Go Back
–+ servings
Date Filled Cookies Recipe

Date Filled Cookies

iamwinfred
Date filled cookies are a classic old-fashioned treat featuring soft, buttery cookie dough wrapped around a rich, spiced date filling. The naturally sweet Medjool dates are cooked down with lemon juice, cinnamon, and nutmeg into a smooth, jammy paste that pairs beautifully with the tender, lightly sweet cookie shell. These cookies are simple enough for beginner bakers yet impressive enough to serve at holiday gatherings, cookie exchanges, or as homemade gifts.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 145 kcal

Equipment

  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Medium saucepan For cooking the date filling
  • Wooden spoon or silicone spatula
  • Rolling Pin
  • Parchment paper
  • Baking sheet Rimmed; use two for this batch size
  • Round cookie cutter 2 to 3 inches in diameter
  • Small spoon For portioning the filling
  • Wire cooling rack
  • Measuring cups and spoons
  • Medium bowl For combining dry ingredients

Ingredients
  

For the Cookie Dough

  • 2 1/4 cups all-purpose flour about 280g
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 113g, softened to room temperature
  • 3/4 cup granulated sugar 150g
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons whole milk added gradually while mixing

For the Date Filling

  • 2 cups pitted Medjool dates about 300g, chopped; Deglet Noor dates may be substituted
  • 1/2 cup water 120ml
  • 2 tablespoons granulated sugar 25g
  • 1 tablespoon fresh lemon juice from about half a lemon
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions
 

  • Combine chopped dates, water, and sugar in a medium saucepan over medium heat. Cook for 8 to 10 minutes, stirring frequently, until the dates are completely soft and the mixture is thick and jammy.
  • Remove from heat and stir in lemon juice, cinnamon, and nutmeg. Transfer to a bowl and let cool completely to room temperature before using (or refrigerate to speed this up).
  • Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt until evenly combined. Set aside.
  • Beat softened butter and granulated sugar together on medium speed for 3 to 4 minutes until light and fluffy. Add the egg and vanilla extract and mix until fully incorporated.
  • With the mixer on low, alternately add the flour mixture in thirds and the milk (1 tablespoon at a time), mixing just until the dough comes together with no dry streaks remaining.
  • Divide the dough in half. On a lightly floured surface, roll each half to about 1/8 inch thickness. Cut out circles using a 2 to 3 inch round cookie cutter and transfer to prepared baking sheets.
  • Place a rounded teaspoon of cooled date filling in the center of half the dough circles. Top each with a plain circle, press the edges together, then crimp firmly with a fork to seal.
  • Bake at 375°F for 10 to 12 minutes, until the edges are lightly golden and the tops look set. Do not overbake.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

Notes

  • Always cool the date filling completely before assembling the cookies. Warm filling will soften the dough and make it difficult to seal and shape.
  • Use softened butter, not melted. Properly softened butter should hold an indent when pressed but should not be greasy or shiny.
  • Do not skip the lemon juice in the filling. It balances the natural sweetness of the dates and prevents the filling from tasting too heavy.
  • Roll the dough to an even 1/8 inch thickness. Too thick results in a doughy cookie; too thin causes overbaking and a crisp rather than soft texture.
  • If your dough becomes sticky or soft while working, refrigerate it for 10 to 15 minutes before continuing to roll and cut.
  • Crimp the edges of each assembled cookie firmly with a fork. This seal prevents the filling from leaking out onto the baking sheet during baking.
  • Make ahead: both the dough (wrapped tightly) and the filling (in an airtight container) can be refrigerated separately for up to 2 days before assembly and baking.
  • Storage: keep baked cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 10 days, or frozen for up to 3 months.
  • For a walnut variation, stir 1/4 cup of finely chopped walnuts into the cooled date filling before assembling.
  • Substitute Deglet Noor dates for Medjool if needed, adding an extra tablespoon or two of water to the filling since they are drier and less sweet.

Nutrition

Serving: 1CookieCalories: 145kcalCarbohydrates: 26gProtein: 2gFat: 4gSaturated Fat: 2.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 55mgPotassium: 90mgFiber: 1.5gSugar: 16gVitamin A: 3IUVitamin C: 1mgCalcium: 2mgIron: 4mg
Keyword date cookies recipe, date filled cookies, holiday cookies, Medjool date dessert, old fashioned date cookies
Tried this recipe?Let us know how it was!