Gingerbread-Date Cookies

3 Reviews
From: EatingWell Magazine November/December 1998

Dates add a sweet counterpoint to these spicy gingerbread cookies.

Ingredients 60 servings

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Original recipe yields 60 servings
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  • 1 1/2 cups chopped dates, divided
  • 1/2 cup hot water
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups packed light brown sugar
  • 1/4 cup molasses
  • 2 tablespoons canola oil
  • 2 tablespoons sugar

Preparation

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  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.

Nutrition information

  • 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; g added 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: 1/2 starch, 1/2 other carbohydrate

Reviews 3

December 16, 2011
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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
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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
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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. Pros: Cons: