Date Cookies
Deliciously sweet and chewy cookies packed with dates, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Forms the base of the cookie dough.
- 1 teaspoon baking soda Leavening agent for light and fluffy cookies.
- 1/2 teaspoon salt Enhances flavors and balances sweetness.
Wet Ingredients
- 1/2 cup unsalted butter, softened Adds richness and contributes to texture.
- 1 cup brown sugar, packed Provides moisture and caramel-like flavor.
- 1 large egg Acts as a binder for the dough.
- 1 teaspoon vanilla extract Adds aroma and flavor.
- 1 cup pitted dates, chopped Main ingredient providing sweetness and texture.
- 1/2 cup chopped nuts (optional) Adds crunch; use walnuts or pecans.
- 1 teaspoon ground cinnamon Enhances sweetness with warm spice.
- 1/2 cup rolled oats (optional) Adds heartiness to the cookies.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In another bowl, cream the butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped dates and optional nuts or oats.
- Drop rounded portions of dough onto the baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes until edges are golden and centers are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy warm or store in an airtight container.
Notes
Store cookies in an airtight container for up to one week. They can also be frozen for up to three months.