Date Sugar Ginger Jewels

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Rolling these festive cookies in rapadura (a Brazilian unrefined cane sugar) or turbinado sugar makes the outsides sparkle and also gives the treats a sweet crunch.

  • cookieServings

Ingredients

  • 1 cup date sugar
  • 3/4 cup (11/2 sticks) vegan margarine
  • 1 large egg
  • 3 Tbs. blackstrap molasses
  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 Tbs. ground ginger
  • 2 tsp. ground cinnamon, divided
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 tsp. minced fresh ginger
  • 1/4 cup rapadura or turbinado sugar

Preparation

1. Beat date sugar and margarine with electric mixer 2 to 3 minutes, or until creamy. Beat in egg, then molasses.

2. Whisk together flours, ginger, 1 tsp. cinnamon, baking soda, salt,

cloves, and nutmeg in bowl. Whisk in fresh ginger. Stir flour mixture into egg mixture. Cover, and chill 1 hour,
or overnight.

3. Preheat oven to 350°F. Coat 2 baking sheets with coconut oil or cooking spray. Combine rapadura with remaining 1 tsp. cinnamon on small plate.

4. Roll chilled dough into 1-inch balls. Roll in cinnamon sugar, and place 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until cookies look dry. Cool 3 to 5 minutes on baking sheet before transferring to wire rack.

Nutrition Information

  • Serving Size: Makes 24 cookies
  • Calories: 127
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 9 mg
  • Fat Content: 6 g
  • Protein Content: 1 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 194 mg
  • Sugar Content: 10 g