Fresh Ginger Date Cookies
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 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
Description
These cookies start by creaming butter, molasses, and sugar, then adding egg and ginger—both fresh grated and ground—for a layered spicy flavor. Baking soda and salt help the cookies rise and balance sweetness. Flour is folded in gently and chopped dates are folded throughout the dough.
The dough is chilled to make it easier to handle and then rolled in coarse turbinado sugar before baking, adding texture and a bit of extra sweetness on the surface. Baking at a moderate oven temperature yields cookies with crispy edges and a chewy center.
Serve these cookies as a sweet snack or alongside tea or coffee. Their unique ginger-date pairing makes them a thoughtfully different dessert option.
Dough can be refrigerated before baking, and baked cookies freeze well for up to three months if stored properly. Substitutions like whole wheat flour or alternative dried fruits can be used with slight adjustments in flour quantity.
Ingredients
- ½ cup butter one stick, or unsalted, see notes, salted
- ½ cup molasses
- ½ cup sugar
- 1 egg
- 2 tablespoons ginger peeled, grated on a microplane zester (from about a 2" piece, grated fresh
- 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!
Notes
- Using a medium cookie scoop yields about 24 cookies, but sizes can be adjusted as needed.
- If using unsalted butter, add an additional ¼ teaspoon salt to balance flavors.
- Other dried fruits such as figs, apricots, or golden raisins can substitute dates.
- When substituting with whole wheat or spelt flour, reduce amount by 2 tablespoons to maintain dough consistency.
- Cookies freeze well after baking; chill baked cookies on a sheet before transferring to a zip-top bag and freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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