Date and Nut Cookies

Prep Time:
30 mins
Total Time:
1 hrs

Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert. There won't be a crumb left of these moist, cakey goodies.


  • 2 cups all-purpose flour, (spooned and leveled)

  • 2 teaspoons baking powder

  • ¾ pound dates, pitted and roughly chopped

  • 2 cups pecans, roughly chopped

  • ½ cup dark raisins

  • ½ cup golden raisins

  • 3 large eggs

  • ½ cup plus 2 tablespoons sugar

  • cup vegetable oil

  • 2 tablespoons fresh lemon juice

  • 2 teaspoons pure vanilla extract

  • ½ teaspoon coarse salt

  • ½ teaspoon ground cinnamon


  1. Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.

  2. In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.

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