Date Maamoul: A Home-Style Recipe
Cookies & baking · Makes 20 cookies · Published October 22, 2026
These molded date cookies use a rested semolina dough. The dough should be soft and pliable, not sticky; adjust the milk a little at a time.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 2 cups fine semolina
- 1 cup all-purpose flour
- 200 g softened butter
- 1/4 cup powdered sugar
- 1/4–1/2 cup milk
- 1 tsp orange blossom water
- 250 g date paste
- 1 tbsp butter for filling
- 1/2 tsp cinnamon
Method
- Rub butter into semolina and flour, add sugar, cover and rest 2 hours. Mix date paste, filling butter and cinnamon; divide into 20 small balls.
- Add blossom water and 1/4 cup milk to the dough. Add more milk a teaspoon at a time until it holds together without cracking.
- Heat oven to 350°F. Divide dough into 20 balls, flatten each around a date ball and seal. Press into a floured maamoul mold or shape by hand.
- Place on a lined baking sheet and bake 18–23 minutes until bases are light golden. Cool before moving; the tops should remain pale.
A better result
A cracked shell usually needs a little more liquid or gentler shaping. A very sticky shell needs a short rest before molding.
Serve it together
Serve with tea and include walnut or pistachio cookies for variety. Order date maamoul when you need a neatly arranged gift box.
Prefer it ready to serve?
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