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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

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  • 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)


Preheat oven to 350°F. Spray baking sheets with non-stick cooking spray; set aside. In small bowl, soak dates or raisins in boiling water for 15 minutes. In a large bowl, whisk flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt; set aside. In a medium-sized bowl, whisk egg, brown sugar, molasses, baking sticks and date/water mixture. Make a well in center of dry ingredients. Add wet ingredients and stir until combined. Cover and refrigerate dough 1 hour. Roll cookie dough into 1-inch balls with lightly floured hands, then roll in coarse sugar. Place 2 inches apart on prepared baking sheets. Bake 9-10 minutes. Cookies will be soft when lightly touched. Cool completely on wire rack before storing.

Nutrition Facts per serving: 100 calories; 1g fat; 0g saturated fat; 0g trans fat; 5mg cholesterol; 20mg sodium; 21g carbohydrate; 2g fiber; 13g sugar; 2g protein.

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