Date Drops
Indulge in the warm, comforting flavors of Date Drops, a deliciously chewy cookie recipe perfect for any occasion. These crowd-pleasing treats combine the natural sweetness of chopped, pitted dates with the nutty crunch of optional walnuts, creating a delightful balance of textures in every bite. Enhanced with a touch of aromatic cinnamon, these cookies are made with simple pantry staples like all-purpose flour, butter, and brown sugar, making them wonderfully easy to whip up in just under 30 minutes. Ideal for holiday cookie platters, afternoon tea, or a sweet snack, Date Drops deliver classic homemade goodness while staying soft and flavorful for days. Whether you’re a fan of fruit-filled desserts or simply love a unique, spiced cookie, this quick and easy recipe will have your kitchen smelling heavenly and your taste buds cheering for more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 cup Pitted dates, chopped
- 0.5 cups Walnuts, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the chopped dates and walnuts (if using) using a spatula, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 416.7 g | 152% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 251.6 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 287 mg | 22% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1741 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
