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.
Recipe type: Dessert
Cuisine: American
Serves: 4-1/2 dozen cookies
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
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.
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.
Recipe by Vintage Cooking at