Ingredients:

  • 1.5 cups Medjool dates, pitted and finely chopped
  • 0.25 cup boiling water
  • 1 tsp Orange zest
  • 1 cup Unsalted butter, softened to 65°F
  • 0.75 cup Light brown sugar, packed
  • 0.25 cup Granulated white sugar
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 2 cups All purpose flour, spooned and leveled
  • 0.5 tsp Baking soda
  • 0.5 tsp Fine sea salt
  • 1 tsp Ground cinnamon

Instructions:

  1. Place your 1.5 cups of chopped Medjool dates in a small heat proof bowl and pour the 0.25 cup of boiling water over them. Note: This softens the skins so they blend into the dough.
  2. Stir the 1 tsp of orange zest into the warm date mixture and let it sit for 10 minutes until the water is mostly absorbed and the mixture is jammy.
  3. In your mixer, beat the 1 cup of softened butter with 0.75 cup light brown sugar and 0.25 cup granulated sugar for 3 minutes until the mixture looks pale and fluffy.
  4. Add the 1 large room temperature egg and 1 tsp vanilla extract, beating for another minute until the dough is smooth and emulsified.
  5. In a separate bowl, combine 2 cups flour, 0.5 tsp baking soda, 0.5 tsp sea salt, and 1 tsp cinnamon.
  6. Gradually add the flour mixture to the butter mixture on low speed until just a few streaks of flour remain.
  7. Gently fold the date and zest mixture (and any remaining liquid) into the dough using a spatula.
  8. Drop rounded tablespoons of dough onto a lined baking sheet, spacing them 2 inches apart.
  9. Bake at 350°F for 10 to 12 minutes until the edges are set and the tops have a slight crackle.
  10. Let the cookies rest on the hot pan for 5 minutes before moving them to a wire rack until they are firm enough to handle.