Blueberry Pie Sugar Cookies
User Reviews
4.7
27 reviews
Excellent
Blueberry Pie Sugar Cookies
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Miniature pies made with sugar cookie dough - so sweet and fun to eat!
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Ingredients
Sugar Cookie Dough
- 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
Blueberry Filling
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- ¼ cup water
- 1 tablespoon cornstarch
- 1 teaspoon Fresh Lemon juice
Topping
- 1 large egg
- 1 teaspoon water
- 1 tablespoon granulated sugar
Instructions
- To make the sugar cookie dough, cream butter and sugar until pale and fluffy.
- Add egg and vanilla extract and mix until egg has been fully incorporated, about 3 minutes.
- In a medium size bowl, whisk together flour, baking powder, and salt.
- Add flour mixture to butter mixture and mix on low until just combined.
- Divide dough into 2 disks and wrap tightly in plastic wrap. Refrigerate for one hour.
- To make the blueberry filling, combine blueberries, sugar, corn starch, water, and lemon juice in a medium sized pot set over medium heat. Stirring occasionally, cook mixture until it has thickened, about 5 minutes.
- Remove from heat and cool to room temperature.
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- In a small bowl, whisk together egg and water. Set aside.
- Once dough has chilled and filling is cool, roll dough out on a lightly floured surface into a large circle ¼ inch thick. Transfer rounds onto prepared baking sheets, about 2 inches apart.
- Spoon 2 tablespoons of cooled blueberry filling into the center of each cookie dough round.
- Brush the edges of each blueberry topped cookie dough round.
- Roll out remaining dough and cut with the same sized round cookie cutter.
- Slice an X in the center of each cookie dough round.
- Place top crust over the bottom blueberry filled round.
- Pinch the edges to seal or crimp with a fork.
- Brush cookie pies with egg wash and sprinkle with sugar.
- Bake cookies for 12-15 minutes or until tops and edges begin to turn golden brown.
- Cool completely before serving.
Notes
- Cookie dough and blueberry filling can be made and refrigerated up to 2 days before assembling and baking.
- To make these cookies even simpler, use store bought blueberry pie filling.
- We used a 3 ½ inch round cookie cutter.
Nutrition Information
Show Details
Serving
1cookie
Calories
378kcal
(19%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
76mg
(25%)
Sodium
114mg
(5%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
535IU
(11%)
Vitamin C
1.8mg
(2%)
Calcium
23mg
(2%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 378kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 114mg | 5% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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