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20 minute dinner recipes

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Gingerbread-Date Cookies


From EatingWell:  November/December 1998

Dates add a sweet counterpoint to these spicy gingerbread cookies.

About 5 dozen cookies | Active Time: 45 minutes | Total Time: 1 1/2 hours



  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. Soak 1/2 cup dates in hot water in a small bowl for 10 minutes.
  3. Meanwhile, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt in a large bowl. Stir in remaining 1 cup dates. Set aside.
  4. Puree soaked dates with their liquid in a food processor until smooth. Add eggs, brown sugar, molasses and oil; process until creamy. Make a well in the dry ingredients. Add wet ingredients and stir until just combined. (Do not overmix.)
  5. Separate the dough into 5 equal pieces and divide between prepared baking sheets. With dampened hands, form each piece into a 1 1/2-by-13-inch log. Sprinkle with sugar.
  6. Bake logs, 1 sheet at a time, until golden brown and firm, about 25 minutes. Let cool on a wire rack for 10 minutes. Loosen logs with a metal spatula and slide onto rack to cool completely. Cut each log into 1-inch slices. Store in an airtight container.


Per cookie : 80 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 7 mg Cholesterol; 18 g Carbohydrates; 1 g Protein; 1 g Fiber; 68 mg Sodium; 61 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 other carbohydrate