• Wendy

How To Make Blueberry Gingerbread Cookies

Gingerbread houses are a tradition in my household and this year I also made gingerbread cookies with a twist. I won't ramble on and get straight to the recipe because chances are you already scrolled past this preamble LOL!

Ingredients:

  • 3 cups all-purpose flour

  • 1⁄2 cup brown sugar

  • 1⁄2 teaspoon salt

  • 2 teaspoons ground ginger

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking soda

  • 1⁄4 teaspoon ground cloves

  • 1⁄2 cup unsalted butter, at room temperature

  • 1 egg

  • 1⁄2 cup molasses

  • 1⁄2 cup unsweetened dried blueberries (I used the sweetened kind and used more than the recipe required!)

Recipe:


Step 1

Whisk together 3 cups all purpose flour, 1 tsp ground cinnamon, 1 tsp baking soda, ½ tsp of salt, ¼ tsp ground cloves; set aside

Beat ½ cup butter, ½ cup brown sugar until light and fluffy; beat in 1 egg. Beat in ½ cup molasses until smooth


Step 2

Beat in flour mixture on low speed just until mixed; mix in ½ cup unsweetened dried blueberries


Step 3

Divide dough in half and wrap each piece in plastic wrap; refrigerate for at least 1 hour


Step 4

Preheat oven to 350°F. On a lightly floured work surface, roll out the dough, one portion at a time, to 1/4-inch thickness.


Step 5

You can use a floured cookie cutter but I used a floured glass rim to cut out cookies, rerolling scraps to make more cookies. Using a spatula, transfer to parchment paper-lined baking sheets, about 1 inch apart.


Step 6

Bake in 2 batches, rotating pans halfway through, for 8-10 minutes (depends on your oven- ours is a convection oven) or until cookies are firm and lightly golden around edges. Let cool slightly on a baking sheet; transfer to rack and let cool completely.


Step 7

Enjoy!


TIP: Before the cookie completely cools, I like to add more blueberries on the surface of the cookies to make it more appealing! You just pop on a blueberry and squish it in a bit.


However, you opt out of the blueberries and substitute it with cranberries or use this recipe as a gingerbread base and cut out your own gingerbread house templates if you want! Feel free to use less ginger if you're not a huge fan of it in your cookies. This is what I did because K isn't too keen on it for his sweets.


This is honestly the best gingerbread cookies I've ever had and I gotta thank blueberry.org for the inspiration. In fully transparency, they hired me to create a content for them and sent me this recipe to bake. I liked it so much I had to share it here too! (They didn't pay me to write a blog or anything though!)


I hope you try this recipe and like it!



Love,

W





























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