Sticky Toffee Pudding Cookies

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Sticky Toffee Pudding is one of those classic desserts that feels like a warm hug on a cold evening—and these cookies capture that same cozy magic in bite-sized form. I created this recipe because I wanted to bring the deep caramel flavor and moist, cake-like texture of the traditional pudding into something handheld, fun, and sharable. The result is a rich, spiced cookie topped with creamy toffee frosting and a drizzle of buttery caramel that’s honestly hard to resist.

The first time I made these Sticky Toffee Pudding Cookies, I was testing holiday cookie ideas, and the aroma alone convinced me I was onto something special. They’ve become a festive favorite, not just for their nostalgic flavors, but because they look just as good as they taste. Whether you’re baking for a cookie swap or just want something indulgent for dessert, these cookies deliver the kind of flavor that makes people close their eyes on the first bite.

Why You’ll Love These Sticky Toffee Pudding Cookies

These cookies combine the best parts of two desserts: the soft, spiced bite of a gingerbread-style cookie and the lush sweetness of sticky toffee pudding. They have a perfectly chewy center, are topped with a velvety brown sugar buttercream, and are finished with a luscious drizzle of homemade toffee sauce. The textures, the layers of flavor, and the beautiful presentation all come together to make these cookies unforgettable.

What Kind of Dates Should I Use in Sticky Toffee Pudding Cookies?

Medjool dates are the best choice here. They’re naturally soft, sweet, and caramel-like, which blends perfectly into the dough and gives that signature sticky toffee pudding richness. Just make sure to pit and finely chop them before using. If Medjool dates aren’t available, Deglet Noor can work too, but you may want to soak them in hot water first to soften them.

Options for Substitutions

If you need a dairy-free version, swap the butter for a plant-based alternative and use coconut cream in the frosting and toffee sauce. For a gluten-free batch, a good 1:1 gluten-free baking flour works beautifully. You can also switch out the brown sugar for coconut sugar if you prefer a less refined option, and feel free to play with spices—cinnamon, nutmeg, or even a dash of cardamom can add a unique twist.

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Ingredients for These Sticky Toffee Pudding Cookies

Medjool Dates – These are essential for that classic sticky toffee flavor. Their natural caramel-like sweetness and soft texture melt beautifully into the cookie dough.

Boiling Water – Used to soften the dates and help them blend seamlessly into the mixture.

Baking Soda – Helps break down the dates and gives the cookies a lovely soft texture.

Unsalted Butter – Adds richness and depth to both the cookie base and the toffee frosting.

Brown Sugar – A must for the deep molasses flavor. It enhances the toffee notes and keeps the cookies chewy.

Granulated Sugar – Balances out the brown sugar and helps create that perfect cookie texture.

Egg – Binds everything together and provides structure.

Vanilla Extract – Boosts the overall flavor with a warm, sweet note.

All-Purpose Flour – Forms the structure of the cookie and holds everything together.

Salt – Just a touch to balance the sweetness.

Ground Cinnamon & Nutmeg – These warm spices are key to giving the cookies a nostalgic, holiday flavor.

Heavy Cream – Used in the toffee sauce for richness and smooth texture.

Powdered Sugar – For the buttercream frosting to create a silky, smooth consistency.

Toffee Sauce – A homemade drizzle of butter, brown sugar, and cream that ties it all together.

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Step 1: Prep the Dates

Start by chopping the Medjool dates into small pieces and placing them in a bowl. Pour the boiling water over them, then stir in the baking soda. Let them sit for 10 minutes until soft and mushy. This step is crucial for getting that soft, moist texture in the cookies.

Step 2: Make the Cookie Dough

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract and beat until combined. Stir in the softened date mixture, then gradually add in the dry ingredients: flour, salt, cinnamon, and nutmeg. Mix just until everything is incorporated—don’t overmix.

Step 3: Chill the Dough

Cover the bowl with plastic wrap and chill the dough for at least 1 hour. This helps the flavors develop and prevents the cookies from spreading too much during baking.

Step 4: Bake the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough balls (about 2 tablespoons each) and place them a few inches apart. Bake for 10–12 minutes, or until the edges are set but the centers are still soft. Let them cool on the sheet for 5 minutes, then transfer to a wire rack.

