Blackberry Pie Cookie
An almond and vanilla brown sugar cookie that has cinnamon crust pie peices added into the dough, is stuffed with Texas blackberry jam and drizzled with a blackberry glaze.
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.
Notes
All of the components of this cookie are simple and work so well together to create a unique cookie experience that highlights a tasty summer fruit, the blackberry. The buttery almond flavor of the cookie base, the sweet blackberry jam middle, the buttery toasted cinnamon pie crust, and a fresh blackberry glaze will transport your taste buds to blackberry pie cookie bliss.
These cookies stay fresh for up to a week in a tightly covered container and will freeze for up to 6 months.