Date Filled Pinwheel Cookies
Discover the delightful charm of Date Filled Pinwheel Cookies—a perfect combination of buttery, tender cookie dough and a rich, spiced date filling. These beautifully swirled cookies offer a stunning balance of sweetness and warmth, with hints of brown sugar and cinnamon enriching the natural caramel-like flavor of dates. The dough is rolled into tight logs with the luscious date filling, then sliced into perfect pinwheels before being baked to golden perfection. Ideal for holiday cookie trays or a sophisticated tea-time treat, these cookies are as visually impressive as they are delicious. With simple pantry staples and easy-to-follow steps, this recipe brings nostalgic flavor and elegant presentation right to your table.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Butter
- 1 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Dates (pitted and chopped)
- 0.5 cup Brown sugar
- 0.5 cup Water
- 0.5 teaspoon Ground cinnamon
Instructions
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, beating until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough into two equal parts, flatten into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
While the dough is chilling, prepare the date filling. Combine the chopped dates, brown sugar, water, and cinnamon in a saucepan over medium heat.
Cook the date mixture, stirring frequently, until it thickens into a smooth paste, about 5 to 7 minutes. Remove from heat and allow to cool completely.
Once the dough is chilled, roll one disc out on a floured surface to a 1/4-inch thickness, creating a rectangular shape.
Spread half of the date filling evenly over the rolled-out dough, leaving a slight border around the edges.
Carefully roll the dough into a tight log, starting from the longer side. Wrap the log in plastic wrap and refrigerate for another 30 minutes. Repeat the process with the second disc of dough and remaining filling.
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
Using a sharp knife, slice the chilled logs into 1/4-inch thick pinwheels and place them on the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy these deliciously sweet and buttery date pinwheel cookies!
Nutrition Facts
Calories |
189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 17.8 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 76 mg | 2% | |
*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.
