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Filled Date Cookies with Walnuts, Date Pinwheel Cookies

Filled Date Cook­ies with Wal­nuts are ten­der, pil­lows of caramel‑y cook­ie. These tasty cook­ies are moist and loaded with deli­cious, home­made date nut jam. 

date and walnut filled cookies
Post may con­tain affil­i­ate links. See my Affil­i­ate Disclosure.

They’re a nod to an old clas­sic Christ­mas cook­ie, but with my own twist. And you’ll be hap­py to eat these Date Pin­wheel cook­ies ANY time of year.

The soft, ten­der cook­ie dough for Date Filled Cook­ies with Wal­nuts is sim­ple and basic. And, it has the deep, rich caramel fla­vor we expect from dark brown sugar. 

The date nut jam fill­ing for these lus­cious date pin­wheel cook­ies will rock your world! So good!

date and walnut filled cookies

I have a vague rec­ol­lec­tion of date pin­wheel cook­ies from my childhood. 

They were most­ly cook­ie, fla­vor­less and hard, with a thin, thin, thin rib­bon of date fill­ing swirled round and round in the cookie. 

To get the pat­tern to work so nice­ly in date Pin­wheels, the fill­ing lay­er need­ed to be super thin. It looked cool, but the cook­ie’s fla­vor and mois­ture suf­fered, big time. 

This ver­sion of filled date cook­ies solves that prob­lem. And the deli­cious result is a pil­lowy soft, moist and ten­der cook­ie with an abun­dance of date jam filling.

This is not one of my usu­al “quick fix” recipes. There is chill­ing involved. 

Be sure you plan ahead and start at least a day before you want to bake the cookies. 

I promise the extra time and work will pay huge div­i­dends! Filled Date Cook­ies with Wal­nuts / Date Pin­wheels are worth every sec­ond you spend prepar­ing them. DELISH!

The Ingredients

  • But­ter
  • Dark Brown Sugar
  • Eggs
  • Unbleached All-Pur­pose Flour
  • Vanil­la
  • Salt
  • Bak­ing Soda

For the Date Nut Jam:

  • Med­jool Dates
  • Wal­nuts
  • Gran­u­lat­ed Sugar
  • Water
  • Salt
date and walnut filled cookies

Baking with Dates

Dates, specif­i­cal­ly med­jool dates, are the per­fect choice for Filled Date Cook­ies with Walnuts. 

I love dates and use them for sweet­en­ing desserts with no need for processed sug­ar at all. 

As a mat­ter of fact, I make a car­rot cake with zero refined sug­ar and zero grain that you would walk for days to get a bite of. Dates are the only sweet­en­er and it’s phe­nom­e­nal. (Hmmm … I keep for­get­ting to make that cake for the blog.)

Dates are def­i­nite­ly an under­rat­ed ingre­di­ent. They have a deep, rich caramel fla­vor and when you pair them with nuts, it real­ly is some­thing to celebrate! 

There are a LOT of vari­eties of dates. Med­jool dates are the way to go in this recipe.

What Are Medjool Dates?

Medjool Dates being chopped on a wooden cutting board
Med­jool dates have the per­fect carame­ly tex­ture for mak­ing Filled Date Cook­ies with Walnuts.

Med­jool Dates, (may be called Majhūl, Med­joul or Majhool) specif­i­cal­ly, are my very favorite vari­ety. Espe­cial­ly for baking. 

They are larg­er and sweet­er than oth­er vari­eties of dates. And, Med­jool dates have a killer caramel-like tex­ture that no oth­er date comes close to. That’s why they’re per­fect in Date Pin­wheel Cookies.

Med­jool Dates are a stone fruit with one pit in the cen­ter. They are known as “the fruit of kings” and when you taste one, you’ll know why. 

They grow on date palm trees and are native to Moroc­co. But, they are now grown Unit­ed States, Israel, Pales­tine, Iran, Sau­di Ara­bia, South Africa, and Jordan. 

As a sug­ar alter­na­tive, dates are sim­ply an unprocessed and deli­cious choice. Your body is still going to react to sug­ar, (no mat­ter the form), as sug­ar. Obvi­ous­ly, overindul­gence can have all the same problems.

date and walnut filled cookies

The Nutritional Benefits of Medjool Dates

How­ev­er, dates have so many nutri­tion­al ben­e­fits that refined sug­ar does­n’t. They are a good source of sele­ni­um, mag­ne­sium, potas­si­um, cal­ci­um and copper. 

Med­jool dates are high in fiber and help you feel full longer. 

Stud­ies have shown them to be use­ful to stim­u­late the immune sys­tem, reduce inflam­ma­tion and improve hor­mone regulation. 

