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Ginger-Date Cookies
Prep time: 20 minutes | Chill time: 1 hour | Bake time: 9-10 minutes per sheet | Makes: 30 (1 cookie) servings
Ingredients
- 1 cup pitted dates, chopped or Weis Quality Seedless Raisins
- ½ cup boiling water
- 2¼ cups White Whole Wheat Flour
- ¾ tsp. Weis Quality Baking Powder
- ¾ tsp. Weis Quality Baking Soda
- 1 tsp. Ground Ginger
- ½ tsp. Weis Quality Ground Cinnamon
- ¼ tsp. ground nutmeg
- 1/8 tsp. Ground Cloves
- ¼ tsp. Weis Quality Iodized Salt
- 1 Large Weis Quality Egg
- 1 cup Weis Quality Brown Sugar, firmly packed
- 2 Tbsp. Molasses
- 2 Tbsp. I Can’t Believe It’s Not Butter® Baking Sticks, melted
- 2½ Tbsp. coarse sugar crystals (or regular sugar)
Instructions
1. Preheat oven to 350°F.
2. Spray baking sheets with non-stick cooking spray; set aside.
3. In small bowl, soak dates or raisins in boiling water for 15 minutes.
4. In a large bowl, whisk flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt; set aside.
5. In a medium-sized bowl, whisk egg, brown sugar, molasses, baking sticks and date/water mixture.
6. Make a well in center of dry ingredients. Add wet ingredients and stir until combined.
7. Cover and refrigerate dough 1 hour.
8. Roll cookie dough into 1-inch balls with lightly floured hands, then roll in coarse sugar.
9. Place 2 inches apart on prepared baking sheets.
10. Bake 9-10 minutes. Cookies will be soft when lightly touched.
11. Cool completely on wire rack before storing.
