Description
These Toffee Date Cookies with Creamy Vanilla Bean Custard Buttercream are a decadent treat combining rich brown sugar date cookies, a luscious toffee sauce, and a smooth, creamy frosting. Perfect for special occasions or an indulgent everyday dessert, these cookies blend the natural sweetness of medjool dates and molasses with the comforting flavors of butter, vanilla, and brown sugar.
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 in 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: In a saucepan, gently heat the whole milk until just warm. In a bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until smooth. Slowly pour the warm milk into the egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla bean paste and cold cubed butter until fully incorporated. Cover with plastic wrap touching the surface and chill until cold.
- Make the Brown Sugar Date Cookies Dough: Chop the Medjool dates finely and mix them with molasses in a small bowl. In a separate bowl, sift together flour, salt, and baking soda. In a stand mixer, cream softened butter and brown sugar until light and fluffy. Add egg yolks and vanilla bean paste, mixing well. Gradually add dry ingredients followed by the date and molasses mixture. Combine until just mixed. Wrap the dough and refrigerate for at least 1 hour to firm up.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop cookie dough onto the sheets spaced evenly apart. Bake for 10-12 minutes until edges are golden and centers are set. Allow to cool completely on wire racks.
- Prepare the Toffee Sauce: In a saucepan over medium heat, melt the butter and brown sugar together until it bubbles and the sugar dissolves. Carefully stir in the heavy cream, vanilla bean paste, and salt. Bring to a boil briefly, then reduce heat and simmer gently for a few minutes until slightly thickened. Remove from heat and let cool.
- Assemble the Frosting: Beat the chilled custard cream until smooth. In a separate bowl, beat the softened butter with a pinch of salt until fluffy. Gradually add the custard to the butter, beating until creamy and smooth. Optionally fold some cooled toffee sauce into the frosting for added flavor.
- Decorate the Cookies: Once cookies are cooled, pipe or spread the Vanilla Bean Custard Buttercream on top. Drizzle or spoon the toffee sauce over the frosted cookies for an extra indulgent touch. Serve immediately or refrigerate until ready to serve.
Notes
- Ensure the custard is completely chilled before combining with butter to avoid separation in the frosting.
- Chilling the cookie dough helps prevent spreading during baking for thicker cookies.
- Use fresh Medjool dates for best texture and sweetness in the cookies.
- The toffee sauce can be stored in the refrigerator for up to a week and gently reheated before use.
- These cookies are best enjoyed within 2-3 days for optimal freshness.
