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Date Filled Cookies
5 from 12 votes

Date Filled Cookies

Date Filled Cookies are buttery, tender cookies rolled thin and filled with a sweet date spread. The dough combines butter, sugar, vanilla, eggs, flour, and salt, creating a slightly crumbly dough that is rolled out and cut. The date filling is piped in a line before rolling the dough into long strips that are cut into cookies. These cookies balance the rich butteriness of the dough with the natural sweetness and dense texture of the dates.

Prep Time
25 mins
Cook Time
12 mins
Total Time
37 mins
Servings: 42 cookies
Calories: 55 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 14 tablespoons butter room temperature
  • 1/2 cup granulated sugar
  • 2 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 4 ounces date spread or 12 ounce container pitted dates

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  2. In a large mixing bowl, add in the butter and sugar. Beat on medium/high until light and fluffy.
  3. Add in the vanilla extract and eggs one at a time. Scrape down the sides of the bowl and beat to incorporate any remaining egg.
  4. Add in the flour and salt. Beat in the flour until it comes together into a dough. It will become dry and crumbly before it comes together.
  5. Once it comes together into a ball, place onto a large piece of wax paper. Roll it out into a long narrow dough. I would say mine was about 20 to 24 inches long and 8 inches wide. I trimmed off the edges to make the lines straight. You can use the extra dough to fill in any gaps.
  6. Cut the dough lengthwise so you have two 20 – 24 inch pieces of dough.
  7. If you’re using date spread, add it into a sandwich bag and pipe it into a straight line towards the edge of the dough. Do it on both of the strips of dough.
  8. If you’re using the 12 oz. container of pitted dates, add them into a food processor or blender. Blend until a ball forms. Divide the ball in half and roll each half into a 20 – 24 inch strip. Make it as long as your dough.
  9. Roll the date spread/puree into the dough. I grab the edge of the wax paper and pull it straight up to roll the dough over the date spread/puree. Roll to the end of the dough and repeat with the second strip. I rock it back and forth a few times to even out the strip.
  10. Pinch the strip of cookie dough as you cut slices. That will help it keep its shape rather than going flat. I sliced the cookies about an inch thick.
  11. Place on the prepared baking sheet.
  12. Place into the oven and bake for 12 minutes. Remove from the oven and cool for about 5 minutes before moving them to the wire rack to cool.

Notes

  • The dough becomes crumbly before forming a ball, so continue mixing until it holds together properly.
  • Pipe or spread the date filling evenly along the dough strips before rolling to ensure consistent filling in every cookie.
  • Store the baked cookies in an airtight container to maintain freshness.
  • If using whole pitted dates instead of date spread, finely chop or puree them to create a smooth filling.
  • The recipe yields enough dough for multiple cookies depending on how thin and long you roll and slice the dough.

Nutrition Information

Calories 55kcal (3%) Carbohydrates 11g (4%) Protein 1g (2%) Cholesterol 10mg (3%) Sodium 29mg (1%) Potassium 30mg (1%) Sugar 4g (8%) Vitamin A 25IU (1%) Calcium 4mg (0%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 42 cookies

Amount Per Serving

Calories 55

% Daily Value*

Calories 55kcal 3%
Carbohydrates 11g 4%
Protein 1g 2%
Cholesterol 10mg 3%
Sodium 29mg 1%
Potassium 30mg 1%
Sugar 4g 8%
Vitamin A 25IU 1%
Calcium 4mg 0%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.