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Date Maamoul

Shilpa
Date maamoul are buttery Middle Eastern cookies filled with a sweet, spiced date paste. Made with semolina dough, they’re tender, fragrant, and perfect for special occasions or a cozy treat with tea!
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Prep Time 4 hours 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Course Dessert
Servings 10 cookies

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