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Maamoul Date Filled Cookies Recipe

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4.1 from 88 reviews

This traditional Maamoul recipe features delicate date-filled cookies made with a tender, buttery dough fragranced with rose or orange blossom water. Perfect for festive occasions or a special treat, these cookies are shaped either with a mold or by hand, then baked to a pale golden perfection and dusted with powdered sugar.

Ingredients

Dough Ingredients

  • 3 cups unbleached all purpose flour (390 grams)
  • 2 tablespoons granulated white sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 2 sticks unsalted butter (1 cup or 16 tablespoons), softened and cut into ½” cubes
  • 1 ½ tablespoons rose water or orange blossom water (or substitute with vanilla extract)
  • 3 tablespoons whole milk

Date Filling Ingredients

  • 8 ounces Medjool dates (about ½ pound, pitted or ¾ cup date paste)
  • ¼ teaspoon ground cardamom

Garnish

  • Confectioners powdered sugar

Instructions

  1. Make the Dough: Ensure the butter is softened to room temperature. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Incorporate the butter into the dry ingredients using fingertips or a food processor until the mixture resembles coarse sand.
  2. Combine Liquids and Form Dough: Add the rose water (or orange blossom water or vanilla) and milk. Mix by hand or processor until a cohesive, soft, pliable dough forms, similar in texture to Play-Doh. If crumbly, add milk teaspoon by teaspoon until the dough comes together. Wrap the dough in plastic wrap and rest on the counter for 30 minutes.
  3. Prepare Date Filling: While the dough rests, soak the pitted dates or date paste in boiling water for 10 minutes. Drain and transfer to a food processor with ground cardamom. Blend until smooth and thick, about 3-4 minutes. Add a tablespoon of water if needed to achieve a creamy peanut butter-like consistency. Refrigerate the filling until ready to use.
  4. Shape the Cookies: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Portion dough into 1½ tablespoon balls using a scoop or hands. To shape with a maamoul mold, press dough balls into flat discs, place into mold, add 1 teaspoon filling, fold dough over the filling, seal seams, flatten the top to fill mold, then release onto baking sheet. Without a mold, flatten dough balls into 2” discs, spoon filling in center, fold dough around the filling and roll into balls. Decorate by pressing fork tines around edges if desired. Keep formed cookies covered to prevent drying.
  5. Bake and Cool: Bake cookies for 15-17 minutes until tops are pale and bottoms lightly golden. Avoid overbaking. Cool cookies on baking sheets on wire racks for 10 minutes, then transfer to racks to cool completely, about 30 minutes.
  6. Garnish: Once cooled, sift confectioners powdered sugar over the cookies just before serving.

Notes

  • Butter must be soft, not melted, for proper dough texture.
  • If dough is too dry, add milk teaspoon by teaspoon.
  • The date filling should be thick but smooth; add little water if too dry.
  • You can shape cookies with or without a maamoul mold depending on availability.
  • Do not overbake to maintain pale color and tender texture.
  • Store cookies in an airtight container for up to a week.

Find it online: https://recipethrive.com/maamoul-date-filled-cookies-recipe/