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Maamoul Date Cookies

Middle Eastern · Dessert · Medium

Maamoul Date Cookies

Total
2 hr 5 min
Prep
1 hr 40 min
Serves
24
Calories
190
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Tender semolina-and-butter shells enclose a soft date filling with toasted sesame. The cookies bake pale on top with lightly golden bases.

A short rest lets the semolina hydrate in Maamoul Date Cookies, making the dough easier to wrap around its sweet filling. The date centers supply most of the sweetness, so the surrounding pastry stays buttery and restrained.

Use soft pitted dates or plain date paste and keep the filling cool before shaping. Pinch the seams closed carefully; small gaps can open as the cookies bake.

SweetRichBakingHolidayVegetarianNut-freeEgg-free

Method

  1. Beat softened butter and powdered sugar until smooth. Mix in sunflower oil, flour, semolina and salt, then add milk to form a soft dough. Cover and rest for .

  2. Toast sesame seeds in a dry skillet over medium heat for until fragrant. Add filling butter, date paste and water; stir over low heat for until pliable. Cool for , then divide into 24 balls.

  3. Heat the oven to 350°F (180°C). Divide dough into 24 portions. Flatten each in your palm, place a date ball inside, and fold the dough around it, sealing completely.

  4. Arrange seam-side down on parchment-lined sheet pans. Flatten slightly and mark the tops with a fork, or shape in a maamoul mold.

  5. Bake for until the bottoms are light golden and the tops are set but pale. Cool on the pans for before moving to a rack.

Forkue tips

  • If using whole dates, pit and process them into a smooth paste before measuring the filling weight.

Storing and reheating

Keep airtight at room temperature for up to 5 days or freeze for 2 months. Thaw covered so the semolina pastry does not dry out.

Kitchen gear

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Nutrition per serving, estimated

190Calories
3gProtein
27gCarbs
9gFat

Maamoul Date Cookies: FAQ

Do I need a special mold?

No, a fork makes a simple pattern and the cookies bake the same way. Keep their thickness uniform so the bottoms color evenly.

Why is the dough cracking?

It may be too cold or too dry. Warm a portion briefly in your hands and pinch the edges together; avoid working in extra flour.

How do I store and reheat Maamoul Date Cookies?

Keep airtight at room temperature for up to 5 days or freeze for 2 months. Thaw covered so the semolina pastry does not dry out.

How long does Maamoul Date Cookies take?

About 2 hr 5 min in total: 1 hr 40 min prep and 25 min cooking.

What do I need to make Maamoul Date Cookies?

The key ingredients are all-purpose flour, fine semolina, butter, milk, date paste and sesame seeds, plus pantry basics.

Any tips for Maamoul Date Cookies?

If using whole dates, pit and process them into a smooth paste before measuring the filling weight.

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