Blueberry Pie Cookies
These easy blueberry pie cookies deliver all the classic flavor of homemade blueberry pie in a convenient, handheld treat. Made with just four simple ingredients.
Servings: 11 cookies
Calories: 113kcal
Ingredients
- 2 crusts (14-ounce package) Refrigerated Pie Dough
- 1 cup Blueberry Preserves
- 2 tablespoons Butter, melted
- 2 tablespoons Granulated Sugar
Makes: 3inch round
Instructions
- Preheat your oven to 350℉ and line your baking sheet with parchment paper.
- Lay the pie crusts flat on the parchment lined baking sheet, one on top of the other, and use your 3 inch cookie cutter to cut out 11 circles.
- Set aside the top layer of mini pie crusts and discard the scraps around the mini pie crusts.
- Add a heaping tablespoon of preserves to the top of the bottom pie crusts that are still on the parchment paper.
- Add the top crust to each cookie, and using a fork, press down on the edges of all of the mini pies to pinch the dough together and seal the preserves inside.
- Take a small, or very sharp, knife, and cut slits in the center of each cookie to help them vent while baking. You can make 5 slits on top like in the photos, or less, as long as they are vented.
- Using your pastry brush, brush the melted butter on top of all of the cookies and then sprinkle the sugar on top.
- Bake for 25 minutes, or until they start to golden, remove from the oven and let cool before enjoying!
Notes
How To Store Leftover Cookies
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Extend freshness by storing in the fridge for up to 5 days. Reheat gently in a toaster oven to crisp up.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Best enjoyed within 1 month. Reheat from frozen at 350°F for 8–10 minutes.
Nutrition
Serving: 1cookie | Calories: 113kcal | Carbohydrates: 24g | Protein: 0.1g | Fat: 2g | Sodium: 27mg | Fiber: 0.3g | Sugar: 17g
