Blueberry Banana Gingersnap S'mores
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 s'mores
A tasty fruit-centric alternative to traditional s'mores - with gingersnaps, blueberries, and bananas - perfect for a movie night snack.
  • For the cookies:
  • 1 cup (two sticks) butter
  • 1⅔ cup sugar
  • 2 large eggs
  • ½ cup molasses
  • Juice of ½ orange
  • 1 tsp. freshly grated ginger
  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • 4 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. salt
  • For the s'mores:
  • 16 large gingersnaps
  • 8 medium marshmallows
  • 1 pint fresh blueberries
  • 1 large banana, sliced thinly
  1. In a large bowl, cream the butter, add the sugar, and beat until smooth and creamy. Add the eggs, molasses, orange juice, and ginger, beating after each addition until evenly mixed.
  2. Meanwhile in a medium bowl, sift together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Gradually add flour mixture to butter mixture, mixing well after each addition.
  3. Cover two cookie pans with parchment paper or a baking sheet liner. Roll the dough into teaspoon-sized balls and drop them onto the cookie pan about 1½ inches apart. Gently pat down each ball so they flatten slightly. Bake at 350 degrees for 13 to 16 minutes or until crisp.
  4. For the s'mores: Line up 16 gingersnaps in pairs so that half of them have the flat side facing up. Roast the marshmallows until they are golden brown and gooey or melting. Place one marshmallow on each flat-side-up gingersnap. Gently press several blueberries into the marshmallows, then a banana slice. Top each with the second gingersnap and gently press again so that the s’more sticks together. Serve immediately.
Recipe by Jolly Tomato at