Crème brûlée cookies are an elegant twist on a classic dessert. These cookies feature a soft, chewy sugar cookie base topped with a creamy custard-like filling and a caramelized sugar crust for that signature brûlée crunch. They’re indulgent, visually stunning, and perfect for special occasions.
Why You’ll Love This Recipe
- Combines the decadence of crème brûlée with the comfort of cookies.
- Impresses guests with its caramelized topping and unique presentation.
- Simple to make with basic pantry ingredients.
- A perfect dessert for holidays, parties, or indulgent evenings.
- Versatile with flavor variations to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cookies:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Filling:
- Heavy cream
- Egg yolks
- Granulated sugar
- Vanilla extract
- Topping:
- Granulated sugar (for caramelizing)
Directions
- Make the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until fluffy.
- Beat in the egg and vanilla extract until combined.
- Gradually mix in the dry ingredients to form a dough.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
- Slightly flatten the cookies with the back of a spoon or your palm.
- Bake for 8-10 minutes, or until the edges are set. Cool completely.
- Prepare the Filling:
- In a small saucepan, heat the heavy cream over medium heat until just simmering.
- In a bowl, whisk the egg yolks, sugar, and vanilla extract until smooth.
- Slowly pour the hot cream into the egg mixture, whisking constantly to avoid scrambling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (about 5 minutes). Do not boil.
- Allow the custard to cool slightly, then spoon a small amount onto each cookie, spreading evenly.
- Caramelize the Topping:
- Sprinkle a thin, even layer of granulated sugar over the custard-topped cookies.
- Use a kitchen torch to caramelize the sugar until golden and crisp. Let the topping cool and harden.
- Serve:
- Serve immediately for the best texture, or store in the refrigerator until ready to enjoy.
Servings and Timing
- Servings: Approximately 20 cookies
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
Variations
- Citrus Zest: Add orange or lemon zest to the cookie dough for a bright, fresh flavor.
- Chocolate Twist: Drizzle melted chocolate over the caramelized sugar topping.
- Espresso Infusion: Add a teaspoon of instant espresso powder to the custard filling.
- Dairy-Free Option: Use coconut cream and dairy-free butter as substitutes.
- Mini Cookies: Make smaller cookies for bite-sized treats perfect for parties.
Storage/Reheating
- Storage: Store cookies in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the unassembled cookies and custard filling separately for up to 1 month. Assemble and brûlée before serving.
- Reheating: Let refrigerated cookies sit at room temperature for 10 minutes before serving to enjoy the best texture.
FAQs
1. Can I use store-bought sugar cookies as a base?
Yes, but homemade cookies provide a fresher and more flavorful base.
2. Do I need a kitchen torch for the caramelized topping?
A kitchen torch is ideal, but you can use your oven’s broiler on high heat as an alternative.
3. Can I make the custard filling ahead of time?
Yes, prepare the custard and store it in the refrigerator for up to 2 days.
4. How do I avoid scrambling the eggs in the custard?
Slowly temper the eggs by gradually adding the hot cream while whisking constantly.
5. Can I use brown sugar for the brûlée topping?
Granulated sugar works best for a crisp, caramelized layer, but brown sugar can be used for a slightly softer topping.
6. What if I don’t have a broiler or torch?
Skip the caramelization and serve with a dusting of powdered sugar for a different but still delicious dessert.
7. Can I add flavor to the custard?
Yes, experiment with almond extract, rum, or a pinch of cinnamon for added depth.
8. How do I ensure the cookies don’t spread too much?
Chill the cookie dough for 15-20 minutes before baking.
9. What’s the best way to apply the custard to the cookies?
Use a spoon or small offset spatula for an even spread.
10. Can I double the recipe?
Yes, this recipe doubles well for larger gatherings or gifting.
Conclusion
Crème brûlée cookies are a luxurious treat that combines the best of cookies and the iconic dessert. With their chewy base, rich custard filling, and crackly caramelized topping, they’re as fun to make as they are to eat. Perfect for impressing guests or indulging in something special, these cookies are sure to be a new favorite. Try them today and add a touch of elegance to your dessert table!
Print
Crème Brûlée Cookies
- Prep Time: 25 minutes
- Chill Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-American Fusion
Description
These Crème Brûlée Cookies are the perfect fusion of two beloved desserts! Soft sugar cookies are topped with a creamy vanilla custard-like frosting and a crisp caramelized sugar topping, mimicking the classic crème brûlée. A delightful treat for special occasions or anytime you crave something unique and indulgent.
Ingredients
For the Cookies:
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
For the Topping:
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup (50g) granulated sugar (for caramelizing)
Instructions
Make the Cookies:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Scoop out 1.5-tablespoon portions of dough, roll into balls, and flatten slightly with the palm of your hand. Place on the prepared baking sheets about 2 inches apart.
- Bake for 8–10 minutes, or until the edges are set and the cookies are lightly golden. Let the cookies cool completely on a wire rack.
Make the Topping:
- In a medium saucepan, heat the heavy cream over medium heat until just simmering.
- In a bowl, whisk together the sugar and egg yolks until pale and creamy. Slowly pour the hot cream into the yolk mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5–7 minutes). Stir in vanilla extract and let it cool completely.
Assemble the Cookies:
- Spoon or pipe a dollop of the cooled custard onto the center of each cookie, spreading slightly.
- Sprinkle a thin layer of granulated sugar over the custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Allow the topping to cool and harden before serving
Notes
- If you don’t have a kitchen torch, place the cookies under the broiler for 1–2 minutes to caramelize the sugar, watching closely to prevent burning.
- Store cookies in the refrigerator for up to 3 days. Bring to room temperature before serving.