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Lebasese date cookies, served with a cup of coffee, and a half eaten one next to it.
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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!
Prep Time30 minutes
Cook Time15 minutes
Resting Time4 hours
Total Time4 hours 45 minutes
Course: Snack
Cuisine: Lebanese
Servings: 22
Calories: 91kcal
Author: Neriz

Equipment

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