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.

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.

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!

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.

Maamoul Cookies Recipe

Name: Maamoul Cookies Recipe
Prep time: 1 h
Cook time: 7 min
Total time: 13 h 7 min
Cuisine: Middle Eastern
Ingredients: 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; 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; 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; 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

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

Units Scale

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

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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