Irresistible Maamoul Cookies Recipe You’ll Love to Make
An easy maamoul cookies recipe featuring buttery dough filled with dates and nuts, perfect for holidays or cozy moments.
Equipment
- - Food processor
- - Stand mixer
- Maamoul mold
- Baking sheet
- Wire rack
Ingredients
For the Filling
- 1 cup Pecan Halves Substitute with walnuts or pistachios if desired.
- 1 cup Pitted Dates Essential for an authentic filling.
- 1/2 cup Granulated Sugar Consider swapping with brown sugar for deeper flavor.
- 1/4 cup Coconut Oil Vegetable oil can be used as an alternative.
- 1 teaspoon Cinnamon Optional, but enhances the flavor.
For the Dough
- 1 cup Unsalted Butter Ensure it's unsalted for better control of salt content.
- 1/2 cup Granulated Sugar Provides sweetness and aids in texture.
- 1 large Egg Binds the dough.
- 3 cups All-Purpose Flour Fundamental for cookie structure.
For Dusting
- 1 cup Confectioners Sugar Used for dusting the cookies.
Instructions
Preparation
- Pulse the pecan halves in a food processor to a coarse consistency.
- Combine ground pecans with pitted dates, granulated sugar, melted coconut oil, and a sprinkle of cinnamon until a sticky paste forms.
- In a stand mixer, cream unsalted butter and granulated sugar until fluffy, then add large egg.
- Gradually mix in all-purpose flour until a smooth dough forms.
- Roll dough into small balls of 1/2 to 1 tablespoon each, dust Maamoul mold with confectioners sugar.
- Press each ball into the mold, fill with the sticky filling, and seal well before releasing.
- Bake at 325°F for 19-21 minutes or until bottoms are golden brown.
- Cool on wire rack and dust generously with confectioners sugar before serving.
Notes
Store cookies in an airtight container; they last for 3-4 days at room temperature, up to a week in the fridge, or 2-3 months in the freezer.