Crème Brûlée Cookies Recipe

Introduction

Crème Brûlée Cookies combine the rich, creamy texture of classic crème brûlée with the fun, handheld convenience of a cookie. Topped with a crisp, caramelized sugar crust, these treats are a delightful twist on a beloved dessert.

Ingredients

• 2 3/4 cups (358g) all-purpose flour (measured correctly)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (224g) unsalted butter, room temperature
• 1 cup (207g) granulated sugar
• 2 tablespoons (28g) light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 8 oz cream cheese
• 1 1/4 cups (144g) powdered sugar
• 1 teaspoon vanilla extract
• 6 tablespoons (78g) granulated sugar (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
2. Step 2: In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set this dry mix aside.
3. Step 3: In a large mixing bowl, beat the butter, granulated sugar, and light brown sugar on medium speed until the mixture is light in color and fluffy, about 2 to 3 minutes.
4. Step 4: Add the egg and 2 teaspoons vanilla extract to the butter mixture and beat until fully combined.
5. Step 5: Gradually mix in the dry ingredients just until the dough comes together. It will be thick and not sticky. Avoid overmixing. Use a rubber spatula to help form a cohesive dough ball.
6. Step 6: Scoop 1 1/2 tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
7. Step 7: Bake cookies for 7 to 8 minutes. They should spread and appear soft in the center with edges just starting to turn golden. Remove promptly to avoid overbaking.
8. Step 8: Let cookies cool on the baking sheet for 4 to 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: For the frosting, beat the cream cheese until smooth. Add powdered sugar and 1 teaspoon vanilla extract, mixing until well combined and silky.
10. Step 10: Spread the frosting on each cooled cookie. Pour the 6 tablespoons granulated sugar into a small bowl. Flip each frosted cookie upside down and press the frosting side into the sugar to coat thoroughly.
11. Step 11: Using a kitchen torch, carefully caramelize the sugar topping on each cookie. The best texture is achieved by torching just before serving to keep the sugar crackly.

Tips & Variations

• Measure flour correctly by spooning it into the cup and leveling with a knife to avoid dense cookies.
• Use full-fat cream cheese for the creamiest frosting.
• If you don’t have a kitchen torch, carefully broil the sugared cookies for a few seconds, watching closely to prevent burning.
• Try adding a pinch of cinnamon or cardamom to the dough for a warm spice twist.

Storage

Store the cookies in an airtight container in the refrigerator for up to 3-4 days. For best texture, keep them refrigerated and torch the sugar topping just before serving, as refrigeration softens the crackly sugar layer. At room temperature, the crispy top lasts about 2-3 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the cookie dough and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for about 15 minutes before scooping and baking.

What if I don’t have a kitchen torch?

A kitchen torch is ideal for caramelizing the sugar topping, but you can use the broiler in your oven. Place the sugared cookies under a hot broiler for a few seconds, watching closely to avoid burning the sugar.

Crème Brûlée Cookies Recipe

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★★★★★

4.5 from 139 reviews

• Author: Aiden
• Total Time: 30 minutes
• Yield: 24 cookies 1x

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Description

Delight in the decadent Crème Brûlée Cookies, featuring a soft, buttery cookie base topped with a smooth cream cheese frosting coated with caramelized sugar. These cookies offer the perfect blend of creamy and crunchy textures, inspired by the classic French dessert crème brûlée, making them an irresistible sweet treat for any occasion.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 3/4 cups (358g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Cookie Base

• 1 cup (224g) unsalted butter, room temperature
• 1 cup (207g) granulated sugar
• 2 tablespoons (28g) light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract

Cream Cheese Frosting

• 8 oz cream cheese
• 1 1/4 cups (144g) powdered sugar
• 1 teaspoon vanilla extract

Topping

• 6 tablespoons (78g) granulated sugar

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats. This will prevent sticking and ensure even baking.
2. Prepare Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt. Set aside for later use.
3. Make Cookie Dough: In a large mixing bowl, use a mixer to beat the room temperature unsalted butter with both granulated and light brown sugars on medium speed for 2 to 3 minutes until the mixture is light in color and fluffy. This aeration is important for the texture of the cookies.
4. Add Egg and Vanilla: Incorporate the large egg and 2 teaspoons vanilla extract into the butter-sugar mixture until fully combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and mix just until the dough is cohesive and thick but not sticky. Avoid over mixing to keep the cookies tender.
6. Shape Cookies: Use a measuring spoon to form 1 1/2 tablespoon-sized balls of dough. Place them spaced about 2 inches apart on the prepared baking sheets to allow for spreading.
7. Bake Cookies: Bake in the preheated oven for 7-8 minutes. Remove cookies when edges start to turn golden and centers still appear soft. They will puff up initially and flatten as they cool.
8. Cool Cookies: Let the cookies cool on the baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. This prevents breaking and ensures the right texture.
9. Prepare Frosting: Beat the cream cheese in a bowl until smooth. Add powdered sugar and 1 teaspoon vanilla extract, mixing until the frosting is smooth and well combined.
10. Frost Cookies: Spread the cream cheese frosting generously over the top of each cooled cookie.
11. Add Sugar Topping: Pour granulated sugar into a small bowl. Turn each frosted cookie upside down and press the frosting into the sugar to coat thoroughly.
12. Caramelize Sugar: Using a kitchen torch, carefully caramelize the granulated sugar on top of each cookie immediately after coating. Allow the tops to cool and harden, creating a crackly, brûléed finish that mimics the classic dessert.
13. Serve or Store: Serve the cookies right after torching for the best crackly texture. At room temperature, the crackly topping lasts 2-3 hours. Store any leftovers in the refrigerator for 3-4 days—the topping softens but the cookies remain delicious.

Notes

• Do not overbake the cookies as they can dry out; remove when centers are just set.
• Use a kitchen torch to caramelize sugar for the authentic brûléed effect; avoid broiling as it may melt the frosting.
• Cookies can be stored in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.
• The crackly topping is best enjoyed within a few hours of torching.
• Ensure butter and cream cheese are at room temperature for smooth mixing.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French-American

Keywords: Crème Brûlée Cookies, cream cheese frosting, caramelized sugar, French dessert inspired cookies, soft cookies, brûléed topping