Lebanese Maamoul: Authentic Date-Filled Cookie Recipe

This Easy Maamoul Recipe is buttery, lightly sweetened, and filled with dates and nuts. The dough is made without semolina, rose water, or orange blossom, keeping the ingredient list simple. These Middle Eastern shortbread cookies are traditionally made for holidays and celebrations.

This maamoul recipe is the first of several family Lebanese recipes featured on the blog. I’ve shared Middle Eastern–inspired dishes before, but this is the first recipe from my Sittee (grandma in Lebanese).

I also added her Easy Lebanese Potato Salad to the blog.

Looking for another cookie to try? Check out my Salted Toffee Chocolate Chip Cookies.

What is Maamoul?

Maamoul are traditional Middle Eastern shortbread cookies filled with dates or nuts such as walnuts or pistachios; dried figs can also be used. This recipe combines dates and nuts into a single filling to create a chewy, textured center.

Traditional doughs vary regionally and may include wheat flour, semolina, or both — Palestinian versions often use semolina. The classic appearance comes from pressing each filled dough ball into a wooden mold, producing a domed shape and decorative pattern. Maamoul can also be shaped by hand into balls, crescents, or flattened disks.

These cookies are commonly made for holidays across the Levantine region, including Eid and Christmas, and are enjoyed after Ramadan or Lent.

Why You’ll Love This Recipe

• Simple ingredients – no semolina, ghee, rose water, or orange blossom required.
• Easy to make – forgiving technique and flexible sizing.
• Buttery – rich butter gives great flavor and tender texture.
• Lightly sweetened – dates provide natural sweetness, not overly sugary.
• Unique – a different addition to holiday cookie assortments.
• Attractive – molds create lovely patterns on each cookie.
• Festive – traditionally served at Easter, Eid, and Christmas.
• Textured filling – chewy dates with crunchy nuts.

Ingredients & Substitutions

• Pecans: Walnuts or pistachios are traditional, but pecans are used in my family.
• Oil: Use a neutral oil (vegetable or mild-flavored coconut oil). A small amount helps keep the date filling less sticky and adds moisture.

Complete ingredient amounts are listed in the recipe card below.

How to Make Maamoul Cookies

Quick Overview

• Prepare the filling.
• Make the dough.
• Form dough cups and add filling.
• Press into molds or shape by hand.
• Bake and dust with powdered sugar.

Step by Step Instructions

Step 1: Pulse the nuts in a food processor until coarsely chopped. Transfer to a bowl and set aside.

Step 2: Add the dates, sugar, oil, and cinnamon to the food processor and pulse until the dates form a cohesive paste.

Step 3: Combine the date paste with the chopped nuts, mashing together until evenly mixed.

Step 4: In a stand mixer (or with a hand mixer), beat the butter, sugar, and egg until well combined.

Step 5: Add the flour and mix on low until the dough comes together.

Step 6: Scoop about 1/2–1 tablespoon of dough and roll into a ball; adjust size for your mold.

Step 7: Flatten the dough ball into a thin cup with your fingers.

Step 8: Add a spoonful of filling to each dough cup.

Step 9: Pinch and seal the dough so the filling is fully enclosed.

Step 10: Dust the mold with powdered sugar to prevent sticking and press the filled dough into the mold.

Step 11: To release, place a folded towel on the counter edge, hold the mold and tap it against the towel until the cookie drops into your hand. Add more powdered sugar to the mold if needed.

Step 12: Arrange cookies on a parchment-lined baking sheet. Preheat oven to 325°F (163°C) while you continue forming cookies. Dust the mold every 1–2 cookies.

Step 13: Fill the baking sheet; cookies don’t spread much. This batch fills two sheets.

Step 14: Bake 19–21 minutes, until bottoms are lightly browned and edges show slight color while tops remain pale.

Step 15: Cool completely on the sheet, then dust with confectioners’ sugar.

Expert Tips & Variations

• Pulse dates well: A smooth, cohesive paste improves filling texture.
• Be generous with filling: Add plenty so the date flavor is prominent; a dusting of powdered sugar hides any visible filling.
• Powdered sugar in molds: Use powdered sugar to dust molds — it prevents sticking and adds a touch of sweetness without drying the dough.
• Size and shape: Don’t worry about perfection. Different mold sizes and shapes bake evenly.
• Avoid overbaking: Cookies should be pale on top with lightly browned bottoms.
• Cool before dusting: Confectioners’ sugar will melt on warm cookies; wait until completely cooled.
• Storage: Store at room temperature for 3–4 days or freeze airtight for 2–3 months.

