Not-so-buttery cookies with a hint of anise and the sweetness of dried dates — that’s what you’ll get with every bite of these Lebanese Date Cookies. Serve them with coffee or tea for your next afternoon snack!
If you have a ton of dried dates on hand, you should also give Lebanese Date Cake a try for your next dessert — you will not regret it.
Like the cake, these Lebanese date cookies are not too sweet.
The burst of sugar comes from the bits of dried dates in each cookie — caramel-like goodness. 🙂
If you think they’re not sweet enough, dust them with powdered sugar when serving, and you’re all set for a treat.
IF YOU WANT MORE CLASSIC LEBANESE RECIPES, YOU WILL LIKE THESE POSTS!
- Flour – you only need all-purpose flour for preparing these date cookies.
- Butter – unsalted butter and softened.
- Sugar – granulated white sugar will be great.
- Egg – medium-sized (63 to 73 grams) and at room temperature.
- Baking powder – just use your favorite brand.
- Ground aniseed – you can buy them in powder form or ground the seeds yourself (as I did).
- Dates – dried dates, pitted and chopped into small bits, so they’re easier to combine with the rest of the ingredients for this date cookies recipe.
Start making your Lebanese date cookies by sifting the flour, baking powder, and ground anise seed (photo 1).
Combine all these dry ingredients and set aside.
Beat softened butter and sugar in a large mixing bowl (photo 2).
Add egg and continue mixing.
Add the dry ingredients from photo 1 above (photo 3).
Combine and mix evenly.
Add the chopped dates and combine them with a spatula or wooden spoon (photo 4).
Use your hands to start forming a dough (photo 5).
Form the dough into a log of about 1 & 1/2 to 2-inch diameter and 7-inches long.
Wrap the dough in plastic (photo 6).
Place in the refrigerator overnight.
The following day, preheat your oven to 180°C (350°F).
Unwrap and cut the log into cookies: about a third of an inch thick for each portion (photo 7).
Line your baking tray with a baking sheet (or parchment paper).
Place the cookies on the tray, keeping some space between them (photo 8).
Place the tray in the oven for about twelve to fifteen minutes or when the cookies turn golden in color.
Transfer them carefully to a rack to cool.
Your Lebanese date cookies are now ready; dust them with powdered sugar, if preferred — enjoy!
- You can use your hands instead of a spatula to combine the chopped dates if it’s easier.
Just make sure you don’t squeeze the dates while mixing.
- Use a serrated knife to cut portions of the dough into cookies. A regular kitchen knife might break the edges.
- This 7-inch log typically makes twenty to twenty-two pieces of Lebanese cookies.
- Less resting time. If an overnight is not feasible, let the dough rest in the refrigerator for at least four hours instead.
- Rolling pin. You can use a rolling pin to flatten (and even out) the dough, and in the same process, cut your cookies with a cookie cutter.
- Cookie size. You can cut the date cookies into your preferred size and make sure you adjust the baking time accordingly.
How should I store these cookies?
Once cooled, place them in an airtight container, and they will be excellent for at least a week.
Looks so easy, right? So give these Lebanese date cookies a try this weekend, and let me know!
Lebanese Date Cookies Recipe
- 3.5 ounces butter (100 grams or almost 1/2 cup), softened
- 1/3 cup sugar
- 1 medium egg
- 1 & 1/2 cups flour (225 grams)
- 1 & 1/2 tablespoons baking powder
- 2/3 cup dried dates (125 grams or 4.5 ounces), pitted and chopped
- 1 & 1/2 teaspoons ground aniseed
Preparing the dough:
- Start by sifting and combining the flour, baking powder, and ground anise seed in a medium bowl, then set aside.
- In a separate and larger mixing bowl, beat softened butter and sugar together.
- Add egg and continue mixing.
- Add the sifted dry ingredients from earlier and mix evenly.
- Add the chopped dates and gently mix with a spatula or wooden spoon.
- Use your hands to start forming a dough.
- Form a log of about 1 & 1/2 to 2-inch diameter and 7-inches long.
- Wrap the dough in plastic and place it in the refrigerator overnight.
Baking the cookies:
- Preheat your oven to 180°C (350°F).
- Unwrap and cut the log into cookies — about 1/3-inch thick per portion.
- Line your baking tray with a baking sheet (or parchment paper).
- Place the date cookies on the tray, keeping some space between them.
- Place the tray in the oven for about 12 to 15 minutes or when the cookies turn golden in color.
- Transfer them carefully to a cooling rack.
- Serve your Lebanese date cookies with some dusting of powdered sugar, if preferred.
- Cook’s Tip #1: Feel free to use your hands instead of a spatula to combine the chopped dates if it’s easier. Just try not to squeeze the dates while mixing.
- Cook’s Tip #2: Make sure you use a serrated knife to cut portions of the dough into cookies; a regular kitchen knife might clip the edges.
- Cook’s Tip #3: The 7-inch log in this recipe typically makes 20 to 22 pieces of Lebanese cookies.
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