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–+ servings

Sticky Date Cookies

Delicious homemade date cookies arranged on a plate.
Soft and chewy cookies studded with chopped dates and nuts, perfect for coffee time or holiday cookie platters.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Serving Size 24 cookies

Ingredients

Wet Ingredients

  • 1/2 cup butter, softened Use room temperature for even mixing.
  • 1 cup brown sugar (light or dark) Light for milder flavor; dark intensifies caramel notes.
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour Can substitute with gluten-free blend.
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Mix-ins

  • 1 cup chopped dates (soft, pitted) Soak dry dates in warm water for 10 minutes if needed.
  • 1/2 cup chopped nuts (walnuts or pecans) Can substitute with sunflower seeds.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
  • In a mixing bowl, cream the softened butter and brown sugar until smooth and fluffy.
  • Beat in the egg and vanilla until fully combined.
  • In a separate bowl, whisk the flour, baking soda, cinnamon, and salt.
  • Gradually add the dry mixture to the wet, stirring just until incorporated. Avoid overmixing.
  • Fold in the chopped dates and nuts until evenly distributed.

Baking

  • Drop rounded spoonfuls of dough onto the prepared baking sheet about 2 inches apart.
  • Bake for 10–12 minutes. The centers will look set and the edges should be lightly golden.
  • Let cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 4 days. You can freeze them for up to 3 months.