Brown Butter Ginger Molasses Date Cookies

Heat a nonstick skillet over medium heat and cook butter until browned. Once browned, transfer butter to a small bowl and let it cool completely.

Combine flour, oats, baking soda, and spices in a large bowl. Stir in chopped dates and set this bowl aside.

In a small mixing bowl, beat cooled butter, sugar, molasses, egg, and vanilla until smooth. The sugar will not fully cream, so stop mixing when everything is combined. Add dry ingredients slowly, mixing at the same time, until fully incorporated. It will be very sticky!

Pour about 3 tablespoons of turbinado sugar into a flat bowl and set aside. Rub a small amount of oil on your hands to reduce the stickiness. Roll the cookie dough into golfball-size portions and then roll each ball in the sugar to coat the outside. Refrigerate for 30 minutes.

Preheat oven to 350ºF and line a baking sheet with parchment paper. Lay dough balls on the sheet with about 2 inches between each. Bake for 10–12 minutes; you won’t see any change in color because of how dark the dough already is, so trust your instinct. Use 10 minutes as a baseline, and increase by 1 minute as needed until the dough isn’t gooey to the touch. They should be soft when you remove them, but they will firm up when they cool.

Serve when cooled (about 5–10 minutes). Store leftovers in an airtight container for up to two weeks.

Enjoy!

Note: I’ve tried this recipe with blackstrap molasses, too, and the flavor was much richer and slightly more bitter. I still enjoyed them, so if this is all you can find instead of the unsulphured version, you can still give it a try!