Date Filled Cookies
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Date filled cookies are a simple but delicious cookie. It's a tender buttery cookie filled with a date puree that is sweet and caramelly. They practically melt in your mouth and have the best texture. Did I mention how easy these cookies are to make?!
Date filled cookies are the bees knees! Last week, for the first time ever, I tried dates. Try the World sent me a date spread that I wanted to use in a recipe. I gave it a taste and thoroughly enjoyed the taste and texture so I went out and bought the real deal. I used the dates and the spread in this simple cookie recipe and they both came out perfectly!
I need to go out and buy more dates because the date filled cookies are so addicting. In fact, I think I need more date recipes in my life like these goat cheese stuffed dates and this sticky toffee cake.
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Butter - you can use salted or unsalted butter. I typically use salted butter and reduce the salt slightly.
- Sugar - granulated or white sugar is preferred for this recipe.
- Eggs - I use large eggs for all of my recipes unless otherwise specified.
- Vanilla extract - Use your favorite store-bought or homemade vanilla extract.
- Flour - all-purpose flour should be used in this date cookie recipe. I prefer King Arthur's brand.
- Salt - This helps balance out the sweetness in these cookies.
- Pitted dates - You can also use date spread/date paste if you can find it. The pitted dates are the star of the show in these cookies.
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Substitutions and Variations
- For the filling, you can use date spread, date paste, or pitted dates that have been pureed with a food processor.
- You can add citrus zest to the cookie dough for to brighten the cookie.
- You can add up to 1 teaspoon of ground spice such as cinnamon in with the date puree.
- You can also add more or less date filling depending on how much you would like in your cookies.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Date Filled Cookies
Start by adding the dates to a food processor and pulse until the dates are completely pureed. They will form a sticky ball that's pliable. Set aside.
Now let's make the cookie dough. Add the butter and sugar to a bowl and beat with a hand mixer until light and fluffy.
Add in the vanilla extract and eggs one at a time. Scrape down the sides of the bowl.
Add the flour and salt and beat until the dough comes together.
Roll the dough out into a long rectangle.
Shape the date ball into a log to match the length of the rectangle. Try to keep the diameter of the log a similar size the entire length.
Place the date log about an inch from the edge of the cookie dough. Roll the cookie dough up over the date filling gently pressing it together. Continue rolling your cookie dough until you have a long log shape.
Roll the cookie dough log back and forth to ensure it's tightly wrapped and has a nice around shape.
Slice the log into 1 inch long cookies. Place the sliced cookies on a parchment lined cookie sheet.
Place the cookies in a preheated oven and bake for 12 minutes or until the bottoms of the cookies are slightly golden.
Let the cookies cool about 5 minutes on the cookie sheet before transferring to a paper towel or wire rack to cool completely.
How to Store/Freeze
To store these cookies, place them in an airtight container or storage bag. Store at room temperature for 5 to 7 days.
You can also freeze these cookies! Once the cookies are baked and completely cooled, place them in a freezer bag or freezer-safe container. You can separate the layers with parchment paper to be sure the date cookies don't stick together. Freezer for up to 2 months and thaw at room temperature for 1 to 2 hours.
To freeze the cookie dough, follow the steps up to where the cookie logs get cut. I would leave it/them whole except to cut the log shorter so it's more manageable and place in on a parchment lined baking sheet in the freezer until firm. This could take a few hours.
Once the cookie dough log(s) is firm, wrap it tightly in two layers of plastic wrap, a layer of heavy-duty aluminum foil, and then place in a freezer bag. Freeze up to 3 months.
When you're ready to bake them, remove them from the freezer and let them soften slightly, just enough to cut the cookies into 1 inch slices without it being too much work.
Place the partially frozen cookies on a parchment lined cookie sheet and place in the preheated oven to bake for the 12 minutes. They may need an additional 1 to 2 minutes to bake. Keep a close eye on them and watch for the coloring on the bottom of the cookies.
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Date Filled Cookies
Ingredients
- 14 tablespoons butter room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 4 ounces date spread or 12 ounce container pitted dates
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- In a large mixing bowl, add in the butter and sugar. Beat on medium/high until light and fluffy.
- Add in the vanilla extract and eggs one at a time. Scrape down the sides of the bowl and beat to incorporate any remaining egg.
- Add in the flour and salt. Beat in the flour until it comes together into a dough. It will become dry and crumbly before it comes together.
- Once it comes together into a ball, place onto a large piece of wax paper. Roll it out into a long narrow dough. I would say mine was about 20 to 24 inches long and 8 inches wide. I trimmed off the edges to make the lines straight. You can use the extra dough to fill in any gaps.
- Cut the dough lengthwise so you have two 20 - 24 inch pieces of dough.
- If you're using date spread, add it into a sandwich bag and pipe it into a straight line towards the edge of the dough. Do it on both of the strips of dough.
- If you're using the 12 oz. container of pitted dates, add them into a food processor or blender. Blend until a ball forms. Divide the ball in half and roll each half into a 20 - 24 inch strip. Make it as long as your dough.
- Roll the date spread/puree into the dough. I grab the edge of the wax paper and pull it straight up to roll the dough over the date spread/puree. Roll to the end of the dough and repeat with the second strip. I rock it back and forth a few times to even out the strip.
- Pinch the strip of cookie dough as you cut slices. That will help it keep its shape rather than going flat. I sliced the cookies about an inch thick.
- Place on the prepared baking sheet.
- Place into the oven and bake for 12 minutes. Remove from the oven and cool for about 5 minutes before moving them to the wire rack to cool.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Thus cookie reminds me if a bakery in India called Karachi bakery. But 12 mins is not enough time... assuming everyone's oven is different. I baked at 350 for 20 mins or until thr edges are light brown...... it's a bit on the crispy side with soft dates inside. Yummy goodness! The parchment paper trick is a lifesavor... thank you for the awesome recepie .
These cookies look absolutely perfect, and so delicious!