Step 5: Make the Buttercream Frosting

While the cookies cool, whip together softened butter and powdered sugar until smooth. Add a splash of vanilla and a little heavy cream, beating until the frosting is light and fluffy.

Step 6: Pipe the Frosting

Once the cookies are completely cool, use a piping bag to swirl the buttercream on top of each one. You can also spread it with a spoon if you prefer a more rustic look.

Step 7: Drizzle with Toffee Sauce

To finish, drizzle warm homemade toffee sauce over the frosted cookies. You can make it by simmering butter, brown sugar, and heavy cream until thick and glossy. Let the sauce cool just slightly before drizzling.

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How Long to Prepare the Sticky Toffee Pudding Cookies

Prep Time: The prep time is about 30 minutes, which includes chopping and soaking the dates, mixing the dough, and preparing the frosting and toffee sauce. Most of the ingredients come together quickly, but the soaking of the dates and the creaming of the butter and sugar are worth taking your time on.

Chill + Bake Time: The dough needs to chill for at least 1 hour to hold its shape and intensify the flavor. Baking takes about 10–12 minutes per batch, and frosting plus drizzling will add another 20 minutes, depending on how detailed you go. In total, you’re looking at about 2 hours from start to finish, including cooling time.

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Tips for Perfect Sticky Toffee Pudding Cookies

• Use soft, fresh Medjool dates for maximum flavor and texture.
• Don’t skip the chill time—this ensures thick, chewy cookies.
• Let the cookies cool completely before frosting to prevent melting.
• Use a piping bag with a star tip for bakery-style presentation.
• Warm the toffee sauce slightly before drizzling to get that glossy finish.

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Watch Out for These Mistakes While Cooking

• Overmixing the dough: This can make the cookies tough. Mix just until combined.
• Skipping the chill: Warm dough spreads too much and loses its chewy texture.
• Frosting too early: If the cookies are still warm, the buttercream will melt.
• Using dry dates: Older or dry dates won’t soften well and will affect the final texture.
• Burning the toffee sauce: Simmer gently and stir often to avoid a scorched taste.

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What to Serve With Sticky Toffee Pudding Cookies?

1. Hot Spiced Apple Cider

The warm spices in cider pair beautifully with the toffee and cinnamon notes in the cookies.

2. Vanilla Bean Ice Cream

Serve a cookie on top of a scoop for an indulgent dessert plate.

3. Chai Latte

The creamy spices in chai complement the warmth of these cookies.

4. Salted Caramel Hot Chocolate

A double caramel hit? Yes, please. This is pure decadence.

5. Whipped Cream Topped Coffee

The subtle bitterness of coffee balances the cookie’s rich sweetness.

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Storage Instructions

Room Temperature: Store the cookies in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to keep the frosting intact.

Refrigerator: These cookies last up to 5 days in the fridge. Allow them to come to room temperature before serving for the best texture and flavor.

Freezer: Freeze unfrosted cookies for up to 3 months in an airtight container. Thaw completely, then frost and drizzle just before serving.

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Estimated Nutrition (per cookie, approximate)

• Calories: 285
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 38g
• Sugar: 28g
• Fiber: 1g
• Protein: 2g
• Sodium: 95mg
• Cholesterol: 35mg

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Frequently Asked Questions

How do I make the toffee sauce?

Simmer butter, brown sugar, and heavy cream together for 4–5 minutes until thickened. Stir constantly and don’t let it boil too hard.

Can I make these ahead of time?

Yes! You can bake the cookies a day ahead and frost them the day you serve. The toffee sauce can also be made and reheated.

What can I use instead of dates?

Raisins or dried figs can work in a pinch, but they won’t give quite the same caramel flavor as dates.

Can I double the recipe?

Absolutely. This recipe scales well—just make sure your mixer can handle the larger batch.

Do I have to use a piping bag for the frosting?

Nope! While piping makes them prettier, a spoon or offset spatula works just fine for spreading.

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Conclusion

Sticky Toffee Pudding Cookies bring all the comfort and elegance of the classic British dessert into a charming handheld treat. With their soft centers, warm spices, silky frosting, and buttery toffee drizzle, these cookies are show-stoppers for any holiday party or cozy evening at home. Once you make a batch, they might just become a new seasonal tradition in your kitchen.

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