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Ma’amoul Cookies

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Ma’amoul cookies, also called Ma’amoul cookies, are a traditional Arabic dessert that is so delicate it melts in your mouth and is packed with delicious, sweet.



  • To make the filling, combine the dates, water, and salt in a saucepan over medium-low heat. While the dates cook, mash and stir them until they have broken down into a paste. This should take around 3 minutes. Let the filling cool.
  • Preheat your oven to 325°F (165°C) and line your baking sheets with parchment paper.
  • To make the dough, combine the flour, sugar, and baking powder in a mixing bowl or a food processor. Then, pulse or cut the butter in.
  • Combine the milk and rosewater and stir it into the dough until it comes together.
  • Gather the dough together and divide it into 20 equally-sized balls.
  • Take one ball of dough and flatten it in the palm of your hand and pinch it into a bowl shape.
  • Take a teaspoon of the filling and place it in the center of the dough. Bring up the sides and pinch them together to seal the filling in.
  • Roll and flatten the maamoul slightly, then place the cookie, seam side down, on your prepped cookie sheet. Repeat with the remaining dough balls and filling.
  • Prick the top of the cookies with a fork or toothpick to make a decorative pattern, then bake until the cookies just start to turn golden, around 25-30 minutes.
  • After baking, while the cookies are still warm, dust generously with powdered sugar.

Gemma’s Pro Chef Tips For Making Maamoul

  • Use Medjool dates to get the best texture for the filling, unless you have access to fresh-picked dates from a farmer’s market. Other varieties of dates can be quite firm and won’t break down as easily.
  • If you don’t have (or don’t like) rosewater, you can replace it with orange blossom water, more milk, or just plain water.
  • You can add 1/4 cup (1¼ oz/35g) of finely chopped crystallized ginger to the date filling if you’d like a bit more texture.
  • Maamoul can also be filled with nuts: try combining ¾ cup (3¾ oz/106g) coarsely ground walnuts or pistachios with 1/3 cup (4oz/115g) strained apricot jam and using this as a filling.
  • Traditionally, maamoul is made with beautiful wooden molds. If you would like to try this, they can be found online! flavor!