“Peppery Ginger Date Cookies”

Cookie Week 2021 brings to you one of my new favorites. Recipe number three are Peppery Ginger Date Cookies. These cookies have a bite to them because of all the ginger. If you are a fan of ginger then you will find the recipe a keeper. I enjoy just about anything ginger, both sweet and savory. Baking around the holiday must include something with ginger and molasses. So, let’s get started.

Peppery Ginger Date Cookies

First of all, I cannot say this enough, please read through the recipe to ensure you have everything needed. Always be sure you understand the directions. In writing this post, I felt it best to go through the ingredients I used.

Two types of ginger are used in these cookies. Crystallized ginger is sliced ginger coated in sugar. It can be sliced or chopped in baking cookies, nut breads, scones, and muffins. You can also eat it but remember the heat. Ground ginger is the recipe to amp up the flavor.

Peppery Ginger Date Cookies

Dates are next and use ones you enjoy eating with a soft texture and pitted. Dates can be rather pricey so buy only what you need for the recipe if desired. This dried fruit has many other uses especially for appetizers. Ensure dates are chopped evenly and be sure to check for pits.

Peppery Ginger Date Cookies

Last important ingredient is molasses. Ensure you use a robust flavor like Grandma’s or Brer Rabbit. That said, I had the good fortune to purchase Blackstrap Molasses. Click on previous link to read about the differences in regular and Blackstrap.

Should you have the opportunity and/or use molasses alot in your cooking, I highly recommend Blackstrap Molasses for its robust, dark color and flavor. Be careful because it can be overpowering. Trust me your taste buds do know the difference. Regular robust molasses with work well in this recipe, regardless. I have used both with great success.

If you’re a ginger lover, don’t let the holiday go by without baking a batch or two. All ginger lovers rejoice. Put this recipe on repeat because I know this ginger molasses cookie will become a fast favorite. Happy Baking!

 

Peppery Ginger Date Cookies

½ cup unsalted butter

½ cup Blackstrap molasses

½ cup granulated sugar

1 large egg, beaten

½ cup chopped crystallized ginger

1 cup chopped dried dates

2 cups whole wheat pastry flour

½ t. baking soda

½ t. kosher salt

1 T. ground ginger

¼ t. ground black pepper

Turbinado sugar, for rolling

 

In a medium-size bowl, whisk together pastry flour, baking soda, salt, ground ginger, and black pepper. Set aside.

Melt together butter, molasses, and granulated sugar over medium heat in a 3-quart saucepan. Allow butter mixture to cool about 5 minutes. Stir in egg and then add in crystallized ginger and dates.

Stir in flour mixture and mix until just combined. Dough will firm up at it sits but you can bake them right away. No need to chill.

Line two cookie sheets with parchment paper and heat oven to 350 degrees.

Pour Turbinado sugar into a small dish. Using a kitchen teaspoon, proportion and shape 1-inch dough balls. Roll into coarse sugar and place on baking sheets 2-inches apart.

Bake for 8 – 9 minutes and cool on wire racks.

 

Makes 36 cookies.