Blueberry Pie Cookies

Enjoy the taste of a delicious blueberry pie, but in bite-sized form!

Prep Time 15

Cook Time 20

Chilling Time 1

Total Time 1 35

Course Dessert

Cuisine American

Servings 30 cookies

Calories 41 kcal

In a small saucepan set over medium high heat, combine the blueberries, lemon juice, sugar, and cornstarch. Heat until the mixture begins to simmer
Once simmering, stir constantly and mash the berries lightly, making sure the mixture doesn't boil too vigorously
Continue simmering, stirring, and mashing the berries for 5 minutes until the mixture matches the thickness of pudding
Once the mixture is thickened, remove the blueberry jam from the heat and allow it to cool slightly before transferring it to a bowl. Place the bowl in the fridge to chill completely before filling the cookies

In the bowl of a food processor, add flour and salt to combine. Then add in cubed butter
Drizzle in the water and pulse until the mixture starts to form a ball around the food processor blade
Dump the pie dough onto a piece of plastic wrap once mixed
Gently form the dough into a ball and flatten into a disc. Do not work the dough too much, or the crust will be tough
Wrap tightly in the plastic and chill in the fridge for at least one hour

After chilling, remove the pie dough from the fridge and place on a lightly floured work surface. Grab a rolling pin and dust with flour
Roll the pie dough out until it is about ⅛" thick. It can be a little over, just keep it thinner than ¼"
Use a 2" circle cutter to cut out the pie dough discs and transfer to sheet pan. Collect any remaining scraps, pat together, and wrap in plastic to return to the fridge
In the meantime, combine the egg and heavy cream in a small dish and whisk until combined. Set aside in the fridge until ready to use
Lay about 12-15 pie dough cutouts on your prepared cookie sheet, allowing about 2" in between each disc
Place 1/2 teaspoon of blueberry pie filling into the center of each cookie disc
Brush a little egg wash around the edge of the pie crust
Grab another dough cutout and place it on top of the blueberry jam. Lightly press the edges around the filling to glue them together, then grab a fork and crimp the edges closed
Pop the pan in the freezer and freeze until firm for about 15 minutes
Preheat the oven to 400°F and repeat the entire process of creating the cookie discs and filling them with blueberry pie filling with the remaining dough in the fridge

Once the cookies have firmed up in the freezer, give them a brush with the egg wash
Use a thin knife to cut 4 slits in the top of each cookie
Sprinkle the cookies with the turbinado sugar and bake at 400F for about 15-18 minutes until golden brown and puffed
Remove the cookies from the oven and when the cookies are cool enough to handle, transfer them to a cooling rack

Keyword blueberry, blueberry pie, cookies, dessert, recipe