Date Walnut Cookies
Soft, chewy cookies featuring the delightful combination of caramel-like medjool dates and crunchy walnuts, perfect for a cozy treat with coffee or tea.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Measure using the spoon-and-level method.
- 1 tsp baking soda
- 1/4 tsp ground cinnamon
Wet Ingredients
- 113 g unsalted butter, room temperature Room temperature butter incorporates more air.
- 1 cup medjool dates, softened and diced Approximately 10 dates.
- 1 cup walnuts, crushed Can be toasted for deeper flavor.
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 tsp vanilla flavor
- 1 large egg Handle safely by keeping batter chilled.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the room-temperature butter with both sugars until light and slightly fluffy.
- Beat in the egg and vanilla until combined.
- Add the flour, baking soda, and cinnamon to the wet mixture. Stir just until no streaks of flour remain.
- Fold in the diced, softened dates and crushed walnuts until evenly distributed.
- Chill the batter in the refrigerator for 10–15 minutes.
- Scoop uniform balls onto the prepared baking sheet, leaving about 2 inches between cookies.
Baking
- Bake at 350°F for about 13 minutes. The bottoms should be lightly browned and the tops still soft.
- Let cookies cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
For chewier cookies, add an extra minute or two to baking time. Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week. Freeze baked cookies for up to 3 months.