Honey and Date Sandwich Cookies

Honey and Date Sandwich Cookies

The Spruce / Anita Schecter

  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Refrigerate dough: 30 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
692 Calories
26g Fat
121g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 692
% Daily Value*
Total Fat 26g 33%
Saturated Fat 15g 77%
Cholesterol 64mg 21%
Sodium 252mg 11%
Total Carbohydrate 121g 44%
Dietary Fiber 11g 39%
Protein 5g
Calcium 123mg 9%
*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.)

You have to admit there is something about linzer and other sandwich-type cookies. There's something about that buttery dough on the outside, a sweet, fruity filling on the inside and the whole thing dusted with powdered sugar that comes together in a perfect bite.

Sandwich cookies from the supermarket never quite seem to absorb the flavor of the filling, probably too many preservatives keep them crisp. But homemade, or bakery made, cookies always, always get a bit softer with time, as the fruity filling seeps into the cookies. It's so good!

One of our favorite fillings is a classic Middle Eastern flavor, dates. They're so naturally sweet that only a bit of honey and salt is needed to make the most delicious cookie filling.


  • For the Cookies:
  • 2 cups flour (all-purpose)
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 sticks butter (unsalted, chilled and cut into 1-inch pieces)
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • For the Filling:
  • 12 dates (pitted)
  • 1 cup hot water
  • 1 tablespoon honey
  • Pinch of salt

Steps to Make It

  1. Add the pitted dates to a bowl and fill with the cup of hot water. Allow them to soak for at least 30 minutes. When ready, add the dates and about 1/4 cup of the water to a food processor along with the honey and salt. Puree until completely smooth.

  2. To make the cookies, sift together the flour, sugar, and salt in a large bowl.

  3. Cut in the butter using a pastry cutter or fork. You can also do this in a stand mixer.

  4. Add the vanilla and buttermilk and stir until combined. Note that the batter will probably be too thick for a mixer and you will need to do this by hand.

  5. Turn the dough out onto a floured board and form into a disk. Wrap in plastic and refrigerate for at least 30 minutes.

  6. Preheat the oven to 350 F. Roll out the cookie dough, on a well-floured surface, to about 1/4" thick.

  7. Use a cookie cutter (mine was about 3") to cut out rounds and place them on a baking sheet lined with parchment paper.

  8. Bake for 12 to 14 minutes and allow to cool for at least 15 minutes before moving. The cookies will be very soft when you take them out of the oven but will harden after cooling.

  9. Place a tablespoon of honey date filling in the center of one cookie and top with a second cookie to spread the filling. A 3" cutter will yield about 16 cookies which will be 8 sandwiched cookies.