Crackle-Top Ginger Date Cookies

Recipe by Elly in Canada
READY IN: 38mins
YIELD: 48 cookies




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