Blueberry Pie Cookies
Short Intro Paragraph
Blueberry Pie Cookies blend the warm nostalgia of summer fruit filling with a buttery cookie shell—no pie plate needed.
Full Recipe Introduction
These delightful Blueberry Pie Cookies are a fun twist on the classic blueberry pie you know and love, packing all that fresh, sweet filling into a handheld cookie form. They’re perfect for backyard barbecues, potlucks, or a cozy afternoon snack with a cup of iced tea—especially when blueberries are at their peak in June and July. I first dreamed up this recipe on a lazy Sunday morning when I wanted dessert without fussing over a crust-heavy pie. The result? A chewy, tender cookie hugging a burst of juicy blueberry pie filling that tastes like sunshine. Best of all, these treats come together easily with pantry staples and just a bit of fresh fruit—no rolling pins or pie plates required.
Why You’ll Love This Recipe
- Ready in under an hour (including quick chill time)
- No pie plate or lattice work—just scoop and bake
- Uses fresh or frozen blueberries for year-round ease
- Handheld dessert: perfect for picnics or lunchboxes
- A crowd-pleasing combo of cookies and pie in one
- Customizable sweetness—add more sugar or swap jam
- Family-friendly: kids love the filling burst
- Make-ahead freezer stash for spontaneous guests
Ingredients
- 1 cup (2 sticks) unsalted butter, softened (I favor Land O Lakes for consistency)
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp pure vanilla extract (Nielsen-Massey recommended)
- 2 ¼ cups all-purpose flour (Bob’s Red Mill is my go-to)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 1 cup fresh blueberries (or thawed frozen, well-drained)
- 2 tbsp tapioca starch (or cornstarch)
- ¼ cup granulated sugar (for filling)
- Zest of one lemon (optional, adds bright flavor)
Tips:
• Use fresh blueberries for that juicy pop, or swap in thawed wild blueberries for extra tang.
• Chilling the dough for 10 minutes makes shaping a breeze.
• Tapioca starch helps thicken the filling without adding a gummy feel.
Directions
-
Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment or a silicone mat—this prevents sticking and browning on the bottom. -
Cream Butter and Sugars
In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes. You’re aiming for a pale, airy mixture—this creates tender cookies. -
Add Egg and Vanilla
Crack in the egg, then pour in vanilla. Beat another 30 seconds until fully combined. Scrape down the sides so nothing’s hiding up top. -
Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to the butter mixture and stir until just combined—overmixing can yield tough cookies. -
Prepare Blueberry Filling
Toss blueberries, tapioca starch, sugar, and lemon zest in a small bowl. The fruit should be evenly coated—this ensures a jam-like consistency once baked. -
Shape and Fill
Scoop 1½-tbsp portions of dough onto your counter. Flatten slightly into 2-inch rounds. Place about 1 tsp of the blueberry filling in the center of half your rounds. Top with another dough round, sealing edges by pinching lightly—think little dough pockets. -
Bake to Golden Perfection
Transfer cookies to your prepared sheets, spacing 2 inches apart. Bake 12–14 minutes, until edges are set and tops show a hint of golden. You’ll smell that sweet blueberry aroma when they’re ready. -
Cool and Enjoy
Let cookies rest 5 minutes on the baking sheet, then slide onto a wire rack to cool fully. Warm filling is luscious, but these taste lovely at room temperature, too.
Servings & Timing
- Yield: Makes 24 cookies
- Prep Time: 20 minutes (plus 10 minutes chill)
- Bake Time: 12–14 minutes
- Total Time: About 45 minutes from start to finish
Variations
• Swap raspberries for blueberries in the filling for a tangy twist.
• Use mini chocolate chips in the dough for a chocolate-berry mash-up.
• Stir in a tablespoon of lemon curd for an extra citrus zing.
• Gluten-free: replace flour with a 1:1 GF flour blend.
• Vegan: use coconut oil in place of butter and a flax egg.
• Summer berry medley: use equal parts strawberries, blueberries, and blackberries.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to 3 days—though they rarely last that long! For longer life, freeze baked cookies in a freezer-safe bag for up to one month. To thaw, leave at room temperature 15–20 minutes. Gently warm in a 300°F oven for 5 minutes if you want that just-baked feel.
Make-ahead tip: Freeze shaped, unbaked cookies on a tray, then transfer to a bag. Bake straight from frozen, adding 2 extra minutes to the bake time.
Notes
- Be careful not to overfill; extra juice can seep out and make a sticky mess.
- If you find your dough too sticky, pop it in the fridge for 5–10 minutes.
- I learned that a little lemon zest brightens the whole cookie—don’t skip it!
- For a chewier texture, swap half the granulated sugar for brown sugar.
- If your kitchen is warm, chill the dough briefly so it’s easier to handle.
FAQs
Q: Can I use jam instead of fresh blueberries?
A: Yes, use about 2 tbsp of your favorite blueberry jam, but reduce cookie sugar by 1 tbsp to balance sweetness.
Q: My filling leaked—what happened?
A: That usually means too much liquid. Pat frozen blueberries dry, use tapioca starch, and seal edges well.
Q: Can I make these ahead for a party?
A: Absolutely—freeze unbaked cookies and bake the day of, or bake now and freeze fully baked.
Q: Do they freeze well?
A: Yes, baked or unbaked, in freezer-safe bags for up to a month.
Q: How do I get a uniformly round shape?
A: Use a cookie scoop for the dough and gently roll between your palms.
Q: Can I swap strawberries in?
A: You can, but strawberries are juicier—add an extra 1 tbsp starch to avoid leaks.
Q: Are these gluten-free friendly?
A: Swap in a cup-for-cup gluten-free flour blend and ensure your starch is GF.
Q: What if I don’t have tapioca starch?
A: Cornstarch works fine, though the texture will be slightly less glossy.
Conclusion
These Blueberry Pie Cookies capture all the best parts of a summer dessert—juicy, sweet fruit and tender, buttery dough—in a fun, easy-to-handle treat. They’re ready in under an hour and made from simple, homemade ingredients you probably already have on hand. Give them a whirl, and let me know how your family reacts—then pop over for more fresh, delicious recipes like my Strawberry Shortcake Bars or Classic Peach Cobbler Cookies!
Blueberry Pie Cookies
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 2¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 1 cup fresh blueberries or thawed frozen, well-drained
- 2 tbsp tapioca starch or cornstarch
- ¼ cup granulated sugar for filling
- Zest of one lemon optional, adds bright flavor
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment or a silicone mat—this prevents sticking and browning on the bottom.
- In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes. You’re aiming for a pale, airy mixture—this creates tender cookies.
- Crack in the egg, then pour in vanilla. Beat another 30 seconds until fully combined. Scrape down the sides so nothing’s hiding up top.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add to the butter mixture and stir until just combined—overmixing can yield tough cookies.
- Toss blueberries, tapioca starch, sugar, and lemon zest in a small bowl. The fruit should be evenly coated—this ensures a jam-like consistency once baked.
- Scoop 1½-tbsp portions of dough onto your counter. Flatten slightly into 2-inch rounds. Place about 1 tsp of the blueberry filling in the center of half your rounds. Top with another dough round, sealing edges by pinching lightly—think little dough pockets.
- Transfer cookies to your prepared sheets, spacing 2 inches apart. Bake 12–14 minutes, until edges are set and tops show a hint of golden. You’ll smell that sweet blueberry aroma when they’re ready.
- Let cookies rest 5 minutes on the baking sheet, then slide onto a wire rack to cool fully. Warm filling is luscious, but these taste lovely at room temperature, too.
