Description
Delight in these Sweet Date Cookies that combine the rich flavors of chopped dates, toasted nuts, and warm cinnamon for a soft, chewy treat. Perfect for sharing or a cozy snack, these cookies are easy to prepare with simple ingredients and a classic baking method.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Add-ins
- 1 1/2 cups chopped dates
- 1 cup chopped pecans or walnuts (toasted)
- 1/2 cup unsweetened shredded coconut or mini chocolate chips (optional)
Instructions
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy, ensuring a smooth base for your cookie dough.
- Add Eggs and Vanilla: Incorporate eggs one at a time, mixing well after each addition, then stir in the pure vanilla extract to blend flavors evenly.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookies.
- Fold in Add-ins: Gently fold in the chopped dates, toasted nuts, and optional shredded coconut or chocolate chips to evenly incorporate these flavorful chunks throughout the dough.
- Chill Dough: Refrigerate the dough for 10–15 minutes to firm it up, helping reduce spreading during baking and ensuring thicker cookies.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and allow easy cleanup.
- Form Cookies: Scoop the dough into approximately 1.5-inch balls and space them 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges turn golden brown but the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- For a nut-free version, omit the pecans or walnuts and substitute with extra shredded coconut or chocolate chips.
- Chilling the dough is key to preventing the cookies from spreading too much and helps maintain a chewy texture.
- To toast nuts, spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until fragrant, then cool before chopping.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
