Ma’amoul (Date-Filled Cookies) Recipe

Ma’amoul (Date-Filled Cookies) are the unmistakable darlings of Middle Eastern celebrations, capturing hearts with their buttery semolina shortbread and spiced, fragrant date core. Every bite of these beautiful, hand-molded cookies is a little journey into tradition, hospitality, and joyous gathering. Whether you’re baking for the holidays or simply to fill your kitchen with irresistible aromas, making ma’amoul is an experience that connects you to centuries of sweet ritual. Ready to give your cookie plate a touch of luxury? Let’s bake these melt-in-your-mouth treasures together!

this Recipe

Ingredients You’ll Need

The beauty of Ma’amoul (Date-Filled Cookies) lies in their simplicity—yet each ingredient is vital. Together, these staples yield a cookie that’s rich, fragrant, and just the right amount of sweet.

• Semolina: The classic choice for authentic texture, providing tenderness with a subtle sandy crunch.
• All-purpose flour: Balances the semolina for a sturdy yet delicate crumb.
• Powdered sugar: For a whisper of sweetness and a smooth, cloud-like finish to the dough.
• Unsalted butter: Essential for a soft, melt-in-your-mouth dough—use high-quality for best flavor!
• Milk or orange blossom water: Keeps the dough supple; orange blossom water adds a floral lift, if you’re feeling fancy.
• Salt: Just a pinch to enhance all the other flavors.
• Pitted dates: The star of the filling—soft, sweet, and rich.
• Butter (for filling): Helps turn dates into a creamy paste for easy shaping.
• Ground cinnamon: Makes the filling warm and aromatic.
• Nutmeg (optional): Adds a subtle complexity and earthiness, especially lovely for festive occasions.
• Orange blossom water (optional for filling): Infuses the filling with Middle Eastern perfume—use sparingly!

How to Make Ma’amoul (Date-Filled Cookies)

Step 1: Prepare the Date Filling

Start by melting butter in a saucepan over gentle heat, then stir in chopped dates, cinnamon, and a hint of nutmeg. As the dates soften, they’ll easily blend into a thick, sticky paste—this will be the soul of your Ma’amoul (Date-Filled Cookies). Once everything is luscious and unified, swirl in orange blossom water for a floral twist, if you like. Let the mixture cool a bit, then roll it into small, marble-sized balls. You’ll love how the spices mingle with the sumptuously sweet dates.

Step 2: Make the Semolina Dough

Grab a large bowl and combine semolina, all-purpose flour, powdered sugar, and salt. To this sandy mixture, add softened butter and dive in with your hands. The real fun begins as you rub the mixture together—think of it like gentle beach sand, slowly turning crumbly and golden. Next, pour in milk or orange blossom water little by little, kneading until a soft, smooth dough forms. It should be pliable and slightly moist, but not sticky. This process is delightfully tactile and sets the stage for those signature delicate cookies.

Step 3: Shape and Fill the Cookies

Divide your dough into equal pieces—about the size of a walnut—then flatten each in your palm. Pop a date ball snugly in the center, and gather the dough around it, pinching the edges to seal. If you have a traditional ma’amoul mold, press the dough ball inside, leveling the bottom for an even bake, then tap gently to release the beautifully shaped cookie. No mold? No problem—shape them by hand and artfully decorate with a fork or skewer. This is where every cookie gets its own unique story.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Lay the shaped Ma’amoul (Date-Filled Cookies) on a parchment-lined baking sheet, giving each room to shine. Bake for 15 to 18 minutes, watching for just a hint of golden color on the bottoms. Don’t be tempted to overbake—they should stay pale up top for maximum tenderness. The aroma wafting through your kitchen at this point is almost impossible to resist!

Step 5: Cool and Dust

Let the cookies cool completely right on the baking sheet or a wire rack. They’ll set up perfectly as they cool, delicately firm on the outside but tender within. Once ready, give them a gentle flurry of powdered sugar for a final flourish. Each Ma’amoul (Date-Filled Cookie) will look like a tiny snowcap of sweetness—absolutely irresistible.

How to Serve Ma’amoul (Date-Filled Cookies)

Garnishes

A generous dusting of powdered sugar is classic and adds a snowy elegance to the cookies’ ornate surfaces. For a festive touch, you can sprinkle a bit of ground pistachio or a few rose petals on the platter. If you used orange blossom water, a few edible orange blossoms tucked alongside the cookies are a beautiful, fragrant accent.

Side Dishes

Ma’amoul (Date-Filled Cookies) pair beautifully with a pot of aromatic tea—think mint or black tea lightly sweetened—or a strong Turkish coffee. If you’re serving them on a dessert spread, try fresh seasonal fruit or a small dish of mixed nuts alongside. Their delicate sweetness and spice balance makes them a perfect complement to an array of light and savory bites, too.

Creative Ways to Present

Arrange Ma’amoul (Date-Filled Cookies) on a vintage tray lined with lace or colorful parchment for a nostalgic effect, or stack them in tiers on a glass stand when feeding a crowd. For gifting, nestle the cookies in pretty tins with paper flowers or wrap individually in cellophane tied with ribbon—each one feels like a precious, edible jewel!

Make Ahead and Storage

Storing Leftovers

Keep your Ma’amoul (Date-Filled Cookies) in an airtight container at room temperature, where they’ll stay fresh for up to 1 week. Place parchment between layers to preserve their pattern and prevent sticking. Every day, they’ll become a little more tender as the filling and dough mingle flavors.

Freezing

Ma’amoul freeze beautifully! Arrange cooled cookies in a single layer on a tray to freeze, then transfer to a freezer-safe container, layering with parchment paper. They’ll keep for 2 to 3 months. Simply thaw at room temperature before serving—no loss of texture or flavor.

Reheating

While these cookies are typically enjoyed at room temperature, you can revive them gently by placing on a baking sheet in a 300°F (150°C) oven for about 5 minutes. This brings out their buttery aroma and gives the centers just a hint of warmth—perfect with coffee or tea.

FAQs

Can I use only all-purpose flour instead of semolina?

You can substitute all-purpose flour if you must, but semolina is what gives Ma’amoul (Date-Filled Cookies) their signature delicate crumb and sandy, melt-in-your-mouth texture. If you skip it, the cookies will be more like a shortbread, still tasty but missing a traditional element.

What if I don’t have a ma’amoul mold?

Not to worry! Ma’amoul can be shaped by hand and decorated with a fork, skewer, or even gently pinched for a rustic look. The mold simply adds a decorative touch—not having one shouldn’t stop you from enjoying these treats.

Can I use store-bought date paste?

Absolutely, store-bought date paste is a convenient shortcut and works just as well in Ma’amoul (Date-Filled Cookies). If the paste is very stiff, soften it briefly with a bit of butter and spice on the stove, then cool before shaping.

Are there variations to the filling?

Yes! While date is classic, some families fill their Ma’amoul with spiced nuts (like pistachios or walnuts), or even figs. Just be sure to grind any nuts finely and combine with a little sugar and orange blossom water for that traditional taste.

Do I need to rest the dough?

Resting the dough for about 30 minutes after mixing (before shaping) lets the semolina absorb moisture and makes it easier to work with. It’s not strictly necessary if you’re short on time, but it does help with pliability and texture.

Final Thoughts

If you’re searching for a cookie that feels like an edible celebration, look no further than Ma’amoul (Date-Filled Cookies). Every tray you bake is a gift of heritage and warmth, perfect for gatherings or savoring with a quiet cup of tea. Don’t be surprised if these become your new favorite homemade indulgence—grab your butter and dates and start sharing some sweet Middle Eastern magic!

Print