Toffee Date Cookies with Creamy Vanilla Bean Custard Frosting Recipe
These Toffee Date Cookies with Creamy Vanilla Bean Custard Buttercream combine the rich sweetness of toffee and dates with a smooth, luscious frosting. The chewy brown sugar date cookies provide a perfect base layered with a silky custard buttercream and a drizzle of homemade toffee sauce, making this dessert a delightful treat perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18-24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 Brown Sugar Date Cookies: Finely chop the Medjool dates and mix them with the molasses or black treacle. In a separate bowl, whisk together the flour, salt, and baking soda. In a large bowl, cream the softened unsalted butter with light brown sugar until light and fluffy. Beat in the egg yolks and vanilla bean paste. Gradually incorporate the dry ingredients followed by the date mixture, stirring until a dough forms. Chill the dough briefly if needed.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Scoop and shape the dough into cookies and place on a parchment-lined baking sheet. Bake for 12-15 minutes until golden and set around the edges. Allow to cool completely on a wire rack.
- Make the Vanilla Bean Custard (Pastry Cream): In a saucepan, combine whole milk and half of the sugar; bring to a gentle simmer. In a bowl, whisk egg yolks with remaining sugar, cornstarch, salt, and vanilla bean paste until smooth. Slowly pour warm milk into the egg mixture, whisking constantly to temper. Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens to a custard consistency. Remove from heat and stir in the cold cubed unsalted butter until fully incorporated. Let cool completely covered with plastic wrap on the surface to prevent skin formation.
- Make the Buttercream Frosting: Using an electric mixer, beat the softened unsalted butter with a pinch of salt until creamy. Gradually add the cooled vanilla bean custard (pastry cream) and continue beating until smooth and fluffy. Refrigerate to set if needed.
- Prepare the Toffee Sauce: In a saucepan over medium heat, melt the unsalted butter and light brown sugar together. Once melted and bubbling, carefully pour in the heavy cream and vanilla bean paste, stirring continuously. Simmer gently until the sauce thickens slightly. Remove from heat and sprinkle in a pinch of salt. Let the sauce cool to room temperature but still pourable.
- Assemble the Cookies: Once the cookies are fully cooled, spread or pipe a generous amount of the custard buttercream frosting onto the flat side of one cookie, then sandwich with another cookie. Drizzle the toffee sauce over the assembled cookies just before serving for extra sweetness and a glossy finish.
Notes
- Use room temperature ingredients for better mixing and consistency.
- Ensure the custard is completely cooled before making the buttercream to prevent melting the butter.
- The toffee sauce can be stored in the refrigerator and gently reheated before drizzling.
- These cookies keep well refrigerated in an airtight container for up to 3 days.
- For firmer cookies, chill the dough for 30 minutes before baking.
Keywords: toffee date cookies, vanilla bean custard buttercream, homemade toffee sauce, brown sugar cookies, creamy frosting, dessert cookies