Date-Filled Sandwich Cookies with Sweet Brown Sugar Dough
These traditional sandwich cookies feature tender brown sugar dough wrapped around a rich date filling that's cooked until thick and jammy. Perfect for holidays or special occasions, these cookies combine the nostalgic appeal of old-fashioned baking with irresistible sweet-tart flavors. The dough chills to make rolling easy, while the homemade date filling provides a concentrated burst of natural sweetness that pairs beautifully with the buttery cookie layers.
Ingredients
Instructions
- 1
Beat softened butter and brown sugar with electric mixer on medium speed until light and fluffy, scraping bowl occasionally
- 2
Beat in vanilla and eggs until well blended
- 3
Beat in flour and baking soda on low speed until well combined, scraping bowl occasionally
- 4
Divide dough into 4 pieces, flatten each piece, and wrap in plastic wrap
- 5
Refrigerate dough about 3 hours or until firm and cold
- 6
Mix dates, granulated sugar, and water in 2-quart saucepan
- 7
Heat to boiling and boil 1 minute, stirring constantly
- 8
Reduce heat to low and simmer about 10 minutes, stirring occasionally, until mixture darkens and thickens slightly
- 9
Pour filling into small bowl and refrigerate uncovered until ready to use
- 10
Heat oven to 375°F
- 11
Remove 1 piece of chilled dough and unwrap
- 12
Roll out dough on generously floured surface with floured rolling pin to 1/8 inch thick
- 13
Cut out rounds using floured 2 1/2-inch round cutter
- 14
Cut out and remove 1-inch round holes from center of half the rounds
- 15
Place whole rounds on ungreased cookie sheet
- 16
Spoon 1 generous teaspoonful cooled filling onto center of each round
- 17
Top with cut out dough rounds
- 18
Press edges with fingertips or floured fork to seal
- 19
Bake 7 to 9 minutes or until light golden brown
- 20
Cool 1 minute then remove to cooling rack
- 21
Repeat with remaining dough portions and filling
- 22
Cool cookies completely about 1 hour before storing
Tips
Chill dough thoroughly for easier rolling and cleaner cuts when making sandwich cookies.
Cook date filling until it darkens and thickens to prevent soggy cookies during baking.
Use generous flour when rolling to prevent sticking and ensure smooth dough handling.
Good to Know
Store covered in airtight container at room temperature up to 1 week.
Dough can be made and refrigerated up to 2 days ahead. Filling can be made up to 3 days ahead and refrigerated.
Serve at room temperature. Best enjoyed within a few days of baking for optimal texture.
Common Mistakes
Don't skip chilling the dough or it will be too soft to roll and cut cleanly.
Cook filling until properly thickened or cookies will become soggy during storage.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra chilling
General Alternatives
FAQ
Can I freeze the baked cookies?
Yes, freeze completely cooled cookies in airtight containers for up to 3 months. Thaw at room temperature before serving.
What if my dough is too sticky to roll?
Chill longer or add small amounts of flour to work surface and rolling pin. The dough should be cold and firm.
Can I make the filling with other dried fruits?
Yes, try figs, apricots, or raisins. Adjust cooking time as needed until mixture thickens properly.