Soft and Buttery Date Filled Cookies for the Perfect Treat
There’s something deeply nostalgic about date filled cookies. They bring back warm memories of holiday baking, visits to grandma’s kitchen, and that sweet, sticky filling tucked inside a tender, buttery cookie. These cookies are soft, golden on the outside, and bursting with rich, naturally sweet date filling. They’re not overly sugary, which makes them perfect for little hands and for grown-ups looking for a comforting, satisfying dessert.
I’ve been making these for years, and they never fail to bring smiles, especially around fall and winter. But honestly, they’re too good to save just for the holidays.
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Why You’ll Love These Date Cookies
These date-filled cookies strike the perfect balance between soft, buttery dough and a luscious, sticky-sweet filling made from real dates. They’re easy to make ahead, freeze beautifully, and taste even better the next day. Baking for a special occasion or a lunchbox treat, these cookies feel homemade in the best way comforting, familiar, and just a little bit fancy.
Simple Ingredients
These ingredients are pantry-friendly and wholesome, with a few baking basics and naturally sweet dates.
- All-purpose flour: The foundation for soft, tender cookies that hold their shape.
- Unsalted butter: Gives the cookies their rich, melt-in-your-mouth texture and flavor.
- Granulated sugar: Adds just the right amount of sweetness to the dough.
- Brown sugar: Enhances the cookie with a warm, caramel-like depth.
- Eggs: Bind the dough and add structure and richness.
- Vanilla extract: Brings a subtle sweetness and warmth that pairs perfectly with dates.
- Baking soda: Helps the cookies rise gently for a soft and tender crumb.
- Salt: Balances the sweetness and enhances all the other flavors.
- Pitted dates: The star of the filling rich, sticky, and naturally sweet.
- Water: Used to soften and simmer the dates into a spoonable filling.
- Lemon juice: Adds a touch of brightness to balance the sweet filling.
Servings and Timing
Servings: 24 cookies
Prep Time: 30 minutes
Cook Time: 12 minutes per batch
Total Time: 1 hour 10 minutes
What is Needed
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 2 cups chopped pitted dates
- ¾ cup water
- 1 tbsp lemon juice
Instructions
1. In a small saucepan, combine chopped dates, water, and lemon juice. Simmer over medium heat, stirring often, until thick and jammy about 10 minutes. Let cool.
2. In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2-3 minutes.
3. Beat in eggs one at a time, followed by vanilla extract until well combined.
4. In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients until a soft dough forms.
5. Scoop dough into 1.5-inch balls. Flatten each slightly and place a small spoonful of date filling in the center. Fold and seal dough around the filling and roll into a smooth ball.
6. Place cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes or until golden around the edges.
7. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or fully cooled.
Top Tips
- Don’t overfill the cookies just a small spoonful of filling goes a long way.
- Make sure the date mixture is cool before filling the cookies to avoid melting the dough.
- Use damp hands when shaping the cookies if the dough gets sticky.
- Let the cookies rest after baking they taste even better the next day!
- Get the family involved in filling and sealing the cookies it’s a great baking activity.
Baking Variation Tip
If you want to give your date-filled cookies a fun twist, try shaping them with a cookie stamp or baking them in a mini tart mold for a scalloped edge. The different shapes not only make them look extra special but also make them perfect for gifting or adding variety to a dessert platter.
Recipe Variations
- Nutty Date Cookies: Add finely chopped walnuts or pecans to the date filling.
- Spiced Dough: Add a pinch of cinnamon and nutmeg to the dough for a warm flavor twist.
- Oatmeal Dough Base: Swap half the flour for rolled oats for a chewy texture.
- Coconut Date Filling: Mix shredded coconut into the date filling for extra texture.
Recommended Equipment
- Mixing bowls
- Hand or stand mixer
- Wooden spoon or spatula
- Measuring spoons and cups
- Small saucepan
- Baking sheets
- Parchment paper
- Wire cooling rack
Make Ahead Tips
The date filling can be made up to 3 days in advance and stored in the refrigerator. The cookie dough can also be made a day ahead and kept chilled until ready to assemble and bake.
How to Store and Reheat
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in layers with parchment paper in between. Thaw at room temperature or warm in a 300°F oven for 5 minutes.
What To Serve With This Recipe
These cookies pair beautifully with a warm mug of tea, a glass of cold milk, or as part of a dessert platter with fruit and cheese.
What You Need to Know About This Recipe
Date-filled cookies have roots in Middle Eastern and Mediterranean cuisines, where dates are cherished for their natural sweetness and nutritional value. This recipe takes inspiration from classic home-baked versions passed down through generations. They’re soft, comforting, and surprisingly simple to make even for beginner bakers.
Check out my fall dessert recipes.
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Date Filled Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Wooden spoon or spatula
- Measuring cups and spoons
- Small saucepan
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 2 cups chopped pitted dates
- ¾ cup water
- 1 tbsp lemon juice
Instructions
- Prepare the date filling: In a small saucepan, combine chopped dates, water, and lemon juice. Simmer over medium heat, stirring often, until thick and jammy about 10 minutes. Let cool.
- Cream the butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, followed by vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients until a soft dough forms.
- Assemble the cookies: Scoop dough into 1.5-inch balls. Flatten each slightly and place a small spoonful of date filling in the center. Fold and seal dough around the filling and roll into a smooth ball.
- Bake: Place cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes or until golden around the edges.
- Cool and enjoy: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or fully cooled.
Notes
- If using Medjool dates, remove the pits before chopping.
- Dough can be frozen up to 2 months thaw overnight in the fridge before using.
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]