Sticky Toffee Pudding Thumbprints

Think the warm, caramelized flavors of sticky toffee pudding — dates, brown sugar, cinnamon — baked into a buttery thumbprint cookie and filled with silky toffee sauce. Those decadent cookies happen to be the ideal holiday cookie swap showstopper, afternoon tea accompaniment and Sunday-night-in dessert for date night. Crispy edges and chewy centers with pools of molten toffee make these impossible to resist!

Sticky Toffee Pudding Thumbprints

Ingredients

(Makes 24 cookies)

Cookie Base:

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup packed dark brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups of all-purpose flour (or gluten-free 1:1 baking mix)
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • ⅔ cup Medjool dates, pitted & finely chopped (soak in hot water 10 mins if hard)

Toffee Filling:

  • ½ cup heavy cream
  • ½ cup dark brown sugar
  • ¼ cup unsalted butter
  • 1 tbsp molasses (or golden syrup)
  • Pinch of flaky sea salt

Optional Garnish:

  • Powdered sugar
  • Chopped pecans or walnuts
  • Vanilla ice cream (for serving)

Instructions

Make the Toffee Sauce

  • Combine cream, brown sugar, butter, molasses and salt in a saucepan. Simmer on medium while stirring 5–7 minutes until thickened. Let cool slightly.

Prep the Cookie Dough

  • Cream butter and sugar until light and fluffy (2–3 minutes). Stir in egg and vanilla until smooth.
  • Whisk flour, cinnamon, baking powder and salt in a separate bowl. Fueling up the wet ingredients little by little Fold in chopped dates.
  • Chill dough 30 minutes (to prevent spreading).

Shape & Bake

  • Make the cake: Preheat oven to 350°F (175°C). Prepare baking sheets with parchment.
  • Roll dough into 1-inch balls. Place 2 inches apart. Using your thumb (or the handle of a teaspoon), press in the center of each to form a well.
  • Bake 10–12 minutes until the edges are golden. Press the wells again immediately (they puff while baking).

Fill & Finish

  • Spoon ½ tsp toffee sauce into each warm cookie’s well. Let cool completely. Sift with powdered sugar and nuts (if using).

Tips & Variations

Dietary Tweaks:

  • Vegan: Substitute the butter with vegan butter, the egg with a flax egg and the cream with coconut cream. Use maple syrup instead of molasses.
  • Gluten-Free: Replace with GF flour blend (plus ½ tsp xanthum gum).
  • Nut-Free: Omit the garnish or use seeds.

Flavor Twists:

  • Boozy Kick: Stir 1 tbsp rum or bourbon into the toffee sauce.
  • Spiced Up: Work in ¼ tsp nutmeg or cardamom to the dough.
  • Chocolate Drizzle: Drizzle melted dark chocolate over cookies that are filled.

Time-Savers:

  • Store-Bought SauceUse ½ cup prepared toffee or caramel sauce.
  • Date hack: Purchase pitted, chopped dates or substitute raisins (soak them in hot water first).

Serving & Storage

Serving Ideas:

  • À la Mode: Serve warm with vanilla ice cream and additional toffee drizzle.
  • Giftable: Arrange in festive tins, with parchment between layers.
  • Tea Time: Enjoy with chai or espresso for a cozy indulgence.

Storage Tips:

  • Room Temp: Store in an airtight container for 3 days (sauce may soak in).
  • Freeze: Freeze unfilled cookies 2 months. Thaw, crisp at 300°F for 5 mins. Fill.
  • Sauté Separately: Chill extra sauce for up to 2 weeks; heat before using.

FAQ

Q: My cookie wells closed up while baking!

A: Immediately re-press them right out of the oven — they’re still soft.

Q: Can I use dried dates?

A: Yes! Soak in hot water (or tea!) for 15 minutes to soften it first.

Q: Sauce too thick/thin?

A: Thin with cream or thicken with 1 tsp cornstarch slurry (simmer 2 mins).

Q: Can I make these ahead?

A: Yes! Cook the cookies and keep without filling; fill with sauce before serving.

Final Thoughts

These, Sticky Toffee Pudding Thumbprints, are a love letter to sweet induces of a cozy Brit, spiced, buttery, converging, luxuriously gooey. They’re surprisingly easy to prepare but taste like you slaved away in the kitchen for hours. Pro tip: Double the toffee sauce for drizzling on ice cream (or stealing spoonfuls).

Tried them? Show us your #StickyThumbprintMagic!

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