Print

Creme Brûlée Cookies Recipe

Print Recipe

★★★★★

4.4 from 121 reviews

Creme Brûlée Cookies are a delightful blend of rich vanilla pastry cream atop tender sugar cookies, finished with a caramelized sugar topping that mimics the classic dessert’s signature crackly crust. These cookies combine the creamy decadence of creme brûlée with the comforting texture of sugar cookies, perfect for a special treat or elegant gathering.

Ingredients

Scale

Vanilla Pastry Cream

  • 2 1/4 cups (540 ml) whole milk
  • 6 egg yolks
  • 1 cup + 2 tbsp (225 g) granulated white sugar
  • 1/8 tsp salt
  • 1 1/2 tbsp vanilla bean paste
  • 3 1/2 tbsp (28 g) cornstarch
  • 3 tbsp (42 g) unsalted butter, cut in cubes

Sugar Cookies

  • 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup (250 g) granulated white sugar
  • 1 cup (224 g) unsalted butter, softened
  • 1 egg
  • 1 tbsp vanilla bean paste
  • 1/2 cup (100 g) granulated white sugar (for rolling the dough in)
  • 1/2 cup (100 g) granulated white sugar (for the brûlée topping)

Instructions

  1. Prepare Vanilla Pastry Cream: In a medium saucepan, heat the milk over medium-low heat until steaming, then reduce heat to low and keep warm. In a large bowl, whisk together egg yolks, 1 cup + 2 tbsp sugar, salt, vanilla bean paste, and cornstarch until pale-yellow and smooth. Gradually add about a quarter of the warm milk while whisking vigorously, then stir in the rest. Transfer mixture back to saucepan and cook over medium-low heat, whisking continuously for 8-12 minutes until thickened and soft peaks form.
  2. Finish Pastry Cream: Remove from heat, stir in butter cubes until smooth. Cover with plastic wrap directly on the surface to prevent skin formation and chill in fridge until completely cold.
  3. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C) and line two cookie sheets with parchment paper.
  4. Mix Dry Ingredients for Cookies: In a large bowl, whisk together flour, baking powder, and salt, then set aside.
  5. Cream Butter and Sugar: Using an electric mixer on high speed, beat softened butter and 1 1/4 cup sugar until fluffy, about 2 minutes.
  6. Add Egg and Vanilla: Mix in the egg and vanilla bean paste on medium speed until pale and fluffy, 1-2 minutes.
  7. Combine Wet and Dry Ingredients: Slowly add dry ingredients to wet mixture, mixing on low speed until the dough just comes together.
  8. Shape Cookies and Roll in Sugar: Scoop dough into large balls using a cookie scoop. Roll each ball in 1/2 cup granulated sugar ensuring an even coating.
  9. Arrange and Flatten: Place sugared dough balls on prepared cookie sheets spaced apart, then slightly flatten each ball.
  10. Bake Cookies: Bake 6 cookies at a time for 9-10 minutes until set. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  11. Assemble Cookies: Fill a piping bag fitted with a small round tip with the chilled vanilla pastry cream. Pipe a generous amount on top of each cooled cookie.
  12. Brûlée the Sugar Topping: Sprinkle about 1 teaspoon sugar over the pastry cream on each cookie. Using a kitchen torch, carefully caramelize the sugar until golden brown and aromatic like roasted marshmallows.
  13. Serve and Enjoy: Allow the brûléed sugar to cool for 10 minutes, then serve immediately. For best texture, add pastry cream just before serving to prevent sogginess.

Notes

  • Ensure pastry cream is fully chilled before piping for best consistency.
  • Use vanilla bean paste instead of extract for a richer vanilla flavor.
  • The cookies get soggy if assembled too far in advance; assemble just before serving.
  • Use a kitchen torch for caramelizing sugar; alternatively, a broiler could be used but watch carefully to avoid burning.
  • Store leftover pastry cream separately in the fridge for up to 3 days.

Keywords: Creme Brulee Cookies, sugar cookies, vanilla pastry cream, caramelized sugar topping, gourmet cookies

Find it online: https://reemcook.com/creme-brulee-cookies-recipe/