Buttery semolina cookies stuffed with date paste
Ma'amoul Cookies
Ma'amoul Cookies
1h 5mMedium
Prep Time
45 min
Cook Time
20 min
Total Time
1 hr 5 min
Servings
12
24 cookies
Difficulty
Medium
Cost
Moderate
$$
Ma'amoul Cookies
Buttery semolina cookies stuffed with date paste
Melt-in-your-mouth semolina cookies filled with sweet, spiced date paste and dusted with powdered sugar. These ancient cookies are a Levantine tradition for holidays and celebrations.
45m
Prep Time
20m
Cook Time
65m
Total Time
12
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Ma'amoul are among the oldest cookies in the world—tender semolina shells enclosing a fragrant date, walnut, or pistachio filling. They're traditionally made for Easter, Eid, and other celebrations.
Ingredients
- 2 cups fine semolina and 1 cup all-purpose flour
- 1 cup butter, melted
- 1 cup pitted dates, mashed with 1 tbsp butter and 1/2 tsp cinnamon
- 2 tbsp orange blossom water
- 1/4 cup sugar
- Powdered sugar for dusting
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Mix semolina, flour, sugar, and melted butter. Add orange blossom water and enough milk (3-4 tbsp) to form a soft, pliable dough.
- 2
Rest dough covered for 30 minutes (or overnight in the fridge) for the semolina to hydrate.
- 3
Make date filling: mash dates with butter and cinnamon into a smooth paste. Roll into small balls.
- 4
Take a walnut-sized piece of dough, flatten in your palm, place a date ball in the center, and seal closed. Shape into a dome.
- 5
Place on a lined baking sheet. Bake at 350°F for 18-20 minutes until just barely golden (not brown). Cool and dust generously with powdered sugar.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Date fillingWalnut-sugar filling
Traditional alternative with chopped walnuts, sugar, and cinnamon
Orange blossom waterRosewater
Different floral note, equally traditional
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Don't overbake—ma'amoul should be pale with just a hint of gold on the bottom.
Use a ma'amoul mold for traditional decorative patterns if you have one.
Storage
Store in an airtight container for up to 2 weeks. They improve after a day.
Reheating
Not needed—serve at room temperature.
Nutrition Facts
Per serving (20mg) · 12 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates8g
Fat26g
Fiber100mg
Sugar1g
Sodium12g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is a ma'amoul mold?
- A wooden mold that stamps decorative patterns on the cookies. Available at Middle Eastern stores.
- Can I fill with nuts instead?
- Yes, chopped walnuts or pistachios mixed with sugar and rosewater are traditional alternatives.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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