Ingredients
Method
- In a medium bowl, combine 1 tablespoon milk, egg yolks, sugar, cornstarch, salt, and vanilla. Whisk until smooth.
- Heat remaining milk in a saucepan until steaming. Gradually add to egg mixture while whisking.
- Transfer mixture back to saucepan, heat over medium-low, and whisk for 6-8 minutes until thickened.
- Remove from heat, add butter, and stir until melted. Transfer to a bowl, cover with plastic wrap, and refrigerate until cold.
- Combine brown sugar and butter in a saucepan. Heat over medium and simmer for 3-4 minutes, stirring occasionally.
- Add heavy cream and reduce heat to medium-low. Continue to simmer for 3-4 minutes until thickened.
- Remove from heat, stir in vanilla and salt. Set aside to cool.
- Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
- In a food processor, blend dates and molasses until smooth.
- Whisk together flour, salt, and baking soda in a medium bowl. Set aside.
- Cream together softened butter and brown sugar until light and fluffy.
- Add egg yolks, vanilla, and date/molasses mixture. Mix until fluffy.
- Add dry ingredients to the wet mixture, mixing on low until combined.
- Let dough rest for 10 minutes, then scoop with a 2 tablespoon cookie scoop, rolling into balls. Roll in sugar.
- Place on baking sheet 2 inches apart. Flatten slightly with your hands.
- Bake for 10-11 minutes, then let cool for 5 minutes on the baking sheet.
- Transfer to a wire rack to cool completely.
- Whip frosting until fluffy. Transfer to a piping bag fitted with a decorative tip.
- Pipe frosting onto each cooled cookie, drizzle with toffee sauce.
Nutrition
Notes
These cookies are a true holiday treat! Their caramel flavor and soft texture are complemented by the rich vanilla buttercream and indulgent toffee sauce. Perfect for sharing with loved ones!