Date Pinwheel Cookies

date pinwheel cookies

Date Pinwheel Cookies are a simple shortbread cookie made with cooked dates and rolled into a pretty pinwheel shape. Bring back childhood memories with these tasty cookies.

This is a recipe my mom used to make almost every year for Christmas when I was young. Not everyone loves dates, but if you do this is an easy and delicious recipe.

You can make these cookies ahead of time and keep them in the freezer for up to a month, provided you wrap them well. When you are ready to bake, take out the dough and slice into 1/4″ thick slices and bake.


This recipe gets its flavor from the brown sugar in the dough.

date pinwheel cookies filling

date pinwheel cooked filling

date pinwheel preparation

preparing to roll out the dough

date pinwheel filling

spreading out the date filling

date pinwheels ready to freeze

ready and wrapped for the freezer

date pinwheels slices

slicing the frozen dough

date pinwheels fresh from the oven

fresh out of the oven

date pinwheels ready to eat

date pinwheel cookies ready to eat

Date Pinwheel Cookies Recipe

You can make these cookies ahead of time and keep them in the freezer for up to a month, provided you wrap them well. When you are ready to bake, take out the dough and slice into ¼" thick slices and bake. Date Pinwheel Cookies
 
Prep time
Cook time
Total time
 
Date Pinwheel Cookies are a simple shortbread cookie made with cooked dates and rolled into a pretty pinwheel shape. Bring back childhood memories with these tasty cookies.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4-1/2 dozen cookies
Ingredients
Date Filling
  • 2-10 ounce or 12 ounce packages whole pitted dates (not the pre-sugared ones), chopped small
  • ⅔ cup granulated sugar
  • ⅔ cup water
Cookie Dough:
  • 1 cup butter, softened
  • 3 eggs
  • 2 cups brown sugar
  • ½ teaspoon baking soda
  • 4 cups flour
Instructions
Date Filling Preparation:
  1. Chop the whole dates with a kitchen shears into small pieces about ½".
  2. In a medium saucepan add the dates, granulated sugar, and water. Cook the date filling for about 10 minutes until pasty and slightly thickened. The mixture should be spreadable. If too thick add another ¼ cup of water and cook for a minute longer. Set aside to cool.
Cookie Dough Preparation:
  1. In a large mixing bowl cream the softened butter. Add in the eggs, mixing well after each one. Add in the brown sugar and cream together.
  2. Add in the baking soda and flour and mix well.
  3. Divide the dough in half. Cut a sheet of wax paper about 16" long. Place a few spoonfuls of flour on the wax paper. Divide the dough in half and place the first half on the wax paper.
  4. Using a rolling pin roll to ¼" thick and about a 7" x 11" rectangle. Sprinkle the dough with additional flour to keep it from sticking.
  5. Spread with date filling and roll like a jelly roll.
  6. Repeat with second half of dough.
  7. Wrap with additional aluminum foil or cling wrap to protect the dough. Chill hard or freeze.
When Ready to Bake:
  1. When ready to bake, preheat oven to 350 degrees.
  2. Remove from freezer and slice thin, approximately ¼".
  3. Bake until golden brown for approximately 8 minutes.
Notes
You can make these cookies ahead of time and keep them in the freezer for up to a month, provided you wrap them well. When you are ready to bake, take out the dough and slice into ¼" thick slices and bake.

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About the author

Laura Warnke

Laura Warnke is a mom, wife, and Midwest cook that enjoys sharing many of her family's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

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