Creme Brûlée Cookies Recipe

If you adore the rich, silky flavor of classic creme brûlée and the comforting charm of sugar cookies, then you are going to absolutely fall head over heels for these Creme Brûlée Cookies. This delightful recipe marries the luscious, creamy vanilla pastry cream with the crisp, sugary cookie base, culminating in a crisp caramelized sugar top that makes every bite an indulgent treat. Whether you’re baking for a special occasion or simply craving a sweet pick-me-up, these Creme Brûlée Cookies offer a unique twist that will impress everyone who tastes them.

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet essential to achieving the perfect balance of creamy, crunchy, and sweet in the Creme Brûlée Cookies. Each bring their own magic to the table, creating the texture and flavor that makes this recipe stand out.

• Whole milk (2 1/4 cups/540 ml): Provides the rich base for the vanilla pastry cream, making it velvety smooth.
• Egg yolks (6): Essential for thickening the pastry cream and giving it that luscious depth.
• Granulated white sugar (1 cup + 2 tbsp): Sweetens the pastry cream perfectly without overpowering it.
• Salt (1/8 tsp and 1/2 tsp): Enhances the flavors and balances the sweetness in both dough and cream.
• Vanilla bean paste (1 1/2 tbsp + 1 tbsp): Delivers a beautiful, bold vanilla flavor that’s crucial for that creme brûlée essence.
• Cornstarch (3 1/2 tbsp/28 g): Thickens the pastry cream to the perfect custard-like consistency.
• Unsalted butter (3 tbsp + 1 cup): Adds richness to pastry cream and tenderizes the cookie dough.
• All-purpose flour (2 1/2 cups/313 g): Forms the sturdy but tender base of the sugar cookies.
• Baking powder (1/2 tsp): Gives the cookies a gentle lift for a soft texture.
• Granulated white sugar for rolling (1/2 cup/100 g): Creates that delightful sugary crust on the outside of the cookies.
• Granulated white sugar for brulee topping (1/2 cup/100 g): Perfect for sprinkling on top to torch into the signature caramelized finish.
• Egg (1): Binds the cookie dough and adds moisture for a tender crumb.

How to Make Creme Brûlée Cookies

Step 1: Prepare the Vanilla Pastry Cream

Start by gently heating whole milk until it’s just steaming—this prevents the eggs from scrambling later. Whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow. Temper the eggs by slowly adding warm milk, stirring constantly to avoid lumps. Transfer this custard mixture back to the stove and cook it over medium-low heat, whisking continuously until thickened and soft peaks form. Once it’s thick and luscious, stir in butter for rich creaminess. To keep the pastry cream silky, press plastic wrap directly on its surface and chill until cold.

Step 2: Prepare the Sugar Cookies

While the pastry cream chills, preheat your oven to 350°F and line cookie sheets with parchment paper for easy cleanup. Combine flour, baking powder, and salt in a bowl and set aside. Then, cream softened butter and sugar until fluffy—it’s this aeration that makes your cookies tender and light. Add the egg and more vanilla bean paste, continuing to mix until light in color. Gradually add the dry ingredients without overmixing, so your dough stays soft. Shape dough into balls and roll each in sugar to ready them for baking. Flatten the dough slightly on the baking sheets and bake just until edges are set and cookie tops look matte. Let the cookies cool slightly before transferring to wires racks to cool completely.

Step 3: Assemble Your Creme Brûlée Cookies

Once your cookies are cool and your pastry cream is chilled, it’s time for the fun part. Fill a piping bag with the vanilla pastry cream and pipe a generous dollop on each cookie. Then sprinkle a teaspoon of sugar on top for that iconic brûlée crust. Using a kitchen torch, caramelize the sugar until it turns a beautiful golden amber and smells like toasted marshmallows. Allow the topping to cool and harden for about 10 minutes before serving. This final touch brings together all the textures and flavors into one irresistible bite.

How to Serve Creme Brûlée Cookies

Garnishes

Adding a fresh garnish can elevate your Creme Brûlée Cookies from lovely to stunning. Try a few tiny fresh berries like raspberries or blackberries on top or alongside to cut through the sweetness with a fresh, tart contrast. A small sprig of mint adds a refreshing pop of color and flavor that pairs beautifully with vanilla and caramel notes.

Side Dishes

These cookies shine as an elegant dessert but also pair wonderfully with lighter accompaniments. A scoop of vanilla bean ice cream complements the creamy interior, or a cup of hot espresso or chai latte will balance the sugar and keep things cozy. For brunch, serve alongside fresh fruit salad for a sweet finish.

Creative Ways to Present

To add some pizzazz to your Creme Brûlée Cookies at parties, arrange them on a tiered dessert stand for an inviting display. You can also create individual dessert plates with a drizzle of caramel sauce or a dusting of edible gold dust to highlight their luxe vibe. For an interactive touch, provide mini kitchen torches at the table so guests can caramelize their cookie tops themselves.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the cookies separate from the pastry cream topping to avoid sogginess. Store the baked cookies in an airtight container at room temperature for up to two days. The pastry cream can be stored in the refrigerator in a sealed container for up to three days.

Freezing

You can freeze both the cookie dough balls before baking and the pastry cream separately. Freeze dough balls on a tray, then transfer to a freezer bag for up to a month. Thaw dough overnight in the fridge before baking. Pastry cream freezes well in small portions; thaw overnight and whisk before piping.

Reheating

These cookies are best enjoyed fresh, especially after torching the sugar topping. If needed, gently warm the cookies (without cream) in a low oven to refresh their texture, then add chilled pastry cream just before serving. Avoid reheating once assembled to keep the sugar crust crisp.

FAQs

Can I use vanilla extract instead of vanilla bean paste?

Yes, vanilla extract works as a substitute, though vanilla bean paste provides those lovely vanilla specks and a more intense, aromatic flavor that’s worth seeking out for the best Creme Brûlée Cookies.

What if I don’t have a kitchen torch?

If you don’t have a torch, you can use the broiler in your oven. Place the cookies under the broiler and watch carefully for the sugar to caramelize without burning. It happens quickly, so stay alert!

How long do the cookies stay fresh once assembled?

Because of the moist pastry cream, these cookies are best enjoyed within a few hours after assembly to prevent sogginess and keep that crispy brûlée top intact.

Can I make the pastry cream ahead of time?

Absolutely! The pastry cream tastes even better after resting overnight as the flavors meld. Just keep it tightly covered in the refrigerator until you’re ready to pipe onto your cookies.

Are these cookies gluten-free friendly?

The recipe calls for all-purpose flour, which contains gluten. You could experiment with gluten-free flour blends, but for best results, stick to the original recipe or try a tested gluten-free cookie recipe.

Final Thoughts

If you’re searching for a cookie that feels both nostalgic and elegantly sophisticated, Creme Brûlée Cookies are an absolute must-try. They’re a wonderful way to bring a little bit of that fancy French dessert magic to your everyday baking with a fun, approachable twist. From their buttery, tender base to the rich custard topping and the iconic crackling caramelized sugar finish, these cookies promise smiles in every bite. Give them a go, and soon they’ll become a new favorite to share over coffee or surprising guests at your next gathering.

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