Name: Maamoul (Arab Stuffed Date & Nut Cookies)
Prep time: 40 min
Cook time: 18 min
Total time: 58 min
Cuisine: Middle Eastern
Ingredients: 2 cups fine semolina; 1 cup all-purpose flour; 1 cup unsalted butter, softened; ¼ cup powdered sugar; ½ cup milk (or orange blossom water for traditional aroma); ¼ tsp salt; ½ tsp baking powder; 1 cup pitted dates, finely chopped; 2 tbsp butter or ghee; ½ tsp cinnamon; Optional: ½ cup ground walnuts or pistachios; Powdered sugar, for dusting

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Maamoul are classic Middle Eastern shortbread cookies traditionally filled with dates, nuts, or figs, and intricately shaped using carved molds. Celebrated for their tender, melt-in-your-mouth texture and rich, spiced fillings, these cookies are often made in large batches for festive occasions like Eid, Christmas, and Easter. Whether served with coffee or gifted to loved ones, Maamoul are a cherished part of Arab culinary heritage.

Why You’ll Love This Recipe

Beautifully festive with traditional molds or hand shaping
Buttery, tender texture thanks to a semolina-enriched dough
Filled with naturally sweet dates and warm spices
Customizable with walnuts, pistachios, or fig paste
Perfect for holidays, celebrations, or gifts
Lightly sweet and satisfying without being overly rich
Keeps well for several days—great for make-ahead treats
Dusting of powdered sugar adds an elegant finish
A cultural favorite across the Middle East
Fun and rewarding to prepare with family or friends

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the dough:
fine semolina
all-purpose flour
unsalted butter, softened
powdered sugar
milk or orange blossom water
salt
baking powder

For the filling (date & nut option):
pitted dates, finely chopped
butter or ghee
cinnamon
optional: ground walnuts or pistachios

For topping:
powdered sugar, for dusting

directions

In a large mixing bowl, combine semolina, flour, powdered sugar, salt, and baking powder.
Add the softened butter and rub it into the mixture using your fingers until the texture resembles coarse crumbs.
Gradually add the milk (or orange blossom water), kneading gently until a smooth, pliable dough forms. Cover the dough and let it rest for 30 minutes.
Meanwhile, prepare the filling. In a pan over low heat, melt the butter or ghee. Add the chopped dates and cinnamon, stirring constantly until a thick, smooth paste forms. Let cool, then stir in the ground nuts if using.
Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
Divide the dough into small pieces (about 1.5 inches wide). Flatten each piece in your palm, place a teaspoon of filling in the center, and wrap the dough around it to form a smooth ball.
Press the ball into a traditional maamoul mold or shape by hand with light indentations or designs. Gently tap or push the cookie out of the mold and place it on the prepared baking tray.
Repeat with remaining dough and filling.
Bake for 15–18 minutes, or until the bottoms are lightly golden. The tops should remain pale.
Cool completely on a wire rack, then dust generously with powdered sugar before serving.

Servings and timing

Servings: 20 cookies
Prep time: 40 minutes
Baking time: 18 minutes
Total time: 58 minutes
Calories: Approximately 160 kcal per cookie

Variations

Nut-Only Filling: Replace dates with a mix of finely ground walnuts or pistachios, sugar, and a splash of rose or orange blossom water.
Fig Paste: Use fig jam or paste instead of dates for a fruity variation.
Spiced Dough: Add a pinch of ground cardamom or mahlab to the dough for traditional flavor.
Vegan Option: Use vegan butter and plant-based milk.
No Mold Needed: Hand-shape into domes or use a fork for simple decoration.
Rose Water Twist: Add rose water to the filling for a floral accent.
Chocolate Touch: Mix cocoa powder into the date paste or drizzle baked cookies with dark chocolate.
Gluten-Free: Use a gluten-free flour blend along with fine gluten-free semolina if available.
Stuffed Medjool Dates: Turn the filling into a bite-size snack by stuffing it into split dates instead of using dough.
Mini Maamoul: Make smaller cookies for bite-sized servings—reduce baking time by a few minutes.

storage/reheating

To store: Keep Maamoul in an airtight container at room temperature for up to 5 days. They can also be stored in the refrigerator for up to 10 days.
To freeze: Layer cookies between parchment paper in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature before serving.
To reheat: These cookies are best served at room temperature. If desired, warm slightly in the oven at 300°F (150°C) for 5 minutes.

FAQs

What is Maamoul?

Maamoul are traditional Middle Eastern cookies made with semolina-based dough and filled with dates, nuts, or fig paste. They are typically molded into decorative shapes and served during holidays.

Do I need a special mold?

No, molds give Maamoul their traditional appearance, but you can also shape them by hand or use a fork or cookie cutter for decorative touches.

Can I make them in advance?

Yes, Maamoul store well and taste even better the next day as the flavors settle.

What’s the difference between Maamoul and shortbread?

Maamoul uses semolina in the dough for a coarser, more crumbly texture, and is often filled and molded, unlike plain shortbread.

Can I make them dairy-free?

Yes, substitute butter with vegan butter or a mild-tasting oil, and use plant-based milk or water.

Is the dough supposed to be sticky?

The dough should be soft but not sticky. If it’s too dry, add a splash of milk; if too sticky, add a bit of flour.

How do I prevent the cookies from cracking?

Allowing the dough to rest helps soften the semolina and prevent cracking. Don’t overfill and seal the dough gently.

Can I use date paste?

Yes, store-bought date paste can be used to save time. Warm it slightly before mixing with butter and cinnamon.

Why are the tops pale?

Maamoul are traditionally baked until just golden on the bottom, while the tops remain pale and soft for a delicate texture.

Are they served warm or cold?

They’re typically served at room temperature after cooling and dusting with powdered sugar.

Conclusion

Maamoul are more than just cookies—they’re a celebration of heritage, tradition, and hospitality. With their delicate crumb, aromatic fillings, and beautiful presentation, these Middle Eastern favorites bring warmth and sweetness to any occasion. Whether for Eid, Christmas, or a cozy teatime treat, making Maamoul from scratch is a rewarding experience filled with rich flavor and cultural connection.