Date Pinwheel Cookies by Grammie Mae
Indulge in sweet nostalgia with Grammie Mae's Date Pinwheel Cookies, a timeless treat that combines tender, buttery dough with a luscious date filling swirled into every bite. Perfect for holiday gatherings or an everyday indulgence, these cookies are made from scratch with pitted dates, brown sugar, and a touch of vanilla to create a warmed, caramel-like flavor profile. The dough is rolled and layered with the rich date mixture, chilled to perfection, and baked to a golden crisp, ensuring beautiful pinwheel patterns in every cookie. With just the right balance of chewy and crisp textures, these cookies are as stunning as they are delicious. Serve them with a cup of tea or coffee for a cozy and elegant snack, while showcasing your homemade baking skills.
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Ingredients
- 1.5 cups dates, pitted and chopped
- 0.5 cups granulated sugar (for filling)
- 0.5 cups water
- 3 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups butter, softened
- 1 cups brown sugar, packed
- 0.5 cups granulated sugar (for dough)
- 2 pieces large eggs
- 1 teaspoons vanilla extract
Directions
Step 1
In a small saucepan, combine the chopped dates, 1/2 cup of sugar for filling, and 1/2 cup of water. Cook over medium heat, stirring occasionally, until the mixture thickens and resembles a paste, about 5-6 minutes. Remove from heat and let it cool completely.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, cream together the softened butter, brown sugar, and 1/2 cup of granulated sugar for dough until light and fluffy, about 2-3 minutes.
Step 4
Beat in the eggs, one at a time, followed by the vanilla extract.
Step 5
Gradually add the dry ingredients to the creamed mixture, mixing until a soft dough forms. Divide the dough into two equal portions and flatten each into a disk. Wrap in plastic wrap and chill for at least 1 hour.
Step 6
On a lightly floured surface, roll out one portion of the dough into a 1/4-inch thick rectangle. Spread half of the cooled date filling evenly over the dough.
Step 7
Starting from the long edge, tightly roll the dough into a log. Wrap the log in plastic wrap and repeat the process with the second portion of dough and remaining filling. Refrigerate both logs for at least 2 hours, or until firm.
Step 8
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 9
Slice the chilled dough logs into 1/4-inch thick rounds and place them about 2 inches apart on the prepared baking sheets.
Step 10
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Step 11
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (1464.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5361.2 |
| Total Fat 206.0g | 0% |
| Saturated Fat 125.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 888.7mg | 0% |
| Sodium 2944.3mg | 0% |
| Total Carbohydrate 853.6g | 0% |
| Dietary Fiber 25.9g | 0% |
| Total Sugars 555.1g | |
| Protein 55.7g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 484.4mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 2523.3mg | 0% |
Source of Calories