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Homemade Maamoul (Date & Nut Cookies) recipe photo

Maamoul (Date & Nut Cookies)

These Maamoul cookies are a delightful Middle Eastern treat filled with sweet dates and nuts, perfect for celebrations or an afternoon snack!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 2 cups all-purpose flour
  • 1 cup medium or coarse semolina
  • 1/4 cup powdered sugar plus more for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter melted
  • 1/4 cup whole milk or half & half
  • 1 tablespoon orange blossom water or vanilla extract
For the Filling:
  • 1 1/2 cups ground walnuts, pistachios, or cashews or a mixture
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • 1-2 cups Date Paste depending on preference
  • 1 unit Maamoul Mold

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Maamoul Mold
  • Baking sheet
  • Parchment paper

Method
 

Instructions:
  1. In a large mixing bowl, whisk together the all-purpose flour, semolina, powdered sugar, baking powder, and salt. Once combined, add the melted butter, whole milk, and orange blossom water (or vanilla extract). Mix until a soft, dough-like consistency forms.
  2. Cover the dough with plastic wrap or a clean kitchen towel and let it rest for at least 30 minutes. This resting period allows the flavors to meld and the semolina to absorb moisture, resulting in a tender texture.
  3. While the dough is resting, prepare the nut filling. In a separate bowl, combine the ground nuts of your choice, sugar, honey, and cinnamon. Mix well until everything is thoroughly combined. You can adjust the sweetness according to your preference.
  4. Preheat your oven to 350°F (175°C). Take a small piece of dough (about the size of a walnut) and flatten it in the palm of your hand. Place a teaspoon of date paste or nut filling in the center and fold the dough over to encase the filling. Pinch the edges to seal it well.
  5. Lightly dust your Maamoul mold with flour to prevent sticking. Place the filled dough ball into the mold and press down firmly. Gently release the shaped cookie onto a parchment-lined baking sheet. Repeat with the remaining dough and filling.
  6. Bake the Maamoul in the preheated oven for about 15-20 minutes, or until the edges are lightly golden. Keep an eye on them to avoid over-baking, as you want them to remain soft.
  7. Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. Once cool, dust generously with powdered sugar for that classic Maamoul appearance.

Notes

  • Store cookies in an airtight container at room temperature for up to a week.
  • Freeze cookies for up to three months, layered with parchment paper.
  • Reheat in a preheated oven at 300°F (150°C) for about 5-10 minutes for warm cookies.