Vegan Blueberry Pie Cookies

First, add the room-temperature vegan butter, ½ cup of white sugar, brown sugar, and lemon zest to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 2 minutes).
Next, add the flax egg and lemon extract to the bowl and mix together for about 30 seconds.
Add in the all-purpose flour, baking powder, and salt. Make sure to add the flour first and then add the other ingredients on top. Mix everything together until a thick cookie dough forms.
Cover the bowl of dough with plastic wrap and add the bowl to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated for up to 24 hours.

First, make the cornstarch slurry by mixing together the cold water and cornstarch until a cloudy paste forms. Set aside.
Next, add the blueberries, sugar, lemon juice, and cornstarch slurry to a saucepan. Stir together and bring to a simmer over medium heat.
Once simmering, continue cooking until the mixture becomes thick, glossy, and turns a deep blue/purple color (about 2-3 minutes). Then, remove from the heat and set aside to cool.

About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.
Remove the dough from the fridge and use a cookie scoop to scoop out 10-11 evenly-sized cookies. Roll each cookie dough ball between your palms to form a round ball. Then, roll each ball in a bowl with the 2 tablespoon of sugar that was set aside so that each dough ball is coated in sugar.
Place the lemon cookie dough balls onto the baking sheet. Then, slightly press each dough ball down with your palm.
Use your thumb to make an indent in the center of each cookie and then use your fingers to spread the dough out and make the indent larger. Then, spoon about 1 Tablespoon of the cooled blueberry pie filling into the center of each cookie.
Once filled, make sure the cookies are at least 2 inches apart on the baking tray as they will spread while baking. Then, add the tray to the oven and bake the cookies for 13-15 minutes until the edges are crisp and the centers are set but still gooey.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. While the cookies are on the tray and still warm, use a spoon or a large biscuit cutter to shape the cookies into perfectly round circles.
Then, move the cookies to a wire rack to continue cooling.
Once cooled, enjoy blueberry pie cookies!

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