CHEWY GINGER & MEDJOOL DATE COOKIES
Need a tender, flavourful cookie that stays fresh and chewy for days? Then look no further.
Makes:
~2 ½ dozen cookiesPrep Time:
15 minutesCook Time:
12 minutesCategory:
Introduction
About this Recipe
Need a tender, flavourful cookie that stays fresh and chewy for days? Then look no further. These cookies are inspired by ginger molasses cookies, but the addition of chopped Medjool dates gives them a little more substance, and the dates help to keep these cookies chewy for longer.
Ingredients
- ½ cup (115 g) unsalted butter at room temperature
- 2⁄3 cup (137 g) packed light brown sugar
- ¼ cup (60 mL) fancy molasses
- 1 Tbsp finely grated fresh ginger
- 1 large egg
- 1 ¾ cups (262 g) all-purpose flour
- ½ cup (50 g) rolled oats
- 2 tsp ground ginger
- 2 tsp ground cinnamon, divided
- ½ tsp baking soda
- ½ tsp fine salt
- 1 ½ cups (220 g) chopped, pitted Medjool dates
- ¼ cup (50 g) granulated sugar
Step by Step Instructions
Step 1
Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.Step 2
Cream the butter and brown sugar together by hand in a large mixing bowl until well combined. Stir in the molasses and ginger, followed by the egg.Step 3
Sift the flour, ginger, 1 tsp of the cinnamon baking soda and salt into a separate bowl. Add the dates and oats and stir to break up the date pieces. Add the flour to the butter mixture and stir until the dough is evenly combined.Step 4
Scoop spoonsful of dough (about 2 Tbsp) and shape into a ball. Stir the granulated sugar and remaining 1 tsp of cinnamon in a shallow dish. Roll each cookie into the sugar and place onto a parchment-lined baking tray, leaving 2 inches between the cookies.Step 5
Bake the cookies for about 12 minutes until they brown around the edges a little. Transfer the cookies to a rack to cool.The cookies will keep for up to 4 days in an airtight container or can be frozen for up to three months.
