If you’re craving something scrumptiously homemade but don’t have the time for a from-scratch marathon, this Blueberry Pie Cookies Recipe is the ticket. With pre-made sugar cookie dough and canned blueberry pie filling, you’re just a few simple steps away from a dessert that tastes like you slaved away for hours.
This blueberry pie in the form of cookies recipe also solves the common crisis of craving both a warm and luscious pie and a chewy gooey cookie. No need to choose with this quick and easy blueberry pie cookie recipe.
Shortcut Recipe for Blueberry Pie Cookies
Lately, I’ve been on a blueberry kick, and I can’t get enough! From blueberry jam on my morning toast to those irresistible blueberry muffins, I’ve been all about that blueberry life. I even freeze fresh blueberries and then snack on them when they are slightly thawed out — so good!
This recipe for blueberry pies in cookie form is the newest star in a series of pie-turned-cookie recipes. If you’ve already been drooling over the Apple Pie Cookies, Pecan Pie Cookies, Key Lime Pie Cookies, or Cherry Pie Cookies from previous posts, then you’re in for another delightful treat.
In true A Magical Mess fashion, we’ve used a few shortcuts to make sure these recipes are doable for newbies and busy people who don’t have hours to spend in the kitchen!
Reasons You’ll Adore this Blueberry Pie Cookie Recipe
- Blueberry Overload: With a generous tablespoon of blueberry pie filling in the center of each cookie, you’re getting a burst of blueberry flavor in every bite.
- Easy-Peasy: No need to be a pastry chef; this recipe uses break-and-bake sugar cookie dough as the base and pie filling for the gooey center.
- Versatility: These aren’t just for dessert; they make great companions to your morning coffee or as a sweet treat in your lunchbox.
- Seasonal Sensation: Fresh blueberries are in season, and this is a fabulous way to make the most of that fresh fruit bounty if you choose to make your own filling. When peach season arrives, make these peach pie sugar cookies!
Blueberry Pie Cookies Ingredients
Here’s what you need to make this blueberry cookie recipe. The measurements are in the recipe card below.
- Refrigerated sugar cookie
- Blueberry pie filling
- Powdered sugar
- Vanilla extract
Steps to Make Blueberry Pie Cookies
Preheat and Prep:
Turn on your oven to 350°F and grease two 12-cup muffin tins with nonstick cooking spray.
Shape the Dough:
Roll the sugar cookie dough into balls and place them in the muffin tin.
Use a tart shaper dipped in flour or the back of a spoon to gently press the dough balls onto the sides of each cup. Be careful not to press too hard; you just want to create a nice edge on the crust.
Place the muffin tins in the oven and bake for 10-13 minutes until they reach a nice golden brown color.
Cool and Set:
After baking, use a tart shaper or the back of a spoon to redefine the center divot in each cookie. Let them cool completely in the pan before transferring them to a wire rack.
Fill the Cookies:
Use a tablespoon to scoop blueberry pie filling into each cookie crust.
Prepare the Icing:
In a separate bowl, whisk together powdered sugar, milk, and vanilla until smooth. Transfer the icing to a resealable sandwich bag, cut a small tip off one corner, and drizzle it over each cookie.
Serve or Store:
These cookies are ready to enjoy immediately, or you can cover and refrigerate them until you’re ready to serve.
What to Serve with Them
On a blueberry kick like I am? Here are more blueberry recipes to make, or what to serve along with these cookies to level up their flavor.
- Lemon Blueberry Protein Pancakes: If you want a sweet breakfast that won’t completely wreck your blood sugar for the day, try these protein pancakes. You can even freeze them for meal planning.
- Easy Blueberry Crumble Recipe: For those who can’t get enough of blueberry desserts, this crumble goes great on the dessert table with the cookies.
- Blueberry Pie Filled Cupcakes: Want to make it a full-on blueberry extravaganza? These cupcakes filled with blueberry pie goodness are a must-try!
- Ice Cream: A scoop of vanilla ice cream instead of the glaze topping can turn these cookies into a decadent dessert.
- Fresh Berries: You can make a mixed berry pie filling for another option, or simply add a bowl of fresh mixed berries on the table for an easy dessert in itself.
Recipe Swaps and Variations
- Wild Blueberries: If you’re looking for a more intense blueberry flavor, swap out the regular pie filling for one made with wild blueberries.
- White Chocolate Chips: For an extra layer of sweetness and crunch, sprinkle some mini white chocolate chips on top of the blueberry filling.
- Cream Cheese: For a cheesecake twist, add a dollop of cream cheese to the center of each cookie before adding the blueberry filling.
- Fresh Lemon Juice: A few drops of fresh lemon juice in the blueberry filling can add a zesty kick.
- Coarse Sugar: For a little crunch, sprinkle some coarse sugar on top of each cookie.
Place any leftover blueberry pie cookies in an airtight container and store them in the fridge for up to a week.
Notes and FAQs
Note on Icing: While the powdered sugar icing is delicious, it can be a bit finicky. If you find it’s not setting the way you’d like, you might consider alternate toppings like a sprinkle of coarse sugar or even a drizzle of melted white chocolate chips.
Q: Can I use homemade blueberry pie filling?
A: Absolutely! If you have a homemade blueberry filling you love, go ahead and use it, especially during blueberry season.
- 1 package (16 oz) refrigerated break and bake sugar cookies
- 1 can (21 oz) blueberry pie filling
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla
- Preheat the oven to 350°F and grease two 12-cup muffin tins with nonstick cooking spray.
- Roll each sugar cookie into a ball and place it in a muffin tin. Use a tart shaper dipped in flour or the back of a spoon to gently press the dough into the pan and onto the sides. Be careful not to press too hard; keep the sides higher than the bottom to create an edge on the crust.
- Once all the muffin tins are full, bake for 10-13 minutes or until the cookies have a nice golden brown color.
- Remove the cookies from the oven and use a tart shaper or the back of a spoon to gently press the crust, making the center divot more pronounced. Allow the cookies to cool completely before transferring them to a wire rack.
- Use a tablespoon portion scoop to add blueberry pie filling to each cookie crust.
- In a separate bowl, whisk together the powdered sugar, milk, and vanilla until the icing is smooth. Transfer the icing to a resealable sandwich bag, snip the tip, and drizzle it over each cookie.
- Serve the cookies immediately or cover and refrigerate until ready to serve.
While the powdered sugar icing is scrumptious, it can be a bit tricky to get just right. We've found that it tends to settle into the blueberry filling, even when applied quickly. If you encounter this, you might consider using less milk for a thicker consistency, although we've found this doesn't always solve the issue. Feel free to experiment or opt for alternative toppings like a sprinkle of coarse sugar or a drizzle of melted white chocolate chips.
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Amount Per Serving: Calories: 37Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 16mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 0g
Nutrition facts are an estimate only.
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