Semolina and Date Ma’amoul Cookies with Cardamom
Traditional Iraqi ma’amoul cookies made with fragrant cardamom-infused semolina dough and a sweet, spiced date filling. This middle eastern-inspired desserts ready in about 62 minutes layers fine semolina, all-purpose flour, (170g), melted unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups fine semolina
- 1/2 cup all-purpose flour
- 3/4 cup (170g), melted unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup warm milk
- 1 tsp ground cardamom
- 1/4 tsp salt
- 1 cup dates (pitted)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp orange blossom water
Instructions
- Step 1: In a large bowl, combine 2 cups fine semolina, 1/2 cup all-purpose flour, 1 tsp ground cardamom, 1/4 tsp salt, and 1/4 cup granulated sugar. Stir to mix well.
- Step 2: Add 3/4 cup melted unsalted butter and 1/2 cup warm milk to the dry ingredients. Mix with your hands until a soft dough forms. Cover and let rest for 30 minutes.
- Step 3: Meanwhile, prepare the filling: pulse 1 cup pitted dates in a food processor with 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1 tbsp orange blossom water until smooth and sticky.
- Step 4: Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
- Step 5: Divide the dough into 16 equal pieces. Flatten each piece into a disk about 2.5 inches in diameter. Place 1 tbsp of date filling in the center, then fold dough around filling and shape into a ball.
- Step 6: Place filled dough balls on the baking sheet, pressing lightly to flatten. Bake for 20-22 minutes until edges turn golden but centers remain pale.
- Step 7: Let cool completely before serving. Store in an airtight container.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Semolina and Date Ma’amoul Cookies with Cardamom take to make?
Total time is about 62 minutes (40 min prep + 22 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Semolina and Date Ma’amoul Cookies with Cardamom?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Semolina and Date Ma’amoul Cookies with Cardamom?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Semolina and Date Ma’amoul Cookies with Cardamom for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Semolina and Date Ma’amoul Cookies with Cardamom?
Middle Eastern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
