Soft and Chewy Date Cookies

5 from 1 vote

Date cookies are a timeless classic, offering a delightful combination of chewy texture, natural sweetness, and warm spices. These Soft and Chewy Date Cookies are bursting with flavor, featuring plump Medjool dates, toasted pecans for a touch of crunch, and a hint of cinnamon for a cozy taste.

Prep Time15

Cook Time10

Total Time25

Course: Cookies, Hanukkah

Cuisine: American, Jewish, Middle Eastern

Servings: cookies

Calories: 83kcal

Author: Kelly Bloom

Equipment

Large Rimmed Cookie sheet with cooling racks

Ingredients

3 cups all purpose flour
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
6 ounces dates chopped
1 cup pecans chopped
3 tablespoons milk or water for Pareve cookies
1 teaspoon baking soda
1 cup butter room temperature
2 cups sugar
3 large eggs

US Customary - Metric

Instructions

In a large bowl, whisk together the flour, salt, and spices. To the bowl, add the dates and pecans, stirring to coat the fruit with the flour mixture. Use your hands if needed to make sure the dates are separated.
3 cups all purpose flour, 1 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 6 ounces dates, 1 cup pecans
In a small bowl or measuring cup, stir together the milk (or water) and baking soda. Set aside.
3 tablespoons milk, 1 teaspoon baking soda
In a mixing bowl, beat the butter and sugar until well blended and fluffy, about 6 minutes. To the butter mixture, add the eggs and milk mixture. Beat until well blended, scraping down the sides as needed.
1 cup butter, 2 cups sugar, 3 large eggs
Pour the wet batter over the dates and pecans. Stir to combine well.
Divide the dough into three equal portions. Place the dough on waxed paper and roll, wrapping the cookies tightly. Refrigerate for 3 hours to overnight.
When ready to bake, preheat the oven to 375 degrees. Prepare large rimmed baking sheets with parchment paper.
Slice the cookies and place 2 inches apart.
Bake for 10 minutes or until the edges are lightly browned. Allow the cookies to rest on the baking sheets for 5 minutes prior to moving to a wire rack to cool completely.
Store in airtight containers at room temperature.

Notes

Ensure your butter and eggs are at room temperature for even mixing and a smooth dough.

Don't overbake the cookies. They should be slightly golden brown on the edges and soft in the center when they come out of the oven. The cookies will firm up as they cool.

Nutrition