Transform your kitchen into a fragrant Middle Eastern bakery with these irresistible Maamoul Cookies! This enchanting treat, beloved across the Middle East, features a tender, buttery semolina crust cradling lush date or nut fillings. The aroma of orange blossom and rose water infuses every bite with a touch of magic. Don’t be fooled by their ornate appearance—Maamoul is surprisingly easy to make at home, especially with a little planning. Whether you’re preparing these for a holiday, a special occasion, or just to spoil yourself after a long day, you’ll love how quickly the dough comes together and the endless ways you can mix up the fillings. Put on your favorite playlist and treat yourself to a baking ritual that promises both relaxation and absolutely showstopping results!
Why You’ll Love This Recipe
- No Advanced Skills Needed: Maamoul looks decadent, but the method is simple, approachable, and hard to mess up.
- Perfect for Busy Schedules: Prep the dough ahead, and assemble and bake in under an hour when you’re ready. The resting time does the work for you.
- Melt-in-Your-Mouth Texture: Thanks to semolina and lots of butter or ghee, the cookies bake up supremely crumbly and tender.
- Irresistible Fillings: Classic date, nutty walnut, and vibrant pistachio all get a starring role—there’s something for everyone!
- Customizable: Adapt the flavors, shapes, and sizes to suit your tastes or whatever you have on hand. These cookies play well with endless variations!
Ingredients You’ll Need
Gather your pantry staples and a few special touches for the classic Maamoul experience.
No need to stress over exact measurements—this is all about flavor and texture!
For the Dough:
- Coarse semolina: Gives the cookie its authentic sandy crumb and signature bite.
- Extra fine semolina: Balances texture for a luscious, tender crumb.
- Salt: Just a pinch to heighten all the subtle flavors.
- Granulated sugar: Adds the perfect touch of delicate sweetness without overwhelming.
- Unsalted butter or ghee (melted): Essential for richness—don’t skip or try to “lighten up” here, the fat content is non-negotiable for authenticity!
- Mahlab seeds (ground): A Middle Eastern baking spice with a floral, cherry-like aroma (worth finding, but optional if you can’t).
- Mastic (ground, optional): Brings a gentle piney-citrus note; totally optional, but special if you have it.
- Instant yeast: Aids in creating the characteristic tender crumb—don’t worry, the cookies won’t rise like bread.
- Orange blossom water and rose water: These add gorgeous fragrance and a subtle floral flavor—don’t skip for the real Maamoul experience!
- Water: To bring the dough together with just the right texture.
For the Date Filling:
- Date paste: Naturally sweet, creamy, and comforting—the traditional Maamoul filling.
- Ground cinnamon: Adds gentle warmth and depth; adjust to your taste.
- Ground anise: Gives a hint of licorice-like perfume that stands out.
- Ghee or unsalted butter (melted): Binds the filling and adds a silky finish.
For the Walnut Filling:
- Granulated sugar: Sweetens the nutty filling to perfect balance.
- Orange blossom water: Rounds out the sweetness and keeps nuts aromatic.
- Lemon juice: Brings a bright, fresh contrast to the walnuts.
- Chopped walnuts: For crunch, heartiness, and earthiness.
- Ground cinnamon: Adds warmth and coziness.
For the Pistachio Filling:
- Granulated sugar: Just a bit, to highlight the pistachios’ rich flavor.
- Orange blossom water: Elevates and perfumes the nuts.
- Lemon juice: For a vibrant, tart finish.
- Chopped pistachios: Choose bright green pistachios for showy cookies!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Feel like experimenting? Here’s how to give your Maamoul a new twist:
- Switch the nuts: Swap walnuts or pistachios for pecans, hazelnuts, or almonds if you prefer or that’s what you have around.
- Seasonal Spices: Try cardamom instead of cinnamon for a different aromatic twist, or a sprinkle of nutmeg for warmth.
- Chocolate Lovers: Fold in mini chocolate chips or a square of dark chocolate into the filling for a fun surprise.
- Coconut Touch: Add a spoonful of shredded coconut to the nut fillings for extra chew.
- Sugar Dusting: Some like their Maamoul naked, others prefer a generous snowfall of powdered sugar at the end. Try both and see what you like!
How to Make Maamoul Cookies
Here’s the play-by-play for creating these treasure-like cookies:
1. Prepare the Dough Base
Combine both types of semolina with sugar, salt, mahlab, mastic (if you have it), and melted butter or ghee in a large bowl. Work the butter in until the mixture is beautifully moistened and sandy.
