Maamoul are buttery, melt-in-your-mouth Middle Eastern cookies filled with naturally sweet dates. Traditionally enjoyed during holidays like Eid, Christmas, and Easter, these cookies carry deep cultural significance while offering a simple yet indulgent treat. I love how the richness of the dough balances beautifully with the natural sweetness of the dates, creating a cookie that feels festive and comforting at the same time.

Why You’ll Love This Recipe

I love this recipe because it keeps the focus on pure, natural flavors. The soft dough, lightly scented with rose water, pairs perfectly with the sweet date filling. I also appreciate that this version avoids semolina and yeast, giving me a softer cookie that melts in my mouth. I can shape the cookies by hand or use a traditional mold for beautiful designs, which makes them feel extra special for gatherings. Best of all, they look stunning dusted with powdered sugar, yet they don’t rely on refined sugar for sweetness—just wholesome dates.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough

• ¾ cup ghee or 1 cup butter (I sometimes substitute up to ¼ cup ghee with a neutral oil)

• 2 ½ cups all-purpose flour

• 2 tablespoons sugar

• 2 tablespoons rose water or orange blossom water

• 2–3 tablespoons milk, as needed

For the Filling

• ¾ lb soft Medjool dates, pitted and chopped, or about 13 oz ready-made date paste

Optional Dusting

• Confectioner’s sugar

Directions

1. I start by preheating the oven to 350°F (180°C).

2. I melt the ghee or butter, then stir in the sugar. I combine this mixture with the flour, rubbing it in with my fingers until well incorporated.

3. I mix in rose water, then add milk gradually, kneading until the dough becomes soft and pliable. I let the dough rest for 30 minutes before dividing it into 32 smooth balls.

4. For the filling, I process chopped Medjool dates into a smooth paste. I roll the paste into 32 small balls.

5. To shape the cookies, I flatten a dough ball, place a date ball in the center, and wrap the dough around it. I seal it, roll gently, and flatten slightly. If I’m using a mold, I press the cookie in for a traditional imprint.

6. I arrange the cookies on a baking sheet, spacing them 1–2 inches apart, and bake for 15–20 minutes until pale golden. I cool them on a wire rack before dusting with powdered sugar.

Servings and timing

This recipe makes 32 cookies.

• Prep time: 45 minutes

• Cook time: 15 minutes

• Total time: 1 hour

Variations

I sometimes add orange blossom water instead of rose water for a different floral note. When I want extra warmth, I mix in cinnamon or cardamom with the date paste. For a healthier twist, I’ve replaced part of the all-purpose flour with whole wheat pastry flour, and it worked beautifully. I can also swap some of the ghee for neutral oil to lighten the richness.

Storage/Reheating

I store maamoul in an airtight container at room temperature for up to a week. For longer storage, I freeze them in airtight bags. When I want to enjoy them again, I thaw and gently warm them in the oven to refresh their texture.

FAQs

How do I keep the mold pattern from fading during baking?

I make sure not to overfill the cookies and press the dough firmly but gently into the mold. Lightly dusting the mold with flour helps the design stay crisp.

Can I make these cookies vegan?

Yes, I can use vegan butter and almond milk instead of ghee and dairy milk. The cookies still come out soft and delicious.

What if my dough is crumbly and hard to form?

I add more milk, one tablespoon at a time, kneading as I go until the dough comes together into a smooth, pliable ball.

Can I use store-bought date paste?

Yes, ready-made date paste works perfectly. I just make sure to check for pits and oil my hands when shaping, since it can be sticky.

Can I prepare maamoul ahead of time?

Yes, I can shape and freeze the unbaked cookies, then bake them directly from frozen. I just add a few extra minutes to the baking time.

Conclusion

Maamoul is one of my favorite cookies to bake because it combines tradition, beauty, and simplicity in every bite. I love how the buttery dough, perfumed with rose water, wraps around the sweet date filling to create a treat that feels both nostalgic and festive. Whether I make them by hand or with a mold, they always look impressive and taste even better. These cookies are a joy to share at holiday gatherings or to enjoy with a quiet cup of tea.