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These Blueberry Cookies turn sugar cookie dough into mini blueberry pies! The ultimate little blueberry cookie with a sweet, tender cookie that’s filled with fresh or frozen blueberries! Perfect for spring and summer.
We’re turning pie into cookies!
Sugar Cookie Meets Blueberry Pie
I’ve always had a soft spot for pie and, honestly, nothing makes me feel like more of a top chef than whipping out a killer homemade pie.
Love a good excuse to bake a pie!
The thing is, I never actually need a reason to bake a cookie. It doesn’t matter what we have going on, cookies are always in the cookie jar.
Enter these Blueberry Cookies – like mini blueberry pies that you can grab and go, share with friends, and just enjoy as a late night snack hiding in the kitchen while the family sleeps.
Cookie Breakdown:
This recipe starts with a simple sugar cookie dough, soft, buttery, and just the right amount of sweet. You’ll roll it out, cut it into rounds, and top it with filling.
Speaking of the filling, it’s the star of the show: fresh blueberries cooked down into a jammy, sweet-tart mixture that’s nothing short of heavenly. (In a rush? Use canned pie filling!)
Once the cookies are assembled, they bake up into golden perfection, with the dough surrounding the bubbling blueberry filling like a warm, sweet hug. Serve them up and prepare for rave reviews.
♥ 3 Reasons You’ll Love This Recipe:
- Pie Vibes: Not a pie crust pro? No problem – you can certainly look the part with our simple sugar cookie dough that’s masquerading as pie crust.
- Perfectly Portable: No forks, no plates, no problem. Take them to a picnic, a party, or just the couch for a solo treat.
- That Filling, Though: Sweet and tangy blueberry goodness that’s made from scratch! Of course, canned pie filling will work too if you’re in a pinch.
Helpful Tip!
Storage & Freezing Instructions:
You can keep these blueberry cookies stored at room temperature in an airtight container for about 2 to 3 days. They will last longer in the fridge, about 5 days or so.
To freeze place the cookies on a baking sheet and freeze for an hour before transferring to a freezer safe container or bag. You can store them for up to a few months.
Thaw at room temperature, or briefly heat them in the oven.
Recipe FAQs:
Fresh or frozen blueberries will work great in this recipe. Use whichever you have on hand.
Yep! We prefer to make our own blueberry filling with fresh blueberries for the best flavor but a can of blueberry pie filling also works and it’s a lot quicker and easier.
As with the blueberry filling we prefer to make our own homemade cookie dough. You can try using a store bought dough, but we can’t guarantee the cookies will hold their shape as well.
MORE BLUEBERRY RECIPES!
- Blueberry Bread
- Blueberry Donuts
- Blueberry Breakfast Cake
- Blueberry Crisp
- Blueberry Banana Bread
- Keto Blueberry Cobbler
Blueberry Pie Sugar Cookies
Ingredients
Sugar Cookie Dough
- 1 cup granulated sugar
- 1 cup unsalted butter 2 sticks
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups flour plus more for rolling
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Blueberry Filling
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- ¼ cup water
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
Topping
- 1 large egg
- 1 teaspoon water
- 1 tablespoon granulated sugar
Instructions
- To make the sugar cookie dough, cream butter and sugar until pale and fluffy.
- Add egg and vanilla extract and mix until egg has been fully incorporated, about 3 minutes.
- In a medium size bowl, whisk together flour, baking powder, and salt.
- Add flour mixture to butter mixture and mix on low until just combined.
- Divide dough into 2 disks and wrap tightly in plastic wrap. Refrigerate for one hour.
- To make the blueberry filling, combine blueberries, sugar, corn starch, water, and lemon juice in a medium sized pot set over medium heat. Stirring occasionally, cook mixture until it has thickened, about 5 minutes.
- Remove from heat and cool to room temperature.
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a small bowl, whisk together egg and water. Set aside.
- Once dough has chilled and filling is cool, roll dough out on a lightly floured surface into a large circle ¼ inch thick. Transfer rounds onto prepared baking sheets, about 2 inches apart.
- Spoon 2 tablespoons of cooled blueberry filling into the center of each cookie dough round.
- Brush the edges of each blueberry topped cookie dough round.
- Roll out remaining dough and cut with the same sized round cookie cutter.
- Slice an X in the center of each cookie dough round.
- Place top crust over the bottom blueberry filled round.
- Pinch the edges to seal or crimp with a fork.
- Brush cookie pies with egg wash and sprinkle with sugar.
- Bake cookies for 12-15 minutes or until tops and edges begin to turn golden brown.
- Cool completely before serving.
Mandy says
This is so good! I wanted to make mine larger, so I froze the blueberry filling in a mini muffin mold, then patted the dough around the frozen filling, then froze the whole thing and baked from frozen. The cookie was perfectly soft and delicious!
Karly says
Great idea! Thanks for sharing!
Natalie says
These are so cute and so delicious!
Karly says
Thanks, Natalie!
Georgina says
You are a genius!
Betty Davies says
What an fun idea! These look delicious!
Ketofication.com says
Looks delicious, i want to try it
Ambar Tovar says
These are the cutest cookies I’ve ever seen! Super creative!!
Karly says
Thanks, Ambar!
Adina says
How pretty, I have never had any cookies like these! I love the blueberry filling.
Easyfoodsmith says
Oops! Typo error…it wasn’t supposed to be a question mark in my above comment. It was an exclamation that I had intended to use
Easyfoodsmith says
Yum! These look so good ? Only if I could find blueberries here 🙁
Hannah@butterloveandcowboys.com says
These look so fun!