Description
Soft and chewy cookies made with fresh ginger, ground ginger, molasses, and sweet chopped dates, finished with a crunchy turbinado sugar coating.
Ingredients
- ½ cup salted butter (1 stick), melted
- ½ cup molasses
- ½ cup granulated sugar
- 1 large egg
- 2 tablespoons fresh ginger, peeled and finely grated
- 1 tablespoon ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon fine salt (use ½ tsp if butter is unsalted)
- 2 cups all-purpose flour
- 1 cup dried dates, pitted and finely chopped
- ½ cup turbinado sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk melted butter, molasses, and sugar until smooth.
- Add egg, fresh ginger, and ground ginger; mix well.
- Stir in baking soda and salt.
- Gradually add flour until a soft dough forms. Fold in chopped dates.
- Scoop tablespoon-sized portions, roll in turbinado sugar, and place on baking sheets.
- Bake 10–12 minutes until edges are set and tops crackle slightly.
- Cool on pan for 5 minutes, then transfer to a wire rack.
Notes
- Chop dates finely for even sweetness in every bite.
- Chill dough 20 minutes if cookies spread too much.
- Add a pinch of cinnamon or cloves for extra warmth.
- Cookies stay soft when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes