Soft, fluffy date-filled cookies that melt in your mouth, perfect with a cup of tea or coffee.
This recipe is a must-try if you love dates, perfect for breakfast or as a snack. I usually enjoy having a cookie with my morning coffee or savoring it as a satisfying afternoon treat.
I use eggs in this recipe, but you can make it without eggs if you prefer. While it may not be as soft, it will still taste delightful.
For a vegan alternative, substitute the milk with coconut/almond milk or water boiled with anise seeds, imparting a wonderful flavor to the cookies.
I used store-bought date paste here, but you can make your own at home by taking 500g of pitted dates, washing them, and cooking them on low with a little water until soft. Then, blend them using a hand mixer or smash them with a fork. Add 1 tsp of butter or oil, 1 tsp of lemon juice, 1 tsp of rose water, and 1 tsp of orange blossom water.
- Dough:
- 4 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup warm milk
- 1/2 tbsp orange blossom water
- 1/2 tbsp rose water
- 1 tbsp kaak spice or 1 tsp mahlab
- 1 tsp black seed
- 1 tbsp baking powder
- Filling:
- 500g date paste
- 1tsp rose water
- 1 tsp orange blossom water
- Topping:
- Sesame seeds
- Milk to brush the cookies
- Oil to brush the mold
- Combine all the listed ingredients except for the flour.
- Gradually add the flour and mix until a soft dough forms. The amount of flour needed may vary, so adjust accordingly based on the specific characteristics of the flour you’re using.
- If the dough is slightly sticky, add some oil and rub it all over. Set it aside, covering it with plastic or a cloth.
- Combine 1 tsp rose water and 1 tsp orange blossom water with 500g of store-bought date paste or homemade date paste.
- Take a small piece of dough, flatten it in your hand, add about 1 tbsp of date paste, seal it tightly, shape it into a round ball between your hands, dip it in sesame seeds, then press it into the mold. Place the formed cookie on a baking tray lined with parchment paper.
- Repeat this process until you have used up all the dough.
- Bake in a preheated oven at 450°F for 8 to 9 minutes, or until the bottom achieves a very light golden color. Then, broil for an additional 1 minute.
- Once done, remove from the oven and brush the cookies with milk.
- Transfer the cookies to a cooling rack to cool.
- After the cookies have completely cooled down, store them in a tightly sealed container or a ziplock bag.
- You can keep them on the counter for up to one week, in the fridge for up to 1 month, or in the freezer for up to 1 year.
