Date Pinwheel Cookies

Date pinwheel cookies

Susan Gary / Getty Images

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 84 servings
Nutritional Guidelines (per serving)
64 Calories
4g Fat
8g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 84
Amount per serving
Calories 64
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 8%
Cholesterol 17mg 6%
Sodium 29mg 1%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Protein 1g
Calcium 13mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delicious date pinwheel cookies are made with butter and brown sugar, along with the wonderful date and pecan filling. These make fabulous holiday cookies.

See the reader comments for some helpful suggestions.


  • 1 package (8 ounces) pitted dates (chopped)
  • 1 cup water
  • 1/4 cup sugar
  • 2 teaspoons lemon juice
  • 1 cup pecans (or walnuts finely chopped)
  • For the Dough:
  • 1 cup butter, softened
  • 2 cups brown sugar, firmly packed
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Steps to Make It

  1. Gather the ingredients.

  2. In a saucepan, combine dates, water, sugar and lemon juice. Bring date mixture to a boil then reduce and let simmer for about 10 minutes, stirring occasionally. Stir in chopped nuts.

  3. In a mixing bowl, cream butter, brown sugar, and eggs until light and fluffy.

  4. In a separate bowl, combine flour, baking powder, salt and baking soda; stir to blend.

  5. Gradually add dry ingredients to creamed mixture. Beat until just blended. Divide dough into three equal portions. Wrap in waxed paper and chill until easy to handle.

  6. Between sheets of waxed paper, roll each portion into a rectangle, about 12 x 8 inches.

  7. Remove top piece of waxed paper and spread each rectangle with about 2/3 cup of the date mixture.

  8. Starting with the 12-inch side, lift the edge of waxed paper. Peel the paper off as the dough is rolled jelly-roll fashion. Repeat with remaining portions and filling.

  9. Wrap the rolls in waxed paper and refrigerate for several hours or overnight.

  10. Preheat oven to 350 F.

  11. Slice each chilled roll into 1/4-inch slices and place about 1 inch apart on greased cookie sheets.

  12. Bake for 10 to 12 minutes; cool on racks. Do not overbake.

Reader Comments

"You may want to set some time aside to make this recipe. It's simple, not very time consuming, and worth the effort. I threw the old family recipe out and am saving this one. I made two separate batches and followed the recipe to the T and am very pleased with the results! They will soften some if put inside a zip bag overnight. Out of the oven, they are crisp when cooled. I used the date chunks in the plastic container, and the cookies came out fine.They cook down. I used walnuts in one batch, and pecans in the other. Perfect pecans. Both tasted great, however." Suz