Date Cookies
User Reviews
4.8
Date Cookies
Description
This Date Cookies recipe starts with a mixture of room temperature butter and sugar creamed together to create a smooth base. Eggs and vanilla are incorporated before adding dry ingredients including flour, baking soda, and salt. Chopped, toasted pecans and pitted, chopped dates are folded in to add texture and flavor.
Chilling the dough for at least two hours or overnight firms it up, making it easier to scoop and helping the cookies hold their shape during baking. Cookies are spooned onto parchment-lined baking sheets and baked until puffed with edges set, producing a tender interior with a slightly crisp exterior.
The inclusion of dates brings moist sweetness, while toasted pecans introduce a nutty crunch. These cookies are ideal alongside coffee or tea or for satisfying a sweet craving with a classic texture and flavor combination.
The recipe requires common baking tools including a stand or hand mixer, plastic wrap for chilling dough, and parchment paper for an easy cleanup. Thoroughly cooling the cookies on a rack after baking ensures proper texture and prevents overbaking.
Ingredients
- 1 cup butter at room temperature
- 1 1/2 cups sugar
- 3 egg at room temperature
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups pecans roughly chopped, toasted
- 1 1/2 cups dates pitted; chopped
Instructions
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar on low speed until well combined, about 2 minutes.
- Add the eggs, one at a time, and beat until they are thoroughly incorporated, about 30 seconds per egg.
- After the last egg has been added add the vanilla and stir to mix. The mixture may look slightly broken at this stage. This is normal.
- Add the flour, baking soda, and salt. Mix on low speed until the flour is almost absorbed by the butter.
- Then add the pecans and dates and mix until everything is well distributed. Cover the dough with plastic and chill for at least 2 hours or overnight.
- Heat the oven to 350°F and line two baking sheets with baking parchment. Scoop the chilled dough by rounded tablespoons onto the prepared baking sheet leaving at least 2 inches between each cookie to allow for spread.
- Bake for 8-10 minutes, or until the cookie is puffed, looks dry all over, and the edges are golden brown. Remove from the oven and cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
Notes
- Use room temperature ingredients for even mixing and consistent texture.
- Chill dough for at least 2 hours or overnight to reduce spreading during baking.
- Toast pecans before chopping to enhance their flavor.
- Allow cookies to cool completely on a rack for best texture.
- Line baking sheets with parchment paper to prevent sticking and ease cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36servings
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 75mg | 3% |
| Potassium | 41mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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