Instructions

for the cookies

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Whisk 1⅔ cups (8⅓ ounces) all-purpose flour, 1 teaspoon table salt, and ¾ teaspoon baking soda together in bowl.
Using stand mixer fitted with paddle, beat 12 tablespoons softened unsalted butter and 1 cup packed (7 ounces) dark brown sugar on medium speed until pale and fluffy, about 3 minutes, scraping down sides of bowl as needed. Add 1 large egg and 1 large yolk, 2 tablespoons vanilla extract, and 2 tablespoons molasses and beat until incorporated. Reduce speed to low and add flour mixture in 2 additions until just combined and no dry flour remains. Add 2 cups (12 ounces) pitted dates, chopped, and beat until evenly incorporated, about 15 seconds.
Using #20 portion scoop, scoop dough into 16 portions, about 3 tablespoons each, and evenly space on prepared sheets (8 per sheet); divide any remaining dough among portions. Bake cookies, 1 sheet at a time, until edges are browned and centers are puffed and lightly browned, 10 to 12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes. Using wide metal spatula, transfer cookies to wire rack and let cool completely.

for the glaze

While cookies are cooling, melt 4 tablespoons butter with 5 teaspoons water in small saucepan over medium-low heat. Whisk in ¼ cup packed (1¾ ounces) dark brown sugar and ⅛ teaspoon salt and continue to cook, whisking often, until mixture is gently bubbling all over and lightened in color, about 2 minutes longer. Transfer butter mixture to bowl and whisk in ½ cup (2 ounces) confectioners’ sugar until smooth.
Using small spoon, top each cookie with about 1 teaspoon glaze; use back of spoon to spread glaze evenly over cookie. Let glaze set for at least 15 minutes. Serve. (Cookies can be stored in an airtight container at room temperature for up to 4 days; let glaze set for at least 2 hours before stacking cookies.)