Blackberry Pie Cookie
Crisp and buttery cinnamon sugar pie crust pieces are added to an almond brown sugar cookie dough, that is stuffed with homemade blackberry jam, and lightly glazed with blackberry glaze. If you are fan of pie crust and summer fruit, this is a cookie you don’t want to miss out on.
I first came up with the idea of this cookie a few years ago when I had an insane amount of blackberries that I had turned into jam. My home bakery was doing so well at the time and I wanted to introduce a new flavor that highlighted local produce and would help me lessen the stockpile of blackberry preserves filling up my pantry.
I am a huge fan of pie. I love pie crust and my feelings on pie in general, is the fillings are just there to support the main star, the pie crust, not the other way around. I will gladly just eat the pie crust if you let me. I cannot get enough of the buttery flaky edges, the slight saltiness that brings out the flavor of the filling, and the crisp layers that melt in your mouth with dopamine producing satisfaction.
Adding toasted cinnamon sugar pie crust pieces transform this cookie into a buttery delicious dessert. It provides layers of buttery flavor and gives the cookie a ‘pie-like’ flavor. The pie crust also adds stability to the cookie which make this dough perfect for fillings. It’s a sturdy dough that spreads slightly but will stay tall after being baked.
Reasons to Love This Cookie
-Texture-while the cookie dough is soft the pie crust pieces add texture to the cookie making it chewier. The jammy middle of this cookie is a soft contrast to the texture of the cookie.
-Flavor-if you love layers of buttery flavor, you will love this cookie. The almond extract in the dough pairs well with blackberry jam, and the cinnamon sugar on the toasted pie crust add an overall warmth to the cookie.
-Less chill time-you can chill this for a minimum of 30 minutes before baking. This is due to the addition of the pie crust to the dough making it a sturdier cookie. Longer than 30 minutes would be better to allow the flavors to meld together but it isn’t necessary in this recipe.
-Highlight seasonal fruit- this cookie is a wonderful and fun way to highlight local produce.
Ingredients You Need
-Butter
-Brown and granulated sugar
-Eggs
-Flour
-Baking Soda & Powder
-Salt
-Vanilla and Almond Extract- I love the flavor of almond with blackberry jam, they pair together well. If you aren’t a fan of almond extract, you can double the amount of vanilla extract.
-Cinnamon- this adds a wonderful warm flavor when toasted on top of the pie crust.
-Powdered Sugar-for the glaze.
-Milk-this is an optional ingredient for the glaze if you notice the glaze is too thick or the berries didn’t have enough juice, I add milk to thin out the glaze.
Let’s Make Cinnamon Sugar Pie Crust
Before cookie dough, I start out by getting my cinnamon sugar pie crust ready. I take out my pie dough from the fridge to soften for 10-15 minutes.
On a floured surface and a lightly floured rolling pin, I roll out my pie crust into a large rectangle. The crust should be able to fit most of a baking sheet. The thickness of the pie crust is about ¼ inch thick.
If your kitchen is warm or you notice the butter starting to break or melt all over the place, scoop the crust onto your baking sheet with a bench scraper, keeping it as flat as possible and stick it in the freezer for a minute to firm up. I battled with a warm kitchen and sun facing windows so I understand it can be hard to keep butter from melting. Using the freezer to help keep things cold will help the pie crust stay flaky.
Transfer the rolled out pie crust to the baking sheet and brush with melted butter. Mix the sugar and cinnamon in a bowl and sprinkle that over the top of the melted butter layer.
I wait until I am done with my pie crust to preheat the oven, so my kitchen stays cooler. I place the cinnamon sugar pie crust in the freezer then turn on my oven to preheat it to 425*F. This usually takes 10-15 minutes which is enough time for the pie dough to relax and get really cold before putting it into a hot oven. Remember cold dough+hot oven=crispy and flaky pie crust. Math. Gotta love it.
I bake the pie dough for anywhere between 8-12 minutes. I am looking for a nice deep golden color because I want the pie crust to be as crispy as possible without burning. This pie crust I baked for 12 minutes with a sheet pan rotation at minute 8.
Let the pie crust cool completely before breaking into rough pieces to add to the dough.
**Note-This one pie crust recipe is more than enough for adding to the dough. In fact, it’s probably two small handfuls of pie crust pieces to spare. There is room for snacking on some of the delicious flaky pie crust pieces before they go into cookies. You’re welcome.**
Let’s Make Cookies
In a stand mixer with the paddle attachment, I cream together the butter and sugars for 3-5 minutes. You want the ingredients well mixed and slightly lighter in color.
I add the eggs one at a time, beating well after each addition, and follow that with the vanilla and almond extracts.
In a bowl I sift my dry ingredients then add to the mixer with the speed on low. I stop the mixer once the dough starts coming together. Don’t overmix or your cookies will be tough.
Then, with the mixer off, I add the pie crust pieces then turn the mixer on low to mix in slightly.
The mixer will continue to break down the pie crust, that is I broke the pie crust up into larger pieces and only mix for a few turns of the mixer.
Remove the attachment and bowl from the stand and with a spatula, give the dough a few turns making sure to scrape the bottom of the bowl to mix well.
I use a 4 ounce cookie scoop to portion out 12 pieces of cookie dough. Now I’m ready for the next step.
Let’s Fill Cookies
I get two teaspoons and the blackberry jam and place them next to the baking sheet of dough.
