Maamoul Date Filled Cookies
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
35 cookies
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Calories
42 kcal
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Course
Dessert, Baked Goods
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Cuisine
Middle Eastern
Maamoul Date Filled Cookies
Description
These Maamoul Date Filled Cookies start with a dough blending fine semolina and all-purpose flour to provide structure and a delicate crumb. Butter is rubbed in to introduce richness, while milk hydrates the mixture to form a soft dough. The date filling is prepared by mixing date paste with vegetable oil and warming spices—cinnamon and cardamom—giving aromatic sweetness inside each cookie.
Shaping involves rolling dough into balls, flattening them, and enclosing a smaller spiced date ball within. The cookies are then molded and baked at a moderate temperature until just golden. The result is a cookie with a tender exterior that slightly crumbles with a dense, flavorful date center. The combination of spices and sweetness contrasts a rustic, grainy texture from the semolina dough.
Maamoul cookies are often made in batches and can be stored refrigerated for two weeks or frozen for longer. Using fine semolina is critical to achieve the right dough texture, as coarser grains create a gritty bite. Date paste can be homemade if not available, ensuring fresh, soft filling for the cookies.
Ingredients
- 1 1/2 cup fine semolina flour see notes
- 1 cup all-purpose flour
- 1 1/2 tbsp granulated sugar
- 1/2 tsp baking powder
- 1/2 cup butter or ghee at room temperature
- 1/2 cup milk see notes
Date Filling
- 8 ounce date paste see notes
- 1 tsp vegetable oil
- 1 tsp cinnamon
- 1/2 tsp cardamom
Instructions
- In a large bowl mix the fine semolina with the all purpose flour, granulated sugar and baking powder.
- Add in the butter and mix it well into the semolina mixture. You can use your hands to rub the butter into the mixture and make sure it's all combined well.
- Add the milk in two batches and mix well after each batch until the dough comes together. The dough will be soft and you should be able to form it into balls.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Make the date filling by mixing the date paste with the vegetable oil, cardamom and cinnamon. Rub some vegetable oil on your hands and palms and shape 35 balls (smaller than the mold your using) and set them aside. This will be the filling for the maamoul cookies.
- Roll the semolina dough into 35 balls slightly larger than the fillings.
- Grab one of the semolina balls and gently flatten it. Place a date ball in the middle and using your hands, gently bring the dough together to wrap the date filling without crushing it. Roll the ball in your hands to smoothen the cracks.
- Place the filled dough ball in the maamoul mold and press in ever so slightly to get the pattern on the cookie. Gently bang the mold against a cutting board to release the cookie. Place it on the baking sheet smooth side down. Repeat with the remaining dough and date filling. Place the cookies on the baking sheet with about 1 inch space in between.
- Bake the cookies in the oven for 18 to 20 minutes. The bottoms will be slightly golden.
- Top the cookies with powdered sugar if desired.
Notes
- Use fine semolina flour for the dough; coarse semolina will produce a gritty texture.
- Whole or 2% milk is preferred; avoid skim milk for dough moisture.
- Date paste can be purchased or made by soaking pitted dates in hot water, then blending until smooth.
- Store baked cookies in an airtight container in the fridge for up to 2 weeks or freeze for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35cookies
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 22mg | 1% |
| Potassium | 16mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 9mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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