Description
Crème Brûlée Cookies bring the classic French dessert’s creamy elegance right into cookie form. Caramelized sugar tops delicate vanilla-infused shortbread, creating a delightful crunch that cracks just like the traditional custard’s surface.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter
- 1 cup heavy cream
- 1 cup granulated sugar
- ½ cup brown sugar
Support Ingredients:
- 2 large eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste or extract
Finishing Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar
- ½ cup granulated sugar
Instructions
- Whisk 2 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium bowl until your dry ingredients are thoroughly combined and lump-free.
- Cream 1 cup softened unsalted butter with 1 cup granulated sugar and ½ cup packed brown sugar in a stand mixer at medium speed until your mixture becomes light and fluffy, about 3 minutes.
- Beat 2 large eggs and 2 teaspoons vanilla extract into the butter mixture until your batter looks smooth and fully incorporated.
- Gradually fold dry ingredients into wet ingredients, mixing until your dough comes together without overmixing.
- Wrap the dough in plastic and refrigerate for 30 minutes at 40°F to help your cookies maintain their shape during baking.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop dough into 1.5-inch balls, placing them 2 inches apart on prepared sheets.
- Bake cookies for 10-12 minutes until your edges turn golden brown and centers look set.
- Transfer cookies to a wire rack and let them cool completely to room temperature.
- Heat 1 cup heavy cream in a saucepan until small bubbles form around the edges, about 3-4 minutes.
- Whisk 2 egg yolks with ¼ cup sugar until your mixture becomes pale and slightly thickened.
- Slowly pour hot cream into egg mixture, whisking constantly to prevent scrambling.
- Return mixture to saucepan, cooking at low heat for 3-4 minutes until your custard thickens enough to coat the back of a spoon.
- Stir in 1 teaspoon vanilla bean paste, then refrigerate custard for 1 hour until completely chilled.
- Spread 1 tablespoon chilled custard onto each cooled cookie.
- Sprinkle ½ teaspoon granulated sugar evenly across the custard surface.
- Use a kitchen torch to caramelize sugar at high heat until your topping turns deep amber and forms a crisp shell, about 30-45 seconds.
- Allow caramelized sugar to harden for 2-3 minutes before serving your cookies immediately.
Notes
- Chilling the dough helps prevent spreading and creates a more structured cookie with better texture.
- Use a kitchen torch for precise caramelization, but watch carefully to avoid burning the sugar topping.
- Make custard filling ahead of time to streamline assembly and ensure proper cooling and setting.
- Select a high-quality vanilla extract to enhance the rich, creamy flavor of your cookies.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg