These delicious thumbprint date nut cookies are such a great addition to any cookie platter! Perfectly sweet and so tasty that everyone will reach for these cookies first.
If you’ve been reading this blog, you’ve probably guessed by now that I’m partial to dates and these date cookies are simply the best. They’re soft and chewy circles of taste bud happiness and their wonderful flavor makes them a well loved taste treat.
I have never met a cookie that I didn’t like but these cookies are exceptional because they are so satisfying and delicious. They are a great addition to any cookie platter. But, you don’t need a holiday or event to make and eat these?
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Do these cookies freeze well?
Yes. You just need to put them either in a storage container or in a gallon freezer bag but in only two layers and with parchment paper between the layers.
I freeze them because I make them and (other cookies) well before the holidays and take them out a few days before I’m going to place them on the cookie tray.
How to make thumbprint date nut cookies
Take out the butter at least an hour before starting the recipe.
Preheat the oven to 400 degrees Fahrenheit and get out a few cookie sheets.
Cut up dates and get a medium saucepan. Also measure out sugar and water.
Add the dates, water and sugar to the saucepan and meat on medium high. When the mixture comes to a boil, stir it every once in a while until it thickens.
This takes between 5 and 10 minutes.
Turn the heat off under the thickened date mixture, add some walnuts, stir and set aside.
Gather the butter, brown sugar and cane sugar.
Add the sugars and softened butter to your stand mixer and cream together.
Gather the wet ingredients – Amaretto liqueur, eggs and sour cream.
Add the wet ingredients to the mixer and mix until just incorporated. The batter will be a little loose and will look like this:
Gather the dry ingredients – sprouted spelt flour, baking soda, cinnamon and salt.
(You can use any type, like white or wheat but I prefer spelt).
Add the dry ingredients into the wet ingredients and stir with a spatula.
Take a small amount of dough in your hands and roll it into a one inch ball.
Take your thumb and stick it in each ball. You can wet your thumb with a little warm water if your fingers are sticking to the dough.
Take a teaspoon of the date mixture and place it into the thumbprint.
Bake for 11 – 13 minutes until they are lightly browned.
Once out of the oven, let them cool for five minutes before taking them off the cookie sheets and placing them onto wire racks to cool further.
Overhead view of the plate of the cookies.
As I said before, these are soft cookies, so don’t expect a crunch to them. And they are deeply satisfying to eat, especially if you love dates.
Now all I have to do is plate them, pour myself some milk and DIG IN!
I hope you enjoyed this date nut cookies recipe. I bring these cookies to lots of functions and they get eaten quickly. Everyone loves them!
Other delicious cookie recipes
And as always, may all your dishes be delish!
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Date Nut Cookies | Thumbprint Filled
- 2 cups dates pitted, chopped
- 1/2 cup white sugar
- 3/4 cup water
- 1/2 cup walnuts chopped
- 2 sticks butter room temperature
- 1 cup brown sugar loosely packed
- 3/4 cup cane sugar
- 1/2 cup sour cream
- 1 ounce amaretto
- 2 eggs
- 4 cups spelt flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3/4 teaspoon salt
- Chop the dates and place them in a saucepan. Add sugar and water and heat on medium high until it comes to a boil. Stir until thickened (around 5 – 10 minutes)
- Once thickened, turn off heat, add walnuts, stir and set aside
- Preheat oven to 400 degrees F
- In mixer, place butter and sugars and mix until creamed
- Add sour cream, amaretto and eggs and mix until incorporated. (It will be loose)
- Add flour, baking soda, cinnamon and salt and mix until incorporated
- Take small amount of dough in your hand and roll into 1 inch balls and place on cookie sheets
- Stick your thumb in each ball and then fill the thumbprint with the date mixture
- Bake for 11 – 13 minutes until lightly brown
- Let cool for 5 minutes on cookie sheets before removing to wire racks