Close
Ingredients
| dates - deglet noor (pitted): 1 cup (chopped) |
| water: 1/4 cup (boiling) |
| all-purpose flour (unsifted): 2 1/4 cups |
| baking powder: 3/4 tsp |
| baking soda: 3/4 tsp |
| ground ginger: 1 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| ground cloves: 1/8 tsp |
| salt: 1/4 tsp |
| eggs: 1 (large) |
| light brown sugar (packed): 1 cup |
| molasses: 2 Tbl |
| salted butter: 2 Tbl (melted) |
| granulated sugar: 2 1/2 Tbl |
Crackle-Top Ginger Date Cookies
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
8 min -
Servings
48 serving(s)
Tags
- Preheat oven to 350º F (180º C). Spray baking sheet with non-stick cooking spray or line with parchment paper.
- In a small bowl, soak 3/4 cup of the chopped dates in the boiling water for 15 minutes.
- Meanwhile, in a large bowl, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- Add egg, brown sugar, molasses, and butter to date and water mixture, and mix until well combined.
- Make a well in the centre of the dry ingredients.
- Pour in the liquid ingredients and stir until combined. Stir in remaining 1/4 cup chopped dates.
- Cover cookie dough with plastic wrap and refrigerate 1 hour.
- With lightly floured hands, roll cookie dough into 1-inch (2.5cm) balls, then roll in granulated sugar.
- Place 2 inches apart on prepared baking sheets. Bake 8-10 minutes or until cookie dough is still soft when lightly touched. Cool completely on rack. Store cookies in a cookie jar or a tightly sealed container.