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Date Cookies Recipe

Date Cookies Recipe

These homemade date cookies are soft, chewy, and filled with sweet chopped dates, toasted pecans, and warm cinnamon. They have lightly crisp edges with tender centers, making them perfect for holiday cookie trays, afternoon coffee, or everyday snacking.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 36 cookies
Course: desserts
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves optional
  • 2 cups chopped pitted dates
  • 1 cup chopped toasted pecans

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Medium mixing bowl
  • Rubber spatula
  • Baking sheets
  • Parchment paper
  • Cookie scoop or tablespoon
  • Cooling rack

Method
 

  1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper. This helps the cookies bake evenly and release easily.
  2. Beat the softened butter, granulated sugar, and brown sugar until light, fluffy, and pale, about 3–5 minutes. The mixture should look creamy and airy.
  3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and cloves. Gradually mix the dry ingredients into the wet ingredients just until no dry flour remains.
  5. Fold in the chopped dates and toasted pecans with a spatula until evenly distributed. Cover and chill the dough for 30 minutes for thicker, chewier cookies.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 8–10 minutes, until the edges are lightly golden while the centers still look slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. They will finish setting as they cool.

Notes

  • If your dates feel dry, soak them in hot water for 5–10 minutes, then drain and pat dry before chopping.
  • Chill the dough before baking to keep the cookies thick and soft.
  • Store cooled cookies in an airtight container for up to 5 days or freeze for up to 3 months.