Ingredients for Crackle Top Ginger Date Cookies
- Pitted Dates
- 1 cup (240ml) boiling water
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Ground Ginger
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- ½ teaspoon salt
- 1 large egg
- ¾ cup (150g) packed light brown sugar
- ¼ cup (60ml) molasses
- ½ cup (115g) unsalted butter, melted
- ½ cup (100g) granulated sugar, for rolling
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How to Make Crackle Top Ginger Date Cookies
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a small bowl, soak ¾ cup (90g) chopped dates in 1 cup (240ml) boiling water for 15 minutes.
- Meanwhile, whisk together in a large bowl: 2 ½ cups (300g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 large egg, ¾ cup (150g) packed light brown sugar, ¼ cup (60ml) molasses, and ½ cup (115g) unsalted butter, melted.
- Add the soaked date mixture to the wet ingredients and whisk until well combined.
- Make a well in the center of the dry ingredients. Pour in the wet ingredients and stir gently until just combined.
- Stir in the remaining ¼ cup (30g) chopped dates.
- Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour (or up to overnight).
- Preheat oven to 350°F (175°C).
- Roll the chilled dough into 1-inch balls. Roll each ball in ½ cup (100g) granulated sugar.
- Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked. The centers will still be soft.
- Let cool completely on the baking sheets before transferring to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
31g
Fat
1g
Carbs
4g
