These rolled date cookies are made with a buttery dough filled with date paste, cinnamon, and chopped walnuts, then topped with powdered sugar.
Also known as date spread cookies, they are inspired by classic Middle Eastern ma'amoul.
In Israel, these are called megulgalot tmarim (מגולגלות תמרים). They are an absolute staple and arguably the most popular homemade cookie in the country.
Walk into almost any Israeli household, and you are bound to find a container of these sitting on the counter ready to be served alongside a hot cup of coffee or tea!
They are the perfect balance of sweet, buttery, and nutty, and they melt right in your mouth. If you don’t like dates, you can easily replace the filling with Nutella or your favorite chocolate spread.
If you love warm, spiced desserts, check out my apple crumble cake, homemade cinnamon rolls, and pecan pie cookies.
Why This Recipe Works
- Easily Customizable: This dough acts as a perfect blank canvas for your favorite spreads if you want to switch up the classic date filling.
- Melt-in-Your-Mouth Texture: The combination of room-temperature butter and powdered sugar creates an incredibly delicate, shortbread-like crumb.
- The Secret Ingredient: A splash of fresh orange juice adds a bright, subtle citrus note that makes the pastry dough super flavorful.
- Beautiful Spiral Presentation: Slicing the logs before baking creates gorgeous, bakery-style spirals that look stunning on any dessert platter.
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Ingredients
Before you start making this recipe, measure and prepare your ingredients so the baking process goes smoothly. Full measurements can be found in the recipe card below.
For the Pastry Dough
All-Purpose Flour: Provides the perfect structural base for the dough. Cake flour works beautifully as a swap too!
Baking Powder: Adds just a tiny bit of lift to keep the pastry texture light.
Powdered Sugar: Using powdered sugar instead of granulated sugar ensures a perfectly smooth, melt-in-your-mouth dough texture.
Butter: Unsalted and softened to room temperature so it incorporates smoothly.
Vegetable Oil: Works alongside the butter to keep the dough perfectly pliable and easy to roll out.
Egg Yolk: Adds rich moisture and structure to the pastry.
Orange Juice: Freshly squeezed orange juice is my secret ingredient for a bright, irresistible flavor. Store-bought works fine too!
Vanilla Extract & Kosher Salt: Enhances the buttery flavors and balances the sweetness.
For the Filling & Topping
Date Paste (Date Spread): Smooth, sweet, and easy to spread evenly across the dough.
Cinnamon: Adds a warm, cozy spice layer over the date paste.
Chopped Walnuts: Provides a fantastic, crunchy texture contrast to the soft filling.
Powdered Sugar: For a beautiful, snowy dusting right before serving.
Instructions
In a large mixing bowl (or a food processor), whisk together the all-purpose flour, baking powder, powdered sugar, and a pinch of salt.
Add the room-temperature softened butter, vegetable oil, egg yolk, orange juice, and vanilla extract. Mix with a wooden spoon or your hands just until a smooth, cohesive dough forms. Do not overmix.
Shape the dough into a ball, place it in a bowl, and cover tightly with plastic wrap. Let it rest in the fridge for at least 1 hour to firm up.
Preheat your oven to 170c (340f) and line a large baking sheet with parchment paper.
Divide the chilled dough into 3 equal pieces. Keep the other pieces in the fridge while you work. Cover them with plastic wrap so they won't dry out.
On a lightly floured surface, roll the first piece of dough into a neat rectangle, trimming the edges if necessary.
Spread an even layer of date paste over the dough rectangle, leaving a small border at the edges. Sprinkle a layer of cinnamon and chopped walnuts evenly over the top.
Gently roll the dough up tightly into a log, starting from the long side.
Carefully transfer the log onto your prepared baking sheet. Use a sharp knife to cut the log into even 1-inch-thick slices. Bake at 170c (340f) for 25–30 minutes until lightly golden.
Let the cookies cool completely on the baking sheet for 30 minutes, then dust generously with powdered sugar before serving.
Expert Tips
- Don't Overmix the Dough: Mix just until the wet and dry ingredients come together. Overmixing develops the gluten, which makes the cookies tough instead of melt-in-your-mouth tender.
- Keep the Dough Chilled: Working with cold dough makes it much easier to roll out and prevents the butter from melting before it hits the oven.
- Measure Your Flour Correctly: Spoon the flour into your measuring cup and level it off with the back of a knife. Packing the cup straight into the bag will add too much flour and dry out your pastry.
- Watch the Bake Time: Take the cookies out as soon as they are lightly golden on the bottom. Overbaking will dry out both the pastry and the date paste core.
Troubleshooting
Why did my dough tear while rolling?
The dough might be too cold or too dry. If it's cracking, let it sit on the counter for a few minutes to soften slightly before rolling, and make sure your surface isn't over-floured.
Why did the filling leak out during baking?
This happens if the date paste layer was spread too thickly or if the log wasn't rolled up tightly enough. Spread a thin, even layer and roll the pastry snugly.
Why are my cookies dense instead of melting in the mouth?
This is caused by either overworking the dough or using cold butter that didn't blend completely with the flour, creating an uneven bake.
Faq's
They taste like a rich, buttery shortbread pastry filled with a soft, naturally sweet date core, warmed with cinnamon and toasted crunch from the walnuts.
Absolutely! If you have a nut allergy or simply prefer a smoother filling, just omit the walnuts entirely.
If you aren't a fan of dates, you can swap the filling for Nutella, cookie butter (Biscoff), or your favorite high-quality chocolate spread.
