Date Cookies
A mediterranean inspired cookie recipe, these buttery date cookies are sweet, nutty, chewy and completely irresistible- great anytime of year
Servings: 24 cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick, room temperature
- ½ cup granulated sugar
- ¼ cup packed light brown sugar packed
- 1 egg room temperature
- 1 teaspoon vanilla
- ¾ cup chopped pitted dates
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg and vanilla extract and mix until incorporated.
- Gradually add the dry ingredients to the butter mixture and mix until just combined. Fold in the pitted dates and pecans using a spatula or wooden spoon.
- Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place them on one of the prepared baking sheets, spaced at least two inches apart. You should get about 24 cookies. Press down on the cookie dough balls slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers should be slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Video
Notes
Storage: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months and thaw at room temperature before serving.
This recipe has been updated in March 2026, but if you like the original version, you can still find it here and video:
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter at room temperature
1 cup granulated sugar
½ cup packed light brown sugar packed
3 eggs at room temperature
1 teaspoon 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.
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter at room temperature
1 cup granulated sugar
½ cup packed light brown sugar packed
3 eggs at room temperature
1 teaspoon 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.
Nutrition
Serving: 1cookie | Calories: 119kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 60mg | Potassium: 57mg | Fiber: 1g | Sugar: 10g | Vitamin A: 136IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 1mg
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