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Maamoul Date Cookies (معمول بالتمر) are very famous traditional Middle Eastern cookies that have been around for generations. They are extremely delicious and served during many occasions. They are soft on the inside and crunchy on the outside.

Maamoul Date Cookies (معمول بالتمر)
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You can enjoy the Maamoul cookies as a snack at any time. Most people love having them with Turkish coffee (Arabic coffee), a cup of regular coffee or tea. Some like it with juice. I prefer tea or coffee. But most of the time I am always snacking on them on the go and don’t drink anything when eating them. I must warn you, these cookies are addictive. Especially the date ones. I always make a huge batch and snack on them the whole week.

If you love Maamoul Date Cookies, also try my Pistachio Maamoul Cookies.

Why You’ll Love These Date Cookies

  • It’s so delicious! Maamoul cookies are known around the Middle East for their delicious taste. It’s a cookie shared by many religions during holidays.
  • Easy to make: This recipe does not follow a lot of the steps required by the original recipe. It’s been simplified to make life so much easier.
  • Great for any occasions: These cookies are not only made during the Eid, but are also made any time to enjoy with coffee or for gifting.

How to Make Maamoul Cookies?

  • Start with the dough. You will need an electric stand mixer and a paddle attachment. Place fine semolina and flour in the mixing bowl along with the melted ghee. Mix until well absorbed, scrapping the sides as you mix. Allow the mixture to rest for 20 minutes.
  • Then add the remainder of all the dough ingredients. Mix until well combined and dough is formed.
  • Cover with saran wrap and allow the dough to rest for 30 minutes. Most people leave it overnight, but I am never that patient. It comes out perfect just the way I make it. No need to wait.
Maamoul
  • Once the time is done, you form them into ball portions that are equal in size. I used a small cookie scooper to get even sizes.
  • Prepare the filling as directed in the recipe card. You will then form them into a ball shape to make the portions. I use a teaspoon to portion them out. The reason I portion them is because it makes things go a lot faster.
Date Cookies Preparation
  • Take one dough ball, press with your fingers to make it flat and place the date ball in the middle. Wrap the date with the dough to form a ball shape. Press the dough ball into the mold flat with your fingers and then tap the mold on the table to drop the cookie out.
Date Cookies (معمول بالتمر)
  • Repeat for the remainder of the dough, lining them on a sheet pan with parchment paper.
Maamoul (معمول بالتمر)
  • Brush the cookies with a little bit of melted butter or ghee and then bake in a preheated 450 F oven for 13-15 minutes on the top rack until lightly golden brown in color. The exact time will vary depending on your oven. Do not over bake. If they are not golden brown by then, you can always lightly broil them on low until they get the desired color.
  • Allow the cookies to cool completely before serving. Store in an air tight container after they are completely cool.
Maamoul Date Cookies (معمول بالتمر)
What are Maamoul Cookies (معمول بالتمر)?

Maamoul is usually the general term of this type of cookie. It is filled with either Dates, Pistachios, Walnuts, Pecans and even some people do fill them with dried fruits like figs. But my favorites are the Date and Pistachio filled Maamouls. Maamoul Cookies are known across the Middle East and even in Greece. They are served in homes through out the year and most famous during religious holidays such as Christmas, Ramadan, Lent and Easter.

How are Maamoul cookie’s shaped formed?

The Maamoul cookies are made in molds that come in different shapes and patterns. You can find them at most Middle Eastern grocery stores or even online. Certain shapes are used for each of the types of Maamoul so people recognize what type of filling is inside.

Which Maamoul molds are best?

There are wooden ones and plastic ones. The deeper the grooves the better. This gives a more defined shape to the Maamoul and it usually shows better after baking.

How to store maamoul date cookies?

You can then let the Maamoul Cookies cool at room temperature and store them in an air tight container. They will last at their best for 1 week at least. I prefer eating them when they are cool but I can never wait and always sneak and eat one while they are hot.

Maamoul Date Cookies (معمول بالتمر)

Tips to Make the Best Maamoul Cookies?