They have even been shown to have health ben­e­fits for the heart, for diges­tion, the ner­vous sys­tem and metabolism. 

To learn more, I found this arti­cle at Web­MD to be very informative.

date and walnut filled cookies

Where to Buy Medjool Dates

Nor­mal­ly, I order Med­jool dates on Ama­zon [affil­i­ate link]. I have pur­chased the Sin­cere­ly Nuts brand and the Ter­ra Soul brand with good results. Though, I do feel that the Sin­cere­ly Nuts Dates are slight­ly plumper and fresher. 

What I have dis­cov­ered is that I can order the Sin­cere­ly Nuts brand dates through Wal­mart, for less than they cost on Ama­zon and still get free ship­ping if the order is over $35. Plus, they will be on my front porch in 2 to 3 busi­ness days. So, that has been my prac­tice, recently. 

You may have lots of oth­er options that I don’t have in a small com­mu­ni­ty. But, if not, Wal­mart and Ama­zon are still the best bet for find­ing high qual­i­ty Med­jool dates.

date and walnut filled cookies

How to Make Date Filled Cookies with Walnuts

  1. Cream the but­ter and brown sug­ar togeth­er.  I used my Bosch stand mix­er [affil­i­ate link], but these are eas­i­ly made by hand, too.)
  2. Beat in the eggs and vanilla.
  3. Add the dry ingre­di­ents and mix until com­plete­ly incorporated.
  4. Divide the dough in half and place each half of the dough in a gal­lon zip-top bag, press it down flat and refrig­er­ate for 1 hour.  You want the dough to be chilled enough that you will be able to roll it out.

To Make the Date Nut Jam

  1. While the dough is chill­ing make the date nut jam fill­ing.  Put the dates, water, sug­ar and salt in a medi­um sauce pan.  Bring to a boil over medi­um-high heat.
  2. Reduce the heat and allow the jam to con­tin­ue to boil, very gen­tly, for 10–15 min­utes.  Remove from the heat when the date mix­ture becomes the con­sis­ten­cy of soft jam.
  3. Stir in the chopped wal­nuts and set aside to cool to room temperature.

To Roll and Bake the Filled Date Cookies with Walnuts

  1. When the dough is ful­ly chilled, roll each half out into a 1/4‑inch thick rec­tan­gle, (each rec­tan­gle will be 9x12) on a sheet of parch­ment paper.
  2. Spread one half of the cooled jam across each of the rec­tan­gles of cook­ie dough, spread­ing it to the edges.
  3. Work­ing from the long edge, use the parch­ment paper to help you roll the dough and fill­ing into a log.  The log will be fair­ly big around, 3 ‑3.5 inch­es in diam­e­ter.  Because the fill­ing lay­er is thick, it will not be tight swirls like pin­wheel cook­ies.  Work from the long edge and tuck the dough into the jam as you get the roll start­ed.  Keep rolling, using the parch­ment to help you, tuck­ing as you go to keep the roll being formed.  In the end the roll will have a swirl of dough at the cen­ter, sur­round­ed by jam and then dough encas­ing it all.  It won’t form the tight pin­wheel like the cook­ies from the past that had just a tiny thin rib­bon of filling.
  4. Wrap and chill the logs for at least 6 hours.
  5. To bake, cut the logs into 1/3″ slices and place on a cook­ie sheet leav­ing at least 2 inch­es in between, for spread­ing. (If you rotate the log a quar­ter turn after each slice you make, it will help the cook­ies stay round instead of going flat on one side.)
  6. Bake at 400° for 8–10 min­utes.  The cook­ie will be light­ly browned around the edges, but still soft and tender.
  7. Remove from the oven and allow to cool on the *bak­ing sheet for 3 min­utes, before remov­ing to cool­ing racks.

date and walnut filled cookies

How to Store Date Pinwheel Cookies

To store the Filled Date Cook­ies with Wal­nuts, seal them in an air­tight con­tain­er for up to a week.

You can also freeze the cook­ies. Be sure the cook­ies are com­plete­ly cooled before freezing.

I find that the gal­lon zip-top freez­er bags work best. I lay the zip-top bag flat on the counter and make a sin­gle lay­er of the pin­wheel cook­ies, inside. 

Then I add a square of parch­ment paper or waxed paper and make a sec­ond lay­er. I lay the bag flat in the freez­er, just like I filled it. Be sure to remove as much air as pos­si­ble from the bag before sealing.The cook­ies should last 6 months in the freezer.

The Recipe

Filled Date Cook­ies with Wal­nuts are absolute­ly scrump­tious! I hope you’ll make this recipe. And, I hope you’ll enjoy them as much as we do. I think they are going to be a hit wher­ev­er you serve them. Hap­py bak­ing, Friend!

