triple-ginger-date-cookies

TRIPLE GINGER-DATE COOKIES

This elevated holiday classic skips the usual butter and white sugar.

“These fudgy two-bite cookies have the warm zing of molasses cookies, thanks to three forms of ginger—fresh, ground, and crystallized,” says New York City–based recipe developer Sarah Jampel. Unlike the classic version, though, they get their sweetness almost entirely from dates. If you’re unable to find date sugar, Jampel recommends substituting in coconut sugar. The optional step of rolling the cookies in raw turbinado sugar adds a crunchy texture and festive, sparkly appearance.


Prep Time: 30 minutes, plus 2 hours chilling
Cook Time: 10 to 12 minutes
Makes about 50 small cookies

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Ingredients

  • ½ cup tightly-packed pitted Medjool dates, for the date paste, plus heaping ¼ cup pitted dates, cut into ¼-inch dice, for the cookies
  • ¾ cup boiling water
  • 1 ½ cups whole-wheat pastry flour
  • ¾ cup almond flour
  • ¾ cup oat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • ½ teaspoon salt
  • 8 tablespoons (½ cup) virgin coconut oil, melted and just warm
  • ¼ cup unsulphured molasses (not blackstrap)
  • ½ cup date sugar, plus more for rolling
  • 1 tablespoon grated fresh ginger
  • 1 large egg
  • ⅓ cup crystallized ginger, cut into 1⁄4-inch dice
  • Turbinado sugar, for rolling (optional)

Directions

  1. Make the date paste: Place ½ cup tightly-packed pitted dates in a heat-proof bowl, and pour over ¾ cup boiling water. Allow to sit for 20 minutes, then drain, reserving ¼ cup of the soaking liquid. Add drained dates and reserved liquid to a blender, then blend at high speed until you have a mostly-smooth paste. Measure out ½ cup of paste that you’ll need for the cookies, then save the rest for another use (like sweetening oatmeal or spreading on toast).
  2. Make the cookies: In a medium bowl, thoroughly whisk the flours, baking soda, ground ginger, and salt together.
  3. In a large bowl, combine the warm coconut oil, molasses, date sugar, measured ½ cup date paste, grated fresh ginger, and egg. Mix thoroughly. Add the crystallized ginger, diced ¼ cup pitted dates, and flour mixture, and stir until incorporated. Wrap the dough in plastic, and refrigerate for at least two hours and up to 24.
  4. Position racks in the bottom and top thirds of the oven, and heat to 350 degrees F. Line two baking sheets with parchment paper.
  5. Form the dough into one to one-and-a-half-inch balls. Roll balls in turbinado sugar, if using, and place on prepared baking sheets, about 2 inches apart.
  6. Bake for 10 to 12 minutes total; halfway through, use a measuring cup to punch down the puffed-up cookies, and rotate the baking sheets from back to front and top to bottom.

  7. Cool the cookies completely. Store in an airtight container at room temperature for several days (they’ll soften over time).
Photography and styling by Jenny Huang