Maamoul Date Cookies

Maamoul (or Ma’amoul, معمول بالتمر) are exquisite, buttery Middle Eastern cookies renowned for their delicate, melt-in-your-mouth texture and rich, aromatic fillings. Traditionally prepared for joyous festive occasions such as Eid al-Fitr, Easter, and Ramadan, these delightful pastries symbolize celebration and hospitality. Among the various tempting versions, Maamoul Date Filled Cookies are arguably the most cherished and widely loved, offering a perfect balance of sweet, tender dates enveloped in a light, crumbly dough.

For those who appreciate the unique flavors of the Middle East, be sure to explore other delectable options like Pistachio Maamoul Cookies, offering a vibrant green filling, or the elegant simplicity of Lebanese Ghraybeh Cookies. These traditional sweets provide a glimpse into the rich culinary heritage of the region, each with its own special charm and irresistible taste.

What Exactly Are Maamoul Cookies?

Ma’amoul cookies are a testament to Middle Eastern confectionery artistry. These traditional delights are typically crafted from a delicate dough made from semolina flour, often combined with a touch of all-purpose flour, creating a tender yet subtly grainy texture. The dough is enriched with staple ingredients like luxurious butter or ghee, a hint of sugar, and a minimal amount of yeast or baking powder, contributing to their characteristic light crumb.

What truly sets Ma’amoul apart is their unique presentation. Each cookie is meticulously shaped using beautifully carved wooden molds, known as “tabba’,” which come in a variety of intricate designs. These molds not only impart a stunning visual appeal but also traditionally served as a way to distinguish between different fillings—for instance, a specific pattern might indicate a date filling, while another signifies nuts. The process of shaping Ma’amoul is an art form passed down through generations, making each cookie a small piece of edible craftsmanship.

Why You’ll Love This Maamoul Recipe

Authentic & Traditional Flavor: This recipe adheres to classic methods, utilizing a fine semolina dough and a richly sweet date filling, ensuring an authentic Middle Eastern taste experience that honors centuries of culinary tradition.
Naturally Sweetened Perfection: The date filling provides a wholesome, natural sweetness, reducing the need for excessive added sugars in the cookie itself. This focus on natural flavors allows the true essence of the ingredients to shine through.
Infinitely Customizable: While dates are classic, this recipe is incredibly versatile. You can easily adapt it to create delightful Maamoul with pistachio or walnut filling, offering a wonderful variety to cater to different preferences and occasions.
Perfect for Festive Occasions: Maamoul are synonymous with celebrations. This recipe is designed to help you recreate those cherished holiday memories, making it ideal for Eid, Easter, Ramadan, or any special gathering.
A Rewarding Baking Project: While requiring some patience, especially with the dough resting, the process of making Maamoul is deeply satisfying, culminating in stunning, delicious cookies that are a true labor of love.

Essential Maamoul Ingredients

Crafting the perfect Maamoul begins with selecting the right ingredients. Each component plays a vital role in achieving the cookie’s signature flavor and texture:

Date filled maamoul ingredients laid out.

