Surprise your family with a platter of soft and chewy, deliciously sweet Date Cookies for dessert tonight!
I absolutely love dates, so it’s no surprise that these date cookies are one of my favorites to bake. They are packed with chopped pecans and dates, allowing for ultimate flavor in every sweet, chewy bite. I find that they have an almost butterscotch-like taste, thanks to the dates, vanilla, and sugars.
Speaking of sugar, you can replace the two sugars in this recipe with an equal amount of coconut sugar and maple sugar. I recently tried it with a combination of coconut and maple sugars, and the flavor was incredible.
Personally, I use gluten-free all-purpose flour in this recipe, as I am gluten-free. I find that most cookie recipes I try work well with gluten-free all-purpose flour blends. You can also substitute plant-based butter for a dairy-free version of this cookie. Just remember to have your butter and eggs at room temperature for proper baking.
Feel free to add a bit of spice when making these cookies, especially in the fall when the scents of cinnamon and nutmeg fill the air. Use one-quarter to one-half teaspoon of each for added flavor. Another great option is to replace half the flour with an equal amount of rolled oats for thicker, chewier cookies. YUM!
Tips for perfect cookies!
Have you ever made a batch of cookies and had them turn out differently from what you expected or hoped? I know I have, and there’s nothing more frustrating than watching your cookies spread so thin that they form one giant mess. I’ve also had cookies burn to a crisp in less time than what the recipe called for. However, putting those issues aside, my biggest problem has been cookies that fall apart as I transfer them from the baking sheet to the cooling rack. No worries—I have the solutions to these problems.
First, let’s talk about cookies that spread so thin that they join together or cook so fast that they burn. Both of these issues are often from cookie dough that has not been refrigerated before baking. Now, not all cookie dough requires refrigeration first. However, if a recipe instructs you to refrigerate the dough, like these date cookies, follow those instructions. Don’t be in a rush like me because you’ll regret it when the cookies don’t turn out right. If I’m not using all the dough at once, I return it to the refrigerator until I’m ready to bake the next batch.
My other tip also relates to rushing too quickly when baking cookies, and there are two reasons why this happens. First, trying to transfer these cookies to a cooling rack right out of the oven does not give them time to set after baking. They will fall apart. Those five minutes of cooling time on the baking sheet are crucial before grabbing that spatula. If you’re in a rush because you need to bake a second batch and you only have one baking sheet, take a deep breath and be patient. Not only do you need to let the first batch set, but you also need the baking sheet to cool down before adding more cookie dough. Placing the dough on a hot sheet will cause it to start to run before baking.
How do I store leftovers?
After letting the date cookies cool to room temperature, store them in an airtight container for up to 5 days. They do not require refrigeration. You can also freeze them, individually wrapped in plastic, and placed in a freezer-safe zippered bag or container for up to 3 months. Defrost them at room temperature until thawed.
Serving suggestions
You don’t need a special occasion to serve date cookies, as they are the perfect ending to any meal. Enjoy them after this Homemade Hamburger Helper Recipe, a savory Taco Bake, Air-Fryer Salmon, or delectably delicious Chicken Carbonara. Pack your vegetables into your main course in recipes such as Roasted Vegetable Enchiladas, Delicious Vegetable Lasagna, or a hearty bowl of Creamy Vegetable Soup.
Date Cookies
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 3 eggs at room temperature
- 1 1/4 teaspoons vanilla extract
- 1 1/4 cups chopped pecans toasted
- 1 1/2 cups chopped pitted dates
Instructions
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Mix together the flour, baking soda, cinnamon, and salt in a mixing bowl.
- Separately, in a large bowl, beat the butter, granulated sugar, and brown sugar until well blended, about 2 minutes.
- Beat in the eggs one at a time and stir in the vanilla extract.
- Gradually add the flour mixture into the butter mixture on low speed until just combined.
- Fold in the chopped pecans and dates until evenly mixed.
- Cover the bowl with plastic wrap and chill the dough for at least 2 hours to help the cookies hold their shape.
- Scoop rounded tablespoon portions onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake in the preheated oven for 8-12 minutes until the cookies are puffed and the edges are golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
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