Fresh Ginger Date Cookies
User Reviews
4.9
90 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Refrigeration time
30 mins
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Total Time
35 mins
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Servings
24 cookies
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Calories
145 kcal
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Course
Baked Goods
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Cuisine
American
Fresh Ginger Date Cookies
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Fresh Ginger and Date Cookies with molasses make for a flavor-packed, chewy cookie. With half the added sugar than your average cookie, the sweet dates, crunchy turbinado sugar, molasses, and fresh grated ginger all add incredible flavor to this wonderfully sweet treat, perfect for Christmastime or anytime!
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Ingredients
- ½ cup salted butter (one stick, or unsalted, see notes)
- ½ cup molasses
- ½ cup sugar
- 1 egg
- 2 tablespoons grated fresh ginger peeled, grated on a microplane zester (from about a 2" piece)
- 1 tablespoon ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon salt (see notes if using unsalted butter)
- 2 cups all-purpose flour (see notes for whole grain flour)
- 1 cup dried dates pitted and chopped
- ½ cup turbinado sugar for rolling, more if needed
Instructions
- Preheat your oven to 350 degrees F. Line a rimmed baking sheet or two with parchment paper (if refrigerating dough, wait to do this until just before baking,
- In a large bowl, add the stick of butter (soften in the microwave if necessary), molasses (½ cup), and sugar (½ cup). Mix together with a hand mixer until well combined and fluffy, about 1 minute on high speed.
- Add the egg, mix again for another minute or so.
- Add the grated ginger (2 tablespoons - you can grate it directly into the bowl if you like, the exact amount isn't super important here), ground ginger (1 tablespoon), baking soda (½ teaspoon), and salt (¼ teaspoon). Mix together until well combined.
- Add the all-purpose flour (2 cups) and mix together until just combined. Fold in the chopped dates. For best results and easier rolling, refrigerate dough for at least 30 minutes (you can skip this if you're short on time).
- Place the turbinado sugar (½ cup) into a small shallow bowl. Using a medium cookie scoop (about 2 tablespoons in size), scoop the dough into the sugar and then toss to coat. Place rolled cookie dough balls onto the prepared baking sheet (see video for a visual on how to do this).
- Bake the cookies for 10-12 minutes or until golden brown around the edges (adjust time for different size cookies). While the first batch is baking, you can set up the next batch on a second baking sheet if you like. Transfer the cookies to a wire cooling rack. Enjoy!
Equipments used:
Notes
- A medium cookie scoop (about 2 tablespoons) will yield approximately 24 cookies. You can easily make more, smaller cookies with a small cookie scoop, just be sure to cook for a shorter time,
- For unsalted butter, add 1/4 teaspoon more salt to the recipe.
- You can use other dried fruit in place of or alongside the dates, such as figs, apricots, or golden raisins.
- If using whole wheat or spelt flour, use 2 tablespoons less.
- How to freeze: place the already cooked cookies back on the parchment covered baking sheet after they've cooled and place in the freezer for 30 minutes - 1 hour. Then, transfer to a zip-top bag to store in the freezer for up to 3 months.
Nutrition Information
Show Details
Serving
1cookie
Calories
145kcal
(7%)
Carbohydrates
26g
(9%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
14mg
(5%)
Sodium
82mg
(3%)
Potassium
163mg
(5%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
124IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 145kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 82mg | 3% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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