Rest the dough: Cover the dough and let it rest at room temperature for at least overnight—or up to 2 days. This “slow” stage is the secret to a delicate, melt-in-your-mouth cookie.
2. Finish the Dough
Add the instant yeast, orange blossom water, rose water, and plain water. Mix thoroughly to form a soft, cohesive dough. Cover again and rest for about 20-30 minutes.
3. Prepare the Fillings
Date
In a bowl, knead the date paste with cinnamon, anise, and melted ghee or butter until it’s smooth and easily pliable.
Walnut & Pistachio
For both nuts: First, make a quick syrup by simmering sugar, orange blossom water, and lemon juice, then let it cool. Mix cooled syrup with chopped walnuts and cinnamon, or with pistachios for their version.
4. Assemble the Cookies
Scoop out small portions of dough (aim for about the size of a walnut) and roll into smooth balls. Flatten each into a disk, place a portion of filling in the center, and then gently wrap and seal the dough around the filling. Roll between your palms to smooth.
5. Shape in Molds or by Hand
If you have a traditional Maamoul mold, dust with flour (or line with plastic wrap), press the filled ball into it, and tap to unmold. No mold? Shape into domes or logs by hand and use a fork or skewer to create decorative lines or dots.
6. Bake to Golden Perfection
Place cookies on a lined baking sheet. Bake at 425°F (220°C)—larger cookies need about 12-15 minutes, pistachio-sized minis only 8-10 minutes. You want just a whisper of golden color on the cookies. Don’t overbake!
7. Cool and Serve
Let the Maamoul cool completely before dusting with powdered sugar if you like, then serve and enjoy!
Pro Tips for Making the Recipe
- Let the Dough Rest: This is non-negotiable. Resting creates that signature crumbly-sandy texture you can’t rush!
- Don’t Overbake: Your Maamoul is done when just slightly golden—overbaking turns them dry.
- Filling Control: Don’t overstuff. Too much filling can cause the cookies to crack or burst; moderation = perfection.
- Use Fresh Flavorings: Orange blossom and rose water lose potency—use fresh bottles for the best taste.
- Cool Completely: Dusting with powdered sugar is for completely cooled cookies only, or you’ll get a syrupy glaze.
How to Serve
Maamoul is most often enjoyed with a good cup of strong coffee or tea.
Serve them on a decorative plate, pile them high for festive occasions, or arrange them in a gift box. If you’re entertaining, offer a selection (date, walnut, and pistachio) so everyone can sample all the flavors. They also make a beautiful treat for Eid, Christmas, or as a thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Keep Maamoul in an airtight container at cool room temperature for up to 2 weeks. Layer with parchment to avoid sticking. Their flavor and texture actually improve over the next few days!
Freezing
Absolutely freezer-friendly! Place cooled cookies in a single layer in a freezer box, using parchment between layers. Thaw them uncovered on the counter for a few hours—no need to reheat.
Reheating
Maamoul is best enjoyed at room temperature, but if you crave a little warmth, gently heat in a low oven (300°F/150°C) for a few minutes. Don’t microwave or they can get tough.
FAQs
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How far in advance can I make the dough?
Prepare the semolina dough up to two days ahead. Keep it covered at room temperature until ready to finish and assemble—it only gets better with time.
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What if I don’t have mahlab or mastic?
Don’t worry! Both are classic, but optional. If you can’t find them, skip and enjoy the cookies all the same—the flavor will still be beautiful.
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Can I use all-purpose flour instead of semolina?
You can, but the signature sandy texture comes from semolina. If you must use flour, expect a more shortbread-like result. Semolina is highly recommended for the authentic Maamoul experience!
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Why is my dough cracking or hard to seal?
If the dough is dry, drizzle in a bit more water or butter/ghee, a teaspoon at a time, until soft and pliable. Remember, resting the dough makes it easier to handle. If cracking happens, just patch gently with your fingers.
Final Thoughts
There’s something wonderfully soothing and almost meditative about making Maamoul Cookies—the gentle scents, the simple steps, and that sweet satisfaction when you break into one and see the hidden treasure inside. Whether you’re welcoming guests, marking a holiday, or just need a treat after a long day, these cookies are pure, buttery comfort. Don’t let their elegant looks fool you; Maamoul is for everyone and perfect for bakers of all experience levels. Try your hand at this recipe—experiment, share, and above all, savor every glorious bite!