Fine Durum Semolina & All-Purpose Flour: The backbone of our dough. Fine durum semolina (often labeled “ferkha”) is crucial for the tender, slightly granular texture that defines traditional Maamoul. A touch of all-purpose flour adds structure and helps bind the dough, preventing it from becoming too crumbly.
Ghee: This clarified butter is key to Maamoul’s incredibly rich, nutty flavor and its signature melt-in-your-mouth texture. Ghee has a higher smoke point than butter and imparts a distinct aroma. If ghee is unavailable, unsalted butter can be used as a substitute, though the flavor profile will be slightly different. For those interested in making their own, check out this guide on How to Make Ghee.
Warm Milk: Helps hydrate the semolina and flour, bringing the dough together into a cohesive, workable mass. The warmth activates the yeast and ensures a smooth consistency.
Dates: The heart of our most popular filling. Use high-quality date paste or fresh, pitted dates that have been pureed until smooth. Dates offer a natural, caramel-like sweetness and a soft, chewy texture that complements the delicate dough perfectly.
Finely Shredded Coconut: While optional, adding finely shredded coconut to the date filling introduces a delightful texture and a subtle tropical aroma that beautifully enhances the overall flavor. If you have allergies or prefer to omit it, the filling is still delicious without.
Rose Water: A few drops of rose water infuse the date filling with a beautiful, floral aroma and depth of flavor, a hallmark of many Middle Eastern desserts. It adds an elegant, perfumed note that is truly distinctive.
Yeast: Only a very small amount of instant yeast is used to give the Maamoul a slight puff and delicate lightness, ensuring they are not overly dense. If instant yeast is not on hand, an equal amount of baking powder can be substituted.
Sugar: Sugar is usually added to the Maamoul dough to enhance its sweetness. However, since the filling is already rich with natural date sugar, you can opt to leave sugar out of the dough, making it an optional ingredient based on your preference for sweetness.
Mahlab: This unique spice, derived from the seeds of the mahaleb cherry tree, is a secret ingredient for many traditional Middle Eastern pastries, including Maamoul. It contributes a distinctive, slightly bitter, and almond-like aroma that is essential for an authentic flavor profile.

*The exact measurements of all ingredients are found in the recipe card at the end of this post.

How to Master the Art of Maamoul Making

Step 1: The Maamoul Dough – A Night Before Preparation

Note: For the best texture and flavor, it is highly recommended to start preparing your Maamoul dough the night before you plan to bake. This overnight rest is crucial for the semolina to properly hydrate.

Warm ghee poured over dry mixture. — 1. In a spacious mixing bowl, combine the **fine semolina** and **all-purpose flour**. Pour in the **melted, warm ghee**. Using your fingertips or a stand mixer fitted with a paddle attachment, gently rub the ghee into the dry semolina and flour mixture until it achieves a texture reminiscent of wet sand. This process ensures even distribution of fat. Once thoroughly combined, cover the bowl tightly and allow the dough to rest at room temperature **overnight**, ideally for at least 12 hours. This resting period is vital for the semolina to absorb the ghee and moisture, resulting in a tender, pliable dough.

Semolina mixture for maamoul in a bowl after the overnight rest. — 2. **The following day,** after the dough has had its full overnight rest, give it another gentle rub with your fingers. This step helps to further smooth out the texture and ensure consistency, preparing it for the next additions.

Maamoul dough in a bowl after milk was added to it. — 3. In a separate measuring cup, gently warm the milk with the optional sugar until it’s lukewarm (around 40 seconds in a microwave). It should be warm to the touch but not hot. Once warmed, stir in the instant yeast and mahlab spice until dissolved. Pour this aromatic warm milk mixture into the semolina dough, ensuring even distribution.

Maamoul dough in a bowl before final rest. — 4. Gently knead the dough until it comes together to form a soft, pliable, and smooth consistency. Be careful not to over-knead, as this can develop the gluten too much, resulting in tough cookies. Cover the dough once more and allow it to rest for another 30 minutes. When you are ready to shape the cookies, give the dough a final brief knead for a few seconds. Divide the dough into approximately 22 equal portions, each weighing around 25 grams. It’s helpful to cover any dough portions you are not immediately working with to prevent them from drying out.

Step 2: Crafting The Irresistible Date Filling

Maamoul date filling paste. — 1: In a small bowl, combine the smooth **date paste, softened butter, finely shredded coconut** (if using), and fragrant **rose water**. Mix these ingredients thoroughly until you have a smooth, well-combined, and easily pliable paste. This ensures a consistent and flavorful filling for every cookie.

Maamoul dough balls and date balls prepped on a board. — 2: Take approximately 1.5 teaspoons (about 15 grams) of the date filling and roll it into small, uniform balls, roughly the size of a gumball. Precision isn’t strictly necessary here; you can eyeball the size to create consistent portions.

