Description
These Toffee Date Cookies with Creamy Frosting combine the rich, caramel flavors of a homemade toffee sauce and vanilla bean custard buttercream with soft, chewy brown sugar date cookies enhanced by molasses and vanilla. Perfectly balanced between sweet and buttery, these cookies boast a luscious frosting that adds a creamy finishing touch, making them a delightful treat for any occasion.
Ingredients
Scale
Vanilla Bean Custard Buttercream
- 3/4 cup (180 ml) whole milk
- 2 egg yolks
- 1/2 cup (100 g) granulated white sugar
- 3 tbsp (24 g) cornstarch
- Pinch of salt
- 1 tsp vanilla bean paste
- 2 tbsp (28 g) unsalted butter, cold and cut into cubes (for the pastry cream)
- 3/4 cup (168 g) unsalted butter, softened to room temperature (for the frosting)
- Pinch of salt (for the frosting)
Toffee Sauce
- 1/2 cup (110 g) light brown sugar, packed
- 6 tbsp (84 g) unsalted butter
- 1/2 cup (120 ml) heavy cream (double cream)
- 1/2 tsp vanilla bean paste
- Pinch of salt
Brown Sugar Date Cookies
- 1/2 cup (100 g) Medjool dates, 6-9 dates depending on size
- 1/3 cup (113 g) unsulphured molasses or black treacle
- 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
- 3/4 tsp salt
- 1/2 tsp baking soda
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 2 egg yolks, at room temperature
- 2 tsp vanilla bean paste
Instructions
- Prepare the Vanilla Bean Custard Buttercream: In a saucepan, combine whole milk, egg yolks, granulated sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring constantly until the mixture thickens into a custard. Remove from heat, then stir in vanilla bean paste and cold cubed unsalted butter until smooth. Let the custard cool completely. Once cooled, beat in the softened unsalted butter and a pinch of salt until the mixture becomes a smooth, creamy buttercream. Chill if necessary to thicken further.
- Make the Toffee Sauce: In a separate small saucepan, melt the unsalted butter over medium heat. Add the packed light brown sugar and stir continuously until it dissolves and the mixture is bubbly. Slowly stir in the heavy cream, vanilla bean paste, and a pinch of salt. Allow the sauce to simmer gently for a few minutes until thickened slightly. Remove from heat and let cool.
- Prepare the Brown Sugar Date Cookies Dough: Chop the Medjool dates finely and combine with molasses or black treacle in a bowl. In a separate bowl, whisk together all-purpose flour, salt, and baking soda. In a large mixing bowl, cream together the softened unsalted butter and light brown sugar until light and fluffy. Add the egg yolks and vanilla bean paste and mix well. Gradually fold in the flour mixture followed by the date and molasses mixture, mixing until a uniform dough forms.
- Shape and Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop or shape the dough into small balls about 1 to 1.5 inches in diameter and place them spaced apart on the prepared sheets. Flatten them slightly for even baking. Bake for 12-15 minutes or until cookies are golden around the edges but still soft in the center. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Assemble the Cookies with Frosting and Toffee: Once the cookies are fully cooled, use a piping bag or a spatula to generously spread or pipe the vanilla bean custard buttercream onto one cookie, then sandwich with another cookie. Drizzle the toffee sauce over the assembled cookies or use it as a dip for an indulgent finish.
Notes
- For best texture, make sure the butter for the frosting is at room temperature to ensure smooth creaming.
- Chill the custard before mixing in the butter to prevent the buttercream from separating.
- Medjool dates can be substituted with other soft dates if unavailable.
- Use parchment paper to prevent sticking and ease cleanup.
- Store cookies in an airtight container in the refrigerator if not consumed within two days to preserve freshness and frosting integrity.
Keywords: toffee cookies, date cookies, vanilla bean buttercream, homemade frosting, chewy cookies, dessert recipe, brown sugar cookies