Maamoul Easter Cookies

Maamoul Easter Cookies are delicate, melt-in-your-mouth shortbread pastries filled with dates and walnuts, dusted with powdered sugar traditionally made to celebrate Easter in many Middle Eastern Christian homes. 

These beautifully patterned cookies are often decorated with a small clip or using carved wooden molds, each design marking the type of filling inside.

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• Easter in Palestine
• Equipment
• Ingredients
• Instructions
• Variations and Substitutions
• Expert Tips
• Storage
• Frequently Asked Questions
• More Delicious Recipes
• Maamoul Easter Cookies

For Palestinian Christians, maamoul are more than just cookies—they are a sacred ritual, a symbol of hospitality and faith, and a way to pass on memory and identity from one generation to the next.

Also, take a look at my natural egg coloring method, which is an important part of our Easter traditions.

Easter in Palestine

Growing up, we often made maamoul cookies during Holy Week—a cherished tradition lovingly passed down through generations. My mother, along with other women in the family and neighborhood, would begin preparations early in the week.

It was more than just baking—it was a communal celebration, where we gather to make large batches of these festive treats to enjoy and share with others on Easter Sunday. The aroma of spices and butter would fill our home, marking the start of the holiday spirit.

Neighbors and extended families gather in one another’s homes, forming baking circles around big tables, supporting each other with stories, laughter, and helping hands. Mothers shape the dough into rings and domes, while children and teenagers take on the beloved task of na’esh—the art of decorating the cookies using a special tweezer tool. We’d sit side by side, focused and proud, often turning it into a playful competition to see who could create the most beautiful pattern.

The process is time-consuming—not only because of the intricate shaping and decorating with tweezers, but also because the quantities are so generous. After all, Maamoul aren't just for the household—they’re meant to be shared. On Easter Sunday, when families and friends go on exchange visits, these cookies are offered with warm hospitality, joy, and celebration. In every bite of maamoul, there’s the sweetness of faith, the comfort of tradition, and the excitement of a holiday that brings people together.

There’s often some confusion when it comes to naming ka’ek and maamoul—at least from how we refer to them in our community. Ka’ek is the round-shaped cookie typically stuffed with dates, while maamoul is the more dome-shaped one, usually filled with walnuts or pistachios.

For Palestinian Christians, these cookies hold deep symbolism during Easter. Ka’ek represents the crown of thorns placed on Jesus’s head during the crucifixion, while maamoul symbolizes the sponge soaked with water and offered to him when he asked for a drink.

For Palestinian Muslims, ka’ek and maamoul are also beloved traditions, commonly made and shared during Eid al-Adha and Eid al-Fitr celebrations.

Easter in Ramallah

As a child, I was very fond of this time of year, which inspired me to write a children’s storybook titled Easter in Ramallah. It’s a tribute to the joy and traditions of Easter in Palestine. Feel free to check it out and share it with your little ones this Easter season!

And Now, Let’s Make Maamoul - I'll walk you through the step-by-step process of making maamoul. Don’t be intimidated by the number of steps—the results are absolutely worth it. These cookies are more than just a recipe; they’re a tradition, a memory, a celebration. Enjoy the process with your kids, as I do every year with my son. It’s a beautiful way to bond, create, and pass down a delicious piece of our heritage

Equipment

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• Large Bowl - For mixing the flour, water, and yeast mixture to make the dough.
• Baking Sheets - For baking cookies.
• Small Tweezer (malqat) - For decorating cookies, to achieve the classic na'esh patterns.
• Maamoul Mold - For decorating cookies.
• Sagler Mortar and Pestle Set - To ground mahalab and mastic gum.

Ingredients

• Farina - Farina is a finely ground wheat meal made from the endosperm of the grain, commonly used in Middle Eastern, desserts, as in namoura and hilbeh, and traditional baked goods like maamoul. 
• Unsalted butter: I recommend good quality butter, using good quality butter in Maamoul and Ka’ek is essential because the butter is a key flavor and texture component in the dough. High-quality butter adds a deeper, more buttery taste, a smoother texture, and helps create that melt-in-your-mouth quality that makes these cookies so special.