How To Make without a Mold

If you don’t have a maamoul mold, shape the filled dough by hand: seal the dough around the filling, roll into a smooth ball, place on the baking sheet, and gently press to slightly flatten before baking.

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Easy Maamoul Cookies

Brianna May

5 from 58 votes

This Easy Maamoul Recipe is buttery, lightly sweetened, and loaded with nuts and dates. The dough is made without semolina, rose water, or orange blossom to keep the ingredients super simple. These Middle Eastern cookies are traditionally made around the holidays.

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes

Servings: 60 cookies

Equipment

• Maamoul Mold
• Large Food Processor
• Stand Mixer
• Hand Mixer
• Mixing Bowls

Ingredients

Filling

• 2/3 cup pecan halves*
• 1 pound pitted dates
• 1 Tablespoon sugar
• 1 teaspoon melted coconut oil*
• 1/2 teaspoon cinnamon

Dough

• 1 cup (16 Tablespoons or 227 g) unsalted butter
• 1/2 cup (100 g) granulated sugar
• 1 large egg
• 2 3/4 cup (358 g) all purpose flour
• confectioners sugar, for dusting molds & finishing

Instructions 

• Add the nuts to the bowl of a large food processor. Pulse until roughly chopped. Add the nuts into a medium mixing bowl and set aside.
• Add the dates, sugar, coconut oil, and cinnamon to the food processor bowl. Pulse until the dates turn into a paste. They will cling together and form a large ball.
• Add the date mixture into the bowl with the nuts. Use a large spoon or your hands to mash until combined.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), add the butter, sugar, and egg. Mix on medium high until completely combined.
• Add the flour and mix on low until the dough comes together.
• Scoop about 1/2 -1 Tablespoon of dough and roll into a ball. You can use more or less dough depending on the size of your mold.
• Press the ball into a thin cup using your fingers.
• Add enough filling to fill the dough.
• Pinch and press to seal the dough so the filling is completely enclosed.
• Dust the mold with powdered sugar so the dough does not stick. Press the filled dough into the mold.
• Place a folded towel on the edge of the counter. Place one hand on the edge of the counter to catch the dough. With your other hand, hold the handle of the mold and bang the top of the mold on the towel. It may take a couple of hits. The dough should release and fall into your hand. If the dough is sticking, add more powdered sugar.
• Place on a baking sheet lined with parchment paper or a silicone mat. Preheat the oven to 325 degrees while you make the rest of the cookies. Repeat with remaining dough. Dust the mold every 1-2 cookies.
• Fill the cookie sheet completely. The cookies do not spread so they do not have to be spaced out very much. This recipe will make enough to fill two baking sheets.
• Bake for 19-21 minutes or until the bottoms are lightly browned. The tops should not be brown, but the edges will be slightly brown.
• Let the cookies cool completely on the baking sheet. Dust with confectioners sugar.

Did you make this recipe? Leave a comment below!

Notes

• Pecans: Walnuts or pistachios are more traditional but my family always uses pecans.
• Oil: Any neutral oil works; coconut oil adds a mild flavor. A small amount keeps the filling moist and less sticky.
• Pulse dates into a paste: Ensure there are no large chunks for a better filling texture.
• Use plenty of filling: Aim for a generous filling so the date flavor is noticeable in each bite. A finishing dusting of powdered sugar hides any filling that peeks through.
• Dust molds with powdered sugar: This helps prevent sticking and avoids adding raw flour to the dough.
• Don’t worry about perfection: Different sizes and shapes bake evenly and still taste great.
• Avoid overbaking: Tops should stay pale; bottoms become lightly golden.
• Cool before dusting: Dusting warm cookies will cause the powdered sugar to melt.
• Freeze leftovers: Store in an airtight container or bag for 2–3 months; at room temperature they stay fresh 3–4 days.

Nutrition

Calories: 86kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Sugar: 7g

Nutrition information is automatically calculated and should be used as an approximation.