Maamoul are Middle Eastern semolina shortbread cookies filled either with nuts or dates and dusted with powdered sugar. These cookies have the BEST buttery flavor and melt-in-your-mouth texture and are perfect for Eid or any special occasion.
Maamoul cookies are a Middle-Eastern classic and are great for any special occasion or anytime snack with a cup of coffee or karak chai. They’re my go-to Eid cookies or anytime I’m craving a buttery sweet treat. They’re not only buttery, soft, and melt in your mouth, but they’re also loaded with dates and nuts and add an aspect of nutrition too so you can snack on them somewhat guilt-free. They’re also naturally vegan friendly too!
What you will need
Flour: I like to use a mixture of all-purpose flour and semolina for the perfect balance of buttery and crunchy.
Butter: This is what gives the cookies a special flavor and buttery texture. Be sure to use good-quality butter.
Sugar: You will need powdered sugar for the cookie mixture and dusting.
Nut Stuffing: Ground pistachios, cashews, walnuts, pecans, or a mixture of 2-3 nuts. Granulated sugar, honey, and cinnamon.
Date Paste: I like to use pre-packed date paste as it is much easier to use and works perfectly! You can find them on Amazon or buy them at your local Middle Eastern market. If you’d like to make date paste, you will need to pulse 20 dates and 2 Tablespoons of melted butter or water in a food processor until you reach a paste texture.
You will also need, baking powder, salt, and orange blossom water or vanilla.
Maamoul Mold: I like to use this easy-to-use moon cake mold. It’s not as traditional but it works perfectly. You can use any mold you have on hand and if you don’t have a mold and don’t care about aesthetics, you can simply use a fork to decorate the cookies.
How to Make Maamoul Cookies
Make Dough: Start by making the dough by simply combining all the ingredients similar to shortbread cookies. Cover and place in the fridge to set for about 30 minutes or up to overnight.
Prepare the Nut Filling: Make the nut mixture or prepare the date paste and roll it into small 1 teaspoon size balls.
Stuff Cookies: When decorating, prep the pans with parchment paper. Scoop around 1 tablespoon of dough at a time and form into a ball shape. Flatten the dough and stuff with one of either dates or the nut mixture balls. Close and roll into a ball. Arrange the cookies onto the prepared baking sheet and decorate using the maamoul mold or using a fork. Be sure to flatten to at least 1 inch in thickness.
Bake + Decorate: Bake for 18-20 minutes or until lightly golden then cool completely before dusting with powdered sugar.
Frequently asked questions
What is Maamoul made of?
Maamoul is made of a mixture of semolina, flour, and butter then filled with either date paste or nuts. It is then traditionally dusted off with powdered sugar.
Can I make Maamoul with just all-purpose flour?
Yes, if you don’t have semolina on hand, you can simply use all-purpose flour instead. The texture will resemble butter cookies and is so delicious too.
Are Maamoul the same as Kahk?
Although they are both very similar Kahk are a little less buttery and have more of a chew to them. They also contain more flour and less semolina. To make kahk, simply reduce the amount of butter and semolina and add a little more milk and flour.
Where does Maamoul come from?
Popular in most of the Middle East, both Kakh and Maamoul are believed to be derived from ancient Egypt and were also traditionally stuffed with dates.
How to Store Maamoul Cookies
To Store: Place in an air-tight container on the counter for up to 3 days or in the fridge for up to 7 days.
To Freeze: I like to bake a batch of these delicious cookies every few weeks and store the rest in the freezer for when I’m craving an afternoon pick-me-up. To freeze, place cookies in a freeze-safe zipper bag and freeze for up to 4 months. To reheat, allow to thaw at room temperature or microwave for 30 seconds or air fryer for 1 minute or until warmed through.
More Cookie Recipes
- 3 Ingredient Peanut Butter Cookies
- Healthy Oatmeal Cookies
- Chocolate Dipped Shortbread Cookies
- Pumpkin Cheesecake Cookies
- Banana Bread Chocolate Chip Cookies
- Butter Pecan Chocolate Chip Cookies
Maamoul (Date & Nut Cookies)
Ingredients
- 2 cups all purpose flour
- 1 cup medium or course semolina
- 1/4 cup powdered sugar, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, melted
- 1/4 cup whole milk or half & half
- 1 Tablespoon orange blossom water or vanilla extract
For Nut Stuffing Mixture
- 1 1/2 cups ground walnuts, pistachios, or cashews or a mixture
- 1 Tablespoon sugar
- 1 Tablespoon honey
- 1/2 tsp ground cinnamon
You will Also Need:
- Date Paste
- Maamoul Mold
Instructions
- Make Dough: In a large bowl, combine the flour, semolina, sugar, baking powder, and salt. Add the melted butter, milk, and orange blossom water or vanilla and mix to combine. You can do this by hand or using a stand mixer fitted with the dough attachment. Cover the dough and set aside in the fridge for at least 30 minutes or cover it in the fridge overnight.
- To make the Nut Filling: Add the nuts, sugar, honey, and cinnamon to a food processor and give it a few pulses until the mixture is coarsely ground/ finely chopped. Divide into 1-teaspoon size portions and shape into balls; set aside.
- Date Filling: If you will be filling with dates, shape the date balls into about 1 teaspoon balls and set aside. To make a homemade date filling, please see the notes below.
- Preheat the oven to 375 F. Line a baking sheet with parchment paper.
- Shape: Scoop around 1 tablespoon of dough at a time and form into a ball shape. Flatten the dough and stuff with one of either dates or the nut mixture balls. Close and roll into a ball. Arrange on a baking sheet and gently press each ball with the maamoul mold. If you don’t have a mold you can flatten the dough balls using a cup and decorate with a fork.
- Bake for 18-20 minutes or until lightly golden then cool completely before dusting with powdered sugar, if desired. Serve with tea (link adeni tea).
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Mindful Hapa
