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blueberry pie cookies with blueberry jam filling on a golden rack

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.