Name: Blueberry Pie Cookies with Lemon and Hazelnuts Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups (300 g) blueberries, fresh or frozen; 1 cup (200 g) granulated sugar; 1 tablespoon (15 ml) fresh lemon juice; 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 tablespoons chopped hazelnuts or other nuts

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 tablespoons chopped hazelnuts or other nuts

Instructions

Step 1: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries soften and the mixture thickens to a jammy consistency. Lightly mash some berries but leave a few whole. Remove from heat and let cool.

Step 2: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric hand mixer for about 2 minutes until smooth and creamy.

Step 3: Add the egg, vanilla extract, and lemon zest to the butter mixture. Beat for another minute until light and fluffy.

Step 4: Mix in the flour, baking powder, baking soda, and cinnamon just until a soft cookie dough forms. Avoid overmixing. For better control of spread, chill the dough for at least 30 minutes before baking.

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

Step 6: Divide the dough into 12 portions using a cookie scoop. Place them on the baking sheet, leaving space between each cookie as they will spread during baking. Do not shape the dough.

Step 7: Bake for 14 to 15 minutes. Remove from the oven and immediately press a shallow indentation into the center of each cookie using the back of a spoon or a small dish. If the centers seem underbaked, return to the oven for an additional minute.

Step 8: Let the cookies cool on the baking sheet for at least 10 minutes, then transfer to a wire rack. Spoon the cooled blueberry topping into the indentations and sprinkle with chopped hazelnuts.

Tips & Variations

For a nut-free option, omit the hazelnuts or substitute with toasted oats for crunch.

Use frozen blueberries without thawing for the topping; they cook down nicely.

Chilling the dough helps reduce spreading and keeps the cookies soft and thick.

Add a pinch of nutmeg or allspice along with the cinnamon for extra warmth.

FAQs

Can I use frozen blueberries for the topping?

Yes, frozen blueberries work well and can be cooked directly without thawing. They may release more liquid, so cook until the mixture thickens to a jammy texture.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking helps control spreading. Also, avoid overmixing the flour into the dough to maintain a soft but structured cookie.