Crackle Top Ginger Date Cookies
Experience the perfect harmony of warm spices and natural sweetness with these Crackle Top Ginger Date Cookies. Infused with a blend of ground ginger, cinnamon, and cloves, and studded with chewy chopped dates and zesty crystallized ginger, these cookies deliver layers of flavor in every bite. Their signature crackled tops, achieved by rolling the dough in sugar before baking, not only add visual appeal but also create a delightful texture contrast. Soft in the center with crisp, sugary edges, these cookies are quick to prepare—just 20 minutes of prep time—and bake to perfection in under 12 minutes. Ideal for holiday gatherings, afternoon tea, or anytime you crave a spiced treat, these cookies are as beautiful as they are delicious.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 60 milliliters molasses
- 1 large egg
- 300 grams all-purpose flour
- 1.5 teaspoons baking soda
- 2 teaspoons ground ginger
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground cloves
- 0.5 teaspoons salt
- 120 grams chopped dates
- 40 grams crystallized ginger, finely chopped
- 50 grams granulated sugar (for rolling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the molasses and egg until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.
Fold in the chopped dates and crystallized ginger evenly throughout the dough.
Scoop about 1 tablespoon of dough (roughly 25 grams per scoop) and roll it into a ball.
Roll each ball of dough in the extra granulated sugar to coat evenly.
Place the sugared dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes or until the tops are crackled and the edges are set. Avoid overbaking to keep the centers soft and chewy.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for extended freshness.
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 17.6 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
