Recipe Background
Dates are a syrupy-sweet fruit crying out to get into a dessert that makes the most of the uniquely tasty flavor. Nothing short of perfect will do, so thank goodness there are Perfect Date Cookies. Golden-brown, fluffy yet crisp and filled with plenty of buttery pecans to add crunch and a nutty contrast, Perfect Date Cookies live up to their name and then some! Good thing it makes enough for everyone, because you might just be tempted to eat them all as soon as they're hot from the oven.
Dates are a syrupy-sweet fruit crying out to get into a dessert that makes the most of the uniquely tasty flavor. Nothing short of perfect will do, so thank goodness there are Perfect Date Cookies. Golden-brown, fluffy yet crisp and filled with plenty of buttery pecans to add crunch and a nutty contrast, Perfect Date Cookies live up to their name and then some! Good thing it makes enough for everyone, because you might just be tempted to eat them all as soon as they're hot from the oven.
Ingredients
- 1 cup butter at room temperature
- 1 1/2 cups sugar
- 3 eggs at room temperature
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups pecans roughly chopped and toasted
- 1 1/2 cups dates chopped and pitted
Directions
- In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together the butter and the sugar on low-speed until well-combined, about 2 minutes.
- Add the eggs, one at a time, and beat until they are thoroughly incorporated, about 30 seconds per egg.
- Add the vanilla and stir to mix. Don't worry about the batter looking a little broken at this stage.
- Add the flour, the baking soda, and the salt, mixing on low speed until the flour is almost absorbed by the butter, about 2-3 minutes.
- Add the pecans and the dates and mix until everything is well-distributed.
- Cover the dough with plastic and chill in the fridge for at least 2 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Line 2 baking sheets with parchment paper.
- Scoop the chilled dough with a rounded tablespoon onto the prepared baking sheet, leaving at least 2 inches between each cookie.
- Bake until the cookie is puffed, looks dry all over, and the edges are golden-brown, about 8-10 minutes.
- Cool the cookies in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Serve.
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