Blueberry Pie Cookies Recipe

Introduction

When I first baked these blueberry pie cookies, I was immediately drawn to their inviting aroma and beautiful presentation. As I pulled them from the oven, my family gathered around, their eyes wide with anticipation. The moment we took our first bites, we were met with a delightful blend of soft cookie texture and a burst of sweet, tangy blueberry filling. It was like eating a slice of blueberry pie but in cookie form! These treats quickly became a favorite in our household, perfect for everything from afternoon snacks to dessert after dinner. I can’t wait to share this recipe with you, as I know your family will love them just as much as mine does!

Ingredients

For the Cookies:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the Blueberry Filling:

• 1 cup fresh or frozen blueberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

For the Topping:

• 1/4 cup graham cracker crumbs (optional, for a pie crust effect)
• Powdered sugar for dusting (optional)

Instructions

1. Prepare the Blueberry Filling:
   In a small saucepan over medium heat, combine the blueberries, sugar, cornstarch, and lemon juice. Cook, stirring occasionally, until the mixture thickens, about 5-7 minutes. Remove from heat, stir in the vanilla extract, and set aside to cool completely.
2. Make the Cookie Dough:
   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
3. Chill the Dough:
   Cover the dough and chill in the refrigerator for 15-20 minutes for easier handling.
4. Assemble the Cookies:
   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create a small well in the center of each dough ball. Spoon about 1/2 teaspoon of blueberry filling into each well. Optionally, sprinkle graham cracker crumbs around the edges of each cookie for a “pie crust” effect.
5. Bake:
   Bake the cookies for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
6. Serve:
   Dust with powdered sugar if desired and enjoy these blueberry pie-inspired cookies!

Nutrition Facts

• Servings: 24 cookies
• Calories per serving: Approximately 100 calories

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 10-12 minutes
• Total Time: 40-42 minutes

How to Serve

• Dust with powdered sugar for an elegant touch.
• Serve warm or at room temperature.
• Pair with ice cream for an indulgent dessert.
• Enjoy with tea or coffee for a delightful afternoon treat.
• Pack for picnics or lunch boxes for a tasty snack on the go.

Additional Tips

1. Use Fresh Blueberries: If possible, opt for fresh blueberries for the best flavor and texture.
2. Don’t Overmix the Dough: Be careful not to overmix; this will help keep your cookies tender.
3. Chill the Dough: Chilling the dough makes it easier to handle and shapes your cookies nicely.
4. Adjust Sweetness: Taste the blueberry filling before adding more sugar, especially if using sweeter blueberries.
5. Store in an Airtight Container: Keep cookies fresh longer by storing them in an airtight container.

Recipe Variations

• Berry Medley: Substitute blueberries with a mix of raspberries and blackberries for a different berry experience.
• Add Spices: Consider adding a pinch of cinnamon or nutmeg to the cookie dough for an extra layer of flavor.
• Lemon Zest: Incorporate lemon zest into the cookie dough for a refreshing citrus twist.
• Gluten-Free Version: Use a gluten-free flour blend to make these cookies gluten-free.
• Mini Cookie Cups: Press the dough into a mini muffin tin to create cookie cups, then fill with the blueberry mixture.

Serving Suggestions

• Great for Parties: These cookies are perfect for gatherings and will impress your guests.
• Dessert Table: Include them as part of a dessert table for birthdays or special occasions.
• As a Breakfast Treat: Enjoy them with coffee for a sweet breakfast option.
• Gift Baskets: Package them in decorative boxes for thoughtful homemade gifts.
• School Bake Sales: Perfect for bake sales, these cookies are sure to sell out quickly!

Freezing and Storage

• Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
• Freezing: To freeze, layer cookies between parchment paper in an airtight container. They can be frozen for up to 2 months. Thaw at room temperature before serving.

FAQ Section

1. Can I use frozen blueberries?
   Yes, frozen blueberries work well. Just do not thaw them before cooking.
2. What if my filling is too runny?
   If the filling is too runny, cook it a little longer until it thickens to your desired consistency.
3. Can I make the cookie dough ahead of time?
   Absolutely! You can prepare the dough a day in advance and refrigerate it.
4. How can I prevent the cookies from spreading too much?
   Make sure to chill the dough, and don’t skip the chilling step.
5. What can I substitute for butter?
   You can use coconut oil or a vegan butter alternative if you prefer.
6. Can I use other fruits in the filling?
   Yes, feel free to experiment with other fruits like peaches or cherries!
7. Are these cookies suitable for a vegan diet?
   To make them vegan, substitute the egg with a flax egg and use vegan butter.
8. What if I don’t have cornstarch?
   You can substitute cornstarch with an equal amount of all-purpose flour, but the filling may not be as thick.
9. How do I know when the cookies are done?
   The edges should be lightly golden, and the cookies should look set in the center.
10. Can I double the recipe?
    Yes, this recipe can easily be doubled to make more cookies.

Conclusion

These blueberry pie cookies are a delightful fusion of cookie and pie that brings the best of both worlds to your kitchen. With their soft, buttery base and the sweet burst of blueberry filling, they are sure to become a cherished recipe in your collection. Whether enjoyed fresh from the oven or shared with friends and family, these cookies are a delicious way to celebrate the flavors of summer all year long. So gather your ingredients and get ready to indulge in these scrumptious treats that will have everyone asking for seconds!

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