Grandma's Date Cookies

Satisfy your sweet tooth with Grandma's Date Cookies. Soft and chewy with a delicious swirl of dates and chopped pecans, these golden treats are simple to make and perfect for any occasion.

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 10

Chill time 2

Total Time 2 30

Servings cookies

Calories 107

Author Kim

Ingredients

2 cups (240g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt, plus a pinch for the date filling
1/2 cup (113g) unsalted butter softened
3/4 cup (150g) granulated sugar divided
1/2 cup (110g) brown sugar
1 large egg
1 teaspoon pure vanilla extract
8 ounces (approximately 1 cup, 177g) fresh dates pitted and finely chopped
1/3 cup water
1/4 cup (28g) chopped pecans

Instructions

Combine the flour, baking soda, and salt in a medium bowl; set aside.
Cream the butter with 1/2 cup granulated sugar and the brown sugar in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add in the egg and vanilla, and continue mixing until well blended.
On low speed, gradually stir the flour mixture into the creamed ingredients until well incorporated, without over-mixing. Stop the mixer while beating the batter and scrape the bottom and sides of the bowl with a rubber spatula to help mix it properly.
Chill dough in the refrigerator for 1 hour.
Meanwhile, add the chopped dates, remaining 1/4 cup granulated sugar and the water in a small saucepan over medium heat. Bring the mixture to a boil then reduce the heat to low heat and simmer for about 5 minutes, stirring occasionally. Once the dates have cooked down to the consistency of paste, remove the pan from the heat and stir in the chopped pecans. Set aside to cool.
Use a rolling pin to roll the chilled dough out on a lightly floured piece of parchment or wax paper to a 12x8-inch rectangle. Spread the cooled date mixture on the dough to within about 1/2-inch of the edges. Starting at one of the long ends, begin to carefully roll the dough into a log. Wrap the rolled dough in the wax paper and refrigerate for at least an hour or overnight.
When ready to bake, preheat oven to 350 degrees F.
Unwrap the dough, and slice 1/4-inch slices with a sharp knife. Place slices on baking sheets lined with parchment paper or silicone baking mats and bake for 10 to 12 minutes. Remove from the oven and allow to cool on the baking sheets for about 2 minutes before transferring to a wire rack to cool completely.

Notes

Freezing the dough: Once you've sliced the cookie dough log, place slices on a parchment-lined pan and flash freeze for about 30 minutes. Then, place them in a freezer-safe baggie for up to 3 months. Bake frozen cookie dough slices for an extra minute, no need to thaw.
Make ahead dough: If you are wanting to prep just several days ahead, you can keep batter (before adding the date filling or the log of dough after adding the date filling) in an airtight container in the refrigerator for up to 4 days.
Freezing baked cookies: Once completely cool, store in a freezer-safe container or baggie, and freeze for up to 3 months.
Storing leftover cookies: Leftover cookies will keep in an airtight container or zip-top baggie for about 1 week at room temperature. For storage up to 2 weeks, keep them in the fridge.
Reheating: To make the cookies taste freshly baked, warm them in the microwave for about 25 seconds.

Nutrition