Full of festive flavours such as ginger, nutmeg and Date Molasses, these cookies have a beautiful look and a fantastic flavour to boot. They are a particularly tasty sweet treat to have alongside some Tahini Hot Chocolate.
280g plain flour
1 1/2 tsp baking soda
3 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp grated nutmeg
1/4 tsp salt
170g unsalted butter, softened to room temperature
50g granulated sugar, plus extra for rolling in
50g soft brown sugar
80g Date Molasses, plus a little more to stop each cookie
1 large egg, at room temperature
Mix the flour, baking soda, ginger, nutmeg and salt together in a small bowl until combined.
Use a stand mixer fitted with a paddle attachment, or a large bowl and a hand-held electric whisk, to beat the butter and both sugars together on medium to speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and continue to beat, scraping the sides of the bowl down as you go.
On low speed, slowly mix the dry ingredients into the butter mixture until the combine to form a dough. The dough will be sticky, so scrape into a ball, then cover and place in the fridge for a couple of hours to firm up. It can be store like this for 2-3 days.
When ready to cook, preheat oven to 175C fan / 190C nonfan. To cook all at the same time, line 2 baking trays with baking parchment or a silicon mat.
Portion the dough so that they are roughly 1tbsp sized. Roll into balls then flatten between palms. Dip one side into sugar then place on paper on tray, leaving 2 inches between each cookie. Dab with a small dot of date molasses on the top then bake for 12 – 14 minutes.
Remove from the oven and allow to cool for 5 minutes to allow to cool before transferring to a wire rack to cool completely, if you can wait that long!