Palestinian Kahk Cookies

The first time I bit into a kahk cookie, I was sitting in my neighbor's kitchen on a Friday afternoon, and she quietly explained how her grandmother had made these same butter-soft rounds for every celebration. There's something almost meditative about shaping them—the way the date paste nestles into warm dough, how sesame seeds catch the light as you roll each ball. I've made them dozens of times since, and they never feel like just another recipe.

I remember bringing a tin of these to a potluck and watching them disappear in minutes, with someone's grandmother nodding and saying they tasted just like home. That's when I realized kahk isn't just food—it's a quiet conversation between generations, a way of saying you belong at the table.

Ingredients

• All-purpose flour, 3 cups: The foundation that needs to stay tender, so handle it gently and don't overwork once mixed.
• Unsalted butter, 1 cup softened: This is where the luxury lives—creaming it properly with sugar is the first secret to a melt-in-your-mouth texture.
• Powdered sugar, 1/2 cup: Use real powdered sugar, not granulated, for the smoothness that makes these cookies special.
• Milk, 1/4 cup plus more as needed: Add it slowly because every flour absorbs differently, and you want soft dough that doesn't fight back.
• Baking powder, 1/2 teaspoon and salt, 1/4 teaspoon: These are small amounts, but they matter—they give the cookies structure without making them cake-like.
• Vanilla extract, 1 teaspoon: This whisper of flavor rounds out the butter without announcing itself.
• Medjool dates, 1 cup pitted and chopped: Their natural sweetness and richness is what makes the filling sing—cheaper dates will feel dry by comparison.
• Butter for filling, 2 tablespoons: This melts the dates into a luxurious paste that sticks together beautifully.
• Ground cinnamon, 1/2 teaspoon and cardamom, 1/4 teaspoon: Cinnamon is essential; cardamom is optional but if you have it, use it—it adds a subtle warmth that makes people wonder what the secret ingredient is.
• Sesame seeds, 1/2 cup untoasted: The untoasted seeds have a delicate, nutty flavor that doesn't overpower the cookies.

Instructions

Cream the butter and sugar:

Beat the softened butter and powdered sugar together until it looks pale and fluffy, about 2 minutes. This step aerates the dough and sets you up for tender cookies, so don't rush it.

Add vanilla and flour blend:

Pour in the vanilla, then gradually mix in the flour, baking powder, and salt until everything comes together. The dough should start to look shaggy but cohesive.

Bring it together with milk:

Add milk one tablespoon at a time, kneading gently between additions, until the dough is soft and pliable—not sticky, but not stiff either. You might not need all the milk, or you might need a splash more.

Prepare the date filling:

In a small saucepan over low heat, combine chopped dates and butter, stirring until the dates break down into a thick, paste-like consistency. Stir in the cinnamon and cardamom, then set it aside to cool completely so it's easier to handle.

Shape the dough:

Divide the dough into 24 equal pieces—I use a small cookie scoop to keep them consistent. Flatten each piece in the palm of your hand into a thin disk, about 2 inches wide.

Fill and seal:

Place about 1 teaspoon of date filling in the center of each disk, then fold the edges up and over the filling, pinching to seal. Roll gently between your palms into a smooth ball—don't compress it too hard or the dough becomes tough.

Coat in sesame seeds:

Pour sesame seeds onto a shallow plate and roll each ball in them, pressing lightly so they stick. The seeds should coat the outside evenly but not be forced on.

Create the signature pattern:

Place each ball on the parchment-lined baking sheet. Using the tines of a fork or a special kahk mold if you have one, gently press down on each cookie to flatten it slightly and create a decorative imprint. This step is as much about tradition as practicality—it helps them bake evenly.

Bake to golden:

Bake for 18 to 20 minutes at 350°F until the bottoms are golden and the tops are still pale. The bottoms will deepen in color, but the tops should stay soft and light.

Cool with patience:

Let the cookies cool completely on a wire rack. They'll firm up slightly as they cool, and this is when they develop their tender, just-right texture.

Save

There was an evening when my daughter helped me shape these cookies, her small hands mirroring mine, and she asked why we made them instead of just buying them. I realized in that moment that kahk isn't about efficiency—it's about showing up, taking your time, and making something that tastes like care.

Why This Dough Works

The ratio of butter to flour here is generous, which is why these cookies stay tender and never turn cakey. The milk is added gradually because it lets you feel the dough come together instead of guessing from a recipe. I learned this by making a batch where I dumped all the milk in at once and ended up with a gluey mess that needed extra flour to rescue—not ideal. The point is to trust your hands more than the measurements.

The Date Paste Secret

Cooking the dates down with butter transforms them from chewy bits into something luxurious that binds together and fills the cookie evenly. Medjool dates are worth seeking out because they're naturally soft and sweet, while cheaper varieties can taste almost bitter once cooked down. The low heat is important—rush it on high heat and you'll scorch the dates, which tastes like burnt sugar instead of caramel.

Serving and Storing

These cookies taste best within the first few days, when the sesame seeds are still crisp and the dough is perfectly tender. After that, they soften but don't go bad—I actually like them at that stage with coffee because they're almost creamy. Keep them in an airtight container and they'll stay fresh for up to a week, though in my house they rarely last that long.

• Serve them warm with strong coffee or mint tea for the full experience.
• If you have walnuts on hand, finely chop about 1/4 cup and stir them into the date filling for a nutty variation that's equally delicious.
• These freeze beautifully unbaked if you want to prepare ahead and bake them fresh on the day you're serving them.

Save

These cookies are a reminder that some of the most meaningful food doesn't require fancy ingredients or complicated technique—just butter, dates, and the willingness to slow down. Make them when you want to feed people something that feels like it came from somewhere with a story.

Recipe FAQ

→ What gives Kahk its tender texture?

The combination of softened butter and powdered sugar creamed together creates a rich, tender dough that remains soft after baking.

→ How is the date filling prepared?

Chopped Medjool dates are gently simmered with butter, cinnamon, and optional cardamom until softened into a smooth paste.

→ Can sesame seeds be toasted before coating?

Traditional Kahk uses untoasted sesame seeds, which provide a nutty flavor without overwhelming the delicate sweetness.

→ How should Kahk be stored to maintain freshness?

Store in an airtight container at room temperature for up to one week to preserve texture and flavor.

→ Are there variations to the filling ingredients?

Yes, chopped walnuts can be added to the date filling for added crunch and depth of flavor.

→ What tools help create the decorative patterns?

A fork or a special cookie mold is typically used to gently flatten and imprint designs on the dough balls before baking.