Date Cookies

Date Cookies

Sara 0

"Spicy cookies with chewy dates. The dates sweeten these cookies without going overboard."

Ingredients 1 h 10 m {{adjustedServings}} servings 156 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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  1. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the flour, baking soda, cinnamon and cloves; gradually stir into the creamed mixture. Combine the water and dates; stir into the dough along with the chopped pecans. Cover and chill for 1 hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews 22

  1. 27 Ratings


These are exactly what they say, nice and chewy. my Dates were a bit dry so i chopped them and heated through on the stove with a few tsp water just to soften them a bit. definately would make them again


I followed the recipe's original "36 portion" measurements -- and I got 61 cookies out of it. I increased baking time to 12 minutes because I have silver reflective cookie sheets. The came out with an excellent texture all over, and through the cookie. The moisture level is perfect, and the use of the clove and cinnamon gave a discrete flavour of a molasses or a spice cookie -- but with a lighter batter instead of dark. The bits of dates, if chopped to proper size, offers a wonderful burst of extra moist chewiness through the cookie. I was extremely pleased with this recipe, and may try out the same excellent batter with other types of fruits such as chopped cherries or perhaps sultanas or figs.


These cookies were very good. They are more of an "adult" cookie than a "kid" cookie. I recommend leaving them in the oven for a full 10 minutes and following the recipe instructions of letting them cool on the cookie sheets for five minutes. This way, they will be slightly crisp on the outside to contrast with the soft inside. I tried the first batch for 8 minutes (plus 5 minutes cooling time on the sheet) and they were undercooked...and mine were kind of small. I got 8 dozen from the recipe. Next time, I will substitute the cinnamon for cardamon and use almonds (instead of walnuts..didn't have pecans). Spiced that way, it should make an excellent cookie to serve with Arabic coffee.