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.
Whether you’re baking for your family, a cozy weekend at home, or just because you need some delicious cookies in your life, this recipe is the one to try out!
If you love cookie recipes, then next you should try this recipe for Chocolate Chip Hershey Kiss Cookies or Strawberry Shortbread Cookies.
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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.
- Refrigerated Pie Crusts – Store-bought pie crusts save time and taste amazing. They’re flaky, buttery, and bake perfectly.
- Blueberry Pie Filling – Use canned blueberry filling or make your own. The sweet and tangy blueberries make every bite delicious.
- Fresh Lemon – Lemon zest makes the blueberry filling taste even better by adding a little tangy flavor. You don’t need much, but it’s super important!
- Egg – An egg wash (a beaten egg mixed with a little water) gives your cookies their shine.
- White Sanding Sugar – Adding white sanding sugar on top gives the cookies a nice crunch and sparkle. If you don’t have sanding sugar, regular granulated sugar works just fine.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 2: Add the cut-out cookies to the baking sheet. Add the blueberry pie filling to the middle of each cookie. Sprinkle a little bit of lemon zest on top of the blueberry filling on each cookie.
Step 4: Once you have all the strips placed, use the same cookie cutter and place over the cookies so the edges come clean from the lattice. Brush the beaten egg over the top of each cookie once again carefully and then sprinkle with the sanding sugar.
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.
What To Serve With Blueberry Pie Cookies
Blueberry pie cookies are delightful enough to shine on their own, but pairing them with a hot beverage takes the experience up a notch. Try serving these cookies with a steaming cup of Caramel Brulee Latte, tea, or even some homemade lemonade for a fresh twist. They also pair beautifully with a dollop of whipped cream or a scoop of Black Forest Ice Cream if you’re serving them as a dessert!
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.
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
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