Storing
Store the baked and cooled cookies in an airtight container at room temperature for up to 7 days.
Freezing
To Freeze Unbaked: Assemble and slice the cookie logs according to the instructions. Place them on a tray to freeze solid, then transfer them to a freezer-safe bag for up to 3 months. Bake straight from frozen, adding 2–3 extra minutes to the bake time.
To Freeze Baked: Let the baked cookies cool completely (without the powdered sugar). Freeze in an airtight container for up to 2 months. Thaw on the counter and dust with powdered sugar before serving.
Substitutions
Dairy-Free: Swap the unsalted butter for your favorite plant-based or vegan block butter. Avoid spreadable margarine from a tub, as it contains too much water and will alter the texture.
Gluten-Free: Use a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum.
Variations
Nutella Twist: Swap the date paste for a rich layer of Nutella chocolate hazelnut spread.
Lotus Biscoff: Use cookie butter as the filling and sprinkle crushed Biscoff cookies inside for an incredible caramelized flavor.
Fig or Apricot: Swap the date paste for high-quality fig jam or apricot preserves.
The Israeli "Kinder" Twist: A massive favorite in Israel! Replace 2–3 tablespoons of the all-purpose flour in one of your dough pieces with cocoa powder to make a rich chocolate dough.
Spread a layer of Nutella inside, lay down whole Kinder chocolate bars, and roll it up. Slice after it is completely cooled in the fridge with a sharp knife.
Equipment
- Large Mixing Bowl & Whisk
- French rolling pin
- Baking Sheet & Parchment Paper
- Sharp Knife
- Sifter: For dusting the powdered sugar perfectly.
More cookies recipes
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📖 Recipe
Rolled Date Cookies (Megulgalot Tmarim)
Ingredients
- 3 ½ cups Flour AP, plain
- 1 ½ teaspoon Baking powder
- 2 tablespoon Powder sugar
- 1 teaspoon Vanilla extract
- ½ cup Orange juice
- 14 tablespoon Butter soft, unsalted
- ¼ cup Vegetable oil
- 1 Egg yolk
- ¼ teaspoon Kosher salt
Filling:
- 15 oz Date paste or date spread
- 1 teaspoon Cinnamon
- 1 cup Walnuts chopped
Instructions
- In a large mixing bowl (or a food processor), whisk together the all-purpose flour, baking powder, powdered sugar, and a pinch of salt.
- Add the room-temperature softened butter, vegetable oil, egg yolk, orange juice, and vanilla extract. Mix with a wooden spoon or your hands just until a smooth, cohesive dough forms. Do not overmix.
- Shape the dough into a ball, place it in a bowl, and cover tightly with plastic wrap. Let it rest in the fridge for at least 1 hour to firm up.
- Preheat your oven to 170c (340f) and line a large baking sheet with parchment paper.
- Divide the chilled dough into 3 equal pieces. Keep the other pieces in the fridge while you work. Cover them with plastic wrap so they won't dry out.
- On a lightly floured surface, roll the first piece of dough into a neat rectangle, trimming the edges if necessary.
- Spread an even layer of date paste over the dough rectangle, leaving a small border at the edges. Sprinkle a layer of cinnamon and chopped walnuts evenly over the top.
- Gently roll the dough up tightly into a log, starting from the long side.
- Carefully transfer the log onto your prepared baking sheet. Use a sharp knife to cut the log into even 1-inch-thick slices. Bake at 170c (340f) for 25–30 minutes until lightly golden.
- Let the cookies cool completely on the baking sheet for 30 minutes, then dust generously with powdered sugar before serving.
Notes
- Don't Overmix the Dough: Mix just until the wet and dry ingredients come together. Overmixing develops the gluten, which makes the cookies tough instead of melt-in-your-mouth tender.
- Keep the Dough Chilled: Working with cold dough makes it much easier to roll out and prevents the butter from melting before it hits the oven.
- Measure Your Flour Correctly: Spoon the flour into your measuring cup and level it off with the back of a knife. Packing the cup straight into the bag will add too much flour and dry out your pastry.
- Watch the Bake Time: Take the cookies out as soon as they are lightly golden on the bottom. Overbaking will dry out both the pastry and the date paste core.
Sonia says
I made this recipe exactly as written and the cookies turned out really well. Everyone loved them.
Mary says
Taste is phenomenal. I didn't look at all the pics first so put them on their sides like cinnamon rolls. The bottom of them got too brown. Second pan wen in on side as per picture. Worked great. Yummy cookies. Thanks
( Check the powdered sugar info - you call it confessional sugar - thanks for the giggle. I have to confess after eating sugar, too.)
Hessa says
I tried it yesterday.. it was beyond perfection, i added the recipe to my reading list to avoid loosing it 😍😍 thank you for such a great recipe, I can’t wait to try the others, any recommendations for the next recipe?
RichandDelish says
Ahhh I'm so glad you liked it! These are one of my faves! You can try our honey cake next! It is very easy to make and so delish! https://richanddelish.com/moist-honey-cake-recipe/
Lynn says
Can I use lemon instead of orange?
RichandDelish says
Yep!
Joe says
These cookies are so yummy! Loved this recipe.
Elaine says
Can I substitute Fig Preserves for the dates?
RichandDelish says
Hi Elaine! I never tried that before, but let me know how it turns out!
hoy says
Recipe for date paste?
RichandDelish says
Hi Hoy! We have a date paste recipe! https://richanddelish.com/date-paste/