<p>In this recipe, Dried Plum Purée replaces 50% of the butter and all of the molasses that would be used in a comparable cookie. The result is a cookie with an addictive chewy center and deep, spiced flavor that tastes just as rich as the original.</p>
<p>In this recipe, Dried Plum Purée replaces 50% of the butter and all of the molasses that would be used in a comparable cookie. The result is a cookie with an addictive chewy center and deep, spiced flavor that tastes just as rich as the original.</p>
Ingredients

    270 g / 2 cups all-purpose flour

    4 g / 1 teaspoon baking powder

    4 g / 1 teaspoon baking soda

    2 g / 1/2 teaspoon kosher salt

    2 g / 1 teaspoon cinnamon

    2 g / 1 teaspoon ground ginger

    1 g / 1/2 teaspoon ground nutmeg

    75 g / 1/4 cup Dried Plum Purée

    57 g / 1/4 cup unsalted butter, at room temperature

    200 g / 1 cup brown sugar

    1 large egg

    100 g / 1/2 cup coarse sugar, like turbinado

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Instructions

    Preheat the oven to 325F. Line 2 baking sheets with parchment paper.

    Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

    In a stand mixer fitted with a whisk attachment, beat together the Dried Plum Purée, butter, and sugar until aerated ad smooth. 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.

    Using an oiled 35 g / 1 1/2 TBs scooper, divide the dough into balls and roll each ball in the coarse sugar.  Place about 3 cm / 1  1/2 inches apart on the baking sheets.

    Bake until the tops are crinkled and edges are set, about 12 minutes. Let rest 5 minutes, then cool completely on wire racks.

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