Maamoul (Date-Filled Cookies) Recipe

If you’ve ever delighted in the rich, buttery crumb of delicate Middle Eastern pastries, then you are in for a real treat with this Maamoul (Date-Filled Cookies) Recipe. These charming, golden cookies are filled with a luscious, sweet date paste that perfectly balances their tender, crumbly exterior. Each bite is a harmonious dance of fragrant rose water, silky ghee, and natural sweetness from Medjool dates, capturing the heart and soul of traditional festivities and everyday indulgences alike. They’re wonderfully nostalgic, incredibly satisfying, and surprisingly simple to make—trust me, once you try this recipe, these little treasures will find a permanent place on your baking list.

Ingredients You’ll Need

The beauty of the Maamoul (Date-Filled Cookies) Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to create the perfect balance of flavor, texture, and aroma. The rich ghee or butter brings a tender, melt-in-your-mouth crumb, while fragrant rose water lifts the flavors with its subtle floral note. Soft Medjool dates create a luscious filling that’s both sweet and satisfying. Here’s everything you’ll need to get started:

• ¾ cup ghee (or 1 cup butter): Adds richness and a subtle nuttiness to the dough; you can substitute up to ¼ cup ghee with neutral oil for a lighter touch.
• 2 ½ cups all-purpose flour: The foundation of your dough, providing structure and the essential crumbly texture.
• 2 tablespoons sugar: Just a hint of sweetness to balance the flavors of the dough.
• 2 tablespoons rose water (or orange blossom water): Imparts a delicate floral fragrance and authentic flair.
• 2–3 tablespoons milk: Helps bring the dough together into a soft, pliable consistency.
• ¾ lb soft Medjool dates (pitted and chopped or ~13 oz date paste): The star filling that offers a natural caramel-like sweetness.
• Confectioner’s sugar: For dusting the finished cookies and adding a touch of elegance.

How to Make Maamoul (Date-Filled Cookies) Recipe

Step 1: Prepare the Dough

Start by melting your ghee or butter and stirring in the sugar until well combined. This creates the foundation of flavor and tenderness in your dough. In a mixing bowl, gradually add the all-purpose flour to the fat-sugar mixture using your fingers, creating a coarse, crumbly texture. This tactile step is key—it helps distribute the fat evenly for that signature melt-in-your-mouth feel.

Step 2: Add Flavor and Moisture

Next, introduce the rose water to infuse the dough with its enchanting floral aroma. Slowly knead in 2 to 3 tablespoons of milk, just enough to bring your dough together into a soft and pliable ball. Resist the urge to add too much liquid—if your dough feels sticky, keep kneading; it will come together beautifully with patience.

Step 3: Rest and Portion the Dough

Allow your dough to rest for 30 minutes at room temperature, which really helps the gluten relax and ensures a tender texture. After resting, divide your dough evenly into 32 portions, rolling each into smooth balls—you want them consistent so each cookie bakes evenly.

Step 4: Prepare the Date Filling

While the dough rests, focus on the luscious filling. Process your chopped Medjool dates in a food processor until smooth and spreadable. If your dates are a bit dry, adding a teaspoon of water can help create the perfect consistency. Divide this filling into 32 equal balls, using lightly oiled hands to manage any stickiness.

Step 5: Shape the Cookies

Take a dough ball and flatten it gently in your palm, then place a date ball in the center. Wrap the dough completely around the filling and seal it well, gently flattening the cookie into a disc shape. Be careful not to overfill, or the dough may crack as it bakes.

If you have a maamoul mold, you can either press a dough portion into the mold and layer your filling on top before covering with more dough or shape the cookie by hand and then gently press it into the mold to create a beautiful pattern. Dust the mold with flour or line it with plastic wrap to make release easier.

Step 6: Bake to Perfection

Place the cookies on a baking sheet, patterned side up if molded, spaced about 1 to 2 inches apart. Bake at 350°F (180°C) for 15 to 20 minutes. The goal is a lightly golden, dry surface—overbaking will toughen the delicate cookies. Let them cool on a wire rack before dusting generously with confectioner’s sugar for that final ethereal touch.

How to Serve Maamoul (Date-Filled Cookies) Recipe

Garnishes

The simple dusting of confectioner’s sugar elevates these cookies with a delicate sweetness and a snowy finish that makes them even more inviting. A sprinkle of crushed pistachios or a light drizzle of honey can add an interesting texture and a hint of extra indulgence if you’re feeling fancy.

Side Dishes

Maamoul cookies are delightful on their own but pair beautifully with a steaming cup of Arabic coffee or a fragrant mint tea to balance the sweetness. They can also accompany fresh fruit or a small cheese platter to contrast their rich, buttery texture.

