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Crackle-Top Ginger Date Cookies

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“Cookies that taste great and smell heavenly while baking”
48 cookies

Ingredients Nutrition


  1. Preheat oven to 350º F (180º C). Spray baking sheet with non-stick cooking spray or line with parchment paper.
  2. In a small bowl, soak 3/4 cup of the chopped dates in the boiling water for 15 minutes.
  3. Meanwhile, in a large bowl, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  4. Add egg, brown sugar, molasses, and butter to date and water mixture, and mix until well combined.
  5. Make a well in the centre of the dry ingredients.
  6. Pour in the liquid ingredients and stir until combined. Stir in remaining 1/4 cup chopped dates.
  7. Cover cookie dough with plastic wrap and refrigerate 1 hour.
  8. With lightly floured hands, roll cookie dough into 1-inch (2.5cm) balls, then roll in granulated sugar.
  9. 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.

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