Soft Gingersnap Cookies
Date Lady
13
20 minutes
9 minutes
Desserts
These little cookies will have everyone wandering into the kitchen to see what’s in the oven. Browned butter, fresh ginger, and our date sugar make for a soft, warmly spiced bite that practically asks for a cup of coffee. Bake a batch on a chilly afternoon, and see how long they last once the family finds them.
Ingredients
- 1 stick (½ c) unsalted butter, browned and cooled
- 1 cup date sugar
- 2 tsp vanilla or vanilla bean paste
- 1 egg egg
- 2 TB fresh grated ginger
- ⅓ cup all purpose flour
- ¼ cup cake flour
- 0.5 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 0.5 tsp cloves
- ½ tsp salt, (don’t add if using salted butter!)
Optional
- Espresso soaked dates, (chop roughly and soak in espresso for 5-10 minutes)
- Crystallized ginger
- Nuts
Directions
Mix the wet ingredients: In a stand mixer, beat together the browned butter, date sugar, vanilla, egg, and fresh ginger.
Add the dry ingredients: Stir in the flours, baking soda, and spices.
Optional: Add the espresso soaked dates, nuts, or crystallized ginger.
Shape: Roll into 1 TB size balls. Flatten down with a wet palm.
Bake: at 350℉ for 8-9 minutes. Cool fully. Best served day-of.
