Date Filled Refrigerator Cookies
Experience the perfect balance of buttery sweetness and fruity indulgence with these Date Filled Refrigerator Cookies! This nostalgic recipe combines a tender, buttery cookie dough with a luscious, homemade date filling enriched by hints of brown sugar and a touch of lemon for subtle tartness. The dough is chilled and rolled for precision, allowing you to slice perfect swirl cookies with a beautiful, bakery-quality appearance. Perfect for holidays, afternoon teas, or anytime you crave a classic treat, these cookies are as delightful to look at as they are to eat. Plus, their make-ahead preparation and freezer-friendly nature make them remarkably convenient. Treat yourself to a batch of these timeless cookies bursting with rich, natural flavors! Keywords: date filled cookies, refrigerator cookies, swirl cookies, holiday cookies, homemade date filling.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 2 cups Pitted dates, chopped
- 0.5 cups Water
- 0.5 cups Brown sugar (for filling)
- 1 teaspoons Lemon juice
Instructions
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Divide the dough into two equal portions. Shape each portion into a log approximately 10 inches long and wrap tightly in plastic wrap. Refrigerate for at least 1 hour or until firm.
While the dough is chilling, prepare the date filling. In a small saucepan, combine the chopped dates, water, brown sugar (for filling), and lemon juice.
Cook over medium heat, stirring frequently, until the mixture thickens and resembles a paste, about 8-10 minutes. Remove from heat and allow to cool completely before using.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Unwrap the chilled dough logs and roll out each log into a rectangle about 1/4 inch thick between two sheets of parchment paper.
Spread a thin layer of the cooled date filling evenly over the surface of each rectangle.
Carefully roll the dough rectangles into logs, starting from a long edge. Wrap the filled logs in plastic wrap and refrigerate for another 1-2 hours or until firm.
Using a sharp knife, slice the logs into 1/4 inch thick cookies and place them on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 17.2 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 79 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.
