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Blueberries and cookies on a cutting board
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Blueberry Pie Sugar Cookies

Miniature pies made with sugar cookie dough - so sweet and fun to eat!
Course Dessert
Cuisine American
Keyword cookies, fruit
Prep Time 40 minutes
Cook Time 12 minutes
Servings 12 cookies
Calories 378kcal

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.

Notes

Cookie dough and blueberry filling can be made and refrigerated up to 2 days before assembling and baking.
To make these cookies even simpler, use store bought blueberry pie filling.
We used a 3 ½ inch round cookie cutter.

Nutrition

Serving: 1cookie | Calories: 378kcal | Carbohydrates: 53g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 114mg | Potassium: 82mg | Fiber: 1g | Sugar: 28g | Vitamin A: 535IU | Vitamin C: 1.8mg | Calcium: 23mg | Iron: 1.7mg