It’s time again for the Food Bloggers of Canada and Eat In Eat Out Christmas in July Cookie Contest! I look forward to this cookie contest as it give me the opportunity to brain storm cookie ideas that I would not normally create. Since we were smack dab in the middle of blueberry season I wanted to create a fresh blueberry cookie. Although I never got around to posting the recipes, last summer I experimented with some fresh herbs in cookies and they worked out nicely. And so I wanted to incorporate a fresh herb in my blueberry cookies.
After thinking about what flavours pair nicely with blueberries, I decided on a combination of crystallized ginger, fresh mint and fresh blueberries. The trio tasted lovely together before being baked into a cookie so I figured it could work as a savory cookie.
The first batch fell a little flat, literally, and the blueberries released their lovely juices all over the cookie sheet. They were still edible and in one piece so I sent out test cookies to various audiences. The Sr. Director of my husbands department at work compared the taste of these cookies to the complex yet subtle notes of a fine wine. NOW that is a compliment! So I went back into the kitchen and reworked some of the ingredients resulting in this variation. Sent some more out for testing again and so far the feedback has been remarkable. All the kid testers have also loved them.
I ran out of all purpose flour while making these cookies so I substituted 3/4 cup white flour with whole wheat flour.
A very unique cookie that will leave your cookie monsters delighted.
- 1 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp fresh mint chopped
- 1/4 cup crystallized ginger chopped
- 1 1/2 cup fresh blueberries
- Preheat oven to 350F.
- In a large bowl and using a mixer of your choice beat butter until smooth. Slowly beat in white sugar & brown sugar. Add your eggs & vanilla.
- In a smaller bowl whisk together flour, baking soda, and salt. Stir into wet ingredients. Add in your mint and ginger, mixing well. Slowly add in your blueberries. Mix very slowly and carefully as you do not want to burst the delicate blueberries.
- When I drop the cookie batter onto the parchment lined cookie sheets I try to ensure I have scooped up at least two blueberries per cookie. Sometimes my fingers have to assist. Space about 1 inch apart.
- Bake in oven for 8-9 minutes, turning/rotating half way through until edges lightly browned.
- Let cool completely on racks. Makes about 2-3 dozen cookies.