Crackle-Top Gingerbread Date Cookies

Crackle-Top Gingerbread Date Cookies

40-minuterecipe Serves 48
Ginger, cinnamon and nutmeg make these cookies flavourful, while the dates give them a chewy, sweet texture.
40-minuterecipe Serves 48


1 cup
Pitted Dates
1/4 cup
Hot water
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
1 Pinch
1 cup
Brown Sugar
2 tbsp
2 tbsp
Becel® Buttery Taste margarine
2 1/2 tbsp
Granulated Sugar


Prep: 30-minute | Cook: 10-minute
  • 1

    Preheat oven to 350° F (180o C). Spray baking sheets with nonstick cooking spray; set aside. Soak 3/4 cup (175 mL) dates in 1/4 cup (60 mL)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® Buttery Taste margarine 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 (60 mL) chopped dates. Cover and refrigerate dough 1 hour. Roll cookie dough into 1 inch (2,5 cm) balls with lightly floured hands, then roll in granulated sugar. Place 2 inches (5 cm) apart on prepared baking sheets. Bake 9 minutes or until cookies are still soft when lightly touched. Cool completely on wire rack. *Becel® Gold in Quebec

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