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A close up of date pinwheels cookies on a plate.
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5 from 36 votes

Date Pinwheel Cookies

These vintage Date Pinwheel Cookies are a nostalgic choice for your holiday cookie trays.

Prep Time20 mins
Cook Time12 mins
Chilling Time1 hr
Total Time1 hr 32 mins
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 140kcal


  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup butter softened
  • ½ cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 8 ounces fresh dates, chopped (approximately 1 cup)
  • ¾ cup granulated sugar divided
  • ½ cup water
  • 1 cup chopped pecans or walnuts


  • Combine the flour, baking soda, and salt in a small mixing bowl and set aside.
  • In a large mixing bowl, using a hand mixer, cream the butter with remaining 1/2 cup granulated sugar and 1/2 cup brown sugar. Mix on medium speed for a minute or two. Add the egg and vanilla and continue mixing until well incorporated.
  • Add the dry ingredients to the butter mixture and stir with a spoon until combined. Using clean hands, work the dough until it holds together in a ball. Wrap the ball of dough in plastic wrap and refrigerate for an hour.
  • Meanwhile, place the chopped dates, 1/4 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Bring mixture to a boil then reduce heat to low and simmer for about 5 minutes, stirring occasionally. When the dates have cooked down and the mixture is paste like, mix in the chopped nuts and remove the pan from the heat. Set aside to cool.
  • Roll chilled dough out on a lightly floured piece of wax paper to a 12- x 8-inch rectangle. Spread the cooled date mixture on the dough to within about 1/2-inch of the edges. Starting at one of the long ends, begin to carefully roll the dough into a log. Wrap the rolled dough in the wax paper and refrigerate for at least an hour or overnight.
  • When ready to bake, preheat oven to 375 degrees F. Slice roll into 1/4-inch slices. Place on lightly greased or parchment paper lined baking sheets and bake for 10 to 12 minutes. Remove from oven and allow to cool on baking sheets for a minute or two before transferring to a wire rack to cool completely.
  • Store in an airtight container.


Serving: 1cookie | Calories: 140kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 59mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg