Viral Dubai Chewy Cookies Recipe: The 5-Ingredient Secret to Luxury

Dubai Chewy Cookies Recipe:  Imagine the rich, buttery sweetness of a gourmet Dubai hotel cookie, but baked in your own kitchen. These chewy date cookies are inspired by the indulgent treats served in the city’s luxurious cafes. They’re incredibly soft, packed with caramel-like flavor from dates and a hint of warm spices, making them a simple yet special dessert anyone can master.

Required Ingredients for Dubai Chewy Cookies Recipe

• 1 cup (140g) chopped, soft Medjool dates (pitted)
• 1 tsp baking soda
• 1 cup (2 sticks / 225g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (165g) packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 1/4 cups (280g) all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom (for that authentic Middle Eastern note)
• 1 tsp salt
• 1 1/2 cups (150g) old-fashioned rolled oats
• 1 cup (120g) chopped walnuts or pecans (optional)

Step By Step Instruction: How to make Dubai Chewy Cookies

1. Prep the Dates: Place the chopped dates in a small bowl and cover with 1 cup of hot water. Stir in the baking soda and let them sit for 10 minutes. This softens them into a jammy, sweet paste. Drain any excess water.
2. Cream Butter & Sugar: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer until light and fluffy (about 3 minutes).
3. Add Wet Ingredients: Beat in the eggs, one at a time, then the vanilla extract. Mix until just combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, cardamom, and salt.
5. Bring It All Together: Gradually add the dry flour mixture to the butter mixture, mixing on low speed until almost combined. Fold in the softened dates, rolled oats, and chopped nuts (if using) with a spatula. The dough will be thick and sticky.
6. Chill (Optional but Recommended): For the best, chewiest results, cover the dough and refrigerate for 30 minutes to 1 hour. This prevents overspreading.
7. Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough using a tablespoon or a small cookie scoop, placing mounds about 2 inches apart on the sheets.
8. Bake to Perfection: Bake for 12-14 minutes, or until the edges are golden but the centers still look soft and slightly underdone. Do not overbake!
9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Nutrition Facts (per serving, 1 cookie) in Dubai Chewy Cookies

Percent Daily Values are based on a 2000 calorie diet.

Final Thought

These Dubai-inspired cookies are more than just a treat; they’re a bite of warm, spiced sweetness that feels both familiar and exotic. The chewy texture from the dates and oats, paired with the fragrant cardamom, makes them truly unforgettable. Perfect with a cup of Arabic coffee or tea, they’re a simple way to bring a touch of lavish flavor to your everyday baking.

Also Read: Delicious Protein Shaker Recipes for Your Fitness Goals

FAQ’S (Frequently Asked Questions)

Ravi Sharma

Dubai Chewy Cookie

Dubai Chewy Cookie: A luxurious, soft cookie inspired by Korean – Style, made with rich Medjool dates, warm spices, and a perfectly underbaked, chewy center.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Cool Time 20 minutes mins

Total Time 49 minutes mins

Servings: 20 Cookies

Course: Dessert

Cuisine: Mediterranean

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 cup 140g chopped, soft Medjool dates (pitted)
• 1 tsp baking soda
• 1 cup 2 sticks / 225g unsalted butter, softened
• 3/4 cup 150g granulated sugar
• 3/4 cup 165g packed light brown sugar
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 2 1/4 cups 280g all-purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom for that authentic Middle Eastern note
• 1 tsp salt
• 1 1/2 cups 150g old-fashioned rolled oats
• 1 cup 120g chopped walnuts or pecans (optional)

Method

 

Step 1: Prep the Dates

1. Place the chopped dates in a small bowl and cover with 1 cup of hot water. Stir in the baking soda and let them sit for 10 minutes. This softens them into a jammy, sweet paste. Drain any excess water.
   1 cup 140g chopped, soft Medjool dates (pitted), 1 tsp baking soda

Step 2: Cream Butter & Sugar

1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or stand mixer until light and fluffy (about 3 minutes).
   1 cup 2 sticks / 225g unsalted butter, softened, 3/4 cup 150g granulated sugar, 3/4 cup 165g packed light brown sugar

Step 3: Add Wet Ingredients

1. Beat in the eggs, one at a time, then the vanilla extract. Mix until just combined.
   2 large eggs, 1 tsp vanilla extract

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, cinnamon, cardamom, and salt.
   2 1/4 cups 280g all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1 tsp salt

Step 5: Bring It All Together

1. Gradually add the dry flour mixture to the butter mixture, mixing on low speed until almost combined. Fold in the softened dates, rolled oats, and chopped nuts (if using) with a spatula. The dough will be thick and sticky.
   1 cup 2 sticks / 225g unsalted butter, softened, 2 1/4 cups 280g all-purpose flour, 1 1/2 cups 150g old-fashioned rolled oats, 1 cup 120g chopped walnuts or pecans (optional)

Step 6: Chill (Optional but Recommended)

1. For the best, chewiest results, cover the dough and refrigerate for 30 minutes to 1 hour. This prevents overspreading.

Step 7: Bake

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough using a tablespoon or a small cookie scoop, placing mounds about 2 inches apart on the sheets.

Step 8: Bake to Perfection

1. Bake for 12-14 minutes, or until the edges are golden but the centers still look soft and slightly underdone. Do not overbake!

Step 9: Cool

1. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Notes

• The heart of this recipe is the date paste. Don’t skip the soaking step with baking soda—it transforms the dates into a sticky, sweet binder that gives the cookies their signature moist, rich center.
• For an extra “Dubai” touch, you can press a small piece of date or a pistachio on top of each cookie dough ball before baking. Enjoy the process and the delicious results!

Ravi Sharma

My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.