If you’ve never tried date maamoul, you’re in for a real treat! These beloved Middle Eastern shortbread cookies are more than just a treat—they’re a tradition. These delicate pastries, often filled with dates, nuts, or figs, are a staple during religious holidays like Eid and Easter. Their origins trace back centuries, with influences from Levantine and Ottoman cuisine, making them a cherished dessert across many cultures.
Maamoul cookies have many variations, but one of the most popular ones is date maamoul, where the buttery semolina dough encases a rich, spiced date filling. The combination of crumbly, melt-in-your-mouth dough and naturally sweet dates is simply irresistible. Traditionally, maamoul is shaped using wooden molds with intricate designs, but you can easily make them at home using just your hands.
What You’ll Love About These Cookies
- Melt-in-Your-Mouth Texture – The buttery semolina dough is tender and crumbly, making every bite a delight.
- Naturally Sweet Filling – The dates provide a deep, caramel-like sweetness without the need for extra sugar.
- Warm & Spiced Aroma – A hint of cinnamon and rose water gives these cookies an irresistible fragrance.
- Perfect for Special Occasions – Traditionally enjoyed during celebrations, but they’re just as great with a cup of tea on a lazy afternoon.
- Easy to Make at Home – No fancy equipment needed—just simple ingredients and a bit of patience!
If you’ve never tried making these delightful cookies before, don’t worry! This recipe is beginner-friendly and doesn’t require special equipment. And trust me, once you try these, you’ll be making them again and again! Let’s get baking!
Let’s gather the ingredients!
Following is a quick preview. For the detailed list, find the recipe card below:
Dough:
- Semolina – The key ingredient for a tender, crumbly texture. Fine semolina works best.
- Oil (neutral, tasteless) – Adds moisture to the dough without overpowering the flavor.
- Butter (melted) – Provides richness and a soft texture.
- Powdered sugar – Sweetens the dough lightly and enhances its tenderness.
- Cornstarch – Helps make the cookies delicate and crumbly.
- All-purpose flour – Balances the semolina for structure.
- Milk – Binds the dough without making it too tough.
- Vanilla essence – Enhances the aroma of the cookies.
- Rose water/essence – Adds a subtle floral fragrance. You can replace it with orange blossom water or omit it for a simpler flavor.
Date Filling:
- Seedless dates – Naturally sweet and soft when mashed into a paste.
- Cinnamon powder – Enhances the warmth of the dates.
- Oil (if needed) – Helps soften the date paste if it’s too dry.
How to Make Date Maamoul
Prepare the Dough
- Mix semolina, oil, and melted butter.
- Cover and refrigerate for 4 hours or overnight.
Make the Date Filling
- Blend dates and cinnamon into a paste.
- Add a little oil if the mixture is too dry.
- Divide into 10 equal balls.
Assemble the Maamoul
- Take the dough out and let it soften at room temperature if too firm.
- Mix in powdered sugar, cornstarch, and flour.
- Stir in milk, vanilla, and rose water.
- Form the dough into 10 balls.
- Flatten each ball, place a date filling inside, and seal.
Shape and Bake
- Shape the cookies using your hands or a maamoul mold.
- Place on a lined baking tray with space between them.
- Bake at 180°C/350°F for 20 minutes until golden.
- Let them cool, then dust with powdered sugar before serving.
Tips for the Best Maamoul
This recipe is easy and foolproof. There is nothing much one can do to mess this up. Nonetheless, here are some tips to remember while you make this recipe:
- Chilling the dough is essential for the perfect texture. Don’t skip this step!
- Do not overmix the dough after adding the final ingredients—just bring it together.
- Use a mold for beautiful traditional shapes, but hand-shaped ones taste just as good.
- Sticky Dough or Filling? Lightly oil your hands to prevent sticking.
- Let them cool completely before storing to prevent them from becoming too soft.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigerator: Keep in an airtight container for up to 2 weeks.
- Freezer: Freeze in a sealed bag for up to 3 months. Thaw at room temperature before serving.
If you liked this, try these!
Date Maamoul
Ingredients
For the Dough:
- 140 g Semolina ¾ cup
- 25 g Vegetable Oil 2 tbsp
- 50 g Butter (melted, unsalted) 3 ½ tbsp
- 35 g powdered sugar ¼ cup
- 12 g cornstarch 1 tbsp
- 50 g all-purpose flour ⅓ cup
- 25 g milk 1¾ tbsp
- ½ tbsp vanilla essence
- 1 tsp rose water/essence
For the Date Filling:
- 100 g seedless dates ½ cup
- ½ tbsp cinnamon powder
- 1 tsp oil if needed
Instructions
Preparing the Dough
- In a bowl, combine semolina, oil, and melted butter.
- Mix well, cover with cling film, and refrigerate for at least 4 hours or overnight.
Making the Date Filling
- Blend seedless dates and cinnamon into a smooth paste. If the dates are too dry, add a teaspoon of oil to help with consistency.
- Divide the paste into 10 equal portions and roll them into balls. Lightly grease your hands with butter or oil if the paste sticks.
Assembling the Maamoul
- Remove the chilled semolina mixture from the fridge. If it’s too firm, let it rest at room temperature for 10–20 minutes.
- Stir in powdered sugar, cornstarch, and all-purpose flour with a spatula.
- Add milk, vanilla essence, and rose water. Mix gently to combine, but do not knead.
- Divide the dough into 10 equal portions and roll them into balls.
- Flatten each dough ball in your palm and place a date ball in the center.
- Carefully wrap the dough around the filling, sealing it completely.
Shaping and Baking
- If using a mold, press each filled dough ball into the mold, then gently release it onto a lined baking tray.
- If shaping by hand, lightly flatten each ball and place it in a lined cupcake tray before transferring it to the baking sheet.
- Bake in a preheated oven at 180°C/350°F for 20 minutes or until the cookies turn golden.
- Let them cool for 5 minutes before transferring them to a wire rack.
- Once completely cooled, dust with powdered sugar and enjoy!
Notes
Storage Instructions
- Room Temperature: For up to 1 week.
- Refrigerator: For up to 2 weeks.
- Freezer: For up to 3 months. Thaw at room temperature before serving.
Tips for Perfect Maamoul
- Resting the Dough in the fridge for a crumbly texture.
- Avoid Overmixing
- Lightly oil your hands to prevent sticking