Dessertsbiggerbolderbaking4.6
Blueberry Pie Cookies
My blueberry pie cookies are easy to make, bursting with juicy flavor, and perfect individual treats to serve a crowd all summer long!
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 40 min🔥 Cook: 25 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- knife
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
2
On a floured surface, roll out the pie crusts to 1/8-inch (3 mm) thickness and cut 24 circles using a 3-inch (7 ½ cm) cookie cutter. Re-roll scraps just once to get enough circles.)
3
Arrange 12 of the circles on the prepared baking sheet and brush the edges with some egg wash.
(8 oz/225 g) Blueberry Cheesecake Topping, ( chilled)1 cupEgg wash
4
Spoon about 1 ½ teaspoons of pie filling onto the center of each round.
5
Use a thin, sharp knife to cut a small x in the center of the remaining circles of pie dough, then top each of the filled circles.
6
Use a fork to firmly crimp and seal the crusts together
7
Brush the cookies with egg wash, then sprinkle on granulated sugar, if using.
(8 oz/225 g) Blueberry Cheesecake Topping, ( chilled)1 cupEgg washGranulated sugar (, for sprinkling (optional))
8
Bake for ⏱️ 20-25 minutes, until the pastry is golden brown.
9
Let cool completely before enjoying.
10
These are best the day they are made but you can store leftovers, loosely covered, at room temperature for up to 2 days.
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