Blueberry Pie Cookies

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These Blueberry Cobbler Cookies combine soft, buttery lemon cookies with a hint of cinnamon, a juicy homemade blueberry topping, and crunchy chopped hazelnuts. Made with fresh or frozen blueberries, these easy blueberry cookies are perfect for summer baking, parties, bake sales, or whenever you’re craving a fruity bakery-style cookie.

If blueberry pie and a bakery-style cookie had a baby, this would be it. These soft, buttery blueberry cookies are filled with a juicy homemade blueberry filling and topped with buttery crumbs. Lemon zest brightens the cookie dough, while a little cinnamon gives the cookies that cozy flavor. These are seriously so good I consider selling them!

They’re soft in the center, slightly crisp around the edges, and perfect for summer baking.

Why You’ll Love These Cookies

• Juicy blueberry filling
• Buttery crumble topping
• Fresh lemon and warm cinnamon flavor
• Soft centers with crisp edges

Tips

• Do not overmix the cookie dough once the flour has been added. Mix only until no dry streaks remain.
• Control the spread: Chill the cookie dough for at least 30 minutes before baking.
• Your blueberry filling is going to thicken as it cools, so if it still seems like it is on the runny side when it bubbles don’t worry.
• Leave enough room between the cookies, as they spread while baking.
• The centers may still look slightly soft after 15 minutes. They will firm up as the cookies cool.
• For a stronger lemon flavor, increase the lemon zest to 2 teaspoons.
• Make sure to press the moulds into the cookies while they are still warm.

Can I Use Frozen Blueberries?

Yes. You can use fresh or frozen blueberries for the filling. Frozen blueberries do not need to be thawed first, but the filling may need a few extra minutes to thicken.

Storage

Store the cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Because of the moist blueberry filling, place parchment paper between the layers to keep the cookies from sticking.

The baked cookies can also be frozen for up to 2 months.

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Blueberry Pie Cookies

These Blueberry Pie Cookies combine soft, buttery lemon cookies with a hint of cinnamon, a juicy homemade blueberry topping, and crunchy chopped hazelnuts. Made with fresh or frozen blueberries, these easy blueberry cookies are perfect for summer baking, parties, bake sales, or whenever you’re craving a fruity bakery-style cookie.

Course Dessert

Cuisine American

Keyword blueberry cookies

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 12

Ingredients

For the Blueberry Topping

• 2 cups 300 g blueberries, fresh or frozen
• 1 cup 200 g granulated sugar
• 1 tablespoon 15 ml fresh lemon juice

For the Cookies

• ½ cup 113 g salted butter, softened
• ½ cup 110 g packed light brown sugar
• ½ cup 100 g granulated sugar
• 1 large egg
• 1 teaspoon 5 ml vanilla extract
• 1 teaspoon finely grated lemon zest
• 1¾ cups 220 g all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon ground cinnamon
• 3 tbsp chopped hazelnuts or other nuts

Instructions

1. Add the blueberries, sugar, and lemon juice to a small saucepan. Cook over medium heat, stirring occasionally, until the berries soften and the mixture becomes thick and jammy. Lightly mash some of the blueberries, leaving a few whole. Remove from the heat and let cool.
2. Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with an electric hand mixer for about 2 minutes, until smooth and creamy.
3. Add the egg, vanilla extract, and lemon zest. Beat for another minute, until light and fluffy.

4. Add the flour, baking powder, baking soda, and cinnamon. Mix just until a soft cookie dough forms. Do not overmix. Control spread: Chill the dough for at least 30 minutes before baking.

5. Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.

6. Divide the dough into 12 portions using a standard cookie scoop. Place them on the prepared baking sheet, leaving space between the cookies. They spread as they bake so you do not have to shape them.

7. Bake for 14 – 15 minutes.

8. Remove the cookies from the oven. Immediately use the back of a spoon or a small dish to press a shallow indentation into the center of each cookie. If you feel they are still unbaked in the middle, return them to the still hot oven for a minute but remember they will firm up more on the hot baking sheet and as they cool. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack.

9. Spoon the blueberry topping into the indentations and sprinkle with the chopped hazelnuts.