Maamoul Date Filled Cookies have a rich history in Middle Eastern culture, often enjoyed during special occasions and holidays. Growing up, I remember the delightful aroma of these cookies wafting through my grandmother’s kitchen. The combination of soft, sweet Medjool dates wrapped in a buttery, ghee-infused dough is simply irresistible. Each bite melts in your mouth, offering a perfect balance of flavors. Whether you’re celebrating a festive occasion or just want to indulge in a sweet treat, these cookies will surely please everyone. Let’s get cooking!
Why You’ll Love This Maamoul Date Filled Cookies
- Deliciously sweet with a rich date filling
- Quick to prepare and bake—just an hour!
- Perfect for festive gatherings or as everyday snacks
- A family favorite that everyone can enjoy
- Made with wholesome ingredients, making them a healthier option
- Versatile—easily customize with nuts or spices
Ingredients for Maamoul Date Filled Cookies
Here’s everything you need to create these delightful cookies:
- ¾ cup ghee – for that rich, buttery flavor (or 1 cup butter with up to ¼ cup neutral oil)
- 2 ½ cups all-purpose flour – the base of your cookie dough
- 2 tablespoons sugar – adding a touch of sweetness
- 2 tablespoons rose water – for a floral aroma (or orange blossom water)
- 2–3 tablespoons milk – to achieve the perfect dough consistency
- ¾ lb soft Medjool dates – pitted and chopped for the filling (or ready-made date paste)
- Confectioner’s sugar – for dusting at the end
How to Make Maamoul Date Filled Cookies
- Step 1: Preheat your oven to 350°F (180°C). Prepare a baking sheet by lining it with parchment paper.
- Step 2: Melt the ghee in a bowl and stir in the sugar until dissolved. In a separate bowl, combine this mixture with the flour using your fingers until absorbed.
- Step 3: Add the rose water to the dough, then gradually knead in the milk until the dough is soft and pliable. If it feels sticky, add a little more flour.
- Step 4: Let the dough rest for 30 minutes. Then, divide it into 32 equal portions and roll each into smooth balls.
- Step 5: If you’re using chopped Medjool dates, process them until smooth in a food processor. If using date paste, divide it into 32 equal portions and roll into balls.
- Step 6: Flatten a dough ball in your palm, place a date ball in the center, and wrap the dough around to seal it. Flatten gently into a disc, being careful not to overfill.
- Step 7: Optionally, you can shape the cookies using a maamoul mold. Press the dough into the mold, add the filling, and cover with more dough. Tap gently to release.
- Step 8: Arrange the cookies on the prepared baking sheet and bake for 15-20 minutes until lightly golden.
- Step 9: Allow them to cool on a wire rack, then dust with confectioner’s sugar.
Pro Tips for the Best Maamoul Date Filled Cookies
Here are some tips to ensure your cookies turn out perfectly:
- Ensure your dough is not too sticky for easy handling.
- Use oiled hands to prevent the date filling from sticking when rolling.
- Experiment with different fillings like nuts or spices for variety.
What’s the secret to perfect Maamoul Date Filled Cookies?
The key to making perfect Maamoul Date Filled Cookies is ensuring that your dough is well-kneaded but not overworked. This keeps the cookies tender and flaky.
Can I make Maamoul Date Filled Cookies ahead of time?
Absolutely! You can prepare the dough and filling a day in advance. Just chill them separately in the fridge, and when you’re ready, shape and bake!
How do I avoid common mistakes with Maamoul Date Filled Cookies?
To avoid common pitfalls, ensure you measure your ingredients accurately. Additionally, don’t overfill the cookies to prevent cracking.
Best Ways to Serve Maamoul Date Filled Cookies
These cookies shine on their own, but you can serve them with a cup of tea or coffee for a delightful pairing. They also make a lovely addition to festive cookie platters alongside other Middle Eastern date pastries.
Nutrition Facts for Maamoul Date Filled Cookies
Per serving (1 cookie):
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 8g
- Sodium: 20mg
- Protein: 2g
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Maamoul Date Filled Cookies
Store your cookies in an airtight container to keep them fresh for up to 3-4 days in the fridge. If you want to keep them longer, you can freeze them for up to 3 months. To reheat, simply place them in a warm oven for a few minutes.
Frequently Asked Questions About Maamoul Date Filled Cookies
What are maamoul date cookies?
Maamoul Date Filled Cookies are traditional Middle Eastern cookies made with a rich dough and filled with sweet dates, often enjoyed during festive occasions.
What is the history of maamoul?
These cookies have a rich history dating back centuries, often associated with celebrations like Eid and weddings, showcasing the culture’s love for sweet treats.
Are there vegan options for maamoul cookies?
Yes! You can substitute ghee with coconut oil or vegan butter to make a delicious vegan version of Maamoul Date Filled Cookies.
Can I use different fillings for maamoul cookies?
Absolutely! In addition to dates, you can use nuts, figs, or even chocolate as fillings to create a variety of flavors.
Variations of Maamoul Date Filled Cookies You Can Try
Don’t hesitate to experiment! Try adding walnuts for a crunchy texture or mix in spices like cinnamon for warmth. You can even make a festive version by adding orange zest to the dough.
Print
Maamoul Date Filled Cookies: 7 Irresistible Variations
- Total Time: 1 hour
- Yield: 32 cookies 1x
- Diet: Vegetarian
Description
Maamoul are traditional Middle Eastern date-filled cookies made with a rich ghee-based dough perfumed with rose water.
Ingredients
- ¾ cup ghee (or 1 cup butter, with up to ¼ cup ghee substituted by neutral oil)
- 2 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons rose water (or orange blossom water)
- 2–3 tablespoons milk (as needed)
- ¾ lb soft Medjool dates (pitted and chopped, or approximately 13 oz ready-made date paste)
- Confectioner’s sugar (for dusting)
Instructions
- Melt the ghee or butter and stir in the sugar. In a mixing bowl, combine this fat-sugar mixture with the flour using your fingers, adding typically between 2¼ to 2½ cups of flour till absorbed.
- Add the rose water to the flour mixture. Gradually knead in milk until a soft, pliable dough forms. If sticky, continue kneading until manageable.
- Let the dough rest for 30 minutes. Then divide it into 32 equal portions and roll each into smooth balls for uniformity.
- Process chopped Medjool dates in a food processor until smooth. If using dry dates, see notes.
- Divide the date paste into 32 equal portions and roll into smooth balls. Use oiled hands or gloves to prevent sticking.
- Flatten a dough ball in your palm, place a date ball in the center, and wrap the dough around to seal. Flatten gently into a disc. Avoid overfilling to prevent cracks. Decorate with a maamoul mold, fork, or nut pick if desired.
- Option 1: Press a portion of dough into the mold, layer filling on top, then cover with dough and smooth out. Option 2 (preferred): Shape the cookie by hand first, then gently press into the mold to imprint a pattern.
- Tap the mold on a hard surface while holding your palm underneath to release the cookie cleanly. Line mold with plastic wrap or dust with flour for easier release.
- Preheat oven to 350°F (180°C). Arrange cookies on a baking sheet 1–2 inches apart with smooth or patterned side up. Bake for 15–20 minutes until lightly golden. The cookies should appear dry on the surface but not moist. Cool on a wire rack.
- Once cooled, dust with confectioner’s sugar. Store in an airtight container or freeze to extend shelf life.
Notes
- Ensure the dough is not too sticky for easy handling.
- Use oiled hands to prevent date paste from sticking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
