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lebanese ma’amoul date cookies recipe

Lebanese Ma’amoul Date Cookies for Christmas

Soft, crumbly Lebanese Ma’amoul cookies filled with sweet date paste, lightly dusted with powdered sugar. Perfect for Christmas, cozy afternoons, or sharing with family and friends.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 25 cookies
Course: Dessert
Cuisine: Lebanese
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 2 cups fine semolina
  • 1 cup all-purpose flour
  • 1 cup unsalted butter softened
  • 1/4 cup powdered sugar
  • 1/4 cup milk or as needed
  • 1 teaspoon vanilla extract
For the Filling:
  • 1 cup pitted dates
  • 1 tablespoon unsalted butter
  • 1 teaspoon cinnamon optional
  • 1 teaspoon orange blossom water optional
For Dusting:
  • Powdered sugar

Method
 

  1. Make the dough: Mix semolina and flour in a bowl. Rub in softened butter until the mixture is crumbly. Add powdered sugar and vanilla. Slowly add milk until dough sticks together but isn’t sticky. Cover and rest 30 minutes.
  2. Prepare the filling: Melt butter in a small pan. Add dates and cinnamon. Cook 5–7 minutes until soft and paste-like. Stir in orange blossom water if using. Let it cool.
  3. Shape the cookies: Take a walnut-sized piece of dough. Flatten it in your palm, add a small amount of date filling, and fold the dough around it. Seal completely. Press into a Maamoul cookie mold or shape by hand.
  4. Bake: Preheat oven to 350°F (175°C). Place cookies on a parchment-lined tray. Bake 15–20 minutes until edges are lightly golden.
  5. Finish: Let cookies cool. Dust generously with powdered sugar before serving.

Notes

  • If dates are hard, soak in warm water for 10–15 minutes before using.
  • Dough may crack if dry; add a teaspoon of milk at a time to fix it.
  • Cookies keep soft for up to 5 days in an airtight container.
  • Freeze shaped cookies before baking if needed; add 2–3 minutes to baking time.