Soft Pudding Custard Cookies

These pudding cookies bring together a comforting blend of flavors and textures that make every bite a little moment of indulgence. Soft and moist cookies are infused with rich brown sugar and dates, topped with a luscious vanilla bean custard buttercream, and finished off by a sticky, decadent toffee sauce. This multi layered treat is perfect for sharing at gatherings or enjoying as a special homemade dessert.

I made these cookies on a rainy afternoon, and the whole house smelled like warmth and comfort. Since then, they've been a favorite to bake when I want to impress friends or treat myself without fussing over complex recipes.

Ingredients

• Whole milk: for the custard, choose fresh and fullfat for creaminess
• Egg yolks: to enrich the custard and add structure
• Granulated white sugar: for sweetness and custard smoothness
• Cornstarch: to thicken the custard properly
• Vanilla bean paste: for authentic vanilla flavor fresh beans or pure extract works fine but paste adds speckled beauty
• Unsalted butter: in two forms, cold cubes for pastry cream and softened for frosting to achieve perfect texture
• Light brown sugar: in toffee sauce and cookies to give depth and moisture
• Heavy cream (double cream): for the silky toffee sauce
• Medjool dates: for sticky texture and natural fruity sweetness pick plump, soft ones
• Unsulphured molasses or black treacle: to add richness and complexity to cookie dough
• Allpurpose flour: sifted well for a tender cookie crumb
• Baking soda: for a light lift and crisp edges
• Salt: to enhance all flavors, use fine sea salt for best results
• Egg yolks and vanilla bean paste: for the cookie dough to bind and flavor

Instructions

Make the Vanilla Bean Custard Buttercream:

Whisk reserved tablespoon of milk with egg yolks, sugar, cornstarch, salt, and vanilla bean paste in a large bowl until mixture is smooth and pale yellow. It will initially be thick but keep whisking to smooth it out.

Heat Milk:

Warm the remaining milk in a medium saucepan over medium low until steaming but not boiling to avoid curdling.

Temper Egg Mixture:

Gradually pour a quarter of the warm milk into the egg mixture while whisking constantly to prevent scrambling. Once combined, add the rest of the milk and stir well.

Cook Custard:

Return the mixture to the saucepan and cook over medium low heat, whisking continually for six to eight minutes until it thickens and forms soft peaks. If lumps appear, remove from heat and whisk vigorously, then return to heat to finish cooking.

Finish Pastry Cream:

Take the saucepan off the heat and stir in the cold butter cubes until fully melted and the custard is smooth. Cover the custard surface with plastic wrap touching the cream to prevent skin forming, then chill it completely in the fridge.

Prepare Frosting Base:

Beat the softened butter and a pinch of salt at high speed in a large bowl for five minutes until pale and fluffy. This creates a light base for your frosting.

Combine Custard and Butter:

Mix the chilled pastry cream into the creamed butter on medium speed until smooth and consistent. Cover and leave at room temperature until you are ready to frost.

Make Toffee Sauce:

In a saucepan, melt butter and brown sugar over medium heat. Simmer for three to four minutes while stirring occasionally until bubbly and combined.

Add Cream and Finish Sauce:

Lower heat to medium low, whisk the heavy cream into the mixture and simmer for another three to four minutes until thickened. Remove from heat and add vanilla bean paste and a pinch of salt. Let the sauce cool to room temperature.

Preheat Oven and Prepare Baking Sheets:

Set oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

Prepare Date Mixture:

Pit and roughly chop dates. Blend them in a food processor with molasses until you get a smooth, sticky paste.

Mix Dry Ingredients:

Whisk together flour, salt, and baking soda in a medium bowl. Set aside.

Cream Butter and Sugar:

Beat softened butter and brown sugar in a large bowl on high speed for one to two minutes until the mixture is light and fluffy.

Add Wet Ingredients:

Add egg yolks, vanilla bean paste, and the date and molasses mixture to the butter and sugar mix. Beat on medium speed until fluffy and well combined.

Add Dry Ingredients:

On low speed, slowly incorporate the flour mixture, beating just enough to combine. The dough will be soft at this stage. Let it rest for ten minutes at room temperature so the flour absorbs moisture and the dough firms up.

Shape Cookies:

Use a twotablespoon cookie scoop to portion dough. Roll each scoop into a ball, then roll it in sugar to coat. Space them two inches apart on the baking sheets and gently press each ball into a flattened circle.

Bake:

Bake six to eight cookies at a time for ten to eleven minutes. Let cool on the baking sheet for five minutes. While still warm, press a large circular cookie cutter over each cookie to perfect its shape.

Cool Cookies:

Transfer cookies to a wire rack and let them cool completely before decorating.

Assemble Cookies:

Rewhip the frosting at high speed until fluffy. Fill a piping bag fitted with a decorative tip and pipe a generous swirl of frosting on each cookie.

Drizzle Toffee Sauce:

Drizzle cooled toffee sauce over the frosted cookies right before serving.

I love how the dates elevate these cookies with a hint of natural sweetness and that little burst of fruitfulness in each bite. A memorable moment was baking these together with my family during the holidays and watching everyone’s delighted faces as the toffee sauce drizzled down the creamy frosting.

Storage Tips

Store leftovers in an airtight container at room temperature for up to three days to maintain softness. For longer storage, keep in the fridge but bring cookies back to room temperature before serving to soften the frosting and cookie texture. You can also freeze the fully baked cookies without frosting for up to one month. Thaw overnight in the fridge and frost just before serving to keep textures perfect.

Ingredient Substitutions

If you do not have vanilla bean paste, pure vanilla extract is a good alternative, though the speckled look will be missing. For molasses, black treacle or dark corn syrup can be swapped for a slightly different but delicious flavor profile. Butter can be replaced with an equal amount of margarine, but the flavor and texture may be less rich. Dates can be substituted with dried figs or raisins if you prefer a different fruity sweetness.

Serving Suggestions

These pudding cookies make a fantastic dessert for gatherings, served alongside a cup of rich coffee or a glass of cold milk. They also pair well with a scoop of vanilla ice cream or a drizzle of extra toffee sauce warmed slightly. For a festive touch, garnish the frosted cookies with chopped toasted nuts or a light dusting of cinnamon before serving.

Enjoy these pudding cookies warm or at room temperature for best texture. They make a lovely homemade gift.

Your Recipe Questions Answered

→ How do I achieve a soft texture for these cookies?

Ensure the dough rests for about 10 minutes before baking to allow flour to absorb moisture, which helps maintain softness. Avoid overbaking by sticking to the recommended 10-11 minutes.

→ Can I substitute Medjool dates with other dried fruits?

Yes, dried figs or prunes can be used, but they may alter the sweetness and texture slightly. Chop finely and blend smoothly for best results.

→ What is the purpose of tempering the egg yolks in the custard?

Tempering gradually brings the yolks to temperature, preventing curdling and ensuring a smooth, creamy custard base for the buttercream.

→ How should I store these cookies for optimal freshness?

Store at room temperature in an airtight container for up to 3 days. They can also be refrigerated or frozen; bring to room temperature before serving.

→ What variations can enhance the toffee sauce flavor?

Add a pinch of sea salt or a splash of bourbon during the simmering step to deepen the caramel notes and add complexity.