Date Almond Butter Cookies

This buttery date and almond cookie recipe has become my weekend baking staple—perfect for when I need something impressive with minimal effort. Made with just six simple ingredients, these cookies deliver incredible flavor with their crispy edges and tender centers studded with sweet dates.

I first made these cookies when unexpected guests were coming and I was low on baking supplies. What started as a pantry-clearing necessity has become one of my most requested treats when friends visit.

Ingredients

• Salted butter: Creates the base for that rich buttery flavor and crisp texture. Make sure it's properly softened for easy mixing
• Powdered sugar: Results in a more delicate crumb than granulated sugar would provide
• All purpose flour: Provides structure without making cookies too dense
• Salt: Enhances both the sweet and nutty flavors throughout the cookie
• Pitted dates: Natural sweetness and chewy texture contrast beautifully with the crisp cookie
• Flaked almonds: Creates a gorgeous crunchy edge while highlighting the nutty notes

Step-by-Step Instructions

Cream the butter and sugar:

Use a spatula to thoroughly mix the softened butter and powdered sugar until it becomes noticeably lighter in both color and texture. This process incorporates air into the mixture which helps create that perfect cookie texture. Take your time with this step—about 3 minutes of continuous mixing.

Form the dough:

Add the flour, salt, and chopped dates to your butter mixture. The mixture will initially look crumbly, but continue working it until it comes together into a soft, pliable dough. Use your hands toward the end for best results as the warmth helps bind everything together.

Shape the logs:

Divide dough into two equal portions and roll each into a uniform cylinder approximately 4 inches long and 1¼ inches thick. Aim for even thickness throughout to ensure uniform baking. The logs may seem small but remember they will spread during baking.

Add the almond coating:

Spread your flaked almonds on a plate and roll each log to coat the exterior completely. Press gently to help the almonds adhere to the still-soft dough. This coating not only adds texture but creates a beautiful presentation.

Chill thoroughly:

Wrap each almond-coated log in plastic wrap and refrigerate for at least 30-45 minutes. This critical step solidifies the butter, making clean slicing possible and preventing excessive spreading during baking.

Slice and bake:

Unwrap the chilled logs and slice into ¾-inch rounds using a sharp knife. Place on a parchment-lined baking sheet with ample space between each cookie. Bake at 356°F for 15-20 minutes, rotating the pan halfway through for even browning.

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The dates are truly the star ingredient in these cookies. I discovered their magic when trying to reduce refined sugar in my baking. Their natural caramel like flavor intensifies during baking, creating little pockets of sweetness throughout each bite that my children absolutely adore.

Proper Storage

These cookies will maintain their crisp texture and buttery flavor for up to 5 days when stored in an airtight container at room temperature. For longer storage, the unbaked cookie dough logs can be frozen for up to 2 months—simply defrost in the refrigerator overnight before slicing and baking. This makes them perfect for preparing ahead for holidays or unexpected visitors.

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Perfect Pairing Ideas

These cookies create a delightful contrast when served alongside fresh seasonal fruit—particularly pears or apples in fall, or berries in summer. For a more decadent dessert, sandwich two cookies with a small scoop of vanilla ice cream or dulce de leche. They also pair beautifully with afternoon tea, particularly Earl Grey or a spiced chai.

Troubleshooting Common Issues

Crumbly dough usually indicates the butter wasn't soft enough before mixing. If this happens, let the mixture rest at room temperature for 10 minutes, then try working it together again. Cookies spreading too much during baking is typically a sign that the dough wasn't chilled long enough—if your kitchen is particularly warm, consider chilling for a full hour instead of the minimum 30 minutes.

Frequently Asked Questions

→ Can I use unsalted butter?

Yes, you can use unsalted butter. Just increase the added salt to ½ teaspoon for balanced flavor.

→ Can I skip the chilling step?

It’s highly recommended to chill the dough as it firms up the logs, making them easier to slice and ensuring the best texture in the final cookies.

→ Can I make larger cookies?

Absolutely! You can shape a thicker dough log and slice to your preferred size. Just adjust the baking time accordingly.

→ How long do these cookies stay fresh?

Stored in an airtight container, these cookies stay fresh for up to five days.

→ What can I use instead of dates?

You can substitute chopped dried figs or raisins if you’re out of dates. They also add a sweet chewiness.