• Ajweh (date paste) -Ajweh is a soft, sweet date paste traditionally used in Maamoul and Ka’ek can be found at any grocery store that sells middle eastern products.. If you don’t have ready-made ajweh, you can easily make your own by using about 4 ounces of pitted dates—just soften them slightly (with a quick steam or microwave if needed), then mash or blend into a smooth paste.
• Chopped Walnuts - Chopped walnuts are walnuts that have been broken into small, uneven pieces, commonly used in baking and cooking to add a crunchy texture and nutty flavor.

• Mahlab - (also spelled mehleb) is a fragrant spice made from the ground seeds of the St. Lucie cherry, traditionally used in Middle Eastern and Mediterranean baking to add a subtle, aromatic flavor with hints of almond and cherry. You can buy it powder but if you have the seeds it needs to be ground before using.
• Mastic Gum - is a natural resin harvested from the mastic tree, used as a spice in Middle Eastern and Mediterranean cooking and baking; it has a unique, slightly pine-like, aromatic flavor that adds depth and fragrance to both sweet and savory dishes. Needs to be ground before using.

Instructions

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Step 1: Flavor the Farina:

• In a large bowl, add mastic, mahlab powder, and 1 tablespoon of sugar to the farina.
• Pour the melted, cooled butter over the farina mixture.
• Mix thoroughly until the butter is well incorporated.
• Cover and let the mixture rest overnight to allow the farina to absorb the flavors and soften.

Step 2: Prepare the Dough

• Set ½ cup of warm water aside.
• Take ¼ cup of the warm water and mix it with 1 teaspoon of instant yeast and 1 teaspoon of sugar. Stir well and let it sit for a few minutes to activate.
• Pour the yeast mixture over the buttered farina mixture and start kneading.
• Gradually add the remaining ¼ cup of warm water while kneading, until a soft, workable dough forms.

Shaping the Cookies

Step 5 | Place on a baking sheet. Repeat until all the date filling is used.

Maamoul (Walnut-Filled Domes)

Step 3 | Decorate with the tweezer or mold.

Step 4 | Let the shaped cookies rest on the baking sheet for at least 1 hour before baking.

Variations and Substitutions

• Use unpeeled, unsalted pistachios, chop them finely, and mix with a little sugar syrup and a splash of orange blossom water until the mixture holds together slightly.
• If you don't have clip or a tweezer to achieve the classic na'esh patterns, you can use a fork or maamoul molds. Using molds are less time consuming than using a tweezer.
• If you prefer a more tender cookie, try adjusting the dough by mixing half all-purpose flour and half farina, or use a 1:3 ratio (1 part flour to 3 parts farina). This balance softens the overall texture while still keeping the signature slight graininess of traditional Maamoul.

Expert Tips

• Use High-Quality Ingredients Since maamoul and ka’ek rely on just a few simple ingredients, choosing the best quality butter, dates, nuts, and spices will make a big difference in the flavor and texture.
• Rest the Farina-Butter Mixture Overnight - Allowing the mixture to rest overnight hydrate fully, resulting in a softer, more tender texture. It also enhances the flavors, especially the butter and spices, making the cookies even more delicious.
• Make Sure the Dough is Soft But Not Sticky - The dough should be soft and pliable, but not so sticky that it’s hard to shape. If it’s too sticky, add a little more farina or flour until you get the right consistency. If it’s too dry, add a few more drops of water.
• Once all stuffing and decorating is done make sure to let the maamoul rest in a room temperature for at least an hour before baking.
• Baking tips: Keep a close eye on your cookies! Over baking can cause maamoul and ka’ek to become chewy or hard instead of soft and crumbly. Bake just until the bottoms are golden, and if the tops are too pale, briefly place them under the broiler for 2–3 minutes to add a light golden color without drying them out.
• When grinding mastic gum, mix it with ¼ teaspoon of granulated sugar to prevent it from sticking.

Storage

• Once baked and cooled, store your maamoul and ka’ek in an airtight container at room temperature. They will stay fresh for up to 10 days.
• To prevent them from getting stale, make sure the container is tightly sealed and kept in a cool, dry place.
• If you want to store them for a longer period, maamoul and ka’ek can be frozen. Allow the cookies to cool completely before placing them in an airtight container or freezer-safe bag. They will last up to 3 months in the freezer. To serve, simply allow them to thaw at room temperature for a few hours, or you can warm them in the oven for a few minutes to refresh their flavor and texture.
• The farina-butter mixture can last 1-3 days in a room temperature until ready to make the dough.

Frequently Asked Questions

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