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Chewy Date Pinwheels Recipe

Chewy Date Pinwheels Recipe

Whenever we'd come to see her, my grandma always had cookies for us children. Now, when I make these pinwheels for my own family, I think of her. I've taken Chewy Date Pinwheels to church potlucks and reunions, too, and the response has always been the same—Mmmmm—I need another!" My husband and I have five children, ranging in age from 8 years to 8 months. We have a strawberry patch, and we grow popcorn and lots of other crops besides for sale at a local grocery and roadside market. On my own, I enjoy quilts—I pieced 114 of them last year alone!
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min./batch YIELD:24 servings


  • 1-1/2 cups chopped dates
  • 1 cup sugar
  • 1 cup water
  • 1/2 cup chopped pecans
  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 1/2 cup sugar
  • 3 eggs
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon


  • 1. In a large saucepan, combine the dates, sugar and water. Cook and stir over medium heat for 7-9 minutes or until thickened. Stir in nuts; set aside to cool.
  • 2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, soda, salt and cinnamon; gradually add to creamed mixture and mix well. Divide dough in half.
  • 3. On a floured surface, roll out one portion of dough into a 1/4-in.-thick rectangle. Spread with half of filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in plastic wrap; refrigerate overnight.
  • 4. Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 12-14 minutes. Remove to wire racks to cool. Yield: about 4 dozen.

Nutritional Facts

2 each: 327 calories, 10g fat (5g saturated fat), 47mg cholesterol, 244mg sodium, 57g carbohydrate (38g sugars, 2g fiber), 4g protein.

Reviews for Chewy Date Pinwheels

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pascontente User ID: 8911083 252536
Reviewed Aug. 11, 2016

"this is without a doubt the worse recipe I have ever found on the internet. The dough is impossible to handle, it is a huge mess. What a waste of ingredients. I am so upset I may never use an online recipe again. And what's up with the reviewers? did you delete the bad reviews? Also the instructions are minimal. And now I have to go clean up the mess."

Babyblue14 User ID: 6496803 236078
Reviewed Nov. 1, 2015

"I halved this recipe and still ended up with over 3 dozen cookies. I agree the filling is not the right proportion, I ended up making more filling since it did not cover all the dough. I rolled out the dough on parchment paper which kept sliding around even though I taped it. It was helpful for the rolling though, since my dough was too soft. I used two whole eggs mistakenly instead of one and a half. I still recommend using parchment paper. My cookies turned out more oblong since I did not divide the dough in half. I do wish the cookies had turned out more soft and thicker. My second batch went in at a lower temperature which I enjoyed more since the first ones were too crispy. You do not need to refrigerate overnight, I just stuck it in the fridge for a couple of hours. If you are in a hurry, just leave in the freezer for a half hour and the dough will be easier to cut."

dak97 User ID: 4774703 36600
Reviewed Jan. 12, 2010

"I made these for Christmas and everyone loved them. The only problem I had with the recipe is that I did not have enough filling for the amount of dough. This may have something to do with the fact that I decreased the sugar by half for the filling. I would make these again but I would make more filling."

pyboth User ID: 3694370 9235
Reviewed Dec. 16, 2008 Edited Jan. 31, 2017

"My Compliments to the chef,they are Schrumpjes!!!

Thank you
Also I do buy the books regulary at our local foodmart this last X-Mas issue has some great idea's which I am using.
Yvonna Both"

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