1. In a glass measuring cup or medium bowl, whisk together molasses, water, vanilla, and ginger.

2. In a large bowl, combine both flours, baking soda, salt, cloves, nutmeg, and allspice and stir until blended.

3. In a separate large bowl, use an electric mixer on medium-high speed to cream butter and 1 cup of the sugar until light and fluffy, about 3 to 4 minutes.

4. Add about a third of the flour mixture to the butter, beat on low just until incorporated, then add half the molasses mixture. Add a second third of the flour, mix to incorporate, beat in remaining molasses mixture, then add remaining flour and beat on low speed until ingredients are completely blended, about 3 to 4 minutes. Dough should be soft and slightly sticky. Stir in cranberries.

5. Chill dough until firm, at least 2 hours or up to overnight.

6. When ready to bake, preheat oven to 375 degrees F and space racks evenly in the oven. Line two baking sheets with parchment paper.

7. Dough will still be slightly sticky. Divide dough into 18 pieces. Shape into balls and dip one side into remaining 1/4 cup sugar. Place sugar-side up, 9 on each baking sheet, about 2 inches apart (cookies will spread). Flatten cookies slightly with the bottom of a glass - dip glass in sugar to prevent dough from sticking.

8. Bake cookies until center is just firm and no longer shiny, about 15 to 18 minutes. Let cool on the pan 5 minutes, then transfer to wire racks to cool. Serve immediately or store in an airtight container at room temperature.

Source: Hannaford fresh Magazine, January - February 2015