Cherry Ginger Cookies Recipe

• 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

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 350u0b0F. 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.

flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, salt, unsalted butter, sugar, brown sugar, egg, vanilla, blackstrap molasses, candied ginger, cherries

Taken from www.seriouseats.com/recipes/2013/10/cherry-ginger-cookies.html (may not work)