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If you’re a blueberry lover always on the hunt for new ways to enjoy your favorite berry, these blueberry pie cookies are a must-try! Bursting with sweet, fruity flavor and topped with a buttery streusel, they taste just like mini pies—only easier to make and way more snackable. The cookies themselves are soft, slightly chewy, and kissed with vanilla. Just press your thumb into each dough ball, spoon in some blueberry pie filling, sprinkle on the crumbly topping, and bake! They’re perfect for any occasion—and dangerously delicious.
Soft, slightly chewy vanilla cookies are topping with sweet blueberry pie filling and a buttery streusel topping. They’re easy to make and really delicious.
Also try cherry pie cookies, blueberry cheesecake bars, lemon blueberry sweet rolls, or these blueberry cream cheese muffins.
Why You’ll Love It
Great for any occasion: These are quick and easy enough to whip up as a treat for the family but also pretty enough to make for a party or special occasion.
Easy to make: Once you’ve combined the cookie dough ingredients and shaped them, all that’s left to do is add some blueberry pie filling and streusel topping to each one.
So delicious: Vanilla cookies with a sweet blueberry pie filling are really tasty!
Blueberry Pie Cookie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: For the cookie dough and also to make the streusel topping.
Salted butter: Bring it up to room temperature first for easier mixing into the dough. For the streusel topping you’ll need to melt it first.
Sugar: For sweetness. I like to use some brown and some white sugar.
Vanilla extract: Adds a complementary flavor.
Baking powder and baking soda: To achieve a light, soft texture.
Blueberry pie filling: Any brand will work.
How to Make Blueberry Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the cookie dough: Whisk together the sugar and butter and then whisk in the egg and vanilla extract. Mix in the baking powder, baking soda and flour next.
Make the streusel topping: Combine melted butter with flour and sugar, using your hands or a fork to achieve a sand-like consistency.
Assemble the cookies: Divide the dough into 12 balls and flatten them. Make an indent in the center of each and add the blueberry filling. Sprinkle some streusel topping over each one.
Bake the cookies: Bake them on a baking sheet and then let them cool completely on a wire rack.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour.
Blueberry pie filling: I like to use canned blueberry pie filling to cut down on my preparation time. However, if you have a homemade blueberry pie filling recipe that you really like then you can use that instead. I’d recommend making sure that the filling is cooled so that it is easier to spoon onto your cookie dough.
Sugar: For a more sugar cookie-like texture you can use all granulated sugar. You can also use all brown sugar for a softer cookie.
Lemon juice: A splash of lemon juice or some lemon zest adds a citrusy flavor to the cookies.
Serving Suggestions
Appetizers: Begin your meal with slow cooker buffalo wings or hot honey wings.
Main dishes: Next, serve steak pizzaiola or fennel orange chicken with a shaved asparagus salad.
Desserts: Finish with these delicious blueberry pie sugar cookies.
How to Store Blueberry Pie Filling Cookies
Store: You can store your cookies on the counter or in the refrigerator for up to 5 days in an airtight container. It’s important to note that the refrigerator will dry your cookies out a little quicker.
Freeze: You can freeze these in an airtight container for up to a months.
Thaw: Defrost them in the refrigerator overnight or at room temperature for a couple of hours.
Top Tips
Give them space: These cookies are going to spread as they bake so make sure you give them plenty of room to do so. I could fit 6 cookies on a 9 x 13-inch cookie sheet.
Use softened butter: Room temperature butter mixes in better than cold butter, so leave it on the counter for half an hour or so, until softened.
Cool before moving: Give your cookies time to cool before transferring them, especially since they have the extra weight of the pie filling. If you try to move them right after they come out of the oven then you will risk them splitting down the middle where they are the weakest.
Separate to stack: If you need to stack the cookies, separate them with a layer of wax or parchment paper.
Blueberry Cookie FAQs
Creating a small indent in the center of each cookie helps to hold the blueberry pie filling in place. It will bubble a little as the cookies bake and the indent will help keep it from running over the sides of the cookie. You can use your thumb or a spoon or small measuring cup to form the indent.
You can make your own filling using either fresh or thawed blueberries along with some sugar. The canned pie filling is much more convenient though. Never add frozen blueberries because they release water when they thaw and this will give you a tray of soggy cookies! Feel free to add fresh berries to the plate when serving the cookies though, for a pretty presentation.
Easy Blueberry Pie Cookies Recipe
Blueberry Pie Cookies
Equipment
- Cookie Sheet 9 x 13-Inch
Ingredients
For the Cookies:
- ½ Cup salted butter, at room temperature
- ½ Cup white granulated sugar
- ½ Cup brown sugar
- 1 Teaspoon vanilla extract
- 1 egg, large
- ½ Teaspoon baking powder
- ½ Teaspoon baking soda
- 1 ½ Cups all-purpose flour
- 21 Ounces blueberry pie filling, canned
For the Streusel Topping:
- ¼ Cup salted butter, melted and cooled
- ½ Cup all-purpose flour
- ¼ Cup white granulated sugar
Instructions
- Preheat the oven to 350°F
Make the Cookie Dough:
- Combine the brown sugar, ½ cup of butter and ½ cup of white granulated sugar in a large mixing bowl. Use an electric hand mixer on medium speed to whisk the butter and sugars together for about 2 minutes, or until smooth and creamy.
- Add the egg and vanilla extract. Whisk for another 2 minutes, ensuring that the egg is fully incorporated with the creamed butter.
- Add the baking powder, baking soda, and 1 ½ cups of flour. Reduce the speed of your mixer to keep the flour from splattering and gently whisk the dry and wet ingredients together until just combined. Set aside.
Make the Streusel Topping:
- Make your streusel topping by combining the melted butter, flour, and granulated sugar. Use your hands or a fork to mix the ingredients until it resembles coarse wet sand. Set aside.
Assemble the Cookies:
- Divide your cookie dough into 12 large balls and flatten each one into a disc about ½ inch thick. Create a shallow indent in the center of each cookie.
- Space your cookies about 1 ½ inches apart on a large baking sheet.
- Add a spoonful of pie filling to each indent and then top each cookie with a generous spoonful of the streusel topping.
Bake the Cookies:
- Bake your cookies for 12 minutes and then allow them to cool on the pan for 5 minutes.
- After 5 minutes you can transfer your cookies to a wire cooling rack.
Notes
Use softened butter: Room temperature butter mixes in better than cold butter, so leave it on the counter for half an hour or so, until softened.
Cool before moving: Give your cookies time to cool before transferring them, especially since they have the extra weight of the pie filling. If you try to move them right after they come out of the oven then you will risk them splitting down the middle where they are the weakest.
Separate to stack: If you need to stack the cookies, separate them with a layer of wax or parchment paper.
Nutrition
These mouthwatering blueberry pie cookies are like miniature pies. They’re one of the simplest blueberry desserts to whip up and the whole family is going to love how they taste. Fruity blueberries and vanilla pair wonderfully in this recipe and the texture is soft yet slightly chewy.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
