Date-Filled Semolina Ma’amoul Cookies Recipe

Introduction

Discover the delightful charm of Date-Filled Semolina Ma’amoul Cookies, a traditional treat with a tender, sandy texture and a rich, spiced date filling. Perfect for sharing with family or enjoying with a cup of tea, these cookies bring a sweet, comforting flavor to any occasion.

Ingredients

• 1.5 cups fine semolina
• 1 cup all-purpose flour
• 1.5 tablespoons granulated sugar
• 0.5 teaspoon baking powder
• 0.5 cup butter or ghee, room temperature
• 0.5 cup whole or 2% milk
• 8 oz date paste
• 1 teaspoon vegetable oil
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground cardamom
• Powdered sugar, as needed (optional for dusting)

Instructions

1. Step 1: In a large bowl, whisk together the semolina, all-purpose flour, sugar, and baking powder until well combined.
2. Step 2: Add the soft butter or ghee and rub it into the dry ingredients until the mixture is evenly coated and crumbly.
3. Step 3: Gradually pour in the milk, mixing after each addition, until a soft dough forms. Adjust with a little more milk if needed, but the dough should not be sticky.
4. Step 4: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Step 5: In a separate bowl, knead the date paste with vegetable oil, ground cinnamon, and ground cardamom until smooth. Shape into 35 small balls.
6. Step 6: Divide the dough into 35 equal portions and shape each into a ball. Flatten each dough ball, place a date ball in the center, and carefully pinch the dough closed around the filling.
7. Step 7: If using a ma’amoul mold, press each filled cookie into the mold and gently tap it out. If not, shape the cookies by hand to seal the filling well.
8. Step 8: Arrange the cookies about 1 inch apart on the prepared baking sheets and bake for 18 to 20 minutes, until lightly golden.
9. Step 9: Let the cookies cool completely on a wire rack before dusting with powdered sugar, if desired.

Tips & Variations

• For an extra fragrant filling, add a pinch of nutmeg or cloves along with the cinnamon and cardamom.
• Use ghee instead of butter for a richer, more authentic flavor.
• If you don’t have date paste, soak chopped dates in warm water, then blend to form a smooth paste.
• Try replacing the date filling with chopped nuts and a drizzle of honey for a different taste.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; thaw at room temperature before serving. These cookies are best enjoyed within a few days for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without a ma’amoul mold?

Yes, you can shape and seal the cookies by hand if you don’t have a ma’amoul mold. Just ensure the dough fully encloses the filling to prevent leaking during baking.

Can I substitute the milk with a non-dairy alternative?

Whole or 2% milk is recommended for the best dough texture, but you can use almond or oat milk as a substitute. Avoid skim milk as it may make the dough too dry.

Date-Filled Semolina Ma’amoul Cookies Recipe

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Date-Filled Semolina Ma’amoul Cookies are traditional Middle Eastern treats featuring a sandy-textured semolina dough filled with fragrant date paste spiced with cinnamon and cardamom. These bite-sized cookies combine a delicate crumbly texture with a sweet, aromatic filling, perfect for festive occasions or teatime indulgence.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 35 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough

• 1.5 cups fine semolina
• 1 cup all-purpose flour
• 1.5 tablespoons granulated sugar
• 0.5 teaspoon baking powder
• 0.5 cup butter or ghee, room temperature
• 0.5 cup whole or 2% milk

For the Filling

• 8 oz date paste
• 1 teaspoon vegetable oil (plus extra for oiling hands)
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground cardamom

Optional

• Powdered sugar for dusting

Instructions

1. Prepare Dry Ingredients: In a large bowl, whisk together the fine semolina, all-purpose flour, granulated sugar, and baking powder until evenly combined.
2. Incorporate Butter or Ghee: Add the soft butter or ghee to the dry ingredients, and rub it in with your fingers until the mixture is evenly coated and crumbly.
3. Add Milk Gradually: Pour the milk gradually into the mixture, stirring after each addition until a soft, cohesive dough forms.
4. Preheat Oven and Prepare Baking Sheets: Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
5. Prepare Filling: In a separate bowl, knead the date paste together with vegetable oil, cinnamon, and cardamom until smooth and well combined. Divide into 35 small balls.
6. Shape Dough Balls: Divide the dough into 35 equal portions. Flatten each dough ball into a disk large enough to enclose the date filling.
7. Fill Cookies: Place one date ball in the center of each flattened dough piece, then pinch the dough closed around the filling to seal completely.
8. Shape Cookies: If using a ma’amoul mold, press each filled cookie into the mold and tap out to imprint the traditional pattern. Otherwise, shape by hand into smooth rounds.
9. Bake: Arrange cookies on the prepared baking sheets about 1 inch apart. Bake for 18 to 20 minutes until the cookies are lightly golden but not browned.
10. Cool and Dust: Let cookies cool completely on a wire rack before dusting them lightly with powdered sugar if desired.

Notes

• Fine semolina is crucial for the authentic sandy texture of these cookies.
• Use whole or 2% milk to ensure the dough isn’t too dry; avoid skim milk.
• Soft butter or ghee should be at room temperature but not melted to achieve the proper dough consistency.
• The date filling is enhanced by warm spices like cinnamon and cardamom, but you may adjust these to taste.
• If you don’t have a ma’amoul mold, shaping by hand works just as well.
• Allow cookies to cool fully before dusting with powdered sugar to prevent melting.
• Store cookies in an airtight container to keep them fresh for several days.

Keywords: Maamoul, Semolina Cookies, Date Filling, Middle Eastern Dessert, Traditional Cookies