Classic Date and Walnut Maamoul Cookies
Traditional Middle Eastern filled cookies with a tender semolina dough and a sweet, spiced date and walnut filling. Perfect for holidays and gatherings, these cookies offer authentic flavor in five easy steps.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Middle Eastern
Ingredients
Scale
- 2 cups (300g) semolina flour (fine or medium grind)
- ½ cup (65g) all-purpose flour
- ¾ cup (170g) unsalted butter, softened
- ¼ cup (30g) powdered sugar
- 1 tablespoon rose water or orange blossom water (optional)
- ⅓ cup (80ml) milk, room temperature
- Pinch of salt
- 1½ cups (250g) Medjool dates, pitted and chopped
- 1 cup (120g) walnuts, finely chopped and toasted
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon orange zest, finely grated
- 1 tablespoon butter, melted
- Powdered sugar for dusting
- Optional: pinch of ground cloves or cardamom for extra warmth
Instructions
- Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 7–8 minutes until fragrant and lightly browned. Let cool, then chop finely.
- In a mixing bowl, combine chopped dates, toasted walnuts, cinnamon, nutmeg, orange zest, and melted butter. Mix until sticky and holds together. Add a teaspoon of water or orange blossom water if too dry. Set aside.
- In a large bowl, beat softened butter and powdered sugar until creamy (2–3 minutes). Gradually add semolina, all-purpose flour, and salt, mixing gently. Add rose water (or orange blossom water) and milk gradually, kneading until dough is soft, smooth, and pliable but not sticky. Cover and let rest for at least 1 hour at room temperature.
- Divide dough into walnut-sized balls. Flatten each ball into a disc on a lightly floured surface or mold. Place about 1 teaspoon (5g) of date filling in center, fold dough over and seal. Press into ma’amoul mold to imprint pattern or pinch edges and press with fork if no mold.
- Place cookies on parchment-lined baking sheet about 1 inch apart. Bake at 350°F (175°C) for 20–25 minutes until edges are lightly golden but tops remain pale. Let cool completely on wire rack.
- Dust cooled cookies generously with powdered sugar before serving.
Notes
Rest the dough for at least 1 hour to hydrate the semolina and soften the dough. Use softened butter, not melted, for best texture. The filling should be sticky but not wet to avoid soggy dough. Press cookies firmly into molds for clear patterns. Cookies taste better after a day or two as flavors meld. Store in airtight container up to 1 week or freeze up to 3 months.
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 130
- Fat: 7
- Carbohydrates: 16
- Fiber: 2
- Protein: 2
Keywords: maamoul, date cookies, walnut cookies, Middle Eastern dessert, traditional cookies, filled cookies, semolina cookies, holiday cookies