Cherry Ginger Cookies

Name: Cherry Ginger Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 532 milliliters all purpose flour; 1 teaspoon baking powder; 1 teaspoons baking soda; 59 milliliters brown sugar; 158 milliliters chopped candied ginger (see note); 59 milliliters unsweetened dried cherries; 1 teaspoons cinnamon; 1 egg; 1 Tbsp ground ginger; 118 milliliters blackstrap molasses; 1 teaspoons nutmeg; 1 teaspoons salt; 177 milliliters sugar; 16 Tbsps (2 sticks) unsalted butter, at room temperature; 1 teaspoon vanilla

Cherry Ginger Cookies might be just the dessert you are searching for. This recipe serves 30. One portion of this dish contains approximately 1g of protein, 6g of fat, and From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up sugar, brown sugar, baking soda, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt; set aside.

Ingredients you will need

Baking Soda

Cinnamon

Ginger

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Brown Sugar

Butter

Cream

Sugar

Egg

Equipment you will use

Stand Mixer

Bowl

Add vanilla and molasses and beat until incorporated.

Ingredients you will need

Molasses

Vanilla

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.

Ingredients you will need

Candied Ginger

Cherries

Dough

Wrap

Equipment you will use

Plastic Wrap

Wooden Spoon

Spatula

Bowl

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.

Ingredients you will need