Ginger Molasses-Style Honey Cookies
Soft, chewy and deeply spiced, with the dark warmth of molasses recreated using honey and date paste. Crackly tops, gingerbread soul.
Why you'll love this recipe
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 18
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1/3 cup (80 g) Medjool date paste (dates blended with a splash of water)
- 1/4 cup (85 g) raw honey
- 1/3 cup (80 ml) melted butter
- 1 large egg
- 2 cups (240 g) whole-wheat pastry flour
- 1 tsp baking soda
- 2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp cloves, pinch salt
How to make it
Preheat oven to 350°F (175°C). Line a tray.
Whisk date paste, honey, melted butter and egg.
Combine flour, baking soda, spices and salt; stir into wet to a soft dough. Chill 20 minutes.
Roll into 18 balls; place on the tray (they spread).
Bake 10–12 minutes until crackled and just set. Cool on the tray.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Ginger Molasses-Style Honey Cookies
Soft, chewy and deeply spiced, with the dark warmth of molasses recreated using honey and date paste. Crackly tops, gingerbread soul.
Ingredients
- 1/3 cup (80 g) Medjool date paste (dates blended with a splash of water)
- 1/4 cup (85 g) raw honey
- 1/3 cup (80 ml) melted butter
- 1 large egg
- 2 cups (240 g) whole-wheat pastry flour
- 1 tsp baking soda
- 2 tsp ground ginger, 1 tsp cinnamon, 1/2 tsp cloves, pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line a tray.
- Whisk date paste, honey, melted butter and egg.
- Combine flour, baking soda, spices and salt; stir into wet to a soft dough. Chill 20 minutes.
- Roll into 18 balls; place on the tray (they spread).
- Bake 10–12 minutes until crackled and just set. Cool on the tray.
