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
Scale
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.
