Wild Blueberry Molasses Cookies
Using frozen Wild Blueberries is really what made this recipe work. Adding them into the mix while still frozen prevented the already brown dough from turning purple, and enabled the berries to remain whole in the cookies, which was the exact result I was after. This way I get a whole Wild Blueberry with every bite.
Print Recipe1 ¾ cups flour
1 tsp cinnamon
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 tsp ground ginger
½ tsp nutmeg
½ stick unsalted butter, softened (or ½ cup coconut oil)
¼ cup dark brown sugar
¼ cup sugar (+ more for rolling)
1 egg
1 tsp vanilla
1/3 cup molasses
1 cup frozen fresh Wild Blueberries
Preheat the oven to 350. Combine flour, baking soda, baking powder, salt, and spices together in a bowl. Set aside. Beat the butter or oil with the sugar. Add the egg, vanilla, and molasses. Gradually add in the dry ingredients and beat until just combined. Gently fold in the frozen Wild Blueberries. Place about ¼ cup of sugar into a shallow bowl. Scoop batter into balls and roll each ball in the sugar until well coated. Place onto a greased baking sheet and bake for 11-13 minutes. Let cool and then transfer to wire rack. Makes about a dozen large cookies.
