date pinwheel cookie recipe

Written ByJenny Smyth Posted on
date pinwheel cookie recipe
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The Best date pinwheel cookie recipe

I have been making date pinwheel cookies for as long as I can remember, and they are one of those recipes that just feels like home. My kids love helping me roll the dough and slice the cookies, and the whole house smells amazing while they bake. These cookies are perfect for holiday cookie exchanges, family gatherings, or just a sweet treat with afternoon coffee.

They are not overly sugary, and the dates add a natural sweetness and a chewy texture that makes them really satisfying. What I love most about this recipe is how simple it is to put together. The dough comes together quickly with basic pantry ingredients like butter, sugar, flour, and vanilla.

The filling is made from chopped dates cooked down with a little water and sugar until it forms a thick, sweet paste. Rolling the dough up like a log and chilling it makes slicing easy and gives each cookie that beautiful spiral pattern. The technique is straightforward, even for beginner bakers, and the results always look impressive.

Dates are the star of this cookie, and they bring more than just sweetness. They are packed with fiber, potassium, and antioxidants, which makes these cookies a little bit healthier than your average sugar cookie. I feel good about giving these to my family because they get some natural fruit goodness along with a treat.

The chewy date filling pairs perfectly with the buttery, tender cookie dough, and every bite has a nice balance of flavors and textures. These cookies have become a tradition in our house, especially during the holidays. I make a big batch and freeze some so we can enjoy them all season long.

They are sturdy enough to mail in care packages and pretty enough to serve at parties. If you have never tried date pinwheel cookies, I really think you will love how easy and delicious they are. They are one of those recipes that never goes out of style.

Date Pinwheel Cookies

Date Pinwheel Cookies

4.6 from 692 votes

Buttery sugar cookie dough rolled up with a sweet, chewy date filling and sliced into beautiful spirals. These cookies are perfect for holidays, gift giving, or any time you want a classic homemade treat.

Prep Time30 mins
Cook Time12 mins
Resting Time0 mins
Total Time2 hours 42 mins (includes chilling)
Servings: 48 cookiesCuisine: InternationalCalories: 110 kcal per cookie

🥘Ingredients

For the Dough

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

For the Date Filling

2 cups pitted dates, chopped
1/2 cup water
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)

👨‍🍳Directions

1Make the date filling.
2In a medium saucepan, combine the chopped dates, water, and sugar.
3Cook over medium heat, stirring constantly, until the dates soften and the mixture thickens into a paste, about 5 to 7 minutes.
4Remove from heat and stir in the vanilla and walnuts if using.
5Let the filling cool completely before using.
6Make the dough.
7In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
8Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
9In a separate bowl, whisk together the flour, baking powder, and salt.
10Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
11Do not overmix.
12The dough will be soft but not sticky.
13Divide the dough in half.
14On a lightly floured surface, roll each half into a rectangle about 12 inches by 8 inches and about 1/4 inch thick.
15Spread half of the cooled date filling evenly over each rectangle, leaving a 1/2 inch border along one long edge.
16Starting from the long edge with the filling, tightly roll the dough into a log, like a jelly roll.
17Pinch the seam to seal.
18Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or up to overnight.
19Chilling makes the dough firm and easier to slice cleanly.
20Preheat your oven to 375 degrees F.
21Line baking sheets with parchment paper.
22Remove the dough logs from the refrigerator and unwrap.
23Using a sharp knife, slice each log into 1/4 inch thick rounds.
24Place the cookies about 1 inch apart on the prepared baking sheets.
25Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
26The centers will still look slightly soft.
27Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
28They will firm up as they cool.

🔧Equipment

Large mixing bowl
Electric mixer or stand mixer
Medium saucepan
Wooden spoon
Plastic wrap
Baking sheets
Parchment paper
Sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 110 kcal🧈Total Fat: 5g💛Saturated Fat: 3g❤️Cholesterol: 20mg🧂Sodium: 45mg🌾Total Carbs: 16g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 1g

📝Notes

For the best results, make sure the date filling is completely cool before spreading it on the dough. If the filling is too warm, it can make the dough sticky and hard to roll. You can also add a pinch of cinnamon or nutmeg to the filling for extra warmth. These cookies freeze beautifully, just place them in an airtight container with parchment between layers.

Watch Video Of How Date Pinwheel Cookies Works

I hope you give these date pinwheel cookies a try, they really are a wonderful addition to any cookie tray. They store well in an airtight container at room temperature for up to a week, and the flavor actually gets better after a day or two.

You can also freeze the baked cookies for up to three months, just thaw them at room temperature before serving. For serving, I like to arrange them on a platter with other classic cookies like sugar cookies or chocolate chip.

They are also perfect for packing in lunchboxes or giving as homemade gifts during the holidays. Whether you are baking for a family gathering or just for a quiet afternoon treat, these cookies always bring a smile to everyones face.

They are a timeless recipe that I know you will love as much as my family does.

❓ Frequently Asked Questions About Date Pinwheel Cookies

1. Can I use a different type of dried fruit for the filling?

Yes, you can substitute dates with dried figs, raisins, or apricots. Keep in mind that the sweetness and texture will vary. If using figs or apricots, you may need to adjust the water and sugar slightly to get a thick paste consistency.

2. Why did my cookie dough crack when I tried to roll it?

If the dough is too cold or too dry, it can crack during rolling. Let the dough sit at room temperature for a few minutes to soften slightly. Also, make sure you are rolling on a lightly floured surface and that the dough is not overworked.

3. How should I store date pinwheel cookies?

Store the baked cookies in an airtight container at room temperature for up to one week. You can also freeze the unbaked dough logs wrapped tightly in plastic wrap and foil for up to three months. Slice and bake directly from frozen, adding a minute or two to the baking time.

4. My cookies did not hold their spiral shape after baking. What went wrong?

This usually happens if the dough was not chilled long enough before slicing. Make sure the logs are refrigerated for at least 2 hours, or even overnight. Also, use a sharp knife and slice cleanly without pressing down too hard on the dough.

5. Can I make these cookies gluten free?

Yes, you can substitute the all-purpose flour with a good quality gluten free flour blend that includes xanthan gum. The dough may be a bit more delicate, so handle it gently and chill it well. The texture will be slightly different but still delicious.

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