Date Pinwheels

Delight in the nostalgic charm of Date Pinwheels, a classic slice-and-bake cookie that combines buttery soft dough with a rich, caramel-like filling made from sweet pitted dates and brown sugar. These eye-catching spiral cookies are not only visually stunning but also packed with natural sweetness and a hint of optional nutty crunch from walnuts or pecans. Perfect for holidays, cookie swaps, or an everyday treat, this recipe features simple ingredients like all-purpose flour, vanilla extract, and baking soda, and includes easy-to-follow instructions for creating the beautiful pinwheel effect. Whether enjoyed fresh or stored for later snacking, these date-filled cookies promise a delightful blend of texture and flavor that is sure to impress.

Nutriscore Rating: 40/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 24

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Unsalted butter (softened)
• 1 cup Granulated sugar
• 1 piece Large egg
• 1 teaspoon Vanilla extract
• 1 teaspoon Baking soda
• 0.25 teaspoon Salt
• 1 cup Pitted dates (chopped)
• 0.5 cup Brown sugar
• 0.5 cup Water
• 0.5 cup Chopped walnuts or pecans (optional)

Directions

Step 1

In a medium-sized saucepan, combine the chopped dates, brown sugar, and water over medium heat.

Step 2

Cook and stir the mixture until it thickens and forms a cohesive filling, about 5-7 minutes. Stir in the chopped nuts, if using, and set aside to cool completely.

Step 3

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Step 4

Beat in the egg and vanilla extract until well combined.

Step 5

In another bowl, whisk together the all-purpose flour, baking soda, and salt.

Step 6

Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.

Step 7

Divide the cookie dough in half, flatten into two discs, wrap in plastic wrap, and chill in the refrigerator for 1-2 hours or until firm.

Step 8

On a lightly floured surface, roll out one portion of the chilled dough into a rectangle, about 1/4 inch thick.

Step 9

Spread half of the cooled date filling evenly over the dough, leaving a small border around the edges.

Step 10

Carefully roll the dough up tightly, starting from the long side, to form a log. Wrap the log in plastic wrap and repeat with the remaining dough and filling.

Step 11

Chill the logs in the refrigerator for at least 2 hours or until firm enough to slice.

Step 12

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Step 13

Using a sharp knife, slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheets, spaced about 2 inches apart.

Step 14

Bake for 10-12 minutes or until the edges just begin to turn golden brown.

Step 15

Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.

Step 16

Store the cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.

Nutrition Facts

Serving size	(1209.5g)

Amount per serving	% Daily Value*
Calories	4748.6

Total Fat 240.0g	0%
Saturated Fat 127.5g	0%
Polyunsaturated Fat 0g
Cholesterol 702.7mg	0%
Sodium 1984.0mg	0%
Total Carbohydrate 629.0g	0%
Dietary Fiber 22.9g	0%
Total Sugars 380.4g
Protein 52.2g	0%

Vitamin D 157.7IU	0%
Calcium 329.2mg	0%
Iron 18.9mg	0%
Potassium 1909.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 4.3%

Carbs: 51.5%