ADVERTISEMENT
Gingerbread-Date Cookies
Gingerbread-Date Cookies
3 Reviews
From: EatingWell Magazine, November/December 1998
Dates add a sweet counterpoint to these spicy gingerbread cookies.
- By: Ruth Cousineau EatingWell Recipe Contributor
Ingredients 60 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 60 servings
Nutrition per serving may change if servings are adjusted.
- 1½ cups chopped dates, divided
- ½ cup hot water
- 4 cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs
- 2 cups packed light brown sugar
- ¼ cup molasses
- 2 tablespoons canola oil
- 2 tablespoons sugar
Preparation
-
Active
-
Ready In
- Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
- Soak ½ 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 1½-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.
- Per serving: 77 calories; 1 g fat(0 g sat); 1 g fiber; 17 g carbohydrates; 1 g protein; 26 mcg folate; 6 mg cholesterol; 10 g sugars; 10 IU vitamin A; 0 mg vitamin C; 9 mg calcium; 1 mg iron; 68 mg sodium; 56 mg potassium
- Carbohydrate Servings: 1
- Exchanges: ½ starch, ½ other carbohydrate
Reviews 3
December 16, 2011
By: EatingWell User
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
September 04, 2011
By: brava313
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
December 05, 2009
By: EatingWell User
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.