Creative Ways to Present

Try presenting your maamoul on a decorative platter lined with embroidered linens or colorful Middle Eastern patterned trays for an authentic touch. Packaging them in small gift boxes tied with ribbon makes for an exquisite homemade gift during holidays or special occasions.

Make Ahead and Storage

Storing Leftovers

Your maamoul cookies will keep well in an airtight container at room temperature for up to a week, maintaining their beautiful texture and flavor. Make sure they cool fully before storing to prevent moisture buildup.

Freezing

These cookies freeze wonderfully. Place them in a single layer on a baking sheet first, freeze until solid, then transfer to a freezer-safe container or bag. They will keep their flavor and texture for up to three months.

Reheating

To bring frozen maamoul back to life, thaw them at room temperature. For that fresh-baked warmth, gently heat them in an oven at 300°F for 5–7 minutes, watching carefully so they don’t dry out. This revives their crumbly tenderness and fragrant aroma.

FAQs

Can I substitute butter for ghee in this Maamoul (Date-Filled Cookies) Recipe?

Absolutely! Butter is a great substitute for ghee and will still deliver a rich, tender dough. Ghee offers a slightly nuttier flavor and higher smoke point, but either will work beautifully depending on what you have on hand.

Do I have to use rose water, or can I use orange blossom water instead?

You can use either rose water or orange blossom water. Both are traditional and provide a fragrant floral note, with rose water being a bit more robust and orange blossom water offering a lighter, citrusy aroma.

What if I can’t find Medjool dates?

If Medjool dates aren’t available, any soft, high-quality dates will do. You may need to soak drier dates briefly in warm water to soften them before processing into the filling.

Can I make these cookies gluten-free?

While traditional maamoul calls for all-purpose flour, you can experiment with gluten-free flour blends. Keep in mind the texture may change slightly, so adding a binder like xanthan gum might be necessary for best results.

How can I make the shaping and molding easier?

Using lightly floured hands or wearing food-safe gloves can prevent sticking during shaping. Dusting your maamoul mold with a bit of flour or lining it with plastic wrap helps release the cookies without breaking their delicate design.

Final Thoughts

There is something magical about taking the time to craft these buttery, fragrant Maamoul (Date-Filled Cookies) Recipe by hand. They’re more than just cookies—they’re a celebration of family traditions, warm memories, and the joy of sharing something homemade. Once you try this recipe, I’m sure these date-filled treasures will become your go-to sweet to impress friends and family with both flavor and heartfelt charm.

Maamoul (Date-Filled Cookies) Recipe

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Maamoul are traditional Middle Eastern date-filled cookies made with a rich ghee-based dough perfumed with rose water. These delicate, lightly sweet treats are filled with soft Medjool dates, molded or hand-shaped, then baked until golden. Finished with a dusting of confectioner’s sugar, Maamoul offers a perfect blend of buttery, floral, and naturally sweet flavors, ideal for festive occasions or a delightful snack.

• Author: Paula
• Prep Time: 40 minutes
• Cook Time: 15-20 minutes
• Total Time: 1 hour
• Yield: 32 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Dough 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)

Filling

• ¾ lb soft Medjool dates (pitted and chopped, or approximately 13 oz ready-made date paste)

Finishing

• Confectioner’s sugar (for dusting)

Instructions

1. Prepare the Dough: 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.
2. Mix Dough: Add the rose water to the flour mixture. Gradually knead in milk until a soft, pliable dough forms. If sticky, continue kneading until manageable.
3. Rest and Divide Dough: Let the dough rest for 30 minutes. Then divide it into 32 equal portions and roll each into smooth balls for uniformity.
4. Prepare the Filling: Process chopped Medjool dates in a food processor until smooth. If using dry dates, see notes.
5. Shape Filling Balls: Divide the date paste into 32 equal portions and roll into smooth balls. Use oiled hands or gloves to prevent sticking.
6. Shape the Cookies by Hand: 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.
7. Alternatively, Use a Mold: 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.
8. Release from Mold: 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.
9. Bake the Cookies: 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.
10. Finish and Store: Once cooled, dust with confectioner’s sugar. Store in an airtight container or freeze to extend shelf life.

Notes

• If using dry dates, soak them in warm water or a little orange blossom water to soften before processing into a paste.
• Using oiled hands or gloves helps with sticky date filling during shaping.
• Rose water can be substituted with orange blossom water for a slightly different floral note.
• Do not overbake to maintain the delicate texture; cookies should not be moist inside.