Date Cookies
These soft, chewy Date Cookies are packed with brown sugar, warm spices, finely chopped dates, and pecans. The easy no-chill dough bakes into classic cinnamon-scented cookies with gooey sweet pockets.
Ingredients
- 2 cups brown sugar
- 1/2 cup granulated sugar
- 1 cup butter softened
- 3 large eggs
- 2 1/2 teaspoons vanilla extract
- 1/8 teaspoon almond extract truly just a little splash
- 3 cups all-purpose flour
- 1/4 teaspoon ground allspice
- 2 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 16 ounces dates finely chopped
- 1 cup pecans finely chopped
Instructions
- Preheat the oven to 350°F, then finely chop the dates and pecans and set them aside, wiping the knife as needed so the dates stay reasonably small without turning into paste.
- In a large bowl, cream together the brown sugar, granulated sugar, and softened butter until well combined and fluffy-looking.
- Add the eggs, vanilla extract, and almond extract, then cream everything together until smooth.
- In a separate bowl, combine the flour, allspice, cinnamon, cloves, turmeric, baking soda, and baking powder, stirring well so the spices are evenly distributed.
- Add half of the dry ingredients to the butter mixture and mix until blended, then add the remaining dry ingredients and blend again until a thick dough forms, scraping down the bowl as needed.
- Add the chopped dates and pecans and mix until they are incorporated throughout the dough.
- Drop the dough by teaspoonfuls onto an ungreased cookie sheet, leaving a little space between each cookie.
- Bake for 10 to 12 minutes, removing them at 10 minutes for softer cookies with tender, chewy centers or baking closer to 12 minutes for a more set cookie.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a cooling rack.
Notes
Store completely cooled cookies in an airtight container at room temperature for several days, with wax paper between layers if desired. To freeze, place cooled cookies in a freezer container or bag; thaw on the counter or warm very briefly in the microwave for just a few seconds. The dough is best baked right after mixing, but it can be covered and refrigerated overnight; let it sit out briefly before scooping if it firms up.
Nutrition
Calories: 121kcal
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