Date Cookies – Butter cookies with gooey dates and toasted pecans. Time-Tested Family Recipe.
My friend Kelly Jaggers is back with another delicious family recipe! These cookies would make a perfect treat for Rosh Hashanah. ~ Tori
My Aunt Ruby was never a big fan of chocolate. Unless it was a German Chocolate Cake, or a dark chocolate coating for coconut candy, she didn’t make much that was chocolate flavored. She preferred brown sugar, nuts, vanilla, and sweet fruits. Those preferences are reflected in the recipes she tucked into her recipe boxes, and in the treats she baked for me and my family. She always had some kind of nutty treat on the table to enjoy when we came to visit.
When I was very young my tastes ran to chocolate almost exclusively. My grandmother indulged me happily, but Ruby really didn’t. She made what she liked, and I either ate it or I didn’t. It was not until I was older that I tried some of her homemade goodies. I realized what I had been missing, so I made up for lost time by eating as much as I could. I remember clearly, for example, the first time I tried a bite of her famous pecan pie. It was Thanksgiving and I was in the kitchen getting a slice of pumpkin chiffon pie. I decided to take a small slice of her pecan pie, as an experiment. I quickly went back for a much larger slice.
One of my favorite recipes from my Aunt Ruby is her date cookies. These soft butter cookies have dates made gooey from the oven and toasty pecans. They are easy to make, and have that sort of rough beauty of homemade cookies. If Ruby had cookies in her cookie jar they were almost always these. They combined all of her favorite things, and are great to serve with a cup of ice cold milk as a snack, or with steaming cups of coffee when company comes to call.
I had put off making these cookies until a year ago. My mother and I went to Houston to visit my cousin and she had baked a batch to welcome us. Because I am greedy, I ate a lot more of these than I should have. When I came home I was inspired to make some of my own, so I dug the recipe out of my file. Dates are not something I often bake with, so the first time I whipped up a batch of these cookies my husband – who is my intrepid taste tester – had a few questions: How good could a date cookie be? Why didn’t I use chocolate? Could I add chocolate? Are those pecans? Why wasn’t I adding chocolate? It wasn’t until I stuffed a cookie into his questioning mouth that his protests ceased. Ruby knows best!
Ruby’s notes say you can scoop and bake these cookies, or you can chill the dough, roll it into logs, chill it again, slice it, and then bake. Honestly, I am too impatient to chill, roll, chill, slice, and bake. I just chill, scoop, bake, and DEVOUR. These cookies keep remarkably well in an airtight container at room temperature, so they are great for keeping on hand for snacking. If you are so inclined you could add a little cinnamon to these cookies. Ruby had a note that you could, but she never added it as far as I can remember, so neither do I.
I gave some of these cookies to a friend recently. She, like my husband, was skeptical of the dates. She took one to be polite but warned me that dates are not really her thing. She came back for three more, noting that these cookies are, and I quote, ‘legit’. She said they reminded her of pecan pie, and that is a perfect comparison. These are some of my very favorite cookies, and I can’t eat them without thinking of my Aunt Ruby.
Food Photography and Styling by Kelly Jaggers
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Date Cookies
Ingredients
- 1 cup butter, at room temperature
- 1 1/2 cups sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups roughly chopped pecans, toasted
- 1 1/2 cups chopped pitted dates
NOTES
Instructions
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugar on low speed until well combined, about 2 minutes.
- Add the eggs, one at a time, and beat until they are thoroughly incorporated, about 30 seconds per egg.
- After the last egg has been added add the vanilla and stir to mix. The mixture may look slightly broken at this stage. This is normal.
- Add the flour, baking soda, and salt. Mix on low speed until the flour is almost absorbed by the butter.
- Then add the pecans and dates and mix until everything is well distributed. Cover the dough with plastic and chill for at least 2 hours or overnight.
- Heat the oven to 350°F and line two baking sheets with baking parchment. Scoop the chilled dough by rounded tablespoons onto the prepared baking sheet leaving at least 2 inches between each cookie to allow for spread.
- Bake for 8-10 minutes, or until the cookie is puffed, looks dry all over, and the edges are golden brown. Remove from the oven and cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
Darla says
I made these today!! I used half white sugar and half brown sugar…..love them!
Jan a Leon says
I was actually surprised at how good these were. They were so easy yet so delicious!
Laura says
I also used walnuts rather than pecans and the cookies are excellent! The recipes from your website that I’ve made have been a success – dinners, desserts and dips. 🙂 Thank you very much for sharing these great recipes, Tori!
Mindy Cook says
These were fantastic! The only change was I had walnuts, not pecans. Will definitely try again with the pecans!
Kate says
These cookies are fabulous! I followed the recipe exactly using butter and then a second and third time using coconut oil for some friends who are dairy-free. Happy to say they work out beautifully both ways. Thanks for the recipe!
Tori Avey says
Glad to hear that! Thanks for sharing your dairy-free modification, I know it will be helpful to others.
