Sticky date pudding is an absolute Australian classic - and these Sticky Date Cookies give you all that same caramel, spiced, chewy goodness in cookie form.
If you love a cosy bake, you'll also be obsessed with my classic ANZAC Biscuits and these soft, chewy Chocolate Chip Cookies - both absolute household staples.
A Quick Look At The Recipe
✅ Recipe Name: Sticky Date Cookies
🕒 Time: 25 minutes
🍪 Makes: approx. 24 cookies
🍬 Key Flavours: dates, golden syrup, warm spices, chocolate
📦 Freezer-friendly: Yes!
⭐ Why You'll Love It: Sticky date pudding vibes, cookie format, ready in under half an hour.
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Love this recipe, so easy and tasty. Have made these twice already - my husband loves them!
- Kristina
Twice already - that's the sign of a keeper! If you're a date fan, you'll also love my Oat and Date Slice, classic Date and Walnut Loaf and these Date Crumble Squares that double as a dessert.
Why You're Going To Love This Recipe
- Quick and easy - just 25 minutes from start to finish.
- Budget-friendly - a handful of simple pantry staples is all you need.
- Perfect texture - crispy golden edges, irresistibly chewy centres.
- Lunchbox approved - a hit with kids and adults alike.
- Freezer-friendly - bake a double batch and stash some for later.
- Thermomix instructions included.
Jump to:
Cookies Ingredients
Mostly pantry staples - here are the few worth knowing about.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Pitted dried dates - the star of the show. Make sure they're soft and fresh for the best flavour and texture.
- Golden syrup - gives that classic Aussie caramel flavour and chewiness. Don't skip it!
- Brown sugar - enhances the rich, slightly molasses-like taste.
- Spices (ginger, cinnamon, nutmeg) - subtle warmth that makes these taste like proper sticky date pudding.
Variations
- Gluten-free - swap plain flour for a good quality gluten-free flour blend.
- No chocolate drizzle - totally optional! They're delicious plain too.
- Add oats - mix in ½ cup rolled oats for a heartier, more textured cookie.
- Nutty twist - fold through some chopped walnuts or pecans for extra crunch.
How To Make Sticky Date Cookies
10 minutes to prep, 15 minutes to bake - that's it!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Make the date mixture: Gently heat the chopped dates, butter, brown sugar and golden syrup in a saucepan. Stir until melted and the dates soften and break down slightly.
- Sift dry ingredients: In a large bowl, sift together the flour, baking powder and spices.
- Combine: Pour the warm date mixture into the dry ingredients.
- Mix: Stir until combined. The dough will be soft and sticky - that's exactly right!
- Shape and bake: Spoon teaspoons of mixture onto prepared trays, leaving space to spread. Lightly flatten. Bake for 12-15 minutes until golden around the edges.
- Cool and drizzle: Allow to cool completely, then drizzle with melted dark chocolate and let it set.
Recipe Tips
- Use low heat when melting the date mixture to avoid burning.
- The dough should be soft and slightly wet - resist the urge to add more flour!
- Don't overmix once combined or your cookies may turn out dense and tough.
- Slightly flatten the cookies before baking for even results.
- Cool completely before adding the chocolate drizzle - patience!
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months - thaw at room temp.
- Freeze the raw dough in portions and bake straight from frozen, adding 1-2 minutes to the bake time.
Sticky Date Cookies FAQs
Yes - but they're much pricier, and regular dried dates soften and caramelise perfectly when cooked. No need to splurge!
That's exactly how it should be! The sticky texture comes from the melted dates and is what gives the cookies their signature chewy finish. Don't add extra flour.
Look for lightly golden edges - they'll still feel soft when you pull them out but will firm up beautifully as they cool. Don't overbake!
Absolutely! These store brilliantly in an airtight container for up to a week, and freeze for up to 3 months. You can even freeze the raw dough portions and bake fresh when you need them.
More Baking Recipes Using Dates
Can't get enough of baking with dates? Here are a few more of my favourites.
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Sticky Date Cookies
Ingredients
- 350 g (2 cups) pitted dates chopped
- 170 g butter
- 150 g (¾ cup) brown sugar
- 1 tbs golden syrup
- 300 g (2 cups) plain flour
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 100 g dark chocolate melted
Instructions
Conventional Method
- Preheat oven to 190 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
- Place the chopped dates, butter, brown sugar and golden syrup into a saucepan. Heat on low, stirring until the better is melted, the sugar has dissolved and the dates have started to break down (see notes).
- Meanwhile, sift the flour with the baking powder, ginger, cinnamon and nutmeg in a large bowl and create a well in the middle.
- Add the butter mixture to the flour/spices and stir until well combined. The mixture will be quite wet.
- Take teaspoons of the mixture and place onto the prepared baking trays, allowing room for spreading. Press down a little with a fork or back of the spoon.
- Bake for 12-15 minutes or until golden. Cool on the tray slightly before moving them to a wire rack to cool completely.
- Melt the chocolate and drizzle over the top of the cookies once cooled. Leave to set. Store in an airtight container.
Thermomix Method
- Preheat oven to 190 degrees celsius (fan-forced). Line 2 baking trays with baking paper and set aside.
- Place the dates into the Thermomix bowl and chop for 5 seconds on Speed 8. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Add the butter, brown sugar and golden syrup into the Thermomix bowl and heat for 5 minutes, 90 gredrees, Reverse, Speed 3.
- Add the flour, baking powder, ginger, cinnamon and nutmeg to the bowl and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and mix for a further 5 seconds.
- Take teaspoons of the mixture and place onto the prepared baking trays, allowing room for spreading. Press down a little with a fork or back of the spoon.
- Bake for 12-15 minutes or until golden. Cool on the tray slightly before moving them to a wire rack to cool completely.
- Melt the chocolate and drizzle over the top of the cookies once cooled. Leave to set. Store in an airtight container.
Notes
- Use low heat when melting the date mixture to avoid burning.
- The dough should be soft and slightly wet - don't add extra flour.
- Don't overmix once combined or your cookies may turn dense and tough.
- Slightly flatten the cookies for even baking.
- Let cookies cool completely before adding chocolate drizzle.
- Store in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months (thaw at room temp).
- You can also freeze the uncooked dough portions and bake straight from frozen (just add 1-2 minutes to bake time).
Marita says
Hi, I really like your recipe and I’ve made them both with medjool and ordinary supermarket brand dried dates and I have to say there is a major difference in both texture and flavour as medjool give a deeper caramel flavour and a softer texture. I urge everyone to try the recipe with fresh medjool as regular dried dates just can’t compete there’s no comparison
Anita says
Can you freeze the raw cookie dough in balls, ready to cook when guests arrive? So you can serve nice hot cookies?
Lucy says
Yes you can!
Jack B says
I pushed choc bits in the tops instead of drizzling chocolate over. I also baked the teaspoon size biscuits only 7 minutes ( and soup spoon size bickies for 10 minutes)at about 180 degrees fan forced and they were slightly over cooked!
Suzie says
Hi Lucy,
I experimented with olive oil (not extra virgin). I used 1/3 cup of oil and 70 g salted butter. It worked a treat!
Lucy says
Fantastic!
Michelle says
Hi, I have tried these twice but each time once cooled they are a little too hard? What am I doing wrong? Thanks Michelle
Lucy says
Hi Michelle, try cooking them for a couple of minutes less 🙂
VERO says
Is it a teaspoon or a tablespoon for the mixture? Because a teaspoon makes more than 25
Lucy says
Hi Vero, I use a heaped teaspoon or you can use a regular tablespoon.