Easy Filled Date Drop Cookies
These delicious filled date drop cookies feature a soft, chewy texture with sweet date or raisin filling, perfect for a comforting treat or holiday snack enjoyed by all ages.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Mix shortening, brown sugar, and eggs in a bowl. Stir in water and vanilla.
- Sift together flour, baking soda, salt, and cinnamon. Gradually add to the wet mixture, stirring until combined.
- Drop spoonfuls of dough onto a greased cookie sheet.
- Make a depression in each cookie with a teaspoon or knife, then place 1/2 teaspoon of date or raisin filling in the depression.
- Bake for 10 to 12 minutes, or until lightly golden.
- Remove from oven and cool before serving.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of soft shortening. If you don't have dates, raisins or chopped nuts can be good substitutes for the filling. Ensure the dough is not too wet; if needed, add a bit more flour. For a hint of spice, try adding a pinch of nutmeg along with the cinnamon. This recipe is a great complement to American recipes for homemade treats.
Serving Suggestions
These cookies can be enjoyed on their own or paired with a glass of milk or tea for a delightful afternoon snack. They also make great additions to dessert platters alongside other sweet treats like Oohey-Gooey Cake or Jamboree Peach Cobbler. For a special touch, dust with powdered sugar before serving.
Storage & Reheating
Store the filled date drop cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet before transferring them to a freezer-safe container. To reheat, simply pop them in a preheated oven at 350°F (175°C) for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Filled Date Drop Cookies contains roughly 2172 calories, with 2g protein, 229g carbohydrates, and 128g fat. It is a good source of calcium (18% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1872mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour in this recipe?
Yes, you can substitute whole wheat flour for half of the all-purpose flour in this recipe for a healthier version. However, this may change the texture slightly, making the cookies denser. Adjust the liquid as needed to achieve the right consistency.
What can I use instead of shortening?
If you prefer a different fat, unsalted butter or coconut oil can be used in place of shortening. Keep in mind that butter will add a richer flavor, while coconut oil will impart a slight coconut taste. Both will help create a delicious cookie.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. They will continue to firm up as they cool. If you're unsure, you can do a toothpick test; it should come out with a few moist crumbs, not wet dough.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).