These BLUEBERRY COOKIES are like little miniature blueberry pies! So sweet and fun to eat!
I’ve been on a major blueberry kick this season, which is strange, because I don’t really even like blueberries all that much.
At least, not plain.
I will eat raspberries, blackberries, and strawberries all by themselves all day long.
Blueberries? No. Not a fan.
But, toss those berries in a blueberry streusel muffin or some other baked good and I. am. down.
These little blueberry cookies are like little handheld pies that are made with sugar cookie dough. They’re super adorable.
These are a bit time intensive, since there are a few different steps. If you’d like to cut down on time, use a can of blueberry pie filling instead of making your own! 🙂
How to make blueberry cookies:
To start, we’ll be whipping up a standard sugar cookie dough.
You know the drill – combine the sugar and butter, add in some flour and such, mix together, chill.
While the cookie dough is chilling, whip up your filling.
You could purchase a can of blueberry pie filling or you could make your own. You just need to add blueberries, water, cornstarch, sugar, and lemon to a pot and boil for a few minutes to thicken it all up. Let that mixture cool too.
Roll the sugar cookie dough out and use a circle cookie cutter to cut out little circles. I used a 3 1/2 inch cookie cutter for this and these were the perfect size.
Once all of your rounds are cut out, spoon a bit of the blueberry filling over half of the cookie rounds.
Cut an ‘x’ in the remaining cookie rounds.
Brush a little egg wash on the edges of the blueberry pie filled rounds and then top them with the ‘x’ marked rounds.
Brush the tops with egg wash and sprinkle with a little sugar.
These little cookies are ready for the oven!
Once they’ve baked, let them cool a bit and then dig in! They’re so adorable, you won’t be able to resist!
More blueberry recipes:
Blueberry Pie Sugar Cookies
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
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- ¼ cup water
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1 large egg
- 1 teaspoon water
- 1 tablespoon granulated sugar
- 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.