Date Anise Cookies: A Soft and Fragrant Cookie Recipe

There is so much to say about the person who inspired this flavor, and so much to say about where she comes from. This cookie flavor began four years ago at a conference, of all places. It was a conference about international exchange and intercultural understanding, and the keynote speaker was Palestinian-American poet Sara Abou Rashed. She gave not only an amazing presentation, but performed some of her powerful poetry. And we actually had something in common—we were both creative writing majors at the same university!

When I asked for flavor ideas connected to her heritage, she suggested a combination that appears throughout Palestinian and broader Middle Eastern cuisine: dates paired with aromatic anise.

Dates are rich, sweet, and caramelly, and they form the base of this cookie. Anise contributes a gentle licorice flavor. Together, they create a cookie that feels both comforting and distinctive—a reminder that some of the most memorable flavors are also the simplest.

Each cookie I work on makes me reflect on different things, whether it’s a funny story, terror at working with an unfamiliar ingredient, or world events. As I worked on this recipe, I thought about the way food and stories travel. We share recipes with friends and strangers in our ever-connected world, they are passed through families, carried across borders, and adapted in new homes while still holding onto pieces of where they came from. And sometimes, people intentionally transform unusual, unfamiliar, or savory flavors into cookies. Not saying who.

Anyway, that idea feels especially fitting given Sara’s recently released debut poetry collection, Theories of Return. Through poetry, she explores questions of memory, displacement, identity, and belonging, drawing on her family’s experiences while speaking to broader human themes. The collection has been praised for its examination of exile, inheritance, and the meaning of home.

While this cookie is only a small culinary tribute, I’m grateful for the inspiration behind it. Every recipe on this site tells a story, and this one began with a poet, a conversation, and a simple suggestion that turned into something delicious. It doesn’t get much better than that.

Date Anise Cookies

Recipe by Sarah

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A soft, date-studded cookie with a subtle nutty undertone and just enough anise to add a warm kiss of anise.

Difficulty: Medium

Yield

3

dozen

Prep time

30

minutes

Bake time

10

minutes

Total time

40

minutes

Ingredients

• Date Paste

• 20 pitted Medjool dates

• zest of half an orange

• 1 teaspoon ground aniseed

• Cookie Dough

• 3/4 cup Butter

• 1/2 cup Sugar

• 3 tablespoons Date paste (see above)

• 1 teaspoon Vanilla

• 1 Egg

• 2 1/2 cups Flour

• 2/3 cup ground walnuts

• 2 teaspoons ground aniseed

• 1/2 teaspoon Baking powder

• 1/2 teaspoon Salt

• 3/4 cup chopped dates

• Anise Glaze (Optional)

• 3/4 cup Powdered sugar

• 3 tablespoons Cream

• 1/4 teaspoon Ground aniseed

Directions

• Date Paste
• Put the medjool dates in a small pot with 2 cups of water, orange zest, and ground aniseed. Stir to combine.
• Simmer dates for about 5 minutes, transfer to a blender and blend until a paste forms.
• The ideal paste for adding to dough must be relatively dry. Put the paste back into the pot and cook over medium heat 10-15 minutes until it thickens to a firm, jamlike consistency, 5 to 10 minutes. Remove from heat and allow the jam to cool.
• Cookie Dough
• Cream the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 2–3 minutes. Add the date paste and stir until just combined. Add the egg and vanilla, mixing until fully incorporated and smooth.
• Whisk together the flour, ground aniseed, baking powder, and salt until the mixture is uniform and lightly aerated, with no visible clumps.
• Gradually add the flour mixture to the wet ingredients. Mix until it is almost fully incorporated.
• Add the chopped dates and mix again until a soft, cohesive dough forms with no dry spots. The dough should feel slightly tacky but hold together easily. If the dough is sticky, add flour 1 tablespoon at a time until it is smooth, soft, and manageable. It should not stick to your fingers.
• Anise Glaze (optional)
• Whisk the glaze ingredients together. It’s meant to be a thin glaze, but if you prefer a thicker glaze, add a bit more powdered sugar to make it thicker.
• Assembly
• Chill the dough for at least 30 minutes, and as long as overnight.
• Preheat the oven to 350 degrees Fahrenheit. Roll about one tablespoon-sized balls of dough and place on a parchment-lined baking sheet.
• Bake for 8-10 minutes until edges are set and bottoms are lightly golden. Allow to rest on the cookie sheet for a few minutes, then transfer to a cooling rack to cool completely.
• Optionally, drizzle the cookies with glaze and allow several hours to dry.