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date and walnut filled cookies

Date and Walnut Filled Cookies


  • Author: Glen­da Embree
  • Total Time: 2 hours 10 minutes
  • Yield: 3 dozen 1x

Description

Filled Date Cook­ies with Wal­nuts are ten­der, pil­lows of caramel‑y cook­ie. These tasty cook­ies are moist and loaded with deli­cious, home­made date nut jam.  They’re a nod to an old clas­sic Christ­mas cook­ie, but with my own twist. And you’ll be hap­py to eat these Date Pin­wheel cook­ies ANY time of year.


Ingredients

Units Scale

For the Cook­ie Dough:

  • 3/4 cup butter
  • 2 cups dark brown sugar
  • 3 large eggs
  • 4 cups unbleached all-pur­pose flour
  • 2 tea­spoons vanilla
  • 1 1/2 tea­spoons salt
  • 1/2 tea­spoon bak­ing soda
For the Date Jam Filling:
  • 3 1/2 cups chopped dates (I weighed mine. They were 554g.)
  • 1 1/2 cup sugar
  • 1 1/2 cup water
  • 1/4 tea­spoon salt
  • 3 cups chopped walnuts

Instructions

For the Cook­ie Dough:

  1. Cream the but­ter and brown sug­ar togeth­er.  I used my *Bosch stand mix­er, but these are eas­i­ly made by hand, too.)
  2. Beat in the eggs and vanilla.
  3. Add the dry ingre­di­ents and mix until com­plete­ly incorporated.
  4. Divide the dough in half and place each half of the dough in a gal­lon zip-top bag, press it down flat and refrig­er­ate for 1 hour.  You want the dough to be chilled enough that you will be able to roll it out.

For the Date Nut Jam:

  1. While the dough is chill­ing make the date nut jam fill­ing.  Put the dates, water, sug­ar and salt in a medi­um sauce pan.  Bring to a boil over medi­um-high heat.
  2. Reduce the heat and allow the jam to con­tin­ue to boil, very gen­tly, for 10–15 min­utes.  Remove from the heat when the date mix­ture becomes the con­sis­ten­cy of soft jam.
  3. Stir in the chopped wal­nuts and set aside to cool to room temperature.

Assem­bling the Cook­ie Roll:

  1. When the dough is ful­ly chilled, roll each half out into a 1/4‑inch thick rec­tan­gle, (each rec­tan­gle will be 9x12) on a sheet of parch­ment paper.
  2. Spread one half of the cooled jam across each of the rec­tan­gles of cook­ie dough, spread­ing it to the edges.
  3. Work­ing from the long edge, use the parch­ment paper to help you roll the dough and fill­ing into a log.  The log will be fair­ly big around, 3 ‑3.5 inch­es in diam­e­ter.  Because the fill­ing lay­er is thick, it will not be tight swirls like pin­wheel cook­ies.  Work from the long edge and tuck the dough into the jam as you get the roll start­ed.  Keep rolling, using the parch­ment to help you, tuck­ing as you go to keep the roll being formed.  In the end the roll will have a swirl of dough at the cen­ter, sur­round­ed by jam and then dough encas­ing it all.  It won’t form the tight pin­wheel like the cook­ies from the past that had just a tiny thin rib­bon of filling.
  4. Wrap and chill the logs for at least 6 hours.

Bak­ing the Date Filled Cook­ies with Walnuts:

  1. To bake, cut the logs into 1/3″ slices and place on a cook­ie sheet leav­ing at least 2 inch­es in between, for spread­ing. (If you rotate the log a quar­ter turn after each slice you make, it will help the cook­ies stay round instead of going flat on one side.)
  2. Bake at 400° for 8–10 min­utes.  The cook­ie will be light­ly browned around the edges, but still soft and tender.
  3. Remove from the oven and allow to cool on the *bak­ing sheet for 3 min­utes, before remov­ing to cool­ing racks.
  • Prep Time: 2 hours
  • Cook Time: 10 min
  • Cat­e­go­ry: Desserts, Cook­ies
  • Cui­sine: Amer­i­can

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6 thoughts on “Filled Date Cookies with Walnuts, Date Pinwheel Cookies”

  1. I halved the sug­ar and did­n’t have eggs in the fridge so sub­sti­tut­ed with greek yogurt. They came out SO GOOD!!! This is a must-try recipe for sure — I’m usu­al­ly very crit­i­cal of my bakes but this was my first bake that I had no com­plaints about. Thank you for shar­ing Glenda 🙂

    Reply
  2. This is my dad’s favorite Christ­mas cook­ie. When I found you recipe, I had to make it for him. He loved date cook­ies and asked me to make them again! Your recipe was so easy to fol­low and I have added it to my Christ­mas bak­ing list!

    Reply

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