Name: Blueberry Pie Sugar Cookies Recipe
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 cup unsalted butter (2 sticks), softened; 1 large egg; 1 teaspoon vanilla extract; 3 cups all-purpose flour (plus more for rolling); 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups fresh or frozen blueberries; 1/2 cup granulated sugar; 1 tablespoon cornstarch; 1/4 cup water; 1 teaspoon fresh lemon juice; 1 large egg; 1 teaspoon water; 1 tablespoon granulated sugar

Ingredients

1 cup granulated sugar

1 cup unsalted butter (2 sticks)

1 large egg

1 teaspoon vanilla extract

3 cups flour (plus more for rolling)

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups fresh or frozen blueberries

1/2 cup granulated sugar

1/4 cup water

1 tablespoon cornstarch

1 teaspoon fresh lemon juice

1 large egg (for egg wash)

1 teaspoon water (for egg wash)

1 tablespoon granulated sugar (for topping)

Instructions

Step 1: To make the sugar cookie dough, cream together the butter and 1 cup granulated sugar until pale and fluffy.

Step 2: Add 1 large egg and vanilla extract, then mix until the egg is fully incorporated, about 3 minutes.

Step 3: In a separate medium bowl, whisk together the flour, baking powder, and salt.

Step 4: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.

Step 5: Divide the dough into two disks, wrap tightly in plastic wrap, and refrigerate for one hour.

Step 6: To prepare the blueberry filling, combine blueberries, 1/2 cup sugar, cornstarch, 1/4 cup water, and lemon juice in a medium saucepan over medium heat. Stir occasionally and cook until thickened, about 5 minutes.

Step 7: Remove the filling from heat and allow it to cool to room temperature.

Step 8: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 9: In a small bowl, whisk together 1 egg and 1 teaspoon water to create an egg wash; set aside.

Step 10: Roll out one disk of chilled dough on a lightly floured surface into a large circle about 1/4 inch thick. Cut rounds and place them about 2 inches apart on the prepared baking sheets.

Step 11: Spoon 2 tablespoons of the cooled blueberry filling into the center of each dough round.

Step 12: Lightly brush the edges of each filled dough round with the egg wash.

Step 13: Roll out the second dough disk and cut rounds the same size as before.

Step 14: Cut a small “X” in the center of each top round to allow steam to escape.

Step 15: Place the top crust rounds over the blueberry-filled bottoms and pinch or crimp the edges to seal.

Step 16: Brush the tops with the remaining egg wash and sprinkle with 1 tablespoon granulated sugar.

Step 17: Bake for 12–15 minutes, or until edges and tops turn golden brown.

Step 18: Allow the cookies to cool completely before serving.

Tips & Variations

Use frozen blueberries if fresh are not in season; just be sure to thaw and drain excess liquid before cooking.

For extra flavor, add a pinch of cinnamon or lemon zest to the blueberry filling.

You can swap the blueberry filling for other fruits like cherry or apple to create different mini pie flavors.

Chilling the dough thoroughly ensures easier handling and better texture in the finished cookies.

FAQs

Can I use frozen blueberries directly without thawing?

It’s best to thaw and drain frozen blueberries before making the filling to prevent excess moisture that can make the cookies soggy.

How do I prevent the cookie tops from burning?

If the edges brown too quickly, you can cover the baking sheet loosely with foil halfway through baking to protect the tops while the centers finish cooking.