Cinnamon Ginger Cookies with Lemon Glaze
This cookies are a great snack during or after training, they are easy to prepare but make sure you have enough lead time.
Servings: 16
Ingredients
- 5 Medjool dates pitted
- 2 Tbsp maple syrup
- 2 tsp molasses
- 4 Tbsp butter softened
- ½ cup brown sugar
- 1 egg
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground cloves
Glaze
- ½ cup powdered sugar
- ½ zest and juice of lemon
Instructions
- Place the dates in a small microwave-safe bowl, and add 1 cup water. Microwave for 1 minute. Drain the dates, and use your fingers to peel off the skins. In a food processor, combine the dates with the maple syrup and molasses. Blend until they form a paste, scraping down the sides as needed.
- Using a stand mixer, cream together the butter and brown sugar. Add the date mixture and the egg, and beat until combined.
- In a medium bowl, combine the flour, baking soda, ginger, cinnamon, salt, and cloves. Add the dry mixture to the wet mixture a little at a time, mixing until just combined after each addition. Cover the dough and refrigerate for 2 hours. (Or place in freezer for 20 minutes.)
- Preheat the oven to 180°C/355°F. Line a baking sheet with parchment paper or silicone baking mat.
- Using a small cookie scoop, form the dough into 16 balls. (The dough will be sticky.) Place on the prepared baking sheet, and bake for 12 minutes. Let cool completely before adding the glaze.
- To make the glaze, in a small bowl, whisk together the powdered sugar and lemon juice until smooth. When the cookies have cooled, dip the tops of the cookies in the glaze and sprinkle with lemon zest. Let the glaze set before serving.
Notes
From: Coburn, Emma (2021) Runner's Kitchen Penguin Random House