Name: Sticky Date Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1.5 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup chopped dates (soft, pitted) (Medjool or other soft varieties work best. Soak dry dates in warm water if necessary.); 1/2 cup butter, softened ((1 stick)); 1 cup brown sugar ((light or dark)); 1 large egg; 1 teaspoon vanilla extract; 1/2 cup chopped nuts (walnuts or pecans) (Optional for added crunch)

I first baked these sticky date cookies on a rainy afternoon when I needed something comforting and fast. They’re soft, warmly spiced bites studded with chopped dates and nuts — the kind of cookie that feels homemade even when you’re short on time. If you enjoy chewy, caramel-adjacent treats, this recipe hits that sweet spot between a drop cookie and a mini dessert; it’s perfect for school lunches, an after-dinner nibble, or a simple plate for guests. For more quick cookie ideas that pair well with a tea tray, try this handy 3-ingredient sugar cookie recipe to round out a sampler.

What makes this recipe special

These cookies balance brown sugar richness with the natural chew of dates, so you get a rounded sweetness without needing to add extra syrup or toffee. The cinnamon and baking soda give a soft lift and warm flavor while chopped walnuts or pecans add a pleasant crunch. They’re also forgiving: the dough is straightforward to mix and holds up well on the tray, which makes them ideal for novice bakers or busy home cooks.

“Soft, caramel-like centers with just the right nutty crunch — a plate of these disappeared faster than I expected.” — home baker review

I like this recipe for holidays, bake sales, and weekday batch baking. If you’re curious how textures compare, the brown-sugar pop-tart style cookies I often make use similar caramel notes and are a fun contrast; see this brown sugar pop tart cookie for another spin.

Step-by-step overview

Prep and heat the oven, line your tray.
Cream butter and brown sugar until light.
Add egg and vanilla for structure and flavor.
Whisk dry ingredients separately to ensure even leavening.
Fold dry mix into wet just until combined to avoid tough cookies.
Stir in dates and nuts so every cookie gets a good scatter.
Drop rounded spoonfuls and bake until edges are golden and centers are set.
This gives you soft, slightly chewy cookies with tender centers and crisped edges in about 25–30 minutes from start to finish (including oven warm-up).

What you’ll need

1 cup chopped dates (soft, pitted) — Medjool or other soft varieties work best. If your dates are dry, soak them in warm water for 10 minutes, drain, and pat dry.
1/2 cup (1 stick) butter, softened
1 cup brown sugar (light or dark) — dark gives a deeper molasses note
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped nuts (walnuts or pecans) — optional for crunch
1/4 teaspoon salt

Substitutions and notes: use coconut oil in place of butter for a dairy-free-ish swap (texture will be slightly different). For nut-free kitchens, omit nuts and add an extra 1/4 cup chopped dates or 2 tbsp rolled oats for texture. If you want a more caramel flavor, stir in 1–2 tablespoons of toffee bits at the end.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream the softened butter and brown sugar together until smooth and fluffy — 2 to 3 minutes by hand, or 1–2 minutes with a mixer.
Beat in the egg and vanilla until the mixture is uniform and glossy.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt to distribute the leavening and spices.
Add the dry ingredients to the wet mixture gradually, stirring just until no streaks of flour remain. Avoid overmixing to keep the cookies tender.
Fold in the chopped dates and nuts so they’re evenly distributed throughout the dough.
Use a spoon or small scoop to drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, until edges are lightly golden and the centers look set. They’ll firm up as they cool.
Let cookies cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.

Best ways to enjoy it

These cookies are wonderful warm with a cup of coffee or tea. For a dessert plate, stack two cookies with a small scoop of vanilla ice cream for an impromptu sandwich. You can also crumble them over plain yogurt for breakfast parfaits or add to a cookie tin for gifting. If serving at a party, arrange on a platter with dates and a few whole nuts for a cohesive presentation.

Storage and reheating tips

Store cookies in an airtight container at room temperature for up to 4 days. To keep them chewy, place a slice of bread in the container — it helps retain moisture. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months; thaw at room temperature. Reheat individual cookies for 8–10 seconds in the microwave or 3–4 minutes at 300°F (150°C) in the oven to revive softness. Always cool cookies completely before freezing to prevent condensation and sogginess.

Helpful cooking tips

Don’t overmix after adding flour. Overworked dough yields tough cookies.
Chop dates to uniform sizes so every bite is balanced. If pieces are too large they can weigh down the cookie.
Slightly underbake by 30–60 seconds if you want extra-chewy centers — they’ll finish firming while cooling.
If using salted butter, reduce the added salt to 1/8 teaspoon.
For another buttery, crowd-pleasing cookie technique that yields crisp exteriors and tender interiors, check out this butterball cookies recipe for method inspiration.

Creative twists

Chocolate-studded: toss 1/3 cup mini chocolate chips with the dough for chocolate-date hits.
Orange-cinnamon: add 1 teaspoon orange zest to the wet mix for bright citrus notes.
Oat-date: replace 1/2 cup flour with 1/2 cup old-fashioned oats for more chew and a rustic feel.
Vegan version: use a flax egg (1 tbsp ground flax + 3 tbsp water, chilled) and a plant-based butter.
To make them more like sticky toffee flavor, warm a drizzle of salted caramel over the cooled cookies before serving.

Helpful answers

Q: How long does prep and bake take?
A: Total active prep is about 15 minutes; baking is 10–12 minutes per batch. From start to finish plan for 25–30 minutes.

Q: Can I use dried, firmer dates?
A: Yes — soak firmer dates in warm water for 10 minutes, drain and pat dry before chopping. This prevents them from drawing moisture out of the cookie.

Q: Are these freezer-safe before baking?
A: You can portion dough onto a tray and freeze the scoops until firm, then transfer to a bag. Bake from frozen — add 1–2 minutes to the bake time.

Q: Can I skip the nuts?
A: Absolutely. Omit them or replace with seeds, oats, or extra chopped dates for texture without nuts.

Conclusion

If you want a richer, toffee-like riff on these cookies, this creative take on sticky toffee pudding cookies offers an interesting comparison and technique in baking: Sticky Toffee Pudding Cookies | Ash Baber. For bakery-style inspiration that plays with the same date-and-brown-sugar flavor family, see this version from a small bakery that tweaks texture and timing: Sticky Toffee Pudding Cookies – In Bloom Bakery.