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This Date Nut Pinwheel Cookies recipe is a delightful blend of sweetness and crunch. Relish each bite as the sumptuous date filling unravels in layers amidst the soft, buttery cookie.
Crafting these Date Nut Pinwheel Cookies is like weaving a tapestry of flavors; the sticky sweetness of dates paired with the crunch of walnuts, all encased in a soft, buttery dough. I love the ritual of rolling the dough, spreading the rich filling, and watching them transform in the oven. It’s not just a cookie; it’s a bite-sized experience of warmth and nostalgia.
- Dates: Provides the sweet base for the filling. Can substitute with dried figs for a different flavor profile.
- Sugar: Sweetens the filling. Adjust according to your preference.
- Melted Chocolate: Enhances the depth of the filling’s flavor. Semi-sweet or dark chocolate can be used.
- Water: Helps in creating a smoother filling consistency.
- Walnuts or Pecans: Adds crunch and nutty taste. Can interchange based on preference.
- All-Purpose Flour: Forms the base of the dough. Whole wheat flour can be used for a denser texture.
- Baking Soda: Gives the dough its rise.
- Brown Sugar: Sweetens and adds moisture to the dough.
- Vanilla: Enhances the cookie’s flavor. Almond extract can be a substitute for a nuttier aroma.
- Salt: Balances the sweetness.
- Butter: Provides the dough with richness and flavor. Use unsalted to control the saltiness.
- Eggs: Acts as a binding agent.
Begin by creating a rich, sweet filling by simmering dates, sugar, chocolate, and water until thick. Add a crunch with walnuts or pecans.
For the dough, beat butter and sugar until fluffy, incorporate eggs and vanilla, then blend in the dry ingredients. After chilling the dough, roll it out and spread the filling, rolling up to form a log. A short refrigeration helps in achieving clean slices, which are then baked to golden perfection.
- Use Fresh Dates: Ensure that the dates you use are fresh and soft. Older dates can be hard and might not give the smooth texture desired for the filling.
- Dough Handling: When rolling out the dough, use a light touch to maintain the delicate texture. If the dough sticks, lightly flour your hands and rolling pin, but avoid adding too much extra flour as it can make the cookies dry.
- Sharp Knife for Slicing: Using a sharp, serrated knife will help you get clean slices without squishing the cookie roll. Chill the roll thoroughly before slicing for best results.
- Rotate Baking Sheet: For even browning, consider rotating your baking sheet halfway through the baking process. This ensures uniform baking, especially if your oven has hot spots.
- Filling Variation: Feel free to play around with the nut component. Almonds or cashews can be a delightful substitution or addition to the walnuts or pecans.
To keep your Date Nut Pinwheel Cookies tasting fresh, store them in an airtight container at room temperature. They’ll remain delicious for up to a week. If you’d like to keep them longer, consider freezing.
Place the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or container. They can be frozen for up to three months; simply thaw at room temperature before enjoying.
Discover More Delicious Cookies
- Raspberry Pinwheels
- Chocolate Fudge Cookies
- Pineapple Coconut Crescents
- The Perfect Shortbread Cookies
- Amish Sugar Cookies
- 1½ cup dates (pitted and chopped)
- ½ cup sugar
- ¼ cup melted chocolate
- ¾ cup water
- 1 cup walnuts (or pecans, chopped)
- In a saucepan over medium heat, add the chopped dates, ½ cup of sugar, water and melted chocolate and stir constantly until mixture is thick and bubbly. Remove from heat and stir in chopped walnuts or pecans.
- In a mixer add butter, brown sugar and mix until light and fluffy. Add eggs and vanilla and beat until thoroughly mixed. Add flour, baking soda and salt and mix well. Refrigerate for about an hour.
- After an hour roll the dough on a floured surface. Spread the date mixture evenly over the dough. Roll the dough jelly-roll style and trim the edges off. Brush off any excess flour. Refrigerate the roll for another half hour.
- With a serrated knife cut into ¼ inch rolls and place on a greased baking sheet and bake at 350℉ for 12 minutes or until golden brown.
- For a richer flavor, consider toasting the nuts before adding to the filling.
- Use high-quality dates for a pronounced and sweet flavor.
- If the dough is too sticky, add a little more flour during the rolling process.
- Rotate the baking sheet halfway through baking for even browning.
- The dough can be made a day in advance and refrigerated.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.