Irresistible Creme Brûlée Cookies Recipe: Golden Sweet Perfection

Sweet creme brûlée cookies convert traditional dessert expectations into a delightful handheld treat.

Crisp edges and silky centers combine classic French elegance with playful American baking creativity.

Rich vanilla undertones whisper sophistication while promising a delectable sensory experience.

Culinary enthusiasts appreciate how these delicate cookies capture complex flavor profiles in each tender bite.

Unexpected textural contrasts between caramelized sugar and buttery base create irresistible intrigue for dessert lovers.

Minimal ingredients and straightforward preparation make these cookies surprisingly approachable for home bakers of all skill levels.

Professional pastry techniques blend seamlessly with comfort food nostalgia in this innovative recipe.

Why Creme Brûlée Cookies Steal the Show

• Indulge in Decadent Dessert Fusion: These cookies combine the luxurious essence of classic creme brûlée with the comforting charm of sugar cookies, creating a sophisticated treat that elevates traditional dessert expectations.
• Masterful Texture Play: Enjoy the delightful contrast between the crisp, caramelized sugar top and the silky smooth vanilla pastry cream, delivering a satisfying crunch that gives way to a creamy, melt-in-your-mouth center.
• Simple Gourmet Magic: Transform basic baking techniques into an impressive dessert that looks professionally crafted but requires minimal culinary expertise, making it perfect for home bakers wanting to wow friends and family with minimal effort.
• Customizable Crowd-Pleaser: Adaptable for various occasions from elegant dinner parties to casual gatherings, these cookies offer a unique twist on familiar flavors that will intrigue both sweet tooth enthusiasts and dessert connoisseurs.

Ingredients to Make Creme Brûlée Cookies

• Milk: Essential for creating smooth, rich pastry cream with creamy texture. Whole milk recommended for best flavor and consistency.
• Eggs: Provide structure and richness to pastry cream and cookies. Fresh, large eggs work best.
• Sugar: Sweetens and helps caramelize the cookie surface. Granulated white sugar preferred.

• Flour, Baking Powder, Salt: Foundational dry ingredients for cookie structure and rise. All-purpose flour recommended.
• Butter: Adds richness and helps create tender cookie texture. Unsalted butter preferred for better flavor control.
• Vanilla: Provides warm, classic flavor throughout pastry cream and cookies. Pure vanilla extract recommended.

• Cornstarch: Thickens pastry cream and creates smooth consistency. Helps stabilize egg mixture.
• Egg Yolks: Creates luxurious, silky texture in pastry cream. Separates from egg whites for richness.

Your Guide to Baking Creme Brûlée Cookies

Step 1: Make the Pastry Cream

Heat milk in a medium saucepan over medium heat until it begins to steam.

Lower the heat to keep it warm.

In a large bowl, whisk egg yolks, sugar, salt, vanilla, and cornstarch until the mixture is pale and smooth.

Slowly add a little hot milk to the egg mixture while whisking to temper it.

Pour in the remaining milk and mix well.

Return everything to the saucepan and cook over medium-low heat, stirring constantly, until thick and creamy.

Remove from heat, stir in the butter until melted.

Cover with plastic wrap pressed directly on the surface and refrigerate until fully chilled.

Step 2: Prepare the Cookie Dough

Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.

In one bowl, whisk together flour, baking powder, and salt.

In another bowl, cream the butter and sugar until light and fluffy.

Add the egg and vanilla and beat until smooth.

Gradually add the dry ingredients and mix just until a soft dough forms.

Step 3: Shape and Bake the Cookies

Roll the dough into small balls and coat each one in sugar.

Place them on the prepared baking sheets and gently flatten each one.

Bake for 9 to 10 minutes until the edges are set.

Let the cookies cool completely on a wire rack.

Step 4: Assemble the Cookies

Once the cookies are cool, pipe a generous amount of the chilled pastry cream onto the center of each.

Sprinkle sugar evenly over the cream.

Use a kitchen torch to caramelize the sugar until golden and crisp.

Let the sugar cool and harden before serving.

Secrets for Perfect Creme Brûlée Cookies Every Time

• Chill Thoroughly: Refrigerate pastry cream for at least 2 hours to achieve a thick, spreadable consistency that won't run off cookies.
• Control Butter Temperature: Use softened butter at room temperature for smoother, more even cookie dough that creams perfectly.
• Master the Torch Technique: Move torch quickly and evenly over sugar surface to create a golden, crisp caramel layer without burning.
• Prevent Cornstarch Lumps: Sift cornstarch before whisking into egg mixture to ensure a silky-smooth pastry cream without clumps.
• Optimize Cookie Size: Roll cookie dough into uniform 1-inch balls for consistent baking and a professional, polished appearance.

Storing and Reheating Creme Brûlée Cookies

• Refrigeration Method: Carefully store cookies in an airtight container between layers of parchment paper. Keep chilled for up to 3 days to maintain freshness and prevent soggy texture.
• Freezing Method: Wrap individual cookies tightly in plastic wrap, then place in freezer-safe containers. Freeze for maximum 2 weeks. Thaw at room temperature for best taste and texture.
• Reheating Method: Gently warm cookies at room temperature for 10-15 minutes before serving. Avoid using microwave to preserve crisp cookie base and delicate pastry cream's smooth consistency.

