Sticky Date Cookies

These easy sticky date cookies are crispy on the outside, chewy on the inside and are the perfect sweet treat for school or home.

5 from 23 votes

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Course: Biscuits, Cookies

Cuisine: Biscuits/Cookies

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: cookies

Calories: 226kcal

Cost: $5

Preheat oven to 190 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
Place the chopped dates, butter, brown sugar and golden syrup into a saucepan. Heat on low, stirring until the better is melted, the sugar has dissolved and the dates have started to break down (see notes).
Meanwhile, sift the flour with the baking powder, ginger, cinnamon and nutmeg in a large bowl and create a well in the middle.
Add the butter mixture to the flour/spices and stir until well combined. The mixture will be quite wet.
Take teaspoons of the mixture and place onto the prepared baking trays, allowing room for spreading. Press down a little with a fork or back of the spoon.
Bake for 12-15 minutes or until golden. Cool on the tray slightly before moving them to a wire rack to cool completely.
Melt the chocolate and drizzle over the top of the cookies once cooled. Leave to set. Store in an airtight container.

Preheat oven to 190 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
Place the dates into the Thermomix bowl and chop for 5 seconds on Speed 8. Scrape down the sides of the bowl and repeat for a further 5 seconds.
Add the butter, brown sugar and golden syrup into the Thermomix bowl and heat for 5 minutes, 90 gredrees, Reverse, Speed 3.
Add the flour, baking powder, ginger, cinnamon and nutmeg to the bowl and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and mix for a further 5 seconds.
Take teaspoons of the mixture and place onto the prepared baking trays, allowing room for spreading. Press down a little with a fork or back of the spoon.
Bake for 12-15 minutes or until golden. Cool on the tray slightly before moving them to a wire rack to cool completely.
Melt the chocolate and drizzle over the top of the cookies once cooled. Leave to set. Store in an airtight container.

RECIPE NOTES & TIPS

The texture of the cookie dough is supposed to be wet!
Melt the sugar and dates mixture over a low heat - you want the sugar crystals to dissolve and the dates to start to soften. If you cook them over too high a heat they may catch on the bottom of the pan before they've had a chance to break down.
Don't over-mix the cookie dough - otherwise you can end up with tough cookies.
Cool the baked date cookies completely before drizzling with melted chocolate.
Storage - store the cookies in an airtight container at room temperature for up to a week or you can freeze them for up to 3 months.