Palestinian Kahk Cookies (Printable)

Buttery Palestinian Kahk filled with sweet date paste and coated in sesame seeds for a nutty finish.

# What You 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 more 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 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - Cream together butter and powdered sugar until light and fluffy using an electric mixer or whisk.
03 - Add vanilla extract; gradually mix in flour, baking powder, and salt until combined.
04 - Add milk one tablespoon at a time, kneading gently until a soft, pliable dough forms. Cover and set aside.
05 - Combine chopped dates and butter in a saucepan over low heat. Stir continuously until softened and paste-like; mix in cinnamon and cardamom. Allow to cool.
06 - Divide dough into 24 equal portions and flatten each into a disk in your palm.
07 - Place 1 teaspoon of date filling in the center of each disk, fold dough over to enclose filling, seal by pinching edges and roll into a ball.
08 - Roll each ball in sesame seeds, pressing gently to adhere.
09 - Place cookies on the prepared baking sheet. Flatten each slightly with a fork or mold to create a decorative pattern.
10 - Bake for 18 to 20 minutes until cookie bottoms are golden but tops remain pale.
11 - Transfer cookies to a wire rack and cool completely before serving or storing.

# Expert Advice:

01 -
  • The dough stays tender and almost melts on your tongue because of the careful balance of butter and milk.
  • Date filling is naturally sweet with warm spices—no refined sugar needed for that depth of flavor.
  • Making them feels more like an occasion than a chore, perfect for sharing stories while you shape each cookie.
  • They stay fresh for days, so you can make a big batch without worry.
02 -
  • Temperature matters: cold dough is easier to handle, so if the dough gets sticky as you work, refrigerate it for 15 minutes.
  • The filling must be completely cool before assembling, otherwise it'll soften the dough and your cookies will be mushy.
  • Don't overbake even by a minute or two; pale tops with golden bottoms means they're perfect and will stay tender as they cool.
  • If you want nutty flavor, add 1/4 cup finely chopped walnuts or pistachios to the date filling—they add texture and a sophisticated taste.
03 -
  • A small cookie mold or fork pressed gently into the surface creates beautiful traditional patterns that also help cookies bake evenly and look bakery-quality.
  • If dough cracks while you're sealing the filling, just dampen your fingertip with a drop of water and smooth the crack away—the dough heals itself.
  • Make the date filling a day ahead so it's completely cold and easier to work with; this also lets flavors meld and deepen.
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