Honey Orange Glazed Walnut Date Cookies
Soft, lightly sweet cookies filled with a walnut date mixture and finished with a bright honey orange glaze. These cookies have a tender texture with a slightly chewy bite and a fresh citrus finish.
Servings: 42 cookies
Calories: 138kcal
Ingredients
COOKIE DOUGH
- 2 ⅓ cup (291.67 g) All-purpose flour
- ¾ cup (150 g) Sugar white
- 1 cup (227 g) Butter unsalted
- 8 ounces Cream Cheese
- ¼ teaspoon Kosher Salt
COOKIE FILLING
- ½ cup (58.5 g) Walnuts
- ½ cup (73.5 g) Dates
- 3 Tablespoons Maple syrup
HONEY ORANGE GLAZE
- 2 cups (240 g) Powdered sugar
- 4 Tablespoons Orange juice fresh
- 1 teaspoon Honey
- 1 teaspoon Orange zest
Instructions
COOKIE DOUGH
- Measure or weigh the sugar and set it aside. In another bowl weigh or measure the flour and salt and whisk.
- Add the cream cheese and butter to a mixer and blend until smooth. Add the sugar and mix on medium speed for about three minutes, until fluffy looking.
- Turn the mixer to low speed and add the flour, mixing just until combined. Do not overmix. Cover the bowl and refrigerate for at least one hour or longer.
COOKIE FILLING
- Add the dates, walnuts, and maple syrup to a food processor and pulse until chopped into small, sticky pieces. Transfer to a small bowl and set aside.
ASSEMBLE AND BAKE
- Preheat oven to 350°F (175°C or 180°C) and line baking sheets with parchment paper.
- Using a small cookie scoop, scoop the cookie dough and roll into balls. Create wells using your thumb. Fill the hole with the walnut-date mixture.
- Bake at 350°F (175°C or 180°C) for 12-14 minutes until small cracks appear. Cool on a rack.
HONEY ORANGE GLAZE
- Whisk the glaze ingredients together and drizzle over the cooled cookies using a spoon in a back-and-forth motion. Let set before serving.
Notes
• Scoop Size: A smaller scoop works best so the dough doesn’t overpower the filling.
• Soft and Warm Dough: If the dough feels really soft from forming the balls and filling the well you can stick the sheet pan into the refrigerator for five minutes to firm the dough up.
• Filling Texture: The filling should be sticky and finely chopped so it stays in place.
• Soft and Warm Dough: If the dough feels really soft from forming the balls and filling the well you can stick the sheet pan into the refrigerator for five minutes to firm the dough up.
• Filling Texture: The filling should be sticky and finely chopped so it stays in place.
Nutrition
Calories: 138kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 32mg | Potassium: 40mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.4mg