If you have a serious sweet tooth and love cookies that bring a little extra magic to the table, you’re going to adore this Crème Brûlée Cookies Recipe. Imagine the crisp, caramelized sugar crust of classic crème brûlée meeting the buttery charm of a soft sugar cookie. Each bite offers a delightful contrast between the crunchy topping and the creamy vanilla custard spread resting on a perfectly baked cookie base. It’s a dessert and a cookie rolled into one irresistible treat that’s perfect for sharing or savoring solo with a cup of tea or coffee.
Ingredients You’ll Need
These ingredients are straightforward yet fundamental in creating the unique taste and texture of the Crème Brûlée Cookies Recipe. Each component is essential, from the creamy richness of the custard to the crisp sugary topping that crowns each cookie with a golden finish.
- All-purpose flour (2 cups): Creates the sturdy yet tender base of the cookies, providing structure.
- Baking soda (1/2 teaspoon): Helps the cookies rise slightly for softness.
- Cream of tartar (1/2 teaspoon): Adds a subtle tang and keeps the cookies tender.
- Unsalted butter, softened (1/2 cup): Key for a rich, melt-in-your-mouth texture and buttery flavor.
- Granulated sugar (3/4 cup + 1/4 cup + extra for sprinkling): Sweetens the dough, the custard, and caramelizes on top for that signature brûlée crunch.
- Egg (1): Binds the cookie dough together and adds moisture.
- Vanilla extract (2 teaspoons, divided): Gives the cookie and custard a fragrant, warm flavor that sings of comfort.
- Heavy cream (1 cup): Provides the luscious, velvety texture necessary for the custard.
- Egg yolks (3 large): Richness and silkiness in the custard, making it ultra creamy and indulgent.
How to Make Crème Brûlée Cookies Recipe
Step 1: Bake the Sugar Cookies
Begin by mixing the flour, baking soda, and cream of tartar. Cream the softened butter with 3/4 cup sugar until smooth, then add the egg and 1 teaspoon vanilla extract. Gradually blend in the dry ingredients. Roll out the dough and cut into circles, then bake at a moderate temperature until they’re just lightly golden. These cookies form the perfect, sturdy base that will support the custard layer without becoming soggy.
Step 2: Prepare the Vanilla Custard
While the cookies cool, whisk together the egg yolks, 1/4 cup sugar, 1 teaspoon vanilla extract, and heavy cream in a saucepan. Cook gently over low heat, stirring constantly until the mixture thickens into a smooth, velvety custard. This custard is the star player in the Crème Brûlée Cookies Recipe, offering that authentic creamy texture that contrasts beautifully with the crunchy sugar topping.
Step 3: Assemble and Caramelize
Spread a generous layer of the vanilla custard on the cooled cookies. Then sprinkle a thin, even layer of granulated sugar on top. Using a kitchen torch, gently caramelize the sugar until it bubbles and turns a deep caramel color. This step is what elevates these cookies from ordinary to extraordinary, giving you that familiar crackling top of classic crème brûlée.
How to Serve Crème Brûlée Cookies Recipe
Garnishes
Enhance your Crème Brûlée Cookies Recipe by adding a few raspberries or a sprig of fresh mint on the side. The pop of color and the fresh tartness beautifully balance the cookie’s sweetness and creamy richness. A light dusting of powdered sugar can also add an elegant touch for special occasions.
Side Dishes
These cookies pair wonderfully with a scoop of vanilla ice cream or a small bowl of fresh berries. If you’re serving these as part of a tea party or dessert platter, a cup of rich espresso or a slightly chilled glass of sweet dessert wine can make the perfect companion to the custard’s creamy sweetness and the caramelized crust.
Creative Ways to Present
For a fun twist, serve the Crème Brûlée Cookies Recipe on a slate platter with dollops of whipped cream and edible flowers for extra flair. Alternatively, stack the cookies with a layer of custard between to create petite custard sandwiches topped with caramelized sugar—a decadent treat that’s bound to impress.
