Sticky date and ginger cookies
Sticky date and ginger cookies combine the sweetness of dates with the warm spices of ginger and cinnamon, creating a chewy treat. This easy recipe requires simple ingredients and straightforward steps for a delightful cookie experience.
Cook time 15 min
Prep time 10 min
Ingredients:
1 cup brown sugar1 cup dates
2 cups all-purpose white wheat flour
1 tsp baking soda
2 egg whites
1 tsp ginger
1 tsp cinnamon
Sticky date and ginger cookies are a delightful combination of sweet dates and the warm, spicy flavors of ginger and cinnamon. These cookies are perfect for any occasion, whether you need a quick treat for a cozy evening or a holiday gathering. With simple ingredients and easy steps, you can whip up a batch of these delicious cookies in no time.
Instructions:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Chop the dates into small pieces. If dates are dry, consider soaking them in hot water for about 10 minutes, then drain and chop.
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ginger, and cinnamon until well combined.
- In a large bowl, beat together the brown sugar and egg whites until the mixture is light and fluffy. You can use an electric mixer for best results.
- Gradually add the dry ingredients to the sugar and egg white mixture. Mix until thoroughly combined.
- Stir in the chopped dates until evenly distributed throughout the dough.
- Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers will remain a bit soft and chewy.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve the cookies as a delicious snack or dessert. Store any leftovers in an airtight container for up to a week.
There you have it! With these simple steps and helpful tips, you can create savory and sweet sticky date and ginger cookies that are sure to impress family and friends alike. Savor the delectable combination of spicy ginger and sweet dates in each bite of these wonderfully chewy treats. Enjoy your baking!
Sticky date and ginger cookies FAQ:
Bake the Sticky Date and Ginger Cookies in a preheated oven at 350°F (175°C) for 10-12 minutes. The edges should be lightly golden, while the centers will remain soft and chewy.
The cookies are done when the edges are lightly golden. If the centers appear a bit soft, that’s okay; they will firm up as they cool.
Yes, you can substitute brown sugar with an equal amount of coconut or white sugar, but using brown sugar will provide a deeper flavor and moisture.
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them.
Yes, you can use fresh ginger instead of ground ginger. Use about one tablespoon of freshly grated ginger for each teaspoon of ground ginger for a more intense flavor.
Cooking Tips:
- Make sure to chop the dates finely to ensure they are evenly distributed throughout the cookies.
- Sift the flour and baking soda together to avoid any lumps and ensure a smoother dough.
- For a stronger ginger flavor, you can add a bit more ginger or even incorporate some freshly grated ginger.
- Chill the dough for about 30 minutes before baking to prevent the cookies from spreading too much in the oven.
- Using egg whites instead of whole eggs will give the cookies a lighter texture.
- Be mindful of the baking time; keep an eye on the cookies to avoid over-baking, as this can make them too hard.
Nutrition Facts
6 ServingsCalories 380kcal
Protein 7g
Carbohydrates 90g
Fiber 3.63g
Sugar 55g
Fat 0.85g
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