Chewy Blueberry Gingerbread Cookies

Chewy Gingerbread Cookies - blueberry.org

These soft and chewy Frosted Blueberry Gingerbread Cookies are simple, delicious, and perfect for the Holidays! The blueberries elevate this classic cookie, adding sweetness to the ginger, clove, and cinnamon flavors you already know and love! So grab your favorite cookie cutters, and let’s get baking!

Ingredients

Gingerbread Cookies

3 cups all-purpose flour

2 teaspoons ground ginger

1/2 cup unsweetened dried blueberries

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/2 cup unsalted butter, room temperature

1/2 cup brown sugar

1 egg

1/2 cup molasses

 

Blueberry Frosting

2 egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon salt

2 3/4 cups sifted powdered sugar

1/4 cup pureed fresh blueberries

1 teaspoon vanilla extract

1/4 cup unsweetened dried blueberries

 

Instructions

Gingerbread Cookies

  1. Whisk together flour, ginger, cinnamon, baking soda, salt, and cloves; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in the egg. Beat in molasses until smooth.
  2. Beat in flour mixture on low speed just until mixed; mix in dried blueberries. Divide dough in half and wrap each piece in plastic wrap; refrigerate for at least 1 hour or overnight.
  3. 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.
  4. Using floured cookie cutters, cut out cookies; reroll scraps to make more cookies. Using a spatula, transfer to parchment paper-lined baking sheets, about 1 inch apart.
  5. Bake in batches, rotating pans halfway through, for 10 to 12 minutes or until cookies are firm and lightly golden around the edges. Let cool slightly on a baking sheet, then transfer to a cooling rack and let cool completely.

 

Blueberry Frosting

  1. Using an electric mixer on low speed, beat egg whites, cream of tartar, and salt until light and foamy. Increase speed to high; beat until soft peaks start to form.
  2. reduce speed to low; gradually beat in powdered sugar.
  3. Increase speed to high; beat in pureed fresh blueberries and vanilla until smooth and spreadable (thicken with more powdered sugar or thin with water if needed). Cover with plastic wrap until ready to use. Spread or pipe icing onto cookies; decorate with dried blueberries.
Blueberry Gingerbread Cookies with Blueberry Frosting

Photo from blueberry.org