Pudding Custard Date Cookies (Ready-to-Print Version)

Soft cookies with vanilla custard frosting, sticky toffee sauce, and chewy date-infused dough.

# What You’ll Need:

→ Vanilla Bean Custard Buttercream

01 - 3/4 cup whole milk
02 - 2 egg yolks
03 - 1/2 cup granulated white sugar
04 - 3 tbsp cornstarch
05 - Pinch of salt
06 - 1 tsp vanilla bean paste
07 - 2 tbsp cold unsalted butter, cubed
08 - 3/4 cup unsalted butter, softened
09 - Pinch of salt

→ Toffee Sauce

10 - 1/2 cup light brown sugar, packed
11 - 6 tbsp unsalted butter
12 - 1/2 cup heavy cream
13 - 1/2 tsp vanilla bean paste
14 - Pinch of salt

→ Brown Sugar Date Cookies

15 - 1/2 cup Medjool dates, pitted and roughly chopped
16 - 1/3 cup unsulphured molasses
17 - 2 1/4 cups all-purpose flour
18 - 3/4 tsp salt
19 - 1/2 tsp baking soda
20 - 3/4 cup unsalted butter, softened
21 - 3/4 cup light brown sugar, packed
22 - 2 egg yolks
23 - 2 tsp vanilla bean paste

# Step-by-Step Guide:

01 - Reserve 1 tablespoon of milk. Whisk the reserved milk, egg yolks, granulated sugar, cornstarch, salt, and vanilla bean paste in a large bowl until smooth and pale yellow.
02 - Warm the remaining milk in a medium saucepan over medium-low heat until it steams but does not boil.
03 - Gradually whisk 1/4 of the warm milk into the egg mixture, then combine with the remaining milk.
04 - Return mixture to saucepan and cook over medium-low heat, whisking continuously for 6 to 8 minutes until thickened and soft peaks form. If lumps appear, remove from heat, whisk vigorously, then return to heat to finish cooking.
05 - Remove from heat and stir in cold cubed butter until smooth. Cover with plastic wrap directly on surface to prevent skin and refrigerate until fully chilled.
06 - Beat softened butter with pinch of salt on high speed for 5 minutes until pale and fluffy.
07 - Add chilled custard to creamed butter and mix on medium speed until smooth. Cover and hold at room temperature until use.
08 - Melt butter and brown sugar in a medium saucepan over medium heat. Simmer for 3 to 4 minutes until bubbly and combined.
09 - Whisk in heavy cream over medium-low heat and simmer for another 3 to 4 minutes until thickened. Remove from heat and stir in vanilla bean paste and salt. Cool to room temperature.
10 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
11 - Blend pitted dates with molasses in a food processor until smooth and sticky.
12 - Whisk together flour, salt, and baking soda in a medium bowl; set aside.
13 - Beat softened butter and brown sugar on high speed for 1 to 2 minutes until light and fluffy.
14 - Add egg yolks, vanilla bean paste, and date/molasses mixture to butter and sugar and mix on medium speed until combined.
15 - Mix in flour mixture on low speed just until incorporated. Let dough rest at room temperature for 10 minutes to firm up.
16 - Using a 2-tablespoon scoop, form dough into balls, roll in sugar, place 2 inches apart on baking sheets and flatten slightly.
17 - Bake in batches of 6 to 8 for 10 to 11 minutes. Cool on sheet for 5 minutes, then use a round cookie cutter to shape while warm.
18 - Transfer cookies to a wire rack and allow to cool fully.
19 - Rewhip frosting until fluffy, pipe onto cooled cookies, then drizzle with cooled toffee sauce.
20 - Keep leftovers in an airtight container at room temperature for up to 3 days, refrigerated or frozen up to one month; bring to room temperature before serving.

# Handy Tips:

01 - Chilling the custard thoroughly ensures a smooth frosting texture. Use a thermometer to avoid overheating the custard and prevent curdling.

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