If you’re looking for a unique, easy cookie recipe to add to your repertoire, look no further than these fresh ginger and date cookies. You’ll be surprised at how much flavor can be packed into an innocent little cookie! With the fresh, spicy ginger, chewy and sweet dates, and warm, smoky molasses, these cookies are anything but ordinary. I like making these year-round, but they’re especially festive around the holidays. I’ve got a batch in my freezer right now just waiting to make an appearance at a Christmas party in a few weeks… and it’s taking all my self control to not dive in and grab one (or four) to much on right now! These are healthier than many other cookies since they use half the amount of sugar than your average cookie. Yet, they are still delightfully sweet because of the natural sugars in the dates, fresh ginger, and molasses (without being TOO sweet). Not to mention, ginger is really good for you. I know you’ll love these fresh ginger and date cookies as much as I do. And be sure to check out the video in the recipe card below.
Ingredients and Substitutions
Fresh ginger – no substitutes here! It’s essential.Powdered ginger – you can substitute this with a little more fresh ginger if you like.Dates – I use whole dates and pit and chop them myself – they are gooier and softer than pre-chopped dates (but feel free to use those to save on some prep time). See below for other dried fruit options.Turbinado sugar – this is optional, but highly recommended. It’s for rolling the cookies in before baking. Regular sugar can be used instead, or it can be omitted if you like.All-Purpose Flour – I’ve also used whole wheat and spelt flour for these with great results for a bit of a healthier outcome. See below for more on this.Butter – I use salted, but feel free to use unsalted with a pinch more salt added.Molasses – I like Grandma’s original molasses. Don’t use blackstrap, as it’s a bit bitter.SugarEggSaltBaking soda
How to make Fresh Ginger and Date Cookies
In a large bowl, mix together molasses, softened butter, and sugar. Add an egg and mix again. Add some fresh and powdered ginger, baking soda, and salt, and mix. Finally, add flour and mix until just combined. Use a cookie scoop to measure out the dough, and roll in turbinado sugar and place on a parchment-covered baking sheet. Bake, cool, and you’re done! Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.
What kind of cookie scoop should I use?
I used an OXO medium cookie scoop for this batch you see pictured (about 2 tablespoons). I also like making tiny cookies with an OXO small cookie scoop (about 2 teaspoons). Whichever size you decide to make is fine, just adjust cooking time as needed. If you’re in the market, I recommend buying a 3-pack of different size scoops, which are great for all kinds of things (like meatballs!).
Can I use whole wheat or spelt flour instead of all-purpose?
To make these cookies a bit healthier, you can substitute whole wheat or spelt flour for the all-purpose. These flours are more dense and will absorb more liquid. so use about 2 tablespoons less for this cookie recipe. The texture and flavor will be different, but these flours work well with such a flavorful cookie!
Can I freeze them?
Yup! I like to flash freeze on a cookie sheet for about 30 minutes, then transfer to a zip-top bag.
Can I use other dried fruits besides dates?
If you can’t find dates, I’ve made these with other dried fruits before (apricots, figs, and a combination of both). You can use another kind of dried fruit if you want (I bet golden raisins would be delicious!), or you can omit them. OR, you can add pieces of chocolate! These cookies are flexible… as long as you have the base dough, try mixing in other fun ingredients. You can’t go wrong.
Other favorite holiday cookie recipes
Other fresh ginger recipes
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