Old-Fashioned Iced Date-Ginger Clove Cookies
My friend Sue described this cookie she remembered- I asked ChapGPT and it came up with this recipe! Incredible—soft, puffy, and cake-like. Makes about 30 cookies. I only had 3/4c powdered sugar for the frosting which made just enough. Frosted cookies can be frozen, otherwise they won't last, they are so good!
Cookies
- ¾ cup finely chopped pitted dates
- ¼ cup King Arthur mini diced ginger
- ½ cup hot water
- ½ cup butter, softened
- ¾ cup packed brown sugar
- 1 large egg
- ½ cup sour cream
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Method
- Heat the oven to 350°F. Line baking sheets with parchment.
- Combine the dates and diced ginger with the ½ cup hot water. Let stand for 10 minutes. Do not drain.
- Cream the softened butter and brown sugar.
- Beat in the egg, sour cream, and vanilla.
- In another bowl, combine the flour, baking soda, cloves, cinnamon, nutmeg, and salt.
- Mix the dry ingredients into the butter mixture just until combined.
- Fold in the entire date-ginger mixture, including its soaking liquid.
- Drop rounded tablespoons of dough about 2 inches apart.
- Bake for 10–12 minutes, until the tops are set and spring back lightly. Keep them pale and soft.
- Cool completely before icing.
Clove Icing
- 1 tablespoon softened butter
- ¾ cup confectioners’ sugar
- ¼ teaspoon vanilla
- Tiny pinch of salt
- About ¹⁄₁₆ teaspoon ground cloves—or simply a small pinch
- Half-and-half, beginning with ½ teaspoon
- Up to 2 additional tablespoons confectioners’ sugar, reserved
Beat together the butter, sugar, vanilla, salt, and cloves. Add the half-and-half very cautiously—just a few drops at a time after the first ½ teaspoon—until the icing is thick but spreadable. Add some or all of the reserved sugar if it becomes too thin. Frost the completely cooled cookies.
