This Old-Fashioned Date Cookie has a tender cookie dough shell with a sweet fruit filling. A date filled cookie that has been a traditional Christmas cookie in our family for several generations.
My dad always requests this cookie every year. This date cookie recipe is another creation of my mother’s.
It is always included on our Christmas cookie platter every year and is now added to our dessert charcuterie boards. These date cookies remind you of a grandma cookie which brings a smile to my face.
Grandma Bahr and her Christmas candy room was the best!! The smells that candy room held were unforgettable and a memory that I will treasure for as long as I live!
On your next baking binge, make sure to include these old-fashioned holiday cookies that are soft and full of flavor. If you like Fig Newtons cookies, then you will love this date filled cookie!
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How to Make Date Filling
In a small saucepan, add the chopped pitted dates, water, and raisins. Tip: Use prepackaged chopped pitted dates.
On a low burner, cook the date mixture making sure to stir often to prevent burning. Once you have reached a paste consistency, set aside, and let cool. If you are adding nuts to the filling add it now.
Make the Date Cookie Dough
Gather ingredients to make the date cookie dough. Cream together the softened butter and sugar in a KitchenAid mixer fitted with a flat paddle.
Beat until the mixture is light and fluffy. Scrape the sides of the bowl and the beater. Add the egg yolks (two at a time) and the vanilla.
Beat together until fluffy, making sure to scrape the sides of the bowl before moving on to the next step. Do not over beat the mixture.
Combine the dry ingredients together in a separate bowl. Alternating between the dry ingredients and the wet ingredients, add to the mixture in the bowl.
I do three parts dry ingredients and two-part milk. Start with the dry ingredients and end with the dry ingredients.
Mix until all ingredients are combined making sure to scrape the side of the bowl if needed.
Chill the Date Cookie Dough
To chill or not to chill the date cookie dough?
I have done this recipe both ways and have no problems either way. Do what you are used to when working with a sugar cookie recipe.
If I make the dough up ahead of time, I will chill it until ready to use. Most of the time I make the dough and make the cookie up right away.
How to Make Date Cookies
Preheat the oven to 325°F. Line the baking sheets with parchment paper.
Gather your ingredients and supplies to make the date cookie. You will need the date filling, cookie dough, rolling pin, round cutter, doughnut cutter, spatula, and baking sheet pans.
Roll the Dough
On a lightly floured surface, carefully place the piece of cookie dough on top.
Sprinkle flour on the top of the dough and on your rolling pin. I love my angled French rolling pin because it does not leave any lines in the dough.
Roll out the cookie dough to about 1/8 to ¼ inches thick making sure to have an even thickness with the whole piece of dough.
Make sure that the dough does not stick to your surface by sprinkling extra flour when needed.
Cut Out the Date Cookies
With a 3-inch round cookie cutter, cut several circles for the bottom. Then use a 3-inch doughnut cutter and cut matching circles for the top of the cookies.
Place 1 tablespoon of the date filling on top of the full circle making sure to leave an edge. With a little bit of water on the tip of your finger, moisten the edge.
Take the doughnut cut dough circle and carefully place on top of the date filled topped cookie. Gently press the edges to seal the cookie together.
Put the assembled cookies on the parchment lined baking sheet pan.
Bake and Cool
In a preheated oven, bake the date cookies until they are golden brown on the bottom and around the edges. Bake about 15-17 minutes. Let the baked cookies cool on a piece of freezer paper or on a baking rack.
More Cookie/Candy Recipes
- Caramel Peanut Clusters
- Boozy Hot Chocolate Bombs
- Wedding Hot Chocolate Bombs
- Pecan Turtle Candy
- Chocolate Sea Salt Caramels
- White Chocolate Fudge
- Kahlua Creamy Chocolate Fudge
Old Fashioned Date Cookie – FAQ
This recipe calls for pitted dates. Look in your baking aisle or by the nuts section at your local grocery store. Try to get prepackaged chopped pitted dates, if possible. It will take you twice the time if you must pit and chop your dates for this recipe.
I like to make a Christmas platter or a dessert charcuterie board with all the goodies that I have created for the holidays.
