Freezer Date Cookies
Soft, chewy, and bursting with the natural sweetness of dates, Freezer Date Cookies are the ultimate make-ahead treat for busy bakers. This versatile recipe combines finely chopped dates with a buttery, brown sugar-infused dough, optionally studded with crunchy walnuts or pecans for added texture. Designed for convenience, the dough is shaped into logs and frozen, allowing you to slice and bake freshly made cookies on demand. These cookies are perfect for holiday baking, last-minute dessert cravings, or gifting, with a prep time of just 15 minutes and a bake time of 10 minutes per batch. Whether you're stocking your freezer or impressing guests, these freezer-friendly date cookies are a sweet and satisfying solution!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Dates, finely chopped and pitted
- 0.5 cup Walnuts or pecans, chopped (optional)
Instructions
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs, one at a time, ensuring each 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. Avoid overmixing.
Gently fold in the chopped dates and optional nuts, distributing them evenly throughout the dough.
Shape the dough into two logs, each about 2 inches in diameter. Wrap the logs tightly in plastic wrap and freeze for at least 2 hours or until firm.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Remove one log of cookie dough from the freezer and slice it into 1/4-inch thick rounds using a sharp knife. Keep the other log in the freezer until ready to bake.
Place the cookie slices onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes or until the edges are lightly golden but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Repeat the process with the remaining dough or keep it stored in the freezer for up to 3 months to bake fresh cookies on demand!
Nutrition Facts
Calories |
115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 9.8 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 55 mg | 1% | |
*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.
