Cherry Ginger Cookies

Special equipment

stand mixer, baking sheets, parchment paper

Ingredients

serves makes about 30 cookies

• 2 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup blackstrap molasses
• 2/3 cup chopped candied ginger (see note)
• 1/4 cup unsweetened dried cherries

Procedures

1. In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt; set aside.
   
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, and brown sugar until light and fluffy, about 3 minutes. Beat in egg. Add vanilla and molasses and beat until incorporated. Add dry ingredients to the bowl and beat until just combined. Use a wooden spoon or rubber spatula to fold in candied ginger and cherries. Wrap dough in plastic wrap and refrigerate for 1 hour.
   
3. Adjust oven rack to upper and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by the rounded tablespoon (I like to use a 2 1/2 ounce cookie scoop) onto prepared baking sheets. Bake until darkened and color and just drying on top, about 15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.