Add these Date Pecan Cookies to your holiday baking this year. A super easy cookie recipe studded with chopped dates and pecans and filled with seasonal spices for a great flavour. These cookies have a texture between a cookie and a scone and go great with a warm drink.
I’m kicking off Christmas baking today with these super easy and tasty Date Pecan Cookies. If you love the texture of scones wrapped up in a cookie, these are for you. These cookies are full of warm spiced flavours and filled with chewy dates and pecans. A new take on my Brown Sugar Pecan Cookies that does not disappoint.
What are These Cookies Like
- Difficulty – These are a very straight forward and easy cookie to make. Just follow the recipe card and you shouldn’t have any problems at all.
- Taste – The absolute perfect holiday cookie! The texture is almost between a cookie and a scone. They puff up and are filled with nutty pecans and chewy sweet dates.
- Serving – This recipe made 36 regular sized cookies. You can easily adjust the recipe quantity in the recipe card at the end of the post.
Ingredients
- Flour – All purpose flour is the most common type of baking flour and it’s what I used for these cookies.
- Baking soda – Baking soda is important for cookies as it helps spreading the cookies and gives them a little rise.
- Spices – I used a combination of ground cinnamon and ground nutmeg for extra flavour.
- Butter – These cookies use unsalted butter at room temperature.
- Sugar – I used brown sugar for these cookies. Brown sugar adds a chewy texture to baked goods.
- Eggs – Make sure to use room temperature eggs for the cookies. It’s important to bring eggs to room temperature to ensure they incorporate into the batter.
- Dates – I used pitted dates and just chopped them up. If you do use dates with the pits, you will have to remove them before chopping the dates.
- Pecans – Pecans add a fantastic texture and flavour to these winter cookies.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat oven to 375ºF/190ºC and line a large baking tray with parchment paper. Set aside.
- Combine dry ingredients – In a medium bowl, combine the flour, baking soda, ground cinnamon and ground nutmeg. Whisk to combine and set aside.
- Make cookie dough – In a large mixing bowl, mix the softened butter and sugar on high speed until smooth and fluffy, about 3 minutes. Add the eggs, one at a time mixing well after each addition. Fold the flour into the mixture until combined. Be careful not to over mix. Fold in the chopped dates and chopped pecans.
- Bake cookies – Drop spoonfuls of the cookie dough on your prepared baking tray. Bake between 8 – 10 minutes. Remove from oven and allow to cool on a wire cooling rack. Repeat for all cookies.
Recipe Tips
- Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
- Baking the cookies – I’ve stated the baking time between 8 – 10 minutes. All ovens bake differently and I know in some ovens they will bake quicker. You will know the cookies are baked with they are golden and and puffed up.
Substitutions
Like many baked goods, there aren’t always many substitutions I would recommend because it will completely change the structure of the cookie. However, sometimes there are small changes you can make.
- Pecans – Alternatively you could easily use walnuts for these cookies.
- Dates – You can opt to use raisins or even dried cranberries for these cookies.
Serving and Storage
- On the counter – These will keep in an airtight container for about 3 days on the counter at room temperature.
- In the fridge – Store in an airtight container and store in the fridge for up to 5 days. For best results, bring to room temperature before serving.
- In the freezer – Once cooled completely, you can freeze these cookies. Place the cooled cookies in a freezer proof container. Place parchment paper between the layers and freeze up to two months. Allow to defrost at room temperature before serving.
Frequently Asked Questions
You do not need to grease baking sheets for cookies. Cookies contain enough fats that they will not stick to the baking sheet. As well, you do not need to grease parchment paper for cookies.
Yes, there is a difference between dark and light baking sheets. Generally a light coloured baking sheet (cookie sheet), will bake the cookie without browning it on the bottom too much. Whereas a darker coloured baking sheet (cookie sheet) will generally brown the cookie more. You can use parchment paper on darker coloured trays to help prevent the cookies from browning too much.
Brown Sugar Pecan Cookies
Date & Nut Loaf with Caramel Sauce
Soft Pecan Chocolate Chip Cookies
Date Pecan Cookies
Ingredients
- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup butter softened
- 1 ⅓ cups brown sugar
- 3 eggs
- 1 cup pitted dates chopped
- 1 cup pecans chopped
Instructions
- Preheat oven to 375ºF/190ºC and line a large baking tray with parchment paper. Set aside.
- In a medium bowl, combine the flour, baking soda, ground cinnamon and ground nutmeg. Whisk to combine and set aside.
- In a large mixing bowl, mix the softened butter and sugar on high speed until smooth and fluffy, about 3 minutes. Add the eggs, one at a time mixing well after each addition. Fold the flour into the mixture until combined. Be careful not to over mix. Fold in the chopped dates and chopped pecans.
- Drop spoonfuls of the cookie dough on your prepared baking tray. Bake between 8 – 10 minutes. Remove from oven and allow to cool on a wire cooling rack. Repeat for all cookies.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
