Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a stand mixer with paddle attachment, cream together butter and both sugars until smooth and creamy.
Mix in the eggs and vanilla extract. Beat until thoroughly mixed and appears light and fluffy.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add flour blend to the creamed mixture and combine until a heavy dough forms.
Place 1tbsp size dollops of cookie dough onto baking sheets, approximately 2 inches apart. Using the back of a spoon, press into the dough balls to make a shallow well for the filling.
Fill cookie wells with approximately 2 tsps of preferred fruit pie filling.
For Crumble Topping
In a small bowl, mix together sugar and flour. Using a fork, slowly blend while drizzling butter into the mixture until crumble forms.
Tops cookies with a generous amount of crumble. Cover pie filling with crumble.
Bake at 350F for 8-9 minutes. Remove from oven and let cool completely while preparing icing.
For Icing
Whisk together powdered sugar, vanilla paste, and water. Mix until dense icing forms.
Drizzle cooled cookies with vanilla icing before serving. Store in air tight container otherwise.
Tips / Notes:
Any type of pie filling works with this recipe, store bought or homemade! Just make sure pie filling is at least room temp before using.
Wait for cookies to cool completely before drizzling over icing to avoid melting.
Sub out butter with coconut oil for a dairy free option!
Recipe was developed for Rodelle by Darienne Bils, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.
