Soft Ma'amoul Date Cookies Recipe
“One of the fastest, tastiest, and easiest ma’moul recipes you’ll ever find”
Original Recipe Author
Have you ever wanted to experience a softer version of those famous ma’moul cookies you buy? If you’re looking for a fresher and tastier version but you can’t seem to find it, why not make your own?
What’s that? Too much of a hassle? Not at all. With this simple recipe, you’ll have some tasty homemade ma’mouls that’ll melt in your mouth.
Put every other ma’moul recipe you know aside. With ours, you won’t even need baking powder!
Why this Ma’amoul Date Cookies Recipe is A MUST-try:
Frequently Asked Questions:
Ma’amoul Date Cookies Recipe
QuesNo baking powder?tion
The recipe says to knead into a crumbly dough. Isn’t it supposed to be an evenly combined soft dough and then divide it?
In the mixer, it becomes crumbly, and then put it together by hand.
Can I spread chocolate spread instead? Doesn’t it harden?
Yes, you can use chocolate spread or Nutella. Since you only mark slits and not slice all the way through, the chocolate is not exposed when baking and therefore does not harden.
Can I replace the water with orange juice?
Can I use oil instead of butter?
Oil hardens the cookies, so only if you like the texture this way, you can replace it with oil. You can replace the 7 oz. (200 g) of butter with half a cup of oil.
“Excellent. It’s already in a container for me to take to work tomorrow!”
Soft Ma’amoul Date Cookies Recipe
- 1 lb. flour (½ kg)
- 7 oz. cold butter (diced into small cubes (or a non-dairy butter substitute) (200 g))
- 2½ teaspoons vanilla sugar (10 g)
- 2 tablespoons sugar
- ¼ cup oil (60 ml)
- ½ cup milk (or water, for a non-dairy version (120 ml))
- 1 package date spread (450 g)
- 2 teaspoons cinnamon
- Bring over your flour, sugar, butter, and vanilla sugar, and mix them all in a bowl. Use a mixer to form them into a crumbly dough. If you don’t have that, you may use your hand.
- Regardless of the kneading method you use, gradually add the oil and milk until the dough is smooth.
- Split your dough into 4 smaller ones, and then tightly plastic-wrap them.
- Place the 4 bags in the fridge for 60 minutes.
- Choose your preferred work surface and spread some flour on it to prevent the dough from sticking to it.
- Spread your dough from the center outwards. Your desired thickness should be ¾ inch or 2 cm.
- Distribute your ‘date spread’ evenly over the dough. Follow that with a sprinkle of cinnamon.
- Spread some parchment paper over a baking pan.
- Roll your dough into a roll and carefully transfer it to the baking pan. Before baking, mark some slicing slits ¾ or 2 cm apart.
- Preheat your oven to 350°F (180°C) and bake your ma’moul for around 40 minutes.
- After baking, remove your ma’moul from the oven and sprinkle with some confectioner’s sugar.
- Remember those marked slits? This is where you’d cut your ma’moul into small bites. Now bite!
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“Excellent dough. Recommended!”
Oh, and we almost forgot!
This Ma’amoul Date Cookies is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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