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Rolled Date Cookie Recipe
Learn how to make classic rolled date cookies with this quick and easy recipe. These buttery cookies wrapped around a sweet, sticky date filling deliver the perfect balance of textures and flavors. A traditional cookie recipe that's perfect for holiday baking or anytime you crave homemade comfort.
Prep
30 mins
Cook
12 mins
Serve
36
Kcal
120
<ul class="ingredients-main-list"><li class="ingredients-single-item">2 cups all-purpose flour</li><li class="ingredients-single-item">1/2 teaspoon baking soda</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">3/4 cup unsalted butter, softened</li><li class="ingredients-single-item">1 cup granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">2 cups pitted dates, chopped (about 10 oz)</li><li class="ingredients-single-item">3/4 cup water</li><li class="ingredients-single-item">1/2 cup brown sugar, packed</li><li class="ingredients-single-item">1/2 cup chopped walnuts or pecans (optional)</li><li class="ingredients-single-item">1/4 teaspoon ground cinnamon</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by making your date filling. In a medium saucepan, combine the chopped dates, water, and brown sugar. Bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking. Cook for about 5-7 minutes until the dates break down and the mixture thickens to a spreadable paste. You'll know it's ready when it pulls away from the sides of the pan slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Remove the date mixture from heat and stir in the chopped nuts (if using) and cinnamon. Transfer to a bowl and allow to cool completely - this is crucial, as hot filling will melt your cookie dough. The filling can be made a day ahead and refrigerated if you'd like to split up the work.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> For the cookie dough, whisk together the flour, baking soda, and salt in a medium bowl and set aside. This pre-mixing ensures even distribution of the leavening agents throughout your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In a large bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for 3-4 minutes until light and fluffy. Don't rush this step - proper creaming incorporates air into the dough for the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the egg and vanilla extract to the butter mixture and beat until fully incorporated, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Over-mixing will develop the gluten and make your cookies tough, so stop as soon as no dry flour remains.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Divide the dough in half and form each portion into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or until firm enough to roll. Chilled dough is much easier to work with and prevents spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> On a lightly floured surface, roll one disk of dough into a rectangle approximately 1/8-inch thick and about 12 inches by 10 inches. Work quickly to keep the dough cold.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Spread half of the cooled date filling evenly over the dough, leaving a 1/2-inch border along one long edge. The border will help seal your roll.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Starting with the long edge that has filling all the way to the edge, carefully roll the dough into a tight log, like a jelly roll. Seal the edge by gently pressing. If the dough becomes too soft at any point, pop it in the freezer for 5 minutes to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4> Repeat the rolling and filling process with the second disk of dough and remaining filling.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4> Wrap the logs in plastic wrap and refrigerate for at least 30 minutes or until firm enough to slice cleanly. This prevents your cookies from losing their shape when cut.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4> Once chilled, use a sharp knife to slice the logs into 1/2-inch thick rounds. Place the slices about 2 inches apart on the prepared baking sheets.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4> Bake for 10-12 minutes, until the edges are just turning golden brown. Don't overbake; the cookies should remain somewhat soft in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. As they cool, the cookies will firm up while maintaining their delightful texture contrast between the tender cookie and chewy date filling.</li></ol>
Rolled Date Cookie Recipe
What ingredients are used in Rolled Date Cookie Recipe?
This recipe requires all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, egg, vanilla extract, pitted dates, water, brown sugar, optional chopped walnuts or pecans, and ground cinnamon. The combination creates a perfect balance between buttery cookie dough and sweet, sticky date filling.
How to bake Rolled Date Cookie Recipe at home?
Learn how to bake Rolled Date Cookie Recipe by first making a date filling from simmered dates, water, and brown sugar. Create a buttery dough, chill it, then roll it into rectangles. Spread with date filling, roll into logs, chill again, slice into rounds, and bake at 375°F for 10-12 minutes until golden. The result is tender cookies with caramelised date centres.
Can I make the date filling and dough ahead of time?
Absolutely! The date filling can be made up to 3 days ahead and stored in the refrigerator. The cookie dough can be prepared, shaped into logs with filling, wrapped tightly in cling film, and refrigerated for up to 2 days or frozen for up to a month before slicing and baking.
What's the best way to store these pinwheel cookies to keep them fresh?
Store your baked date cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to maintain moisture, or separate layers with baking parchment. For longer storage, freeze baked cookies for up to 3 months in a sealed container.
Can I substitute the dates with other dried fruits in this recipe?
Yes, you can replace dates with dried figs, prunes, apricots, or a mixture of dried fruits. Simply chop them finely and follow the same cooking method. You may need to adjust sweetness, as dates are naturally sweeter than some other dried fruits.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.