All-purpose flour 270g / 2 cups
Baking powder 4g / 1 tsp
Baking soda 4 g / 1 tsp
Kosher salt 2g / 1/2 tsp
Cinnamon 2 g / 1 tsp
Ground ginger 2 g / 1 tsp
Ground nutmeg 1 g / 1/2 tsp
Dried Plum Purée 140g / 1/2 cup
Unsalted butter, softened 57g / 1/4 cup
Brown sugar 200g / 1 cup
Egg 55g [1 each]
Coarse sugar (like turbinado) 100 g / 1/2 cup
Yield: 30 cookies
1. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
2. In a stand mixer fitted with a whisk attachment, beat together the Dried Plum Purée, butter, and sugar. Add the egg and beat until the batter is slightly frothy, about 1 minute. With the mixer on low speed, add the dry ingredients in three installments, mixing well between additions. Refrigerate the dough for at least 20 minutes.
3. Using an oiled 35 g / 1 1/2 TBs scooper, form balls of cookie dough. Roll the balls in the coarse sugar and place onto baking sheets lined with parchment paper, spacing the cookies about 2 inches apart. Bake the cookies in the center of a 325F convection oven until the tops are crinkled and edges are set, about 12 minutes. Cool completely on wire racks.
Formulation courtesy of Sunsweet