Gingerbread Cookies with Dates

  • Cooking time10
  • Prep time30
  • Servings0
recipe image Gingerbread Cookies with Dates


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

  • Calories60
  • Total Fat0.5 g
  • Saturated Fat0 g
  • Trans Fat0 g
  • Polyunsaturated Fat0.2 g
  • Monounsaturated Fat0.3 g
  • Cholesterol5 mg
  • Sodium45 mg
  • Total Carbs12 g
  • Dietary Fiber0 g
  • Sugars8 g
  • Protein1 g
  • Vitamin D0 mcg
  • Calcium11 mg
  • Iron0 mg
  • Potassium47 mg
  • Omega-30 g
  • Omega-60.1 g


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. Combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt and cloves in large bowl; set aside. 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. 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.