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golden baked blueberry pie cookies cooling on rack

Blueberry Pie Cookies Recipe

Buttery, flaky, and bursting with juicy blueberry flavor, these blueberry pie cookies are everything you love about homemade pie in a fun, handheld treat. Made with a tender shortbread base, fresh or frozen blueberries, and a sweet vanilla glaze, this crowd-pleasing dessert is perfect for summer gatherings, holiday cookie trays, or cozy afternoons with coffee.
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Course: Dessert, Snack
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 15 minutes
Total Time: 1 hour
Servings: 20 cookies
Calories: 180kcal
Cost: $8–10

Equipment

  • Pastry cutter Or use two butter knives
  • Rolling pin For rolling the cookie dough
  • Round cookie cutters 3-inch and 1.5-inch sizes
  • Medium saucepan Heavy bottomed, prevents burning
  • Wooden Spoon Gentle on blueberries
  • Baking sheets Lined with parchment paper
  • Wire rack For cooling cookies

Ingredients

For the Cookie Base

  • 2 cups All-purpose flour Can substitute gluten-free
  • ½ cup Powdered sugar
  • ½ teaspoon Salt
  • 1 cup Unsalted butter Cold and cubed
  • 1 Egg yolk Large
  • 2–3 tablespoon Cold water As needed
  • 1 teaspoon Vanilla extract

For the Blueberry Filling

  • 2 cups Blueberries Fresh or 1 ½ cups frozen
  • ⅓ cup Granulated sugar
  • 2 tablespoon Cornstarch
  • 1 tablespoon Lemon juice Fresh
  • ½ teaspoon Lemon zest Optional, but recommended
  • 1 pinch Cinnamon sugar Adds warmth

For the Vanilla Glaze (Optional)

  • 1 cup Powdered sugar
  • 3–4 tablespoon Heavy cream Adjust for consistency
  • ½ teaspoon Vanilla extract

Instructions

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Cook blueberries, sugar, cornstarch, lemon juice and zest in saucepan until thickened, 8–10 minutes.
  • Let blueberry filling cool completely.
  • Combine dry cookie ingredients; cut in cold butter until crumbly.
  • Add egg yolk, vanilla, and water to form dough. Chill if needed.
  • Roll dough to ¼ inch thick; cut into rounds.
  • Fill half with blueberry filling; top with cut-out rounds.
  • Chill assembled cookies for 15 minutes.
  • Bake for 18–22 minutes until edges are golden.
  • Cool on wire rack and drizzle with vanilla glaze if desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 50g | Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.5g | Cholesterol: 25mg | Sodium: 50mg | Potassium: 55mg | Fiber: 1g | Sugar: 11g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.8mg