Date Cookies
A fun mediterranean inspired cookie recipe, these buttery date cookies are sweet, nutty, chewy and completely irresistible - perfect for cookie exchanges
Servings 48 cookies
Calories 250kcal
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 cup butter at room temperature
- 1 cup granulated sugar
- ½ cup packed light brown sugar packed
- 3 eggs at room temperature
- 1 tsp vanilla
- 1 ½ cups chopped pecans toasted
- 1 ½ cups chopped pitted dates
Instructions
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl combine the flour, baking soda, and salt.
- In the bowl of an electric mixer, beat the butter, granulated sugar and brown sugar until well combined, about 2 minutes.
- Add the eggs one at a time, then add the vanilla. Gradually add the flour mixture. Mix on low speed until the flour is well incorporated. Stir in the pecans and dates.
- If time permits, cover the dough with plastic and chill for 2 hours or overnight. This allows the cookies to be thicker more chewy.
- Scoop the chilled dough using a spring-loaded cookie scoop onto the prepared baking sheet, leaving about 2 inches between each cookie. It should make about 48 cookies
- Bake 8-11 minutes, or until golden brown and cookie is puffed.
- Cool for 5 minutes before removing to wire racks to cool completely.
Video
Notes
Recipe: This recipe is adopted from Tori Avey. I did not make any changes to her recipe as they were perfect as is.
Storage: Store any leftovers in an airtight container. These date cookies will stay fresh for up to 5-7 days at room temperature
Make Ahead Tips: You can make the cookie dough up to 2 days in advance. You can roll the cookie dough into logs and freeze them for baking at a later time.
Sourcing: You can find the dates at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with raisins. You can also use date paste if you find it available at your local grocery store.
Substitutes: For best results, follow the recipe as is. However if you don't like pecans, any other nut will work well in this recipe. I would recommend walnuts. You can also omit the pecans all together to make it a nut-free recipe.
Serving Size: Each serving is for two cookies.
Nutrition
Serving: 2cookies | Calories: 250kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 226mg | Potassium: 121mg | Fiber: 1g | Sugar: 19g | Vitamin A: 285IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1.1mg