Maamoul (Date-Filled Middle Eastern Cookies) – Step-by-Step Recipe

There’s something magical about the smell of maamoul baking in the oven—it’s more than just a cookie, it’s a memory. I remember standing beside my grandmother, watching her hands expertly press soft dough into wooden molds, each filled with a fragrant blend of dates, spices, and sometimes nuts. These tender, buttery cookies, called maamoul, are a beloved tradition across the Middle East, especially around Eid, Christmas, and other celebrations.

Ingredients You’ll Need

Making maamoul might seem intricate at first, but the ingredient list is surprisingly simple. The magic is in the balance—between the crumbly exterior and the sweet, spiced filling. Below is everything you need to make both the dough and the classic fillings.

🧈 For the Maamoul Dough

• 2 cups semolina (fine) – The heart of the dough. It gives maamoul its distinct texture.
• 1 cup all-purpose flour – Softens the dough slightly and helps it hold shape.
• 1 cup unsalted butter (softened) – Adds richness and that melt-in-your-mouth texture.
• ¼ cup powdered sugar – Just a touch for subtle sweetness in the dough.
• ½ tsp mahlab (optional) – A fragrant spice made from cherry pits, traditional in maamoul.
• ¼ tsp salt – Balances the sweetness and enhances the flavors.
• 2–4 tbsp milk or orange blossom water – For moisture and flavor; adjust based on dough consistency.

🌴 For the Date Filling (Classic Version)

• 1 cup Medjool dates (pitted and chopped) – The sweet, sticky star of traditional maamoul.
• 1 tbsp butter or ghee – Helps create a smooth paste.
• ½ tsp cinnamon or cardamom (optional) – Adds warming depth.

🌰 Optional Nut Fillings

Pistachio Filling:

• ¾ cup chopped pistachios
• 2 tbsp powdered sugar
• 1 tbsp rose water

Walnut Filling:

• ¾ cup chopped walnuts
• 2 tbsp brown sugar
• ½ tsp cinnamon

🍚 For Dusting

• Powdered sugar – Lightly dust over cooled cookies for a classic finish.

How to Make Maamoul (Step-by-Step)

These Middle Eastern cookies may look intricate, but once you get into the rhythm of shaping and filling them, you’ll find the process almost meditative. Here’s how to make maamoul from start to finish.

Step 1: Prepare the Doug

In a large mixing bowl, combine semolina, flour, powdered sugar, mahlab (if using), and salt. Stir to distribute evenly.

Add the softened butter and mix with your hands or a pastry cutter until the mixture resembles coarse sand. Slowly add milk or orange blossom water, 1 tablespoon at a time, kneading gently until a soft, pliable dough forms. Cover with a clean towel and let rest for 30 minutes to hydrate fully.

Step 2: Make the Filling

For the date filling:
In a small saucepan, combine chopped dates and butter over low heat. Stir until the dates soften and form a smooth paste. Add cinnamon or cardamom if using. Let cool slightly, then shape into small balls (about 1 teaspoon each).

For nut fillings:
Mix chopped pistachios or walnuts with sugar and rose water or cinnamon. Also shape into teaspoon-sized portions if needed.

Step 3: Shape and Fill the Cookies

Take a piece of dough (about the size of a walnut) and roll it into a ball. Flatten the dough slightly in your palm and place a filling ball in the center. Fold the dough around the filling and pinch to seal, then gently roll back into a ball.

Press into a maamoul mold or shape by hand. If using a mold, press the dough seam-side up into the mold cavity, then gently tap the mold on the counter to release.

Step 4: Bake

Place shaped cookies on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 15–18 minutes, or until just barely golden at the bottom—maamoul should remain pale on top.

Step 5: Cool and Dust

Let cookies cool on a baking rack. Once fully cooled, dust lightly with powdered sugar if desired.

Enjoy fresh or store in an airtight container—these cookies age beautifully and are just as good days later.

More Recipes You’ll Love

If you’re obsessed with the soft, crumbly texture and nostalgic flavor of maamoul, there’s a whole world of other Middle Eastern and holiday-worthy treats waiting for you at UMI Recipes. Here are a few favorites that pair beautifully with maamoul or continue the cozy, celebratory vibes.

🥧 Basbousa (Semolina Cake)

This sweet, syrup-soaked semolina cake is soft, dense, and perfumed with rose or orange blossom water. It’s perfect alongside tea or coffee and easy to prepare in one bowl.

🍪 Ghraybeh (Middle Eastern Shortbread)

Another buttery favorite! These melt-in-your-mouth cookies are made with just ghee, flour, and powdered sugar, often topped with a single pistachio.

🥜 Barazek (Sesame-Pistachio Cookies)

Crunchy, nutty, and covered in golden sesame seeds, these cookies are a Syrian staple and a must-try if you love nutty desserts.

🍯 Honey Walnut Baklava

Layers of flaky phyllo, chopped nuts, and sweet syrup—this indulgent dessert is a crowd-pleaser at every gathering.

☕ Arabic Cardamom Coffee

Pair your maamoul cookies with a warm cup of Arabic coffee for the full festive experience. Lightly spiced and deeply aromatic, it’s a traditional complement.

Explore more of our Middle Eastern Dessert Recipes and bring the flavors of celebration right to your kitchen.

Frequently Asked Questions

How to make maamoul?

Start by making a crumbly dough using semolina, flour, butter, and a touch of sugar. After resting the dough, fill it with softened dates or chopped nuts, shape it using a mold (or by hand), and bake until just lightly golden. Once cooled, dust with powdered sugar for a classic finish.

How to make maamoul cookies without a mold?

If you don’t have a traditional maamoul mold, you can shape the cookies by hand into balls, flatten slightly, and use a fork, spoon, or cookie stamp to add design. It’s a fun way to personalize each filling type and still create beautiful cookies.

What is maamoul?

Maamoul is a traditional Middle Eastern cookie made with a buttery semolina-based dough and filled with dates, pistachios, or walnuts. Commonly enjoyed during Eid, Christmas, and other celebrations, it’s known for its delicate texture, minimal sweetness, and iconic mold-shaped design.

Can you freeze maamoul?

Yes! Maamoul freezes beautifully, both baked and unbaked. To freeze baked maamoul, cool completely and store in freezer-safe bags for up to 3 months. For unbaked maamoul, freeze shaped cookies before baking and bake directly from frozen when needed.

How long does maamoul last?

Stored properly in an airtight container, maamoul lasts up to 2 weeks at room temperature or 3 weeks in the fridge. For longer storage, freeze for up to 3 months. They’re great for make-ahead desserts and holiday gifting.