  • Always allow the dough to rest as directed. If possible, allow it to rest longer.
  • Every type of semolina and flour are different. If needed add a little bit of water or flour to get the right consistency.
  • Preheat oven before baking.
  • Brush with butter before or after baking to add a nice glaze to the cookies.
  • Use molds with deep grooves so you don’t lose the shape.
  • If you are broiling to add color, always keep an eye on the cookies so you don’t burn them.
  • Do not over bake to achieve a darker color. The cookie will get dry. Broil if needed.

More Lebanese recipes

I hope you enjoy these date cookies as much as my family does. They are truly super delicious and such a great snack. My kids love them and I am sure you will too!

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5 from 2 votes

Maamoul Date Cookies (معمول بالتمر)

Maamoul Cookies are very famous traditional Middle Eastern cookies that have been around for generations. They are extremely delicious and served during many occasions. They are soft on the inside and crunchy on the outside.
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 24 Servings

Equipment

  • Maamoul mold

Ingredients 

DOUGH:

  • 3 cups fine semolina, ferkha
  • 1 cup flour
  • 2 cups ghee, (melted)
  • 2 tsp mahlab, powder, optional
  • cup whole milk, warm
  • ½ cup water
  • 3 tbsps. orange blossoms water, ma-zaher
  • cup sugar
  • 2 tbsps rose water
  • ¾ tsp. instant yeast

DATE FILLING

  • 2 cups pureed dates
  • ¼ cup fine coconut flakes, optional
  • 1 tbsp. rose water
  • 2 tbsps unsalted butter, soften

Instructions 

  • Start with the dough. You will need an electric stand mixer and a paddle attachment. Place fine semolina and flour in the mixing bowl along with the melted ghee. Mix until well absorbed, scrapping the sides as you mix. Allow the mixture to rest for 20 minutes.
  • Add the remainder of all the dough ingredients. Mix until well combined and dough is formed. Cover with saran wrap and allow the dough to rest for 30 minutes. Most people leave it overnight, but I am never that patient. It comes out perfect just the way I make it. No need to wait.
  • Once the time is done, you form them into ball portions that are equal in size. I used a small cookie scooper to get even sizes.
  • Prepare the filling by mixing all the ingredients in a bowl. You can use your hands to do so, or a food processor.
  • You will then form them into a ball shape to make the portions. I use a teaspoon to portion them out. The reason I portion them is because it makes things go a lot faster.
  • Take one dough ball, press with your thumbs to make it flat and place the date ball in the middle. Wrap the date with the dough to form a ball shape. Press the dough ball into the mold flat with your fingers and then tap the mold on the table to drop the cookie out.
  • Repeat for the remainder of the dough, lining them on a sheet pan with parchment paper.
  • Preheat oven to 450 F.
  • Brush the cookies with a little bit of melted butter or ghee and then bake in a preheated 450 F oven for 13-15 minutes on the top rack until lightly golden brown in color. The exact time will vary depending on your oven. Do not over bake. If they are not golden brown by then, you can always lightly broil them on low until they get the desired color.
  • Allow the cookies to cool completely before serving. Store in an air tight container after they are completely cool.

Notes

  • Always allow the dough to rest as directed. If possible, allow it to rest longer.
  • Every type of semolina and flour are different. If needed add a little bit of water or flour to get the right consistency.
  • Preheat oven before baking.
  • Brush with butter before or after baking to add a nice glaze to the cookies.
  • Use molds with deep grooves so you don’t lose the shape.
  • If you are broiling to add color, always keep an eye on the cookies so you don’t burn them.
  • Do not over bake to achieve a darker color. The cookie will get dry. Broil if needed.

Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 43mg | Sodium: 7mg | Potassium: 154mg | Fiber: 2g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg
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6 Comments

  1. Where are the pistachios? Maybe I’ll add some ground pistachios to the filling ingredients instead of the coconut. But the coconut date filling sounds really good as well.

    1. Hi Sara
      I have them in another post on my blog. Search for pistachio Maamoul cookies or you can find them under the dessert section.