Maamoul (Lebanese Date Cookies)
Tender, buttery semolina cookies filled with spiced dates and nuts—a beloved Lebanese treat. Hand-molded and baked until lightly golden, they're perfect with coffee or tea.
- Total time
- 45 min
- Servings
- 12
- Calories
- 285
- Protein
- 4g
Ingredients
- 2 cups all-purpose flour
- 1 cup fine semolina
- ¾ cup unsalted butter, softened
- 1 cup pitted dates, finely chopped
- ½ cup chopped walnuts or pistachios
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- 1
Preheat the oven to 350°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
- 2
In a small bowl, stir together the chopped dates, walnuts, cinnamon, and a pinch of salt until evenly mixed. Set aside.
- 3
Pour the flour and semolina into a large bowl and stir together with a wooden spoon until combined.
- 4
Add the softened butter to the flour mixture and use your fingertips to rub the butter into the flour, working for about 3 minutes, until the mixture looks like breadcrumbs and holds together when squeezed.
- 5
Add 0.25 teaspoon salt and knead the dough gently in the bowl for 2 minutes with your hands until it comes together into a smooth, cohesive ball.
- 6
Pinch off a piece of dough about the size of a walnut and roll it between your palms into a ball.
- 7
Push your thumb into the center of the ball to create a small pocket, then spoon about 0.5 teaspoon of the date filling into the pocket.
- 8
Gently pinch the dough closed over the filling, then roll it back into a smooth ball in your hands.
- 9
Place the ball on a parchment-lined baking sheet and use the bottom of a fork to gently press a crosshatch pattern into the top, creating a traditional maamoul imprint.
- 10
Repeat steps 6 through 9 with the remaining dough and filling until you have filled and shaped all the cookies.
- 11
Slide the baking sheet into the oven and bake for 20 to 25 minutes, until the tops are very lightly golden and the edges look slightly darker than the center.
- 12
Remove the baking sheet from the oven and place it on a heat-safe surface to cool for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Tools you’ll need
- oven
- small bowl
- large mixing bowl
- wooden spoon
- parchment paper
- baking sheet (9 × 13 inch)
- fork
- wire cooling rack
- heat-safe surface
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