy’s Tips
- Don’t skip the egg wash! It gives your cookies a beautiful golden finish that makes them even more appetizing.
- Keep your dough cold. If the dough warms up while you’re working, pop it in the fridge for a few minutes to prevent it from getting too sticky.
- Experiment with fillings. Don’t hesitate to try other fruit fillings like cherry or apple if blueberries aren’t your jam.
FAQs
Be careful not to overfill the cookies, and ensure the edges are well-sealed with a fork.
Absolutely! Just cook frozen blueberries with sugar and lemon juice over medium heat to create a homemade filling.