Print
Maamoul Cookies Recipe
- Prep Time: 1 hour
- Cook Time: 7 minutes
- Total Time: 13 hours 7 minutes
- Yield: 85 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Maamoul cookies are traditional Middle Eastern shortbread pastries filled with dates, walnuts, or pistachios. Characterized by their fragrant, buttery semolina dough and aromatic fillings, these cookies are often made for special occasions and holidays. With a melt-in-the-mouth texture and a subtly sweet, nutty flavor, maamoul cookies are a delightful treat that pairs perfectly with tea or coffee.
Ingredients
For the Dough
- 250 g coarse semolina
- 750 g extra fine semolina
- 1/4 teaspoon salt
- 1/4 cup (50 g) granulated sugar
- 1 3/4 cups (400 g) unsalted butter, melted (or ghee)
- 1 teaspoon (4 g) mahlab seeds, measured then ground
- 1/2 teaspoon (2 g) mastic, optional, measured then ground
- 1/2 teaspoon instant yeast
- 1/4 cup (60 ml) orange blossom water (warm)
- 1/4 cup (60 ml) rose water
- 1/2 cup (120 ml) water
Date Filling
- 2 pounds (900 g) date paste
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground anise
- 1/4 cup (60 g) ghee or unsalted butter, melted
Walnut Filling
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons (30 ml) orange blossom water
- 1/2 teaspoon lemon juice
- 1 cup (150 g) chopped walnuts
- 1/2 teaspoon ground cinnamon
Pistachio Filling
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons (30 ml) orange blossom water
- 1/2 teaspoon lemon juice
- 1 cup (150 g) chopped pistachios
Instructions
- Mix the Dough: In a large mixing bowl, combine the coarse semolina, extra-fine semolina, salt, granulated sugar, melted butter (or ghee), mahlab, and ground mastic. Mix together until all the semolina is fully moistened and well-distributed.
- Rest the Dough: Cover the bowl with plastic wrap and leave the mixture to rest at room temperature overnight or for up to 2 days. This rest period allows the semolina to absorb the fats and flavors, yielding a tender dough.
- Activate the Dough: After the resting period, add the instant yeast, warm orange blossom water, rose water, and plain water to the dough. Mix until the liquids are fully integrated and the dough comes together smoothly. Cover and let it rest for another 20–30 minutes.
- Prepare Date Filling: In a mixing bowl, combine the date paste with ground cinnamon, ground anise, and melted ghee (or butter). Stir until the mixture is uniform, smooth, and pliable for shaping.
- Make Simple Syrup (Atter) for Nut Fillings: For the walnut and pistachio fillings, create a simple syrup by combining granulated sugar, orange blossom water, and lemon juice in a small saucepan. Bring to a gentle boil while stirring to dissolve the sugar, then simmer for 4-5 minutes. Remove from heat and let cool completely.
- Mix Nut Fillings: For the walnut filling, combine chopped walnuts and ground cinnamon with half of the cooled simple syrup. For the pistachio filling, combine chopped pistachios with the remaining syrup. Stir each mixture until evenly coated and slightly sticky for easy filling.
- Preheat Oven and Line Pan: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape the Cookies: Weigh out 20 g pieces of dough and 16 g pieces of date or walnut filling, or 8 g dough and 4 g pistachio filling for smaller cookies. Flatten the dough in your palm, shape the filling into an oval, place in the center, and seal the dough around it. Roll gently to smoothen.
- Mold the Cookies: Press each filled dough ball into a ma’amoul mold, or shape by hand if you don’t have a mold. Tap to release, or gently lift if the mold is lined with plastic wrap.
- Arrange on Baking Sheet: Place the shaped cookies on the prepared parchment-lined baking sheet, spacing slightly apart to allow for expansion during baking.
- Bake: Bake the larger cookies on the center rack for 12-15 minutes, or until lightly golden. Bake the smaller pistachio-filled cookies for 8-10 minutes. Watch closely to avoid overbaking.
- Cool and Serve: Let the maamoul cookies cool completely before serving. For a finishing touch, dust with powdered sugar if desired.
Notes
- Allowing the dough to rest overnight (or longer) is crucial for the best texture.
- Do not overbake; cookies should be just barely golden for a tender crumb.
- You can use only one type of filling, or make a variety with the same dough base.
- Store maamoul in an airtight container at room temperature for up to 2 weeks.
- Mold shapes and sizes may affect baking times; monitor closely, especially for smaller cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 18mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 8mg
