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.

How Long Will Date Pinwheel Cookies Last?

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

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If the cookies are already baked, you can store them in an airtight container and they will last about 2 weeks. Place a piece of bread in the container to keep them longer.

You can also freeze the baked cookies, wrapped well, and they will be good for about a month or so.

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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

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.
Prep Time1 hour 30 minutes
Cook Time10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: date pinwheel cookies
Servings: 52
Author: Laura Warnke


Date Filling

  • 2-10 ounce or 12 ounce packages whole pitted dates not the pre-sugared ones, chopped small
  • 2/3 cup granulated sugar
  • 2/3 cup water

Cookie Dough:

  • 1 cup butter softened
  • 3 eggs
  • 2 cups brown sugar
  • 1/2 teaspoon baking soda
  • 4 cups flour


Date Filling Preparation:

  • Chop the whole dates with a kitchen shears into small pieces about 1/2".
  • 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 1/4 cup of water and cook for a minute longer. Set aside to cool.

Cookie Dough Preparation:

  • 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.
  • Add in the baking soda and flour and mix well.
  • 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.
  • Using a rolling pin roll to 1/4" thick and about a 7" x 11" rectangle. Sprinkle the dough with additional flour to keep it from sticking.
  • Spread with date filling and roll like a jelly roll.
  • Repeat with second half of dough.
  • Wrap with additional aluminum foil or cling wrap to protect the dough. Chill hard or freeze.

When Ready to Bake:

  • Preheat oven to 350 degrees.
  • Remove from freezer and slice thin, approximately 1/4".
  • Bake until golden brown for approximately 8 minutes.


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.

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