Copycat Oreo Blueberry Pie Cookies Recipe

here are cookie flavors that come and go, and then there are the legends—those cult classics that disappear, only to live on in snack aisle folklore. Oreo’s Blueberry Pie cookies fall squarely in that second camp. First released in 2016, this sweet-and-tart combo of graham cracker cookies and berry crème frosting had fans hooked. Then, poof—gone for eight long years.

With its limited-edition return set for summer 2025, we thought, why not bring the magic back ourselves? This copycat Oreo Blueberry Pie cookies recipe recreates everything you loved: golden crunch, a burst of blueberry, and that cozy pie-crust-meets-frosting taste that tastes like summer at grandma’s. Whether you missed it the first time or just want more than one pack, this homemade version gives you the nostalgic fix on your own terms.

How to make Copycat Oreo Blueberry Pie Cookies

Making a copycat Oreo recipe at home means blending a few classic baking moves with some flavor-boosting shortcuts. These cookies start with homemade graham cracker wafers—yes, you can use store-bought graham crackers, but we’ll show you how to bake your own crisp, golden sandwich shells. The filling? A whipped blueberry buttercream kissed with lemon juice to keep it tangy and bright, just like the real deal.

You can make the dough ahead, freeze extras, or go full bakery-style and double the crème layer. They keep well, travel well, and impress wildly at picnics or dessert tables.

Ingredients, instructions and tips

For the graham cracker cookies

• 1 ½ cups all-purpose flour
• ¾ cup finely ground graham cracker crumbs (or more flour if making all from scratch)
• 1 tsp cinnamon
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ⅓ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• Optional: 2 tbsp milk (if dough is too dry)

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
2. In a bowl, whisk together flour, graham crumbs, cinnamon, baking soda, and salt.
3. In another bowl, beat butter and both sugars until light and fluffy. Add egg and vanilla.
4. Mix dry into wet until combined. Chill dough for 20–30 minutes if soft.
5. Roll out to ¼ inch thick. Cut into 2-inch circles.
6. Bake for 9–11 minutes until golden brown. Cool completely.

For the blueberry crème filling

• ½ cup unsalted butter, softened
• 1 ¾ cups powdered sugar
• 3 tbsp freeze-dried blueberry powder (or purée if needed)
• 1 tsp lemon juice
• 1 tbsp milk (optional for texture)
• Pinch of salt

Instructions

1. Beat butter until smooth.
2. Add sugar, blueberry powder, lemon juice, and salt. Whip until fluffy.
3. Add milk as needed to reach desired consistency.
4. Pipe or spoon a dollop onto one cookie, then sandwich with another.

Tips:

• For deeper color, a tiny drop of natural food dye (like spirulina + beet) can replicate Oreo’s blue tone.
• Freeze-dried blueberries give a bold, fruity flavor—don’t skip them if you can find them!

What to serve with the dish

These copycat Oreo Blueberry Pie cookies shine on their own, but pairing them takes things to another level.

Ingredient substitutes

Missing a few things or want to tweak? Here’s how to make this recipe work for you:

• Graham crumbs: Use digestive biscuits or add a bit of oat flour for texture.
• Freeze-dried blueberry powder: Blend dried blueberries or use a concentrated purée, but reduce liquid elsewhere.
• Butter: For dairy-free, use a plant-based butter alternative—ideally one meant for baking.
• Lemon juice: Lime works too, or skip for a more candy-like filling.

Copycat Oreo Blueberry Pie Cookies Recipe

Serves: 4 Prep Time: 40 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the graham cracker cookies

• 1 ½ cups all-purpose flour

• ¾ cup finely ground graham cracker crumbs (or more flour if making all from scratch)

• 1 tsp cinnamon

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter, softened

• ⅓ cup brown sugar

• ¼ cup granulated sugar

• 1 egg

• 1 tsp vanilla extract

• Optional: 2 tbsp milk (if dough is too dry)

For the blueberry crème filling

• ½ cup unsalted butter, softened

• 1 ¾ cups powdered sugar

• 3 tbsp freeze-dried blueberry powder (or purée if needed)

• 1 tsp lemon juice

• 1 tbsp milk (optional for texture)

• Pinch of salt

Instructions

For the graham cracker cookies

• Preheat oven to 350°F (175°C) and line baking sheets with parchment.

• In a bowl, whisk together flour, graham crumbs, cinnamon, baking soda, and salt.

• In another bowl, beat butter and both sugars until light and fluffy. Add egg and vanilla.

• Mix dry into wet until combined. Chill dough for 20–30 minutes if soft.

• Roll out to ¼ inch thick. Cut into 2-inch circles.

• Bake for 9–11 minutes until golden brown. Cool completely.

For the blueberry crème filling

• Beat butter until smooth.

• Add sugar, blueberry powder, lemon juice, and salt. Whip until fluffy.

• Add milk as needed to reach desired consistency.

• Pipe or spoon a dollop onto one cookie, then sandwich with another.