BLUEBERRY PIE COOKIES
These Blueberry Pie Cookies combine the best of both worlds—flaky pie crust and sweet blueberry filling in a bite-sized treat. Perfect for holidays, parties, or a fun twist on traditional pie, these cookies are easy to make and irresistibly delicious!
Ingredients
- 1 refrigerated pie crust
- ½ cup blueberry pie filling
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
- 1 egg for egg wash
- 1 tablespoon milk
- Powdered sugar for dusting
Instructions
- Step 1: Preheat Oven – Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 2: Roll Out Dough – Roll out the pie crust and use a round cookie cutter to cut circles.
- Step 3: Fill and Seal – Place a small spoonful of blueberry pie filling on half the circles. Cover with another dough circle and press edges to seal with a fork.
- Step 4: Egg Wash & Bake – Mix egg with milk and brush over cookies. Sprinkle with sugar and cinnamon, then bake for 18–20 minutes until golden.
- Step 5: Serve – Let cool and dust with powdered sugar before serving.
Notes
- Make Ahead: Prepare and freeze unbaked cookies for up to a month, then bake fresh when needed.
- Customizing the Flavor: Add lemon zest or a pinch of nutmeg to the filling for extra flavor.
- Serving Suggestions: Serve warm with a scoop of vanilla ice cream or whipped cream.
- Allergy-Friendly Options: Use gluten-free pie crust if needed.
- Storage Tips: Store in an airtight container at room temperature for up to 3 days.