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