This cookie filling technique allows you to use the cookie scoop to help create the well in the center of the dough to fill. I take the dough and use the round part of the scoop to gently press down, creating a well in the center. I place a teaspoon of blackberry jam in the center then use the extra teaspoon to carefully remove the jam off the first spoon. I gather the edges of the dough, and gently pinch to seal the jam inside. I will roll the dough between my palms to smooth out the edges then repeat for the remainder of the cookie dough.
I let these chill in the fridge for at least 30 minutes and up to overnight. The dough can also be frozen for up to 6 months in a sealed bag.
I preheat my oven to 375*F and bake for 12 minutes or until the edges and top are golden brown.
I let them cool completely before adding the blackberry glaze.
Let’s Make Blackberry Glaze
This glaze is so easy to make and tastes of fresh blackberries. You can put as much or as little of this glaze as you would like on these cookies. I opted for a thin drizzle because I wanted to taste more of the pie crust, since I am such a pie crust fan, and the blackberry jam is very sweet, so I also didn’t want to overpower the cookie with too much sweetness on top. But your cookie your choice, do whatever you like best! This cookie is also just as lovely without the glaze.
In bowl I add the powdered sugar then place a small, fine mesh sieve over it. I will add the berries to the sieve and with the back of a spoon press the juice out of the berries. This way you don’t get seeds in the glaze, and it stays nice and silky smooth.
I had a small cup of milk on the side as I was mixing the blackberry juice into the glaze because sometimes, I need a little milk to thin out the glaze if there isn’t enough juice in the blackberries. These blackberries were very juicy, so I added no milk to this one. If you find the glaze to be too thick, add a teaspoon of milk at a time until you get a smooth consistency. Alternatively, if your blackberries were really juicy and your glaze is too loose, add a tablespoon of powdered sugar at a time until it thickens up.
I spooned the glaze into a small plastic sandwich bag, cut a very small opening on the tip of the bag and piped out thin lines of glaze on top of the cooled cookies.
You can let the glaze set up for 10 minutes, but who has the time for that?? These cookies are so delicious, I understand if you need to eat one right away.
If you try this recipe and love it as much as I do, please tag, follow, and like @sunshinetxcookies on Instagram and Facebook. New posts every Tuesday and Thursday so be sure to follow me for more delicious cookie recipes. Happy Baking!
Blackberry Pie Cookie
Ingredients
- 2 sticks unsalted butter room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs room temperature
- 1 tspn baking powder
- 1 tspn baking soda
- 1 tspn vanilla extract
- 1 tspn almond extract
- ½ tspn salt
- 2¾ cup all-purpose flour
- 4-6 ounces Blackberry Jam (recipe posted) https://sunshinetxcookies.com/?p=1518
Buttered Cinnamon Sugar Pie Crust
- 1 Butter Pie Crust (recipe posted) https://sunshinetxcookies.com/?p=1520
- 4 tbspn melted butter
- 4 tbspn granulated sugar
- 1 tspn ground cinnamon
Blackberry Glaze
- 4-6 blackberries
- 1 cup powdered sugar
- whole milk optional. Use to thin out glaze if your blackberries don't have very much juice.
Instructions
Buttered Cinnamon Sugar Pie Crust
- Take chilled pie crust out of the fridge and allow to soften slightly at room temperature for 10-15 minutes.
- On a lightly floured counter, with a lightly floured rolling pin, roll pie crust out into a large rectangle the size of a baking sheet with ¼ inch thickness. Take freezer breaks as needed if the pie crust gets too soft.
- Place pie crust on baking sheet and brush melted butter over the surface.
- Mix up the sugar and cinnamon and sprinkle generously on top of the melted butter.
- Place pie crust in freezer as the oven preheats.
- Preheat oven to 425*F and bake pie crust for 8-12 minutes or until it reaches a deep golden color and is crisp.
- Allow pie crust to cool completely before breaking up into rough pieces to add to the cookie dough.
Blackberry Pie Cookie
- In a mixer, cream together butter and sugars for 3-5 minutes on medium speed with paddle attachment.
- Add eggs one at a time and mix well. Add in vanilla and almond extract.
- Sift flour, baking powder, baking soda, and salt in a bowl. With mixer on low, add the flour mixture and mix until the dough just comes together.
- Add pie crust pieces when the mixer is off, then turn on briefly to incorporate. The pie crust pieces will continue to break apart as the mixer runs so make sure to not mix too long. You want to be able to see pie crust pieces in the dough.
- Using a 4 ounce cookie scoop, portion out 12 balls of cookie dough onto a parchment lined baking tray.
- Using the back of the scoop, press down on the cookie dough to make a well, flatten out, fill the well with a teaspoon of blackberry jam, then carefully pinch the edges shut to enclose the jam in cookie dough. Repeat for the remaining cookies.
- Allow dough to chill for 30 minutes and up to overnight. The longer the better to let the pie crust flavors combine in the dough.
- Preheat oven to 375*F and bake for 12-14 minutes.
- Let cool on baking tray for 5-10 minutes before transferring to wire rack to cool completely.
Blackberry Glaze
- Place powdered sugar in a bowl.
- With a fine mesh sieve, press blackberries to strain the juice over the bowl of powdered sugar.
- Discard the pulp of the blackberries.
- Stir blackberry juice and powdered sugar to mix together.
- If the glaze is too thick, add a teaspoon of milk at a time to thin out until the glaze is smooth and pourable.
- Spoon glaze into a plastic bag with tip cut out to make decorative lines of glaze on top of the cooled blackberry pie cookies. You can also spoon the glaze on top or omit entirely.
