These Quick & Easy Maamoul cookies bring the rich flavors of traditional Arabic baking to your kitchen in under an hour. With their delicate, crumbly texture and fragrant filling of dates, nuts, or sweet semolina, each bite is a celebration of warmth and tradition.
Perfectly balanced between buttery richness and subtle sweetness, they’re a treat that feels both indulgent and comforting.
In just 45 minutes of prep and 30 minutes of baking, you’ll create cookies that are as beautiful as they are delicious. Their intricate designs and aromatic spices make them a showstopper for any occasion, while their simplicity ensures they’re a joy to make. Share them with loved ones or savor them with a cup of tea—these Maamoul are sure to delight.
Ingredients for Quick & Easy Maamoul
- For the Filling:
- 1 cup (8oz/225g) pitted medjool dates (about 14 dates, chopped)
- ¼ cup (2floz/57ml) water
- Pinch of salt
- For the Dough:
- 2 cups (10oz/284g) all-purpose flour
- 1 tablespoon powdered sugar (plus more for dusting)
- 1 teaspoon baking powder
- ¾ cup (6oz/170g) butter (softened and diced)
- 2 tablespoons milk
- 2 tablespoons rosewater (optional: substitute with orange blossom water for a different flavor)
Step-by-Step Instructions
- Make the Filling:
- In a small saucepan over medium-low heat, combine the dates, water, and salt.
- Cook the dates, mashing and stirring until they break down into a paste (about 3 minutes).
- Remove from heat and let cool.
- Make the Dough:
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper. Set aside.
- In a mixing bowl or food processor, combine the flour, powdered sugar, and baking powder.
- Pulse or cut in the softened butter until the mixture resembles coarse crumbs.
- Combine the milk and rosewater, then stir into the dough until it comes together.
- Assemble the Maamoul:
- Gather the dough and divide it into 20 equally-sized balls.
- Take one ball of dough, flatten it in your palm, and pinch it into a bowl shape.
- Place a teaspoon of filling in the center, then bring up the sides and pinch to seal.
- Roll and flatten slightly, then place the cookie seam side down on the prepared baking sheet. Repeat with the remaining dough and filling.
- Prick the top of each cookie with a fork or toothpick in a decorative pattern.
- Bake and Finish:
- Bake the cookies for 25-30 minutes, or until they just begin to turn golden.
- Remove from the oven and dust generously with powdered sugar while still warm.
- Let cool completely before storing in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions for Maamoul
Maamoul cookies are a delightful treat on their own, but they shine even brighter when paired with a warm cup of Arabic coffee or mint tea. For a more indulgent experience, serve them alongside a scoop of vanilla ice cream or a drizzle of date syrup.
These pairings enhance the cookies’ rich, buttery flavor and make them perfect for sharing during gatherings or special occasions.
Time-Saving Tips for Busy Bakers
If you’re short on time, consider preparing the date filling a day in advance and storing it in the fridge. You can also use a food processor to quickly combine the dough ingredients, saving you from manual mixing. For even faster assembly, skip the decorative pricking step—the cookies will still taste just as delicious!
Creative Recipe Variations to Try
While traditional Maamoul uses date filling, you can experiment with other fillings like pistachio paste, walnut mixture, or even chocolate ganache. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. These variations add a fun twist to the classic recipe while keeping the essence of Maamoul intact.
Storage and Reheating Tips for Freshness
Store your Maamoul cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer before transferring to a freezer-safe bag—they’ll keep for up to 2 months. To refresh frozen cookies, let them thaw at room temperature or warm them in the oven at 300°F (150°C) for 5 minutes.
Essential Equipment for Maamoul Success
To make this recipe easier, have a food processor on hand for mixing the dough and a parchment-lined baking sheet for even baking. A small cookie scoop ensures uniform dough balls, while a fork or toothpick is perfect for creating those beautiful decorative patterns. These tools streamline the process and help you achieve professional-looking results.
Quick & Easy Maamoul (Traditional Arabic Cookies)
Ingredients
Filling
- 1 cup pitted medjool dates (about 14 dates, chopped)
- 1/4 cup water
- Pinch of salt
Dough
- 2 cups all-purpose flour
- 1 tablespoon powdered sugar (plus more for dusting)
- 1 teaspoon baking powder
- 3/4 cup butter (softened and diced)
- 2 tablespoons milk
- 2 tablespoons rosewater
Instructions
- Make the filling: In a small saucepan over medium-low heat, combine the dates, water, and salt. Cook the dates, mashing and stirring until they have broken down into a paste (about 3 minutes). Let cool.
- Make the dough: Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper. Set aside.
- In a mixing bowl or in a food processor, combine the flour, sugar, and baking powder, then pulse or cut the butter in.
- Combine the milk and rosewater and then stir into the dough until it comes together.
- Assembling the Maamoul: Gather the dough together, and then divide the dough into 20 equally-sized balls.
- Take one ball of dough, flatten it in the palm of your hand and pinch it into a bowl shape.
- Place a teaspoon of filling in the center of the dough and bring up the sides and pinch together to seal the filling in.
- Roll and flatten slightly, and then place the cookie seam side down on the prepared cookie sheet. Repeat with the remaining dough and filling.
- Prick the top of the cookies with a fork or toothpick in a decorative pattern, and then bake until the cookies are just beginning to turn golden, about 25-30 minutes.
- Dust generously with powdered sugar while the cookies are still warm.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
