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Delightfully soft and chewy drop cookies filled with naturally sweet Medjool dates, warm cinnamon, and crunchy nuts. Perfect as a sweet snack or dessert, these easy-to-make cookies combine buttery dough with caramel-like dates and toasted pecans or pistachios.

Ingredients

Scale
  • 1½ cups (180 g) all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon cinnamon (optional)
  • ½ cup (113 g) softened butter
  • ½ cup (100 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (50 g) chopped pecans or pistachios
  • 1 cup (140 g) chopped Medjool dates

Instructions

  1. Whisk together all-purpose flour, baking soda, cornstarch, cinnamon, and salt until evenly combined; set aside.
  2. Slice cold butter and heat in the microwave about 30 seconds so some butter melts and pieces remain solid.
  3. Cream the partially melted butter with light brown sugar and granulated sugar on medium speed for 2–3 minutes until smooth and fluffy.
  4. Beat in the egg, egg yolk, and vanilla on low speed until fully combined.
  5. If dates are dry, soak them in hot water for 5–10 minutes, then drain and pat dry.
  6. Toast chopped nuts in a dry skillet over medium-low heat until fragrant; cool before using.
  7. Slowly add the dry ingredients to the wet mixture and mix until just combined.
  8. Fold in chopped dates and chopped nuts until evenly dispersed.
  9. Cover the dough and chill in the fridge for 1–2 hours.
  10. About 30 minutes before baking, preheat the oven to 350°F (177°C).
  11. Line baking sheets with parchment paper.
  12. Use a medium (2 tbsp / 30 ml) cookie scoop to portion dough into balls on the prepared sheets.
  13. Bake the cookies 10–12 minutes or until the edges are set and light golden brown.
  14. Immediately after removing the cookies from the oven, use a biscuit cutter larger than the cookies to gently round any misshapen cookies.
  15. Cool the cookies on the baking sheet for 3–4 minutes before transferring.

Notes

Store cookies in an airtight container at room temperature for up to 5 days to keep them soft and tasty., Chilling the dough helps flour absorb moisture and prevents spreading during baking., To soften dry or hard dates, soak them in hot water for 5 to 10 minutes and pat dry before adding to dough., Toast the nuts before folding into dough for enhanced flavor and crunch., Use a biscuit cutter to shape cookies immediately after baking for a neat appearance.

Nutrition

Find it online: https://cookingcrumbs.com/date-cookies-soft-sweet-and-chewy-recipe/