Step 3: Assembling and Shaping Your Maamoul Cookies

Take one portion of the prepared Maamoul dough and gently flatten it into a disc in the palm of your hand, creating a small indentation in the center.
Place one of the rolled date filling balls into the center of the flattened dough. Carefully bring the edges of the dough up and around the date ball, completely enclosing the filling. Pinch the seams together to ensure it is fully sealed, forming a smooth ball.
Lightly flour your chosen Maamoul mold. Press the dough ball firmly into the mold, ensuring the design is imprinted clearly. Then, gently tap the mold against your work surface or use a soft push to release the shaped cookie onto a baking sheet lined with parchment paper. Repeat this process with the remaining dough and filling, arranging the shaped cookies on the baking sheet with a little space between each.

Display of a mamaoul dough flattened out with a piece of date ball on top and the ball shown in a maamoul mold.

Step 4: Baking Your Maamoul to Golden Perfection

Before baking, ensure your oven is properly preheated to 450°F (230°C). This high initial heat is crucial for achieving the perfect texture.
Arrange the shaped Maamoul cookies on your baking pan, ensuring they are not too crowded. Always line the pan with parchment paper to prevent sticking and ensure even baking.

Maamoul date cookies on a sheet pan before baking.

Place the baking pan on the middle rack of your preheated oven. Bake for approximately 13 minutes, or until the bottoms of the cookies are lightly golden. The tops should remain relatively pale.
For a touch of extra color and crispness, carefully turn on the broiler for a very short period. Broil the cookies on top until they achieve a light golden hue. It is essential to keep a very close eye on them during this stage, as broiling can quickly lead to burning. This step will typically only take 1-2 minutes. Baking times can vary significantly between ovens, so adjust accordingly.
Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheet. Maamoul are quite delicate when warm, and cooling allows them to firm up and achieve their ideal texture.

Date filled maamouls in a sheet pan after baking.

Expert Tips for Perfect Maamoul

The Essential Dough Rest: The most critical step for tender, flavorful Maamoul is allowing the semolina dough to rest overnight (about 12 hours) after mixing with ghee. This extended rest allows the semolina grains to fully hydrate and soften, resulting in a wonderfully crumbly and melt-in-your-mouth texture. If time is genuinely short, aim for a minimum rest of at least 6 hours, but overnight is always superior.
Choosing the Right Molds: Invest in Maamoul molds with deep, well-defined grooves. These designs are not just for aesthetics; they help the cookie hold its shape and pattern during baking. While a perfect imprint is lovely, don’t fret if some shapes aren’t immaculate. The taste will be just as divine!
Adjusting Dough Consistency: Semolina brands can differ in absorption. If your dough feels too stiff or dry after resting, add one tablespoon of warm milk at a time, kneading gently, until it becomes soft and pliable. It should be easy to work with without cracking excessively.
Mind Your Portions: The ideal portion size for your dough and filling will depend on the size of your Maamoul mold. You might need to slightly increase or decrease the suggested portion sizes (25g for dough, 15g for filling) to ensure a perfect fit and a well-filled cookie.
Preventing Overbaking: Maamoul should always be light in color. The goal is a delicate pale golden hue on top and a slightly deeper golden brown on the bottom. Overbaking will result in dry, hard cookies that lose their signature tenderness. Keep a close watch, especially during the final broiler stage!

