introduction

This is a simple guide to make Date-nut Pinwheel Cookies. These cookies have a soft dough with a sweet date and nut roll. They are nice with tea or milk. Try them on a cool day and share with friends. For a warm fall twist, you can pair them with apple treats like this apple cider cookies.

why make this recipe

You make this recipe for a warm, sweet bite. The date and nut mix adds a deep, cozy taste. The pinwheel look is fun and neat. They hold well at a party. If you like classic cookies, try a simple bakery-style chocolate chip cookies idea for more cookie fun.

how to make Date-nut Pinwheel Cookies

You mix the dough, make the date-nut filling, roll, chill, slice, and bake. Work in simple steps and keep the dough cool. Use a light hand when you roll the log so the roll stays tight. For a brown sugar hint in the dough, see a brown sugar cinnamon cookies tip.

Ingredients :

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, soft
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chopped pitted dates
3/4 cup chopped walnuts (or pecans)
2 tablespoons brown sugar
1 tablespoon butter (for filling)
1/2 teaspoon ground cinnamon (optional)
1–2 tablespoons milk, if needed

Directions :

In a bowl, whisk flour, baking powder, and salt. Set aside.
In a large bowl, beat the soft butter and granulated sugar until light.
Add the egg and vanilla. Mix well.
Add the dry mix to the wet mix. Stir until the dough forms. Add 1–2 tablespoons milk if the dough seems dry.
Wrap the dough in plastic and chill for 30 minutes.
Make the filling: cook dates, brown sugar, 1 tablespoon butter, and cinnamon in a small pan for 3–4 minutes. Add nuts and mash to a spreadable mix. Let cool.
On a floured surface, roll the dough into a rectangle about 10×8 inches.
Spread the cooled date-nut mix in a thin even layer over the dough.
Roll the dough from the long side to make a log. Seal the edge with a little water.
Wrap the log and chill for 1 hour or until firm.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Slice the log into 1/4-inch rounds. Place rounds on the sheet 1 inch apart.
Bake 10–12 minutes or until the edges are light gold. Let cool on a rack.

how to serve Date-nut Pinwheel Cookies

Serve warm or at room heat. They pair well with tea, coffee, or milk. You can dust with a little powdered sugar. For a spiced plate, try a chai spiced serving idea.

how to store Date-nut Pinwheel Cookies

Place cooled cookies in an airtight box. Keep at room temp for up to 4 days. For longer life, freeze in a tight bag for up to 2 months. Thaw at room temp before you eat.

tips to make Date-nut Pinwheel Cookies

Chill the dough and the log well. This makes clean slices.
Chop dates and nuts small so the roll stays tight.
Roll the dough on light flour to avoid stick.
Use a sharp knife and wipe it between cuts for neat circles.
For chewier dough, follow some chewy cookie tips.

variation (if any)

Use figs or raisins in place of dates.
Swap walnuts for pecans or almonds.
Add a thin line of chocolate spread before you roll for a cocoa twist.
Add orange zest to the dough for a bright note.

FAQs

Q: Can I use date paste instead of chopped dates?
A: Yes. Use a soft date paste and mix with nuts. You may not need to cook it.

Q: Can I make the dough ahead?
A: Yes. Make the dough and log, wrap, and freeze. Slice and bake from frozen. Add 2–3 more minutes to bake time.

Q: Are these cookies soft or crisp?
A: They are soft in the center with a light firm edge. Bake a little longer for more crisp.

Q: Can I use margarine instead of butter?
A: You can, but butter gives more taste.

Q: Do I need to toast the nuts?
A: Toasting adds flavor but is not required.

Conclusion

For the original post and more notes, see the full recipe at Date-nut Pinwheel Cookies – Galletta’s Galley.

Date-nut Pinwheel Cookies – Galletta’s Galley