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    Home » Recipes » Cookies

    Lebanese Date Cookies

    Published: Oct 27, 2022 · Modified: Apr 7, 2024 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    These Lebanese Date Cookies are buttery, with the sweetness of dried dates and a hint of anise flavor. They’re excellent with coffee or tea, so try them for your next afternoon snack!

    Updated image of Lebanese Date cookies served with a cup of coffee.

    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.

    These Lebanese date cookies, like the cake, are not overly 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.

    FOR MORE CLASSIC LEBANESE RECIPES, CHECK OUT THESE POSTS!

    • Lebanese pita bread fresh out of the oven, ready for serving.
      Lebanese Pita Bread
    • A closer shot of Lebanese falafel, highlighting the its crunchy edges.
      Traditional Lebanese Falafel

    Ingredients

    All the ingredients you need to make Lebanese date cookies at home.
    • 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.
    Freshly-baked Lebanese Date Cookies on a cooling rack.

    Preparation

    Start making your Lebanese date cookies by sifting the flour, baking powder, and ground anise seed.

    Straining the dry ingredients to start preparing the dough for easy date cookies.

    Combine all these dry ingredients and set aside.

    Beat softened butter and sugar in a large mixing bowl.

    Mixing butter with sugar to prepare Lebanese date cookies.

    Add egg and continue mixing.

    Add the dry ingredients from photo 1 above.

    Adding the dry ingredients to the creamed butter and sugar of the dough for date cookies.

    Combine and mix evenly.

    Add the chopped dates and combine them with a spatula or wooden spoon.

    Adding the chopped dried dates for the cookie dough.

    Use your hands to start forming a dough.

    Kneading the date cookies dough to combine everything.

    Form the dough into a log of about 1 & 1/2 to 2-inch diameter and 7-inches long.

    Wrap the dough in plastic.

    Wrapping the date cookies dough for proper chilling.

    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.

    Dividing the chilled date cookies dough into equal portions.

    Line your baking tray with a baking sheet (or parchment paper).

    Place the cookies on the tray, keeping some space between them.

    Lebanese date cookies, ready for baking.

    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!

    An overhead image of date cookies served with a cup of coffee.

    Helpful tips

    • 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.
    A stack of date cookies with one half-bitten to show the texture inside.

    Recipe variation

    • 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 date 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!

    OR GET MORE IDEAS FROM THIS LIST OF COOKIES AROUND THE WORLD!

    IF YOU WANT MORE GLOBAL RECIPES, YOU WILL LIKE THESE RECIPES BY COUNTRY!

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    📖 Recipe

    Lebasese date cookies, served with a cup of coffee, and a half eaten one next to it.

    Lebanese Date Cookies Recipe

    These Lebanese Date Cookies are buttery, with the sweetness of dried dates and a hint of anise flavor. They're excellent with coffee or tea, so try them for your next afternoon snack!
    No ratings yet
    Print Pin Rate
    Course: Snack
    Cuisine: Lebanese
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Resting Time: 4 hours hours
    Total Time: 4 hours hours 45 minutes minutes
    Servings: 22
    Calories: 91kcal
    Author: Neriz

    Equipment

    • Digital weighing scale
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Hand Mixer
    • Serrated Knife
    • Rectangular Baking Tray
    • Baking Paper (Parchment Paper)

    Ingredients

    • 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

    Instructions

    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.

    Notes

    • 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.

    Nutrition

    Calories: 91kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 119mg | Potassium: 44mg | Fiber: 1g | Sugar: 6g | Vitamin A: 124IU | Vitamin C: 0.05mg | Calcium: 54mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

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