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Maamoul Date Cookies


Hi my lovely friends! We are half way through Ramadan; I cant believe how quick the time has flown. Eid is just 2 weeks away! I knew I had to get my mama’s maamoul (Eid cookies) recipe out to you guys just in time to make for our beloved holiday. There are MANY variations to making this cookie. Some recipes call for semolina flour; some for both flour and semolina but this one is just flour. There are several ingredients that may have you asking what in the world is that? Don’t worry, you can find them all at your local Arabic store for sure. They add great flavor and a hint of color to your delicious date cookies. You can also find the decorative cookie spoons there too!

I have got to say that these cookies are my absolute favorite especially with the dates filling. You can do the same cookies but filled with nuts too. Even though, I am gluten and dairy intolerant; I find myself reaching for these because they are that addicting. I keep telling myself every now and then one won’t hurt! Now that I am married and no longer live at home, I wanted to create similar memories for hubby and I’s Eid by making these yummy melt in your mouth cookies and serving it to all our friends and family like we did growing up. I hope you give this recipe a try and do the same! I also have a video below of how I make them to make it easier for you to visualize.


Servings: 60-70 cookies

Total Time: approx. 2 hour


6 cups all-purpose flour

1/2 cup powdered sugar

2.5 tbsp cookie spice also known as kaek or maamoul spice at Arab stores.

1/4 cup milk powder

1 tsp ground mahlab (aromatic spice)

1/2 tsp ground misk  (aromatic spice) also known as mastic

1 tbsp ground anise

3 cups semi-melted butter or Crisco butter flavor (not completely melted, soft at room temp. is fine) (I place my crisco butter flavor in the microwave for 1 minute 30 sec) (recipe was tested with crisco flavored butter)

3/4 cup water (may need more)

Date Filling

35 ounces Date paste

1 1/2 tbsp ground cinnamon

1 tbsp ground anise

2 tbsp melted ghee or butter



  • In a large bowl, add all the dry dough ingredients except the water and butter. Stir together then add the semi-melted butter. Gently start mixing with your hands almost rubbing the ingredients together between your palms rather than kneading the dough. Add the water a 1/4 cup at a time till fully incorporated while still doing the same hand movements. Make sure ingredients are well combined. Keep dough covered in plastic wrap so it doesn’t dry out.
  • Next, grab another bowl and mix together all the date-filling ingredients with your hands as well. Form small date balls almost 1/2 tbsp in size with this paste. You can do this first as well and have them ready even the day before.
  • Preheat the oven to 375 degrees F.
  • Grab about a tbsp of the dough and shape it into what looks like a mini bowl in the palm of your hands. Insert the date ball in the center of it and wrap the dough around the date ball to completely cover it. Place this into the cookie spoon mold nicely. Tap the mold till the cookie releases. (I usually tap it on the edge of a hard surface). * To prevent dough from drying, cover it lightly with plastic wrap while you are working. You can also use decorative tweezers/clippers to decorate the cookie instead of a mold.
  • Place the cookies onto a baking sheet and bake for 15-20 minutes until lightly browned on the bottom. Then broil them for 2 minutes till golden brown on top. Keep an eye on them!
  • Once out, allow them to cool then sprinkle with powdered sugar.


Happy Ramadan & Eid!


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    1. Hi 🙂 it exists! There are recipes that just strictly use smead then some that use both. This one is just flour and it still melts in your mouth.

  1. Hello! Thanks for the recipe! Hoping to try this tomorrow. I cannot find the misk anywhere-is this optional?

    1. Hi! So, I recommend adding the Mastic because it gives a subtle nice flavor but it isn’t a must. It definitely adds a nice flavor though. I found mine at a local Arabic store just ask for mastic or Greek mastic or if you are in a cultural section in a supermarket maybe. They look like crystals! You have to smash them yourself for the cookies 🙂 hope this helps!

        1. Salam, I do not recommend that as a liquid cant be substituted for a dry ingredient or it will change the cookie texture/consistency more than likely.

  2. Hi…i always wanted to try a recipe with flour. Why doesn’t this recipe call for baking powder or yeast??

    1. Hi! It simply isn’t needed with this flour recipe; you mainly see that being used in semolina based maamoul.

  3. Hey! Can I half the ingredients? And also I noticed that you’re using powdered sugar as part of the dough? I just want to double check this wasn’t a typo for raw sugar… thanks!

  4. For Eid my mother in-law who is Mexican asked me to make “traditional Palestinian cookies” while she and her daughter made traditional Mexican cookies. I’m not a baker, nor do I like to make sweets. But to satisfy the eid traditions I took to Instagram and found this recipe. This was different than the rest that I found because it required less ingredients. So Ofcoarse this was the one I chose. My three year old and I made these cookies together. And to my surprise they were not as hard as I thought they’d be. They turned out great and this recipe made tons of cookies ! We sent them out on pretty platters as gifts to our extended family ! They were mouth melting , and I’m definitely going to make these next eid !

    1. This makes me so happy to read! Means a lot to me to see you and your child enjoy making these and passing them out to others too. Love it!! Thanks for sharing with me 🙂

  5. Hi, I was just wondering what maamoul spices is. I can’t find it anywhere and even when I google what does maamoul spices consist of nothing seems to come up. Is there anything I can use as a subsitute?

    1. Hi Noor,
      it is known as ka3ek spice (cookie spice) in Middle Eastern grocery stores. I would try looking for it under that name if not just use anise and the mahlab. Hope this helps!

  6. My go-to recipe for maamoul! They turn out perfect every time. Thank you for sharing these easy but fabulous recipes! You’re a brilliant chef MaShaAllah.

  7. Wow!!!! They turns out sooo unbelievably delicious! Thanks for another wonderful recipe, Heifa!
    Easy to follow with awesome results. Everyone is endulging each bite. Eid Mubarak

  8. Salam ! Thank you for sharing this recipe. Wondering instead of the 3 cups semi-melted butter or Crisco can ghee be used ? Have you tried with ghee and would you recommend?

    1. Hi! I always use the Crisco butter flavor (semi-melted) for this recipe and it has never failed me. I wouldn’t do the entire recipe with ghee. Ghee has a very strong flavor and can be overpowering if too much is used. If you want to incorporate ghee then maybe do 50/50 just make sure it isn’t completely melted or the cookie texture will be crumbly. Hope this helps!

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