There's something magical about foods familiar from your childhood, especially those that were made during the holiday season. For my family, these Date Pinwheel Cookies are one of those recipes!
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Even if you're not a date person, hear me out. These Date Pinwheel Cookies have a buttery brown sugar cookie dough filled with a gooey date filling and chopped pecans. These cookies are crisp, tender, crunchy, and gooey...all in one bite!
If you enjoy this recipe, check out the posts for my Date Bread, Apple Date Pie, and Caramel Ginger Date Cake!
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Ingredients
Here's everything you need! Measurements for each of the ingredients is included in the recipe card (below).
Date Filling Ingredients
- Chopped Dates - For flavor and texture. I used medjool dates, which are available at my local grocery store, especially around the holidays. You can use whatever type of date you prefer.
- Sugar - For sweetness.
- Water - To help the sugar dissolve and make the filling a more spreadable consistency.
- Pecans - For flavor and crunch. I finely chopped my pecans so that the cookies roll up a bit easier.
Brown Sugar Cookie Dough Ingredients
- Flour - Provides structure for the cookies. I used all-purpose flour.
- Baking Soda - For leavening.
- Salt - To help balance and enhance the flavors of the cookies.
- Unsalted Butter - For moisture and richness. I use unsalted butter so that I control the amount of salt in the recipe. You want your butter to be softened before you begin.
- Brown Sugar - For sweetness, slight molasses flavor, and keeping the cookies soft and moist.
- Egg - For moisture, richness, and a little leavening.
- Vanilla Extract - For flavor.
Instructions
You want to start this recipe with the filling, so it has time to cool while you're making the cookie dough. Check the recipe card (below) for more detailed instructions!
Making the Date Filling
- Combine dates, sugar, and water in a medium saucepan. Bring the mixture to a boil.
- Reduce heat to medium and continue to cook, stirring occasionally, until mixture thickens. Allow mixture to cool completely, then stir in pecans.
Hint: The recipe specifies to add the chopped pecans after the date filling is done cooking. This is so that the pecans stay as crunchy as possible.
Making the Brown Sugar Cookie Dough
The brown sugar cookie dough comes together easily! I just love the brown sugar with the dates--they complement each other so well.
- In a medium bowl, combine dry ingredients.
- In the bowl of a stand mixer, combine butter and brown sugar, beating until light and fluffy.
- Add egg and vanilla, and mix to combine.
- Gradually add the dry ingredients and mix until combined. Divide the dough into two pieces, forming each into a small rectangle.
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Assembling the Pinwheels
- Working with one portion of the dough at a time, roll the dough between two sheets of parchment or waxed paper into a rectangle.
- Remove the top piece of paper and spread half the date/nut filling over the first rectangle of dough. Starting from the long edge, roll the dough up tightly using the bottom piece of paper to help you roll. Repeat with the second dough rectangle.
- Wrap both dough logs and refrigerate until firm.
- After dough has chilled, unwrap the first dough log and cut into ⅓" slices (I find a thin, serrated knife is good for this job). Place cookies at least 1" apart on the prepared baking sheets and bake until cookies appear puffed and slightly browned at the edges.
- Repeat with the second portion of the dough.
Equipment
Here are a few things that you may find useful when making this recipe:
Non-stick Parchment Paper - I roll this dough out between two pieces of non-stick parchment paper. It doesn’t crinkle up and the dough doesn’t stick, so I’m a big fan.
Silpats - I line my baking sheets with silpats for these cookies. The cookies never ever stick (and dates are really sticky!!), and I can use the silpats over and over again.
Offset Spatula - Not a necessity, but it's helpful when spreading the date filling so that you don't get the sticky filling all over your hands.
Storage
The recipe makes a ton of cookies (six dozen!). The dough gets split in two portions before you fill them and roll them up. If you prefer, you could freeze one of the dough logs and bake it up later. Wrapped well, the dough will keep in the freezer for up to three months. The dough will keep for up to three days in the refrigerator.
The baked cookies also freeze beautifully! Just separate layers of cookies with parchment or waxed paper so that they don't stick together. They'll keep in the freezer for up to three months.
I don't suggest making the filling in advance, since it will get quite firm in the refrigerator and you won't be able to spread it over your cookie dough!
Please, please make these cookies! Your hard work in waiting for dough to chill and taking the time to slice 6 dozen cookies will be rewarded with...well...6 dozen super delicious cookies. You may even find that you've discovered a new "family recipe." <3
FAQ
Yes! Check the "Storage" section above for more information!
Other Recipes You May Like
Date Pinwheel Cookies
Ingredients
Date/Nut Filling:
- 1 ¼ cups chopped dates (see note)
- ½ cup sugar
- ½ cup water
- ½ cup finely chopped pecans
Dough:
- 2 cups flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (1 stick)
- 1 cup brown sugar, packed
- 1 egg
- ½ teaspoon vanilla extract
Instructions
For Filling:
- Combine dates, sugar, and water in a medium saucepan. Bring the mixture to a boil.
- Reduce heat to medium and continue to cook, stirring occasionally, until mixture thickens (10-15 minutes). Allow mixture to cool completely, then stir in pecans. Prepare cookie dough while filling cools.
For Dough:
- In a medium bowl, combine dry ingredients (flour, baking soda, and salt). Set aside.
- In the bowl of a stand mixer, combine butter and brown sugar, beating until light and fluffy. Scrape down the sides of the bowl.
- Add egg and vanilla, and mix to combine. Scrape down the sides of the bowl.
- With the mixer running on low speed, gradually add the dry ingredients and mix until combined. Divide the dough into two pieces, forming each into a small rectangle.
For Assembly/Baking:
- Working with one portion of the dough at a time, roll the dough between two sheets of parchment or waxed paper (see note) into a 12" x 9" rectangle.
- Remove the top piece of paper and spread half the date/nut filling over the first rectangle of dough. Starting from the long edge, roll the dough up tightly using the bottom piece of paper to help you roll. Repeat with the second dough rectangle.
- Wrap both dough logs and refrigerate until firm, about two hours. (You can also leave the dough in the refrigerator overnight and bake the next day, or freeze the dough to thaw and bake later.)
- Preheat oven to 350° F. Line two baking sheets with parchment paper or silpats (see note) and set aside.
- After dough has chilled, unwrap the first dough log and cut into ⅓" slices (I find a thin, serrated knife is good for this job). Place cookies at least 1" apart on the prepared baking sheets. Bake 10-12 minutes. Cookies will appear puffed and slightly browned at the edges.
- Allow cookies to cool 10 minutes on the baking sheet, then remove to a wire rack to cool completely. Repeat with the second log of dough.Enjoy!
Notes
Nutrition information is provided as a courtesy and is only an estimate.
Ornia
I need a video for these
Amee
I'll add that to my to-do list, Ornia! Thank you for your suggestion!
Brittney
Omg they taste exactly like the ones my grandma used to make! So happy I found this recipe!
Amee
I love that so much, Brittney! Thanks so much for your review!