Make Ahead and Storage
Storing Leftovers
Store leftover Crème Brûlée Cookies in an airtight container in the refrigerator to keep the custard fresh. Because of the custard topping, these cookies are best enjoyed within two days to maintain their texture and flavor balance.
Freezing
If you want to freeze them, it’s best to freeze the cookie bases alone before adding the custard and caramelized sugar. Wrap them tightly and freeze for up to a month. When ready to enjoy, thaw and prepare the custard and caramelize the sugar topping fresh.
Reheating
To revive the crackly sugar topping, briefly use a kitchen torch or place under a broiler for a minute or two just before serving. Avoid microwaving as it can make the custard too soft and compromise the delicate balance of textures.
FAQs
Can I make these cookies without a kitchen torch?
If you don’t have a kitchen torch, you can carefully place the sugared cookies under a preheated broiler for about 1–2 minutes, watching closely to prevent burning. Broiling adds the same caramelized crust, but torching offers more precise control.
How long does the custard stay fresh on the cookies?
The custard is best consumed within two days when refrigerated. After that, it may lose its texture and freshness, so try to enjoy your Crème Brûlée Cookies Recipe sooner rather than later.
Can I use flavored extracts instead of vanilla?
Vanilla is classic for crème brûlée flavor, but you can experiment with almond or even orange extracts for a unique twist. Just use sparingly so the flavors don’t overpower the delicate custard.
Are these cookies gluten-free?
The original recipe calls for all-purpose flour, which contains gluten. For a gluten-free version, try substituting a 1:1 gluten-free baking flour, though textural differences might occur.
Can I prepare the custard ahead of time?
Yes! The custard can be made a day in advance and refrigerated. Bring it back to room temperature and whisk well before spreading on the cookies to ensure smoothness.
Final Thoughts
There’s something truly celebratory about this Crème Brûlée Cookies Recipe. It combines the elegance of a classic French dessert with the comforting familiarity of a cookie, making it a perfect treat for gatherings or a special indulgence at home. Once you make these, I promise they’ll become a beloved favorite you reach for again and again.
Print
Crème Brûlée Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Description
These Crème Brûlée Cookies combine a crisp, buttery sugar cookie base with a rich, creamy vanilla custard layer, topped with a caramelized sugar crust for a delightful twist on classic crème brûlée. Perfect for impressing guests or treating yourself to a sophisticated dessert with the familiar comfort of cookies.
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Custard Topping
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
Finishing
- Granulated sugar for sprinkling and caramelizing
Instructions
- Prepare the cookie dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. In a separate larger bowl, cream the softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Bake the cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into tablespoon-sized balls and place them spaced apart on the sheets. Flatten them slightly with the palm of your hand or the bottom of a glass. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely on wire racks.
- Prepare the vanilla custard: In a medium saucepan, heat the heavy cream and 1/4 cup granulated sugar over medium heat until the sugar dissolves and the mixture is hot but not boiling. In a bowl, whisk the egg yolks and vanilla extract until smooth. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook on low heat, stirring continuously until it thickens slightly and coats the back of a spoon. Remove from heat and let cool until it reaches a spreadable consistency.
- Assemble the cookies: Once the cookies are completely cooled, spread a generous layer of the vanilla custard on top of each cookie. Smooth the tops evenly.
- Caramelize the sugar topping: Sprinkle a thin, even layer of granulated sugar over the custard on each cookie. Using a kitchen torch, carefully caramelize the sugar by moving the flame evenly across the surface until the sugar melts and forms a golden, crisp crust. Allow the sugar to harden before serving.
Notes
- The custard can be made a day ahead and refrigerated to save time on assembly day.
- Ensure cookies are completely cooled before spreading custard to prevent melting and sogginess.
- If you don’t have a kitchen torch, place the cookies under a broiler for a minute or two, watching closely to avoid burning.
- Store finished cookies in a single layer in the refrigerator; serve them at room temperature for best flavor.
