Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Gingerbread Cookies with Dates

  • Cooking time10 min
  • Prep time30 min
  • Makes 48 cookies


  • 1 cup chopped pitted dates , divided
  • 1/4 cup hot water , very hot, almost boiling
  • 2 1/4 cups all-purpose flour
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1/8 tsp. ground cloves
  • 1 egg
  • 1 cup firmly packed brown sugar
  • 2 Tbsp. molasses
  • 2 Tbsp. Becel® salted margarine sticks , melted
  • 2 1/2 Tbsp. granulated sugar

Nutrition facts

Total Fat0.50 g
Saturated Fat0.000 g
Trans Fat0.000 g
Polyunsaturated Fat0.200 g
Monounsaturated Fat0.300 g
Cholesterol5 mg
Sodium45 mg
Total Carbs12.00 g
Dietary Fiber0.0 g
Sugars8.00 g
Protein1.00 g
Vitamin D0.000 mcg
Calcium11 mg
Iron0.00 mg
Potassium47.000 mg
Omega-30.00 g
Omega-60.10 g


  1. Preheat oven to 350°. Spray baking sheets with no-stick cooking spray; set aside. Soak 3/4 cup dates in 1/4 cup boiling water in small bowl 15 minutes.
  2. Combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt and cloves in large bowl; set aside.
  3. Combine egg, brown sugar, molasses, melted Becel® sticks and date mixture in another large bowl with wire whisk. Make a well in centre of dry ingredients. Pour in wet ingredients and stir until combined. Stir in remaining 1/4 cup chopped dates. Cover and refrigerate dough 1 hour.
  4. Roll cookie dough into 1-inch balls with lightly floured hands, then roll in granulated sugar. Place 2-inches apart on prepared baking sheets. Bake 9 minutes or until cookies are still soft when lightly touched. Cool completely on wire rack.