Dropped Date Filled Cookies
Indulge in the nostalgic charm of homemade *Dropped Date Filled Cookies*, a delightful treat that marries soft, buttery cookie dough with a rich, jam-like date filling. These cookies are incredibly flavorful, featuring a hint of vanilla and the natural sweetness of pitted dates, simmered to perfection with a touch of sugar for a luscious, gooey center. With a simple drop technique, this recipe is both beginner-friendly and time-saving, requiring just 30 minutes of prep. Perfectly golden with slightly crisp edges, these cookies are ideal for holiday trays, afternoon teas, or as a sweet snack any time of year. Plus, they’re easy to make ahead and store, so you can savor their irresistible blend of textures and warm, spiced flavors for days.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups pitted dates, finely chopped
- 0.5 cup water
- 0.25 cup granulated sugar (for filling)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form a soft cookie dough. Set aside.
In a small saucepan, combine the chopped dates, water, and the granulated sugar reserved for the filling. Cook over medium heat, stirring frequently, until the mixture becomes thick and jam-like, about 5-7 minutes. Remove it from the heat and let it cool completely.
Using a small cookie scoop or a teaspoon, drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Make a small indentation in the center of each cookie with the back of a spoon or your thumb, and fill each with about 1/2 teaspoon of the cooled date mixture.
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 sheet for 2-3 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 |
5112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 94.6 g | 473% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 1875 mg | 82% | |
| Total Carbohydrate | 918.3 g | 334% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 646.8 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 513 mg | 39% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3767 mg | 80% | |
*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.
