Description

These Blueberry Pie Cookies feature soft, buttery lemon cookies infused with cinnamon and topped with a juicy homemade blueberry jam and crunchy chopped hazelnuts. Perfect for summer gatherings, bake sales, or any time you’re craving a fruity, bakery-style treat, these cookies combine fresh or frozen blueberries and simple ingredients for an irresistible dessert.

Ingredients

Scale

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

Prepare the Blueberry Topping: Add the blueberries, sugar, and lemon juice to a small saucepan. Cook over medium heat, stirring occasionally, until the berries soften and the mixture thickens into a jammy consistency. Lightly mash some of the blueberries, leaving a few whole for texture. Remove from heat and let cool.
Make the Cookie Dough: In a large mixing bowl, combine softened butter, brown sugar, and granulated sugar. Beat with an electric hand mixer for about 2 minutes until smooth and creamy. Add the egg, vanilla extract, and lemon zest, and beat for another minute until light and fluffy.
Add Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and ground cinnamon to the wet mixture. Mix just until a soft dough forms, taking care not to overmix. For better control of cookie spread, chill the dough for at least 30 minutes before baking.
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
Shape and Bake Cookies: Divide the dough into 12 equal portions using a standard cookie scoop and place them spaced apart on the prepared baking sheet. Bake for 14 to 15 minutes until lightly golden.
Create Indentations: Immediately after removing the cookies from the oven, use the back of a spoon or a small dish to press a shallow indentation into the center of each cookie. If the centers feel underbaked, return the cookies to the warm oven for an additional minute. Let cookies cool on the baking sheet for at least 10 minutes to firm up.
Assemble Cookies: Spoon the cooled blueberry topping into the indentations of each cookie and sprinkle with chopped hazelnuts for a crunchy finish.

Notes

Chilling the dough is important to prevent excessive spreading during baking.
You can use fresh or frozen blueberries for the topping.
If you don’t have hazelnuts, feel free to substitute with chopped walnuts or pecans.
Make sure the blueberry topping is cooled before filling the cookies to prevent sogginess.
Cookies can be stored in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: blueberry cookies, blueberry pie cookies, lemon cookies, summer desserts, fruit cookies, bakery style cookies, nutty cookies