Medjool Date Pinwheel Cookies

Medjool Date Pinwheel Cookies


  • 2 cups,  Medjool Dates, pitted
  • 1/3 cup Orange Juice
  • 1 Tablespoon Orange Zest
  • 1 stick Butter, room temp.
  • 4 oz. Cream Cheese, room temp.
  • ½ cup Sugar
  • 1 teaspoon Vanilla
  • 1 extra large Egg Yolk
  • 1 ¾ cup Flour
  • 1 ½ teaspoons Anise Seeds, ground
  • ¼ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Salt

For topping

  • ½ cup Turbinado or Demerara Sugar


  1. In a food processor blend together dates, juice and zest until creamy. Set aside.
  2. In a large bowl using an electric mixer, beat together butter, cream cheese and sugar until light & fluffy, 3 minutes. Add vanilla and yolk. Blend well scraping sides of the bowl.
  3. In a separate mixing bowl blend the remaining dry ingredients.
  4. Add dry ingredients to butter mixture to fully incorporate.
  5. Divide dough into half. Using rolling pin roll dough into 7” X 9“ rectangles. If dough is sticky roll between wax paper.
  6. Divide date filling between the rectangles. Smooth with a spatula to make an even layer of filling leaving a ¼ inch border around the edges.
  7. Starting with the long side roll up the pinwheels jellyroll style using the wax paper as a guide.
  8. Roll logs in raw sugar to coat completely. Wrap tightly in plastic wrap and chill in freezer or refrigerator until very firm. About 2-4 hours or overnight.

To Bake

Preheat oven to 350 degrees

  1. On a work surface with a sharp knife slice off 1/3 inch slices from rolls. 
  2. Arrange on lined sheet pans about 2 inches apart. Bake for 15-17 minutes. Cool on racks.

Store in airtight containers once cool for up to 10 days.