Learn how to make soft, buttery Maamoul cookies with a sweet date filling — a traditional Middle Eastern treat often made for Eid, Christmas, and special occasions. This step-by-step recipe uses simple ingredients to create delicious maamoul with or without a mold!
These cookies are made with semolina dough and filled with a flavorful date paste, then shaped beautifully and baked to golden perfection.
Whether you’re new to baking or a seasoned pro, this maamoul recipe is easy to follow and guaranteed to impress.
📌 Ingredients:
For the Dough:
2 cups fine semolina
1 cup all-purpose flour
1 cup unsalted butter (softened)
1/4 cup sugar
1/4 cup milk (or orange blossom water/rose water)
1/2 tsp baking powder
Pinch of salt
For the Date Filling:
1.5 cups date paste (or pitted Medjool dates)
1 tbsp butter or ghee
1/2 tsp ground cinnamon (optional)
1/4 tsp nutmeg or cardamom (optional)
🥣 Instructions:
1 ) Prepare the Date Filling:
In a pan, melt butter and mix with date paste. Add spices if desired. Let it cool and roll into small balls for stuffing.
2 ) Make the Dough:
In a bowl, combine semolina, flour, sugar, and
salt.
Add butter and rub until crumbly. Gradually add milk or floral water and knead until smooth. Let it rest for 30–60 minutes.
3 ) Shape the Cookies:
Take a small piece of dough, flatten it, place a date ball inside, and seal. Use a maamoul mold to shape or decorate by hand.
4 ) Bake:
Preheat oven to 350°F (175°C). Place cookies on a lined tray and bake for 15–20 minutes until the bottoms are lightly golden.
5 ) Cool and Enjoy:
Let cookies cool completely. Optionally dust with powdered sugar before serving.
❤️ Tips for Perfect Maamoul:
Use floral water (rose or orange blossom) for authentic flavor.
Don’t overbake — maamoul should stay soft.
Store in an airtight container for up to 2 weeks or freeze for longer shelf life.
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