Macey says
I just made these and they turned out wonderfully! I did not have pecans on hand so I made them with the dates but without any pecans. I also added one teaspoon of cardamom, one teaspoon of cinnamon, and a pinch of allspice. Super yummy!!
Pat says
So good. Everything you need in a cookie, moist and delicious with just the right amount of fruit and nuts.
Mandi Schneider says
I literally cried when I tasted these. My grandmother used to make them but the recipe was lost when we lost her. This IS the recipe. I’ve searched for over 16 yrs. Biting into them took me back to my childhood. Thank you!!
Juliet Finnegan says
Can you substitute brown sugar for the white sugar or a combination of the two?
Ashley at ToriAvey.com says
Hi Juliet, Tori’s assistant Ashley here. You can substitute, though brown sugar contains molasses so it may change the flavor and texture of the cookies slightly.
Raquel Mercado says
yummy, I love your recipes, your marble cake is amazing that I have baked it a dozen times since I got into your website .Thanks for sharing
Yvette Huggins says
It would be SO nice to type in “date cookies” for this example, and go straight to a recipe. This isn’t new…Instead we have to skip down memory lane on a nostalgic-to-no-one-but-the-author and wade thru add after add and pop ups GALORE just to get to an ingredients list. The 12 screenshots later we have instructions that, for whatever reason, need photographic evidence to prove it can actually be done. As a trained chef I’d LOVE to look up just 1 recipe that begins with “Preheat oven to…..” Rather than, “Back in 1899 when my grandparents traveled from Tuscany with nothing more than a rusty old pocket watch and my great great grandmother broach……” Can’t we just share FOOD IDEAS? (aka recipes to some but I never end up following them w/o (+ or –) People tying to LEARN to cook use recipes, obviously bc they need them. However, all the back story is distracting and leads to a novice cook with yet another index card & no clue of any inspiration to experiment during the process bc the story was all-consuming. *Pro Tip* add a “jump to recipe” option OR put story at the end for the time during the baking process. (Which is exactly when I wrote this. 7mins. In all the cookbooks I’ve penned its been THE ONE COMPLIMENT about the site set up that’s been consistent. THANKS FOR GETTING TO THE POINT!!!! Happy cooking…..or happy reading. For whichever you’re here to do.
Now let’s see how this turned out. I did salt & butter skillet my pecans. Used salted Kerrygold grasses butter. (Leave out extra salt) and sauteed my dates with a little of the allotted butter til it was absorbed and simmering.
Tori Avey says
Yvette, I do have a “Jump to Recipe” button at the top of every blog post, for people who are so inclined. There are plenty of food sites out there that do exactly what you’re talking about… however my blog is focused on discussing food history and sharing family food stories. That’s one of the big reasons people come to my site – millions and millions of people, in fact. Hope you enjoyed the cookies!
Krista Marshall says
thank you for the jump to tip, I didn’t know it existed. Also, just warming the oven about to make these delicious looking cookies – thanks
Luke says
Yvette! You are too adorable. Might I suggest a long walk off of a short pier to help your mood?
Chai says
I made these today, no substitutions, and they are amazing! Thank you so much for the recipe!
Donna A Pollock says
I think this is a very good date nut cookie. I haven’t made them in years because I miss-placed my recipe. I looked high and low for a good recipe and tried a couple of them but I must say I really like yours the best. I lean more to the advance side of baking so I had to try your out. They were so good moist tasty, and full of flavor. Thank you
Donna
Linda says
These are my all time favorite cookies. But they are dangerous to my waistline because I cannot pass the cookie plate without eating one(or two). Can you freeze the dough to bake later?
Ledinia says
Tried them today and it was heaven!!! I add a sprinkle of cinnamon and nutmeg. And when they are in oven it looks like caramel melting! I so love this cookies! Thank you for sharing! Wish I could show a picture. Plus our gas range couldn’t reach 375°F, But have adjusted to 12 to 13 minutes for baking time and turn out awesome. Just soft and ?
Leigh says
Plan to make these for the holidays this year. One of my daughter’s doesn’t “do” animal products, so I’m wondering about a sub for the butter. I know the flavor will be a little different, but I’m considering half vegan butter and half veg shortening. Any other suggestions?
Gina says
Great recipe! Linking back to you today!
Tori Avey says
So happy you liked it! Saw on your blog that you’re expecting. Sending blessings your way!
Judy says
Any adjustments for high altitude? (6600 feet)
Ashley at ToriAvey.com says
Hi Judy, Tori’s assistant Ashley here. Unfortunately we do not have experience with high altitude baking, so I cannot advise. If you google “high altitude baking” there should be plenty of helpful tips. 🙂
jeremy says
Good cookies. I did have the problem with them not rising saved the first batch by flattening with a spoon after 20 mins. Next pan I let warm to room temp and flattened with my hands to about 3/8 of an inch. Did the trick
Linda says
Best cookies ever! I want to make some for Christmas gifts. How long will baked cookies keep in zip lock bags?
Lois Servaas says
Zip lock bags work better for crispy cookies but still only a few days. Just make them, freeze them in ziplock then when you want to give them fill some pretty glassine bags for gift giving.