Go Back
–+ servings

Date Cookies

Megan
Date cookies are soft and chewy cookies filled with naturally sweet and sticky dates, cinnamon and chopped nuts. This date cookie recipe is as easy to make as any other drop cookie and makes the perfect sweet treat.
5 from 1 vote
print it pin it
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert, Holiday
Cuisine American, Mediterranean
Servings 16 cookies

Equipment

  • 1 mixing bowl
  • 1 microwave safe bowl
  • 1 stand mixer with paddle attachment or electric hand mixer with beaters
  • 2 baking sheets
  • 2 sheets parchment paper
  • 1 medium (2 tablespoon, 30 ml) cookie scoop optional

Ingredients
  

  • 1½ cups (180 g) all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon cinnamon optional
  • ½ cup (113 g) softened butter
  • ½ cup (100 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (50 g) chopped pecans or pistachios
  • 1 cup (140 g) chopped Medjool dates

Instructions
 

  • In a mixing bowl whisk together the flour, baking soda, cornstarch, cinnamon and salt until well combined. Set aside for now. 
    1½ cups (180 g) all purpose flour, ½ teaspoon baking soda, ½ teaspoon cornstarch, ½ teaspoon salt, ½ teaspoon cinnamon
  • Place slices of cold butter in a microwave safe bowl. Heat the butter for 30 seconds. Some of the butter will melt, while other slices remain mostly whole.
    ½ cup (113 g) softened butter
  • In the bowl of a stand mixer fitted with paddle attachment, cream together the partially melted butter, light brown sugar and granulated sugar on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the egg, egg yolk and vanilla extract until smooth and well combined. 
    ½ cup (100 g) light brown sugar, ¼ cup (50 g) granulated sugar , 1 large egg, room temperature, 1 large egg yolk, room temperature, 1 teaspoon vanilla extract
  • Mix the dry ingredients into the wet until just combined.  Gently fold in the chopped dates and nuts until just combined.
    Cover the cookie dough and transfer to the fridge to chill for 1 - 2 hours.
    Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Use a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls. 
    ½ cup (50 g) chopped pecans or pistachios, 1 cup (140 g) chopped Medjool dates
  • Bake for 10 - 12 minutes or until the edges of the cookies are set and are a light golden brown. Within the first few seconds of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. 
    Cool the date stuffed cookies on the baking sheet for 3 - 4 minutes.

Notes

Store: Place the date cookies in an airtight container. Store at room temperature for up to 5 days. 
Keyword Cookies with Dates, Date Cookie Recipe, Date Cookies, Date Recipe, Dates in Cookies
did you make this recipe?tag @olivesnthyme on Instagram