These ginger cookies play up the combination of spicy candied ginger and tart dried cherries.
Note: Look for candied ginger that comes in little cubes, not shards, sometimes called Australian candied ginger. It will be more moist.
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- 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
In a medium bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt; set aside.
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.
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.