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 24 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:

Use low heat when melting the date mixture to avoid burning.
The dough should be soft and slightly wet – don’t add extra flour.
Don’t overmix once combined or your cookies may turn dense and tough.
Slightly flatten the cookies for even baking.
Let cookies cool completely before adding chocolate drizzle.
Store in an airtight container at room temperature for up to 1 week.
Freeze baked cookies for up to 3 months (thaw at room temp).
You can also freeze the uncooked dough portions and bake straight from frozen (just add 1–2 minutes to bake time).