Exciting Maamoul Filling Variations

While the date filling is iconic, Maamoul offers a wonderful canvas for creative fillings. Here are some popular and delicious variations:

Date Filling Enhancements: The classic date filling can be elevated with various aromatics and textures. Consider adding a pinch of ground cardamom, a dash of nutmeg, a sprinkle of cinnamon, or an extra splash of rose water for deeper flavor. For added crunch and richness, mix in crushed nuts such as walnuts or pecans, or more finely shredded coconut. A teaspoon of ghee or softened butter can also be kneaded into the date paste for an even richer and more pliable texture.
Pistachio Filling: A vibrant and luxurious choice, ground or finely crushed pistachio filling is a family favorite for many. To create this delightful filling, simply combine finely ground pistachios with a touch of powdered sugar for sweetness and a few drops of fragrant orange blossom water. The orange blossom water beautifully complements the nutty flavor of pistachios, creating a truly aromatic experience.
Walnut Filling: For a hearty and earthy flavor, a walnut filling is an excellent option. For the best result, combine finely ground walnuts with powdered sugar and a generous amount of warm, comforting cinnamon. This combination creates a harmonious blend of flavors. It’s often recommended to rinse walnuts with hot water and then dry them before grinding to remove any bitterness and enhance their natural sweetness.

Storage Tips for Freshness and Convenience

Proper storage ensures your homemade Maamoul remain fresh and delicious for as long as possible:

Storing Baked Maamoul: Once your Maamoul Cookies have cooled completely to room temperature, they should be stored in an airtight container. When stored correctly, they will maintain their best quality and delicate crispness for 7-10 days. They can last up to two weeks, though in most households, they are devoured much sooner!

Freezing Maamoul for Later: Yes, you can freeze Maamoul, which is a fantastic way to prepare ahead for holidays or unexpected guests. However, be aware that freezing may cause them to lose a bit of their initial crispiness. To freeze, place the cooled cookies in freezer bags or an airtight freezer-safe container, separating layers with parchment paper to prevent sticking. They can be frozen for up to two months. When ready to enjoy, simply thaw them at room temperature for a few hours before serving. No need to reheat!

Commonly Asked Questions About Maamoul

How do you shape Ma’amoul Cookies?

Maamoul cookies are traditionally shaped using beautifully carved wooden molds, or sometimes plastic molds. These molds come in various shapes and patterns, with specific designs often used to indicate the type of filling inside (e.g., a round mold for dates, an oval for pistachios). You can typically find these special molds at most Middle Eastern grocery stores or easily purchase them online. The process involves pressing a dough-covered filling into the mold and then gently tapping it out to reveal the intricate design.

What is Mahlab spice?

Mahlab is a distinctive and aromatic spice sourced from the kernels found inside the pits of the mahaleb cherry tree. It possesses a unique flavor profile often described as a blend of cherry, almond, and floral notes, with a hint of bitterness. This cherished spice is a cornerstone ingredient in many traditional Middle Eastern pastry recipes, lending an authentic and irreplaceable aroma to Maamoul and other festive baked goods.

How do I shape Ma’amoul without a mold?

If you don’t have a specific Maamoul mold, you can still create beautiful cookies! One simple method is to shape the dough by hand into small balls, then gently flatten them into discs. To add a decorative touch, you can press a fork gently onto the top of each cookie to create a patterned surface, or use a pastry tong (naqash) to pinch and create intricate designs by hand. This allows for personalized touches even without traditional tools.

What do you serve with Maamoul?

Maamoul are a rich and sweet treat, making them perfectly complemented by beverages that balance their sweetness. Strong, aromatic Arabic coffee or a cup of hot, unsweetened tea (like black tea or mint tea) are the most traditional and popular accompaniments. The slight bitterness or earthiness of these drinks cuts through the sweetness of the cookies beautifully. If coffee or tea aren’t to your liking, a refreshing cup of juice, such as orange or apricot, can also be a delightful pairing.

More Lebanese Dessert Recipes to Explore

Lebanese Nights Dessert
Coconut Basbousa Recipe
Lebanese Namoura
Sfouf (Lebanese Turmeric Cake)

Ma’amoul Date Filled Cookies are more than just a sweet treat; they are a delightful tradition, a symbol of warmth and generosity, and the perfect snack to enjoy any day. They also make a truly special addition to any celebration, bringing smiles to faces young and old. So, clear your kitchen, gather your ingredients, and immerse yourself in the joyful process of baking a batch of these exquisite Middle Eastern cookies. With every buttery, date-filled bite, you’ll discover a pastry that truly melts in your mouth, leaving everyone asking for more and appreciating the effort of your homemade creation.

