Dates add a sweet counterpoint to these spicy gingerbread cookies. Source: EatingWell Magazine, November/December 1998

Ruth Cousineau


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

  • Soak 1/2 cup dates in hot water in a small bowl for 10 minutes.

  • 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.

  • 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.)

  • 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.

  • 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.

Nutrition Facts

77 calories; 0.7 g total fat; 0.1 g saturated fat; 6 mg cholesterol; 68 mg sodium. 56 mg potassium; 17.1 g carbohydrates; 0.6 g fiber; 10 g sugar; 1.2 g protein; 10 IU vitamin a iu; 26 mcg folate; 9 mg calcium; 1 mg iron; 7 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
Sticky dough but worth the effort I love these - they are tasty and not too sweet - might put more dates in next time as they add so much to the taste and texture. Will make again Pros: tasty Cons: very sticky Read More
Rating: 5 stars
These came out so moist and tasty while not being sickly sweet and the logs are much easier to deal with than rolled or drop cookies. I added about a tablespoon of fresh ginger to the puree blend just because I'm a ginger lover. The dates add nice sweetness and moisture. Funny though - my logs flattened out so that they resembled french bread by the time they were done. Not sure if that's intentional or if I need to add more flour for high altitudes. Next time I might use turbinado instead of regular sugar as the topping. Read More
Rating: 1 stars
Cardboard These cookies had a dry texture resembling cardboard. The dough was too soft to form logs; make bar cookies instead. (Tip: If you still want to make these cookies and don't have a food processor a hand-held blender works fine for pureeing the dates in Step 4.) Pros: Easy Cons: Dry texture Read More