Palestinian Kahk Sweet Date (Printable Version)

Tender, buttery cookies with sweet date filling and sesame seed coating, ideal for festive gatherings.

# What You'll Need:

→ Dough

01 - 3 cups all-purpose flour
02 - 1 cup unsalted butter, softened
03 - 1/2 cup powdered sugar
04 - 1/4 cup milk, plus additional as needed
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1 teaspoon vanilla extract

→ Filling

08 - 1 cup pitted Medjool dates, chopped
09 - 2 tablespoons unsalted butter
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground cardamom, optional

→ Coating

12 - 1/2 cup untoasted sesame seeds

# Directions:

01 - Set oven to 350°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, beat the softened butter with powdered sugar until light and fluffy.
03 - Mix in vanilla extract, then gradually incorporate flour, baking powder, and salt until evenly combined.
04 - Add milk one tablespoon at a time, kneading gently until a soft dough forms. Cover and set aside.
05 - Simmer chopped dates and butter over low heat, stirring continuously until dates soften to a paste. Stir in cinnamon and cardamom, then cool.
06 - Divide dough into 24 equal portions and flatten each into a disk.
07 - Place one teaspoon of date paste in center of each disk. Fold dough over filling, seal edges, and roll into balls.
08 - Roll each ball gently in sesame seeds until evenly coated.
09 - Arrange on baking sheet, then flatten slightly and create decorative designs using a fork or mold as desired.
10 - Bake for 18 to 20 minutes until bottoms are golden and tops remain pale.
11 - Transfer to a wire rack and let cool fully before serving or storing.

# Expert Tips:

01 -
  • They're impossibly tender and buttery, with a date filling that tastes like concentrated sweetness and spice wrapped in a delicate cocoon.
  • One batch fills your kitchen with a warmth that makes everyone who walks in ask what you're baking.
  • They stay fresh for days and actually taste better the next day when flavors have settled together.
02 -
  • If your dough cracks when you try to seal the filling inside, you added too much flour or your hands were too cold—warm your hands and gently knead the dough for another minute or two.
  • The sesame seeds are what give these cookies their signature look and texture, but they also need a moment to adhere, so don't skip the light pressing step.
  • These cookies are forgiving and actually taste better on day two when the flavors have had time to settle and the texture becomes even more tender.
03 -
  • Weigh your portions if you want every cookie to be exactly the same size; it takes the guesswork out and ensures even baking across the whole batch.
  • If you want to add walnuts to the date filling, toast them lightly first so their flavor really stands out against the sweetness of the dates.
  • Make the dough the day before and refrigerate it overnight—it becomes even easier to work with, and the flavors deepen.
Go Back