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.