If you try this delightful recipe and love it, please consider leaving a star rating and comment below. Your feedback is greatly appreciated! Also, make sure to follow Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all the latest recipes, tips, and culinary inspiration.

Maamoul (Date Filled Cookies) (معمول بالتمر)

By: Mariam Ezzeddine

Maamoul Date Filled Cookies (معمول بالتمر) are buttery Middle Eastern cookies filled with sweet date paste, soft on the inside and crunchy on the outside. They are a staple for Eid, Easter, and other special occasions.

Prep Time: 1 hour 30 minutes

Cook Time: 15 minutes

Resting Time: 12 hours

Total Time: 13 hours 45 minutes

Servings: 22 Servings

Equipment

Maamoul mold

Ingredients

Maamoul Dough:

1¼ cup fine durum semolina (ferkha)
½ cup all purpose flour, plus 2 tablespoons
½ cup ghee, warm
⅔ cup whole milk, warm
½ tsp mahlab
¼ tsp. instant yeast
2 tbsps sugar (optional)

Date Filling:

13 oz (375g) date paste, or pureed pitted dates
¼ cup fine coconut flakes, or nut of choice like pecan or walnuts
1 tbsp. rose water
1 tbsp unsalted butter, soften

Instructions

Prepare The Dough:

Prepare the night before. In a large bowl, mix the fine semolina and flour. Add the melted ghee. Rub it into the semolina mixture using your fingers or a stand mixer with a paddle attachment, until it looks like wet sand. Cover and let it rest overnight for best texture (about 12 hours).
The next day, after resting, rub the dough again with your fingers to get a nice smooth sandy texture.
In a cup, warm the milk and sugar until lukewarm (about 40 seconds). When it comes out, add the yeast and mahlab and give it a quick stir.
Pour the warm milk mixture into the semolina mixture and gently knead until a soft dough forms. Cover and let it rest again for 30 minutes.
When ready to form into balls, knead one last time for a few seconds and divide the dough into 22 equal portions (about 25 grams). You can just eyeball the size. You can also roll the dough into a long log and cut into 22 even pieces. Be sure to cover any unused dough to prevent it from drying out if you have not yet formed the date balls.

Prepare The Filling:

In a small bowl, combine the date paste, butter, coconut, and rose water until smooth.
Roll 1.5 teaspoon (15 grams) of the filling into small balls, about the size of a gumball. You can just eye the balls and don’t have to weigh or measure each one precisely.

Assemble The Cookies:

Take a piece of the dough ball and flatten it in your palm. Place a date ball in the center, then wrap the dough around it and seal it.
Press the sealed dough ball into a Maamoul mold, then gently tap it out onto a baking sheet lined with parchment paper. Arrange the cookies on the baking pan with adequate spacing.

Bake The Cookies:

Preheat oven to 450°F (230°C). On the middle rack, bake for 13 minutes until lightly golden on the bottom.
Turn on the broiler and broil the cookies on top until lightly golden. Keep a very close eye on them, as this will only take 1-2 minutes. Exact time will vary depending on your oven.
Let them cool completely before serving to allow them to firm up.

Notes

Resting the dough: You must allow the semolina to rest overnight. If for any reason you can’t do this and you are desperate for same-day Ma’amoul, allow it to rest at least 6 hours.
Best molds: Get a mold with deep grooves for the shape to hold. If you don’t get a perfect shape, don’t worry. Your cookies will still taste the same. Enjoy them and don’t sweat about it.
Type of semolina: Every brand of semolina is different. If the dough is stiff, add one tablespoon of milk at a time to make it a little softer.
Portions: You might have to increase or decrease the suggested portion size depending on the mold you are using.
Do not overbake—Maamoul should be light in color and only golden on the bottom.

Nutrition