Maamoul is more than just a cookie—it’s a beautiful, handcrafted dessert with deep cultural roots. The combination of semolina and butter gives the dough a melt-in-your-mouth texture, while the spiced fillings provide a delightful surprise in every bite. They’re not overly sweet, making them perfect for pairing with coffee or tea. With options for various fillings, Maamoul can be customized to your tastes and is a joy to share with friends and family.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
Fine semolina
All-purpose flour
Unsalted butter or ghee (melted)
Sugar (optional, depending on filling)
Milk or water (for binding)
Rose water and/or orange blossom water
Baking powder (optional)
For the fillings (choose one or mix and match):
Date filling:
Date paste
Butter or oil
Ground cinnamon or nutmeg (optional)
Walnut filling:
Chopped walnuts
Sugar
Ground cinnamon
Rose water or orange blossom water
Pistachio filling:
Chopped pistachios
Sugar
Rose water or orange blossom water
For topping:
Powdered sugar (for dusting, optional)
Directions
In a large bowl, mix semolina and flour. Add melted butter and rub the mixture with your fingers until crumbly and well blended.
Cover and let it rest for several hours or overnight for best texture.
Add rose water, orange blossom water, and just enough milk or water to form a soft, pliable dough. Knead gently until smooth.
Prepare the desired filling by mixing its ingredients into a sticky paste.
Take a small piece of dough and flatten it into a disc. Place a teaspoon of filling in the center and seal the dough around it to form a ball.
Press the filled dough into a Maamoul mold, then tap gently to release. If you don’t have a mold, shape them by hand or use cookie cutters.
Place cookies on a baking sheet lined with parchment paper.
Bake at 350°F (175°C) for 15–20 minutes, until bottoms are lightly golden (tops should remain pale).
Let cool completely. Dust with powdered sugar before serving, if desired.
Servings and timing
This recipe yields about 20–24 cookies. Prep time: 1 hour (includes resting the dough) Cook time: 20 minutes Total time: 1 hour 20 minutes
Variations
Mixed fillings: Make a batch with all three traditional fillings—date, walnut, and pistachio.
Spiced dough: Add a pinch of cinnamon or mahleb to the dough for extra aroma.
No mold: Shape them by hand or use small tart molds or cookie stamps.
Vegan version: Use plant-based butter and water instead of milk.
Nut-free: Stick with date filling for a nut-free version.
Honey drizzle: Drizzle warm Maamoul with a bit of honey instead of powdered sugar.
Chocolate date: Mix cocoa powder into the date paste for a chocolatey twist.
Coconut touch: Add shredded coconut to the walnut or date filling.
Orange zest: Add orange zest to the dough for a fresh citrus note.
Rose petal dust: Mix dried rose petals with powdered sugar for a floral topping.
Storage/Reheating
Store Maamoul in an airtight container at room temperature for up to 2 weeks. To maintain freshness, layer with parchment paper if stacking. They can also be frozen for up to 2 months—thaw at room temperature before serving. No reheating is necessary, but you can warm them slightly for a softer texture.
FAQs
What is Maamoul made of?
Maamoul is made of semolina or a mix of semolina and flour, butter or ghee, rose/orange blossom water, and filled with dates, walnuts, or pistachios.
What is the traditional filling for Maamoul?
The most common fillings are sweetened date paste, spiced walnuts, or aromatic pistachios.
Is Maamoul supposed to be sweet?
Maamoul is mildly sweet. Most of the sweetness comes from the filling and optional powdered sugar on top.
Can I make Maamoul without a mold?
Yes, you can shape them by hand or use cookie cutters or mini tart pans for decorative shapes.
Why does the dough need to rest?
Resting allows the semolina to absorb the butter and water, resulting in a more tender texture.
Can I use store-bought date paste?
Yes, store-bought date paste works well and saves time. You can mix it with spices or butter to soften it.
Can I make Maamoul gluten-free?
Yes, use a gluten-free semolina substitute and a gluten-free flour blend, but the texture may vary.
Is Maamoul served hot or cold?
Maamoul is typically served at room temperature, but some enjoy it slightly warm.
Can I freeze Maamoul?
Yes, Maamoul freezes very well. Just thaw them at room temperature before serving.
When is Maamoul usually made?
Maamoul is traditionally made for religious holidays such as Eid, Easter, and Christmas, but it can be enjoyed anytime.
Conclusion
Maamoul is a cherished Lebanese cookie that combines tradition, flavor, and beautiful craftsmanship in every bite. Whether filled with dates, nuts, or both, these cookies are a symbol of celebration and sharing. With their rich textures and aromatic fillings, Maamoul is a timeless treat you’ll love baking and enjoying with family and friends.
Maamoul is a traditional Lebanese shortbread cookie made with semolina and butter, filled with dates, walnuts, or pistachios, and shaped using decorative molds. These tender, lightly sweet cookies are a beloved symbol of celebration, commonly served during Eid, Easter, and special gatherings.
Ingredients
2 cups fine semolina
1 cup all-purpose flour
1 cup unsalted butter or ghee, melted
2 tablespoons sugar (optional)
1/4 cup milk or water (as needed)
1 tablespoon rose water
1 tablespoon orange blossom water
1/2 teaspoon baking powder (optional)
Date filling:
1 cup date paste
1 tablespoon butter or oil
1/4 teaspoon ground cinnamon or nutmeg (optional)
Walnut filling:
1 cup finely chopped walnuts
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon rose water or orange blossom water
Pistachio filling:
1 cup finely chopped pistachios
2 tablespoons sugar
1 tablespoon rose water or orange blossom water
For topping:
Powdered sugar, for dusting (optional)
Instructions
In a large bowl, combine semolina and flour. Add melted butter and rub with your fingers until the mixture is sandy and well coated.
Cover and let the dough rest for several hours or overnight for best texture.
Add rose water, orange blossom water, baking powder if using, and gradually add milk or water until a soft, pliable dough forms. Knead gently.
Prepare your chosen filling by mixing all ingredients until well combined.
Take a small piece of dough, flatten it, add a teaspoon of filling, and seal the dough around it to form a ball.
Press the filled dough into a Maamoul mold and tap gently to release. Alternatively, shape by hand.
Place cookies on a parchment-lined baking sheet.
Bake at 350°F (175°C) for 15–20 minutes, until the bottoms are lightly golden while the tops remain pale.
Cool completely and dust with powdered sugar if desired before serving.
Notes
Resting the dough is essential for a tender, melt-in-your-mouth texture.Date-filled Maamoul is traditionally left without powdered sugar, while nut-filled versions are dusted.Use plant-based butter for a vegan variation.Maamoul molds help distinguish fillings by shape.Cookies taste even better the next day.
