Wild Blueberry Gingerbread Thumbprint CookiesPrint Recipe
Recipe by Katie Sullivan Morford, MS, RD of Mom’s Kitchen Handbook
Makes 2 dozen cookies
1 cup frozen Wild Blueberries
1 tablespoon chia seeds
1 tablespoon honey
1 1/2 cups whole-wheat pastry flour
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup packed brown sugar, plus more for finishing the cookies
2 tablespoons blackstrap molasses
½ cup butter (1 stick), softened to room temperature
½ cup white chocolate chips (optional)
- Preheat oven to 350°F
- Put the frozen Wild Blueberries into a small microwave-safe bowl and microwave on high to defrost, 1 minute. Add the chia seeds and honey, stir well; set aside.
- In a medium bowl, whisk together the flour, ginger, cinnamon, salt and baking soda; set aside.
- In the bowl of an electric mixer, combine brown sugar, molasses, butter and egg; beat until smooth. Add the flour mixture, a little at a time, and mix until the dough comes together. Chill for at least 1 hour.
- Roll chilled dough into 24 one-inch balls. Put several tablespoons brown sugar in a small bowl and roll each dough ball in the sugar. Place on 2 parchment-lined cookie sheets. Dig your thumb into the center of each dough ball to hollow out the center. Fill each center with a small spoonful of Wild Blueberries. (If you have leftover filling, save it to spread on toast or stir into yogurt).
- Bake the cookies until fairly firm to the touch and no longer raw looking across the top, 10-12 minutes. Let cool completely.
- If you care to decorate with white chocolate, put the white chocolate chips in a small microwave-safe bowl and melt on high, 1 to 1 ½ minutes, stirring with a fork until smooth and creamy. Transfer to a small resealable plastic bag. Use scissors to snip a tiny corner off the bag. Drizzle the white chocolate in stripes over the top of each cookie.
- Once the white chocolate is dry, store in a covered container.