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Bring your oven temperature to 175°C/350°F.
Grease your baking sheets with butter.
Break the egg into a bowl and whisk until foamy.
Place the butter and sugar in a roomy bowl and beat until smooth and creamy. You can do this by hand or in a mixer.
Add the beaten egg and vanilla to the butter and sugar, and stir until everything is blended. Add the chopped pears and stem ginger to the cookie dough and mix.
Put the flour, baking powder and spice mix into a separate bowl and stir until combined.
Slowly add the flour mixture to your cookie dough until it is just combined. Ensure the fruit is well-distributed throughout.
Using a tablespoon, dollop little mounds of the dough onto your greased baking sheets. It will be a little stiff, and that's good. The cookie dough needs to be sturdy enough to support the fruit.
Bake in the oven for 12-15 minutes until the cookies are golden brown but retain enough softness to spring back after you (gently) prod them. Start checking them after 10 minutes because every oven is different. Allow to cool (or not!) before eating.