Description
These Blueberry Pie Cookies are a delightful twist on traditional thumbprint cookies, featuring a buttery, soft dough filled with sweet and tangy blueberry pie filling. Perfect for an easy-to-make dessert or a special snack, these cookies combine classic flavors with a lovely hint of lemon zest and optional cinnamon, baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling
- 1 cup blueberry pie filling
- 1/2 teaspoon lemon zest
- 1/2 teaspoon cinnamon (optional)
For Topping
- 1 tablespoon milk (for brushing)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the ingredients are fully combined, making the dough moist and flavorful.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the rising agent and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until a soft dough forms without overworking it.
- Form Cookie Balls: Scoop tablespoon-sized portions of dough, roll them into balls, and place them evenly spaced on the prepared baking sheet.
- Create Wells: Flatten each dough ball slightly and make a small well in the center with your thumb to hold the filling.
- Prepare Filling: In a small bowl, combine blueberry pie filling with lemon zest and the optional cinnamon for added flavor complexity.
- Fill the Cookies: Spoon about one teaspoon of the blueberry mixture into each thumbprint well carefully so as not to spill over the edges.
- Add Topping: If desired, brush the edges of each cookie with milk and sprinkle with coarse sugar to add a lovely sparkle and slight crunch.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or glazing.
Notes
- You can use either homemade or store-bought blueberry pie filling based on convenience and preference.
- For a decorative and sweet finish, drizzle the cooled cookies with a simple glaze made from powdered sugar and milk.
- Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