What to Serve with Creme Brûlée Cookies

• Pair with Sweet Sips: Complement the rich, creamy creme brûlée cookies with a chilled glass of Moscato d'Asti, its light bubbles and honey notes dancing perfectly with the caramelized sugar topping.
• Match with Nutty Companions: Serve alongside toasted almond biscotti or candied pecans, adding a delightful crunch that echoes the caramelized texture of the cookies.
• Balance with Espresso Shot: Enjoy a small, strong espresso that cuts through the sweetness, its robust flavor creating a harmonious contrast with the delicate vanilla pastry cream.
• Enhance with Fresh Berries: Garnish the plate with fresh raspberries or strawberries, their tartness providing a bright counterpoint to the rich, creamy cookie experience.

Creative Ideas to Remix Creme Brûlée Cookies

• Lavender Love Cookies: Infuse the pastry cream with dried lavender buds for a fragrant, floral twist. Steep lavender in warm milk before making the cream, creating a subtle aromatic experience.
• Chocolate Dream Variation: Replace half the flour with cocoa powder in the sugar cookie base. Swap vanilla pastry cream for a rich chocolate version, adding depth and intensity to the classic recipe.
• Citrus Zest Creation: Add orange or lemon zest to both the pastry cream and cookie dough. Brighten the dessert with a refreshing citrus undertone that complements the creamy, caramelized elements.
• Nutty Caramel Crunch: Sprinkle toasted chopped almonds or pecans over the caramelized sugar top. Mix finely ground nuts into the cookie dough for an extra layer of texture and nutty richness.

Creme Brle Cookies Recipe

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4.7 from 37 reviews

• Total Time: 50 minutes
• Yield: 24 1x

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Description

Creme brûlée cookies blend French pastry elegance with American cookie charm. Delicate vanilla-infused shortbread crumbles beneath a crackling caramelized sugar topping, delivering a luxurious dessert experience in one irresistible bite.

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Ingredients

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Crème Brûlée Cookies

Main Ingredients:

• 2 ½ cups (313 g) all-purpose flour
• 1 ¼ cup (250 g) granulated white sugar
• 1 cup (224 g) unsalted butter
• 2 ¼ cups (540 ml) whole milk
• 6 egg yolks

Flavoring and Enhancing Ingredients:

• 1 ½ tablespoons vanilla bean paste
• 1 tablespoon vanilla bean paste
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1/8 teaspoon salt

Supplemental Ingredients:

• 3 ½ tablespoons (28 g) cornstarch
• 3 tablespoons (42 g) unsalted butter
• 1 egg
• ½ cup (100 g) granulated white sugar (for rolling the dough)
• ½ cup (100 g) granulated white sugar (for brulee topping)
• 1 cup + 2 tablespoons (225 g) granulated white sugar

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Instructions

1. Prepare the vanilla pastry cream by gently warming milk in a saucepan until it steams, then reduce heat to low.
2. In a spacious mixing bowl, thoroughly combine egg yolks, granulated sugar, fine salt, pure vanilla extract, and cornstarch until the mixture transforms into a pale, silky consistency.
3. Carefully introduce approximately one-quarter of the heated milk into the egg mixture, whisking continuously to temper, then incorporate the remaining warm milk, blending smoothly.
4. Transfer the liquid back to the saucepan, cooking over medium-low temperature while stirring consistently until the mixture thickens and develops a luxurious, creamy texture.
5. Remove from heat source, fold in unsalted butter until fully integrated, then shield with plastic wrap and refrigerate until thoroughly chilled.
6. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper.
7. Sift together all-purpose flour, baking powder, and kosher salt in a separate bowl, setting aside.
8. Using an electric mixer, cream room-temperature butter with granulated sugar until light and fluffy, then introduce egg and vanilla extract, mixing until well combined.
9. Gradually fold dry ingredients into the butter mixture, mixing just until the dough coheres without overmixing.
10. Shape dough into uniform balls, roll in additional granulated sugar, and arrange on prepared baking sheets, gently pressing to flatten.
11. Bake for 9-10 minutes until edges are lightly golden, then transfer to a wire rack for complete cooling.
12. Once cookies have reached room temperature, pipe chilled pastry cream onto each cookie’s surface.
13. Generously sprinkle refined sugar across the cream layer, then use a culinary torch to caramelize the sugar until it turns a deep amber color.
14. Allow cookies to rest for a few minutes, permitting the caramelized sugar to set before serving.

Notes

• Prep these delightful cookies ahead of time, with pastry cream chilling up to 2 days before assembling.
• Ensure egg yolks are whisked thoroughly to prevent lumpy pastry cream and achieve silky smooth texture.
• Use a kitchen torch carefully when caramelizing sugar to create that classic crème brûlée crispy top without burning.
• Store assembled cookies in refrigerator for maximum 24 hours to maintain crisp sugar coating and fresh cream.
• Room temperature ingredients help butter cream more evenly and create better cookie texture.
• Cornstarch is crucial for thickening pastry cream, so measure precisely for perfect consistency.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 24
• Calories: 240 kcal
• Sugar: 18 g
• Sodium: 70 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 55 mg