Date and Ginger Cookies
Soft and chewy date and ginger cookies with warm spice and natural sweetness. Easy homemade cookies perfect for tea time or holiday baking.
Ingredients
- 1 cup dried dates
- 180 g butter (softened)
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 2 cups plain (all-purpose) flour
- 1½ teaspoons baking soda (bi-carb soda)
- 1½ teaspoons ground ginger
- ¾ cup white sugar (for rolling)
Instructions
- Preheat oven to 180°C (350°F). Line a baking tray with baking paper.
- Place dried dates in a bowl and cover with boiling water. Let sit for 5 minutes to soften. Drain and blend until smooth.
- In a large bowl, beat softened butter, brown sugar, and vanilla extract until light and smooth.
- Add the egg yolk and mix until fully combined.
- Fold in the blended dates until evenly incorporated.
- Add flour, baking soda, and ground ginger. Mix until a soft dough forms. Do not overmix.
- Roll dough into small balls, then roll each ball in white sugar to coat.
- Place on prepared tray, leaving space between each cookie. Lightly press down with a fork.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Allow cookies to cool on the tray before transferring to a cooling rack. Store in an airtight container.
Notes
- For thicker cookies, chill the dough for 20–30 minutes before baking.
- Cookies can be frozen for up to 2 months.
- Add a slice of bread to the storage container to help keep cookies soft.
- Rolling sugar is included in the calculation.