English | Français
Medjool Date Pinwheel Cookies

Medjool Date Pinwheel Cookies



  • 2 cups Natural Delights® Medjool Dates, pitted
  • 1/3 cup orange juice
  • 1 tablespoon orange zest
  • 1 stick butter, at room temperature
  • 112 g cream cheese, at room temperature
  • 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 the topping

  • ½ cup of Turbinado or Demerara sugar


  1. In a food processor, blend together the dates, juice and zest until creamy. Set aside.
  2. In a large bowl using an electric mixer, beat together the butter, cream cheese and sugar until light and fluffy, for about 3 minutes. Add the vanilla and yolk. Blend well, scraping the sides of the bowl.
  3. In a separate mixing bowl, blend the remaining dry ingredients.
  4. Add the dry ingredients to the butter mixture, fully incorporating them.
  5. Divide the dough into half. Using a rolling pin, roll the dough into rectangles of 18 cm x 24 cm. If the dough is sticky, roll it between wax paper layers.
  6. Divide the date filling between the rectangles. Even out the layer of filling by smoothing with a spatula, leaving a border of ½ cm around the edges.
  7. Starting with the long side, roll up the pinwheels jellyroll-style, using the wax paper as a guide.
  8. Roll the logs in the raw sugar, coating them completely. Wrap tightly in plastic wrap and chill in the freezer or refrigerator until very firm, about 2 to 4 hours or overnight.


Preheat the oven to 160 ˚C (325 ˚F).

  1. On a work surface with a sharp knife, cut the rolls into slices of 7.5 cm. a
  2. Arrange on lined sheet pans about 5 cm apart. Bake for 15-17 minutes. Cool on racks.

Makes 3 dozen cookies. Once cool, store in airtight containers for up to 10 days.