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Loading...Maamoul are delicate Lebanese shortbread-style cookies traditionally molded by hand or with carved wooden molds and filled with spiced date paste. Light, buttery, and perfumed with orange blossom water, they are a beloved treat served during Eid and family gatherings across the Levant. The pale, sandy color and intricate patterns dusted with powdered sugar make them as beautiful as they are delicious.
Prep Time45 mins
Cook Time20 mins
Total Time65 mins
Servings4
YieldAbout 24 cookies (4 servings)
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 14 gFat
- 8 gSaturated Fat
- 62 gCarbs
- 5 gFiber
- 32 gSugar
- 5 gProtein
- 95 mgSodium
- 320 mgPotassium
- 60 mgCalcium
- 2.5 mgIron
- 1 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Dough
- 2 cups fine semolina flour
- 1 cup all-purpose flour
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1/3 cup warm whole milk
- 1/4 cup granulated sugar
- 1 teaspoon instant dry yeast
- 1 tablespoon orange blossom water
- 1/2 teaspoon fine salt
For the Date Filling
- 2 1/2 cups (about 14 oz) pitted Medjool dates, chopped
- 1 tablespoon unsalted butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon orange blossom water
- 1 tablespoon water, as needed
Directions
- Make the dough: In a large bowl, whisk together the semolina, all-purpose flour, sugar, yeast, and salt. Pour in the melted butter and rub with your fingertips until the mixture looks like wet sand. Stir in the warm milk and orange blossom water to form a soft dough, cover, and rest at room temperature for 30 minutes so the semolina can fully hydrate.
- Meanwhile, make the filling: Combine the chopped dates and butter in a small saucepan over low heat and cook, stirring constantly, for 4 to 5 minutes until the dates soften into a thick paste. Stir in the cinnamon, nutmeg, and orange blossom water, adding a tablespoon of water if needed for a spoonable consistency, then transfer to a bowl and cool completely.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly butter the inside of traditional maamoul wooden molds (or a small decorative cookie press) so the patterns release cleanly.
- Shape the cookies: Pinch off a rounded tablespoon of dough and press a piece into the mold, pushing it up the sides to create a small well. Add about 1 teaspoon of the date filling into the center, then cover with a smaller piece of dough and pinch the edges to seal.
- Invert the mold and tap firmly against the prepared baking sheet to release the patterned cookie. Repeat with the remaining dough and filling, spacing the cookies about 1 inch apart.
- Bake for 18 to 20 minutes, until the bottoms are just barely golden. The tops should remain pale and sandy – do not overbake or the delicate texture will be lost.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust generously with powdered sugar just before serving.
- Store in an airtight container at room temperature for up to 2 weeks, or freeze in a single layer for up to 3 months.
Cook’s Notes
- If you don't have maamoul molds, roll each ball smooth, press a fork or the cap of a decorative bottle gently into the top to leave a pattern before baking.
- Letting the semolina soak in the melted butter and resting the dough for 30 minutes is essential for the signature tender, almost-melt-in-your-mouth texture.
- If the dough sticks while shaping, dust your fingers with a little flour; if it cracks, knead in a teaspoon of milk.
- Medjool dates yield a richer, caramel-like filling, while Deglet Noor produce a firmer, slightly less sweet paste – both are traditional and work beautifully.
- For the most aromatic cookies, use a freshly opened bottle of orange blossom water and add a few drops of rose water to the dough for an extra floral note.
