Dates add a sweet counterpoint to these spicy gingerbread cookies.

Ruth Cousineau
Source: EatingWell Magazine, November/December 1998
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

77.4 calories; protein 1.2g 2% DV; carbohydrates 17.1g 6% DV; exchange other carbs 1; dietary fiber 0.6g 2% DV; sugars 10.2g; fat 0.7g 1% DV; saturated fat 0.1g 1% DV; cholesterol 6.2mg 2% DV; vitamin a iu 9.7IU; vitamin cmg; folate 25.7mcg 6% DV; calcium 9.5mg 1% DV; iron 0.5mg 3% DV; magnesium 7mg 3% DV; potassium 55.9mg 2% DV; sodium 67.8mg 3% DV; thiamin 0.1mg 7% DV.

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
12/16/2011
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
10/30/2011
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
10/29/2011
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
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