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Crème Brûlée Cookies

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Crème Brûlée Cookies blend the buttery softness of sugar cookies with the creamy richness of custard and a signature caramelized sugar top. Each bite offers a contrast of textures and the elegance of a classic dessert in handheld form.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 18–20 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-Inspired
  • Diet: Vegetarian

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 4 oz cream cheese
  • 1/2 cup powdered sugar
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla extract (for custard)
  • 1/4 cup granulated sugar (for brûlée topping)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. Cream butter with granulated and brown sugars until light and fluffy.
  4. Mix in egg, egg yolk, and vanilla until well combined.
  5. Gradually add dry ingredients and stir until a soft dough forms.
  6. Scoop and slightly flatten dough onto baking sheets.
  7. Bake for 10–12 minutes, until just set and lightly golden at the edges.
  8. Cool cookies completely on a wire rack.
  9. Whip cream cheese, powdered sugar, heavy cream, and vanilla until thick and smooth to make custard topping.
  10. Spread custard over each cookie and sprinkle with a thin layer of granulated sugar.
  11. Use a kitchen torch to caramelize the sugar until bubbly and golden.

Notes

  • Add espresso powder or almond extract to the custard for a flavor twist.
  • Vanilla pudding can substitute cream cheese for a lighter topping.
  • Broil briefly if a torch isn’t available—watch closely to prevent burning.
  • Wait to brûlée until serving for the best crackly texture.
  • Freeze cookies without topping and brûlée fresh after thawing.

Nutrition