Old Fashioned Date Cookie Recipe
Date Filled Cookie
This Old-Fashioned Date Cookie has a tender cookie dough shell with a sweet fruit filling. A date filled cookie that has been a traditional Christmas cookie in our family for several generations.
Ingredients
- Date Filling
- Dates, Pitted, Chopped 2 cup (20 oz)
- Raisins 1/2 cup
- Water 1 1/2 cup
- Walnuts, Chopped (optional). 1/2 cup
- Cookie Dough
- Butter, Softened 1 cup (8 oz)
- Sugar, Granulated 1 cup
- Egg Yolk 3 yolks
- Vanilla 1 1/2 teaspoon
- Flour, All Purpose 3 1/2 cups
- Baking Soda 1/4 teaspoon
- Baking Powder 1 teaspoon
- Milk 1/2 cup
Instructions
- Make the Date Filling
Add the chopped pitted dates, water, and raisins in a small saucrpan. Tip: Use prepackaged chopped pitted dates. - On a low burner, cook the date mixture making sure to stir often to prevent burning. Once you have reached a paste consistency, set aside, and let cool. If you are adding nuts to the filling add it now.
- Make the Date Cookie Dough
Gather ingredients to make the dough. - Cream the softened butter and sugar in a KitchenAid mixer fitted with a flat paddle. Beat until the mixture is light and fluffy. Scrape the sides of the bowl and the beater.
- Add the egg yolks (two at a time) and the vanilla. Beat all together until fluffy, making sure to scrape the sides of the bowl before moving on to the next step.
- Do not over beat the cream mixture.
- In a separate bowl, combine the dry ingredients together.
- Alternating between the dry ingredients and the milk, add to the cream mixture in the bowl. I do three parts dry ingredients and two-part milk. Start with the dry ingredients and end with the dry ingredients. Mix until all ingredients are combined making sure to scrape the side of the bowl if needed.
- Chill the Date Cookie Dough
To chill or not to chill the date cookie dough? I have done this recipe both ways and have no problems either way. Do what you are used to when working with a sugar cookie recipe. If I make the dough up ahead of time, I will chill it until ready to use. Most of the time I make the dough and make the cookie up right away.
How to Make Date Cookies - Preheat the oven to 325°F.
- Line the baking sheets with parchment paper.
- Gather the date filling, cookie dough, rolling pin, round cutter, doughnut cutter, spatula, and baking sheet pans.
- Roll the Dough
On a lightly floured surface, place the piece of cookie dough on top. - Sprinkle flour on the top of the dough and on your rolling pin. Roll out the cookie dough to about 1/8 to ¼ inches thick making sure to have an even thickness with the whole piece of dough. Make sure that the dough does not stick to your surface by sprinkling extra flour when needed.
- Cut Out the Date Cookies
With a 3-inch round cookie cutter, cut 24l circles for the bottom. Then use a 3-inch doughnut cutter and cut matching circles for the top of the cookies. - Place 1 tablespoon of the date filling on top of the full circle making sure to leave an edge.
- With a little bit of water on the tip of your finger, moisten the edge.
- Take the cookie dough circle with the hole and carefully place on top of the date filled topped cookie.
- Press the edges to seal the cookie together.
- Put the assembled cookies on the parchment lined baking sheet pan.
- In a preheated oven, bake the date cookies until they are golden brown on the bottom and around the edges. Bake about 15-17 minutes.
- Let the cookies cool on a piece of freezer paper or on a baking rack.
- Store cookies in an airtight container for up to 7 days. Freeze for up to 2 months.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
-
French Rolling Pin (17 Inches) –WoodenRoll Pin for Fondant, Pie Crust, Cookie, Pastry, Dough –Tapered Design & Smooth Construction - Essential Kitchen Utensil -
Mrs. Anderson’s Baking Donut Cutter with Handle, Stainless Steel, 3-Inches x 3-Inches
-
Ann Clark Cookie Cutters Circle/Biscuit Cookie Cutter, 3"
-
California Chopped Dates (Pack of 2)
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 247Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 52mgSodium 104mgCarbohydrates 36gFiber 2gSugar 19gProtein 3g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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If you enjoy this recipe, you may enjoy the following: Boozy Hot Chocolate Bombs
These date cookies were a real hit with my family!
I am glad to hear that!!
This cookies were delicious and so fun to make!