Easy Date Cookies with Medjool Dates and Pecans
Soft, chewy cookies made with naturally sweet Medjool dates, crunchy pecans, and warm cinnamon. These simple drop cookies are perfect for any occasion.
Ingredients
- 1½ cups 180 g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cornstarch
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
- ½ cup 113 g softened butter
- ½ cup 100 g light brown sugar
- ¼ cup 50 g granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- ½ cup 50 g chopped pecans or pistachios
- 1 cup 140 g chopped Medjool dates
Instructions
- In a medium bowl, whisk together flour, baking soda, cornstarch, salt, and cinnamon. Set aside.
- In a stand mixer bowl fitted with paddle attachment, cream softened butter with both brown and granulated sugars on medium speed for 2-3 minutes until light and fluffy.
- Beat in the whole egg, then egg yolk, and finally vanilla extract on low speed until fully incorporated.
- Add flour mixture to butter mixture gradually, mixing on lowest speed until just combined.
- Using a wooden spoon, gently fold in chopped dates and nuts until evenly distributed.
- Cover bowl with plastic wrap and refrigerate dough for 1-2 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Using a medium cookie scoop, portion dough into balls and place on prepared baking sheets.
- Bake for 10-12 minutes until edges are lightly golden but centers still look soft.
- Optional: Use a round cookie cutter larger than cookies to gently shape edges back into circles immediately after removing from oven.
- Cool on baking sheet for 3-4 minutes before transferring to wire rack.
Notes
If dates are hard, soak in hot water for 10 minutes, then pat completely dry before chopping
For extra flavor, toast nuts in a dry skillet over medium heat for 2-3 minutes until fragrant, then cool completely
Chilling the dough prevents excessive spreading during baking
Store in airtight container at room temperature for up to 5 days
Cookie dough can be frozen for up to 3 months - thaw overnight in refrigerator before baking
For gluten-free version, substitute with 1:1 gluten-free flour blend measured by weight (180g)
For extra flavor, toast nuts in a dry skillet over medium heat for 2-3 minutes until fragrant, then cool completely
Chilling the dough prevents excessive spreading during baking
Store in airtight container at room temperature for up to 5 days
Cookie dough can be frozen for up to 3 months - thaw overnight in refrigerator before baking
For gluten-free version, substitute with 1:1 gluten-free flour blend measured by weight (180g)