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Easy Date Cookies with Pecans and Medjool Dates
Emily

Easy Date Cookies with Medjool Dates and Pecans

Chewy and soft cookies made with sweet Medjool dates and crunchy pecans. A perfect balance of caramel-like sweetness, nutty richness, and cozy cinnamon warmth in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ cups (180 g) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp cornstarch
  • ½ tsp salt
  • ½ tsp cinnamon (optional)
  • ½ cup (113 g) softened butter
  • ½ cup (100 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 tsp vanilla extract
  • ½ cup (50 g) chopped pecans or pistachios
  • 1 cup (140 g) chopped Medjool dates

Equipment

  • Mixing bowls
  • stand mixer with paddle attachment
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • plastic wrap
  • Baking sheets
  • Parchment paper
  • cookie scoop
  • Wire rack

Method
 

  1. In a medium bowl, whisk together flour, baking soda, cornstarch, salt, and cinnamon. Set aside.
  2. In a stand mixer bowl fitted with paddle attachment, cream softened butter with both brown and granulated sugars on medium speed for 2-3 minutes until light and fluffy.
  3. Beat in the whole egg, then egg yolk, and finally vanilla extract on low speed until fully incorporated.
  4. Add flour mixture to butter mixture gradually, mixing on lowest speed until just combined.
  5. Using a wooden spoon, gently fold in chopped dates and nuts until evenly distributed.
  6. Cover bowl with plastic wrap and refrigerate dough for 1-2 hours.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Using a medium cookie scoop, portion dough into balls and place on prepared baking sheets.
  9. Bake for 10-12 minutes until edges are lightly golden but centers still look soft.
  10. Optional: Use a round cookie cutter larger than cookies to gently shape edges back into circles immediately after removing from oven.
  11. Cool on baking sheet for 3-4 minutes before transferring to wire rack.

Notes

For variety, swap pecans with pistachios or walnuts. These cookies freeze well — store cooled cookies in an airtight container for up to 2 months. Add a sprinkle of flaky sea salt before baking for a gourmet touch.