Date cookies are a timeless classic. These Soft and Chewy Date Cookies burst with the flavor of plump Medjool dates, crunchy toasted pecans, and a hint of cinnamon. Like Oatmeal Craisin Cookies, they offer comforting sweetness in every bite.
For more spectacular cookies, try our No-Bake Preacher Cookies, Orange Glazed Persimmon Cookies, and Walnut Chocolate Chip Cookies.
Why You'll Love This Date Cookies Recipe
Soft and chewy date cookies are a delightful treat that's perfect for any occasion. These moist and flavorful cookies are made with pitted dates, which provide a natural sweetness that's balanced by the richness of the butter and flour. Here's why you'll love them:
- Easy to make: These cookies come together quickly and easily with just a few simple ingredients.
- Chewy and satisfying: The texture of these cookies is soft and chewy, making them a perfect bite for any time of day.
- Delicious: The combination of sweet dates, buttery dough, and warm spices creates a delicious flavor that's sure to please your taste buds.
Ingredients Overview
These cookies come together in under an hour, making them ideal for busy weeknights or last-minute cravings. This recipe combines the deliciousness of dates with the richness of butter, warming spices, and pecans, creating a truly irresistible homemade cookie.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Chewy Date Cookies
These holiday favorites are surprisingly easy to make, requiring minimal effort and pantry-staple ingredients. This recipe is perfect for satisfying your sweet tooth, whipping up a last-minute batch for potlucks, or enjoying a homemade treat with a cup of tea or coffee.
Whisk the Dry Ingredients
- In a large bowl, whisk together the flour, salt, and spices.
Dredge The Dates and Pecans
- 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.
- In a small bowl or measuring cup, stir together the milk (or water) and baking soda. Set aside.
Cream the Butter, Sugar, and Eggs
- 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.
- Pour the wet batter over the dates and pecans. Stir to combine well.
Chill And Bake
- 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.
Serving Suggestions
Arrange the date cookies on a platter with other holiday treats like gingerbread cookies, sugar cookies, and pecan bars for a delightful and festive dessert spread.
Package them in festive cellophane bags or decorative tins along with our Oatmeal Jam Bars or Chewy Oatmeal Raisin Cookies for a charming homemade gift during the holiday season.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this date cookie recipe.
- Feel free to substitute the pecans with walnuts, almonds, or even a mixture of chopped nuts.
- In addition to the dates, you can also incorporate other dried fruits like chopped dried apricots, cranberries, or raisins.
- Add a half cup of chocolate chips to the dough for an extra decadent treat.
Tips for Success
Here are a few tips for making this cookie recipe:
- 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.
Storage Options
- Store leftover date cookies in an airtight container at room temperature for up to 3 days. They will soften slightly over time.
- For longer storage, you can freeze the baked cookies in an airtight container for up to 6 months. Thaw overnight in the refrigerator before serving.
Related Recipes
Frequently Asked Questions
Yes, you can substitute the granulated sugar with brown sugar or date sugar for a more natural sweetness. However, the cookies may be slightly chewier.
The cookies will be slightly golden brown on the edges and the centers will be soft when they come out of the oven. The cookies will firm up as they cool on a wire rack.
Brownie and Bar Cookie Recipes
Get The Recipe!
Soft and Chewy Date Cookies
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
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.
Kelly Bloom says
One is not enough! These chewy old fashioned date cookies are da bomb.