Name: Maamoul: Medjool Date and Rose Water Semolina Cookies Recipe
Prep time: 40 min
Cook time: PT-492124H28M42S
Total time: PT-492124H28M42S
Cuisine: Middle Eastern
Ingredients: ¾ cup ghee (or 1 cup butter, with up to ¼ cup ghee substituted with 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); ¾ lb soft Medjool dates (pitted and chopped or ~13 oz ready-made date paste); Confectioner’s sugar for dusting

Jump to Recipe

Introduction

Maamoul are traditional Middle Eastern shortbread cookies filled with sweet date paste. They offer a perfect balance of buttery dough and rich, fragrant filling, making them a delightful treat for any occasion.

Small round pastries are placed closely on a white plate with a subtle texture. Each pastry has a light golden color with a slightly rough surface and is topped with a dusting of white powdered sugar. One pastry is broken in half and rests on top of the others, showing a thick dark brown filling inside. The edges of the pastries have a slightly crimped pattern. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup ghee (or 1 cup butter; you may 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)
¾ lb soft Medjool dates (pitted and chopped, or about 13 oz ready-made date paste)
Confectioner’s sugar, for dusting

Instructions

Step 1: Preheat the oven to 350°F (180°C).
Step 2: Melt the ghee or butter and stir in the sugar.
Step 3: In a mixing bowl, combine the fat-sugar mixture with flour using your fingers. Add as much flour as the mixture will absorb—usually between 2¼ to 2½ cups.
Step 4: Mix in the rose water, then gradually add milk while kneading until you have a soft, pliable dough. If sticky, keep kneading until it comes together.
Step 5: Let the dough rest for 30 minutes, then divide it into 32 equal balls.
Step 6: Process the chopped dates in a food processor until smooth. Divide the date paste into 32 equal portions and roll into balls. Use oiled hands if the mixture is sticky.
Step 7: To shape by hand, flatten a dough ball in your palm and place a date ball in the center. Wrap the dough around the filling, seal, and flatten into a disc. Avoid overfilling to prevent cracks. Decorate with a maamoul mold, fork, or nut pick.
Step 8: To use a mold, either press dough into the mold, layer date filling, cover with more dough, and smooth out or shape by hand then gently press the cookie into the mold to imprint a pattern.
Step 9: Tap the mold’s edge on a hard surface with your palm underneath to release the cookie. Line the mold with plastic wrap or dust with flour to ease release if needed.
Step 10: Arrange cookies on a baking sheet spaced 1–2 inches apart, smooth side up for hand-shaped or pattern side up for molded cookies.
Step 11: Bake for 15–20 minutes until lightly golden but dry on the surface. Avoid over-baking to keep the right texture.
Step 12: Cool cookies on a wire rack and dust with confectioner’s sugar once cooled.

Tips & Variations

For a fragrant twist, substitute rose water with orange blossom water or add a pinch of cinnamon to the date filling.
If dates are dry, soften them by soaking in warm water briefly before processing.
Use neutral oil instead of some ghee for a lighter texture without sacrificing flavor.
Pressing the cookie gently into the mold after shaping by hand gives a beautifully patterned finish without overhandling the dough.

Storage

Store maamoul in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to three months. Reheat gently in a low oven before serving, if desired.

How to Serve

A beige plate filled with round, dome-shaped shortbread cookies dusted with white powdered sugar, each cookie having a crimped edge and a soft, crumbly texture; two cookies are broken open near the top right, showing a dense, dark brown date filling inside; in the blurry white marbled background, two glasses of amber-colored tea sit on small white saucers, and a clear bowl filled with dark dates is visible on the right side; the overall scene is bright with soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fillings besides date paste?

Yes, maamoul can be filled with nut mixtures such as pistachios or walnuts mixed with sugar and a touch of orange blossom water for variety.

How do I prevent the dough from cracking?

Ensure the dough is soft and well-kneaded; add milk gradually until it’s pliable but not sticky. Avoid overfilling the cookies to prevent cracks during baking.