Date Pinwheel Cookies are so good, they are hard to resist!
Dates are delicious any time of year.
But when combined with pecans and cinnamon, dates really take on a seasonal vibe that is well suited for both Autumn and Winter.
These cookies take full advantage of the depth of flavor dates possess.
Date pinwheel cookies are delicious and easy
The body of the cookie is buttery, flaky, and tender – a scrumptious contrast to the thick, rich, sweetness of the date/nut layer of the pinwheel.
Dates are so sweet, they can quickly become overwhelming.
But in these cookies, the ratio is just right.
These Date Pinwheel Cookies are not only delicious – they are special.
Bake up a batch for Thanksgiving dinner, Christmas parties, or even to give as gifts.
These pretty little pinwheels look like you took extra time to make something amazing, and they taste that way, too.
And if you know someone who is a fan of pecan pie, be sure to share some of these cookies with them.
Make our date nut pinwheel cookies ahead of time
One thing I love about these cookies – besides the flavor – is that you make them in advance.
That can be pretty handy when you are making cookies for a party or snacks.
It means that you get all the hard work done the day before your event – and then your cookie dough chills overnight in the refrigerator.
When you’re ready to make them, you just slice them and bake – easy as can be.
It may be the easiest thing about your entire day!
What is the difference between a date pinwheel cookie and a sugar cookie?
If you’ve never had a pinwheel cookie before, you may want to know what the difference is.
When most people think of sugar cookies, they think of a soft, buttery cookie with a slightly crisp edge and a sweet, vanilla flavor.
Date pinwheel cookies are also made with sugar and butter, like a sugar cookie base, but they have a date filling that gives them a unique flavor and texture.
Ingredients to Make Date Pinwheel Cookies
- 4 cups sifted flour
- 2 cups brown sugar
- ½ cup shortening
- ½ cup butter
- 3 eggs
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp salt
- 10 oz pitted dates
- 1 cup pecans, chopped
- ½ cup sugar
- ½ cup water
Additional Items:
- Stand or hand mixer
- Baking sheet
- Parchment or plastic wrap
How to make Date Pinwheel Cookies
Cream together shortening and butter in mixing bowl.
Add brown sugar, vanilla, and eggs. Beat well.
Mix in dry ingredients.
Divide dough into two portions and set aside.
Chop dates and add to a medium cooking pot, along with the sugar and water.
Bring to a boil and simmer until thick.
Remove from heat and allow to cool.
Chop pecans and add to date mixture.
Roll one portion of dough into a rectangle 1/8” inch thick.
Spread half of the date mixture on the cookie dough.
Roll from the short side into a log.
Roll into parchment paper or plastic wrap.
Repeat with the other half of the dough and remaining date mixture.
Place both logs in the refrigerator overnight.
Slice the cookie dough logs into 1/2” slices. Place on cookie sheet.
Bake at 375° for 10-12 minutes.
Cool on wire racks and enjoy!
Variations on our date pinwheel cookies recipe
Date pinwheel cookies are a classic Christmas cookie.
But why not make them all year round?
There are endless variations on this recipe, so you can never get bored.
Here are a few ideas to get you started:
-Instead of using dates, try dried apricots, figs, or raisins.
-Swap out the pecans for hazelnuts, pistachios, or almonds.
-Add 1 teaspoon of pumpkin pie spice for a different flavor profile.
-Try rolling the dough in different spices like cocoa powder, gingerbread spices, or even matcha powder.
-If you want a little more sweetness in your cookies, add 1/4 cup of sugar to the dough.
Cookie storage and serving tips
Whether you are baking cookies from scratch or using a store-bought mix, there are a few tips that will help you get the perfect results every time.
When storing cookies, it is important to keep them in an airtight container.
So whether you are refrigerating dough to make later or storing freshly baked cookies, an airtight container is your friend.
This will prevent them from drying out or becoming stale.
If you plan on serving them later, you can place them in the fridge or freezer until you are ready to eat them.
I like to line the container with waxed paper.
And if you’re stacking your cookies in your container, wax paper makes a great layer to keep the cookies from sticking together.
Alternatively, if your cookies are the same size as a cupcake, you can also stack them in paper cupcake wrappers.
Date pinwheel cookies are the perfect addition to any party or celebration!
When it comes to party cookies, date pinwheel cookies are a must-have.
They’re simple to make and always a hit with guests.
Plus, they’re the perfect way to use up any extra dates you might have on hand.
They are a fun and festive treat for any occasion.
They’re easy to make and require only a few simple ingredients, making them perfect for a quick and easy dessert.
More Christmas cookies to bake!
If you’re looking for recipes to use in a holiday cookie exchange, we’ve got so many in our roundup.
More holiday baked goods to enjoy
Chocolate Brownies with White Chocolate Peppermint Ganache
try it and share!
Please let us know how you enjoy our Date Pinwheel Cookies recipe.
Date Pinwheel Cookies
Equipment
- Stand or hand mixer
- Baking Sheet
- Parchment or plastic wrap
- Medium Pot
- Wire Rack
Ingredients
- 4 cups sifted flour
- 2 cups brown sugar
- ½ cup shortening
- ½ cup butter
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 10 ounce pitted dates
- 1 cup pecans chopped
- ½ cup sugar
- ½ cup water
Instructions
- Cream together shortening and butter in mixing bowl.½ cup shortening, ½ cup butter
- Add brown sugar, vanilla, and eggs. Beat well.2 cups brown sugar, 1 teaspoon vanilla, 3 eggs
- Mix in dry ingredients.4 cups sifted flour, 1 teaspoon cinnamon, ½ teaspoon salt
- Divide dough into two portions and set aside.
- Chop dates and add to a medium cooking pot, along with the sugar and water. Bring to a boil and simmer until thick. Remove from heat and allow to cool.10 ounce pitted dates, ½ cup sugar, ½ cup water
- Chop pecans and add to date mixture.1 cup pecans chopped
- Roll one portion of dough into a rectangle 1/8” inch thick.
- Spread half of the date mixture on the cookie dough.
- Roll from the short side into a log. Roll into parchment paper or plastic wrap. Repeat with the other half of the dough and remaining date mixture.
- Place both logs in the refrigerator overnight.
- Slice the cookie dough logs into 1/2” slices. Place on cookie sheet.
- Bake at 375° for 10-12 minutes.
- Cool on wire racks.
Notes
Nutrition
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.
My daughter made some of these for Thanksgiving and I’ve asked her to make them again for Christmas! They were really tasty!