creme brulee cookies

Looking for an easy sugar cookie idea? This Creme Brûlée Sugar Cookies Recipe from Delish.com is the best.

Creme Brûlée Sugar Cookies

c. (1 1/2 sticks) butter, softened

brown sugar

c. sugar

tbsp. pure vanilla extract

c. all-purpose flour

cornstarch

baking soda

kosher salt

(8-oz.) block cream cheese, softened

pure vanilla extract

My sister and I made these at Christmas and they were everyone's favorite.  OMG, so good.  I didn't have a torch so used my oven broiler and it worked fine.  Can't wait to make (and eat) them again!!!  5 stars 🌟🌟🌟🌟🌟

I made these cookies and have a few tips:
1) I treated the dough like sugar cookie dough meaning I rolled it out and cut circles using a ball canning lid. This created nice flat cookies for frosting and flaming. 
2) don’t just place your frosted cookies upside down in sugar and torch. Add more afterward. If you do, then you get the nice golden sugar layer when you torch it. The first few ended up getting a little too dark.
3) And finally, if you’re using a torch, do each cookie away from all other cookies. I place mine on a ramekin. When using a tourch on a group of cookies, Iburnt the sides of adjacent cookies.

This is a very easy recipe. It is also an excellent cookie. It is so easy that my 10-year-old granddaughter made them. I gave them as Christmas gifts to Waffle House employees. They love them. They have requested for more and that they would even pay for them! Thank you for the recipe.

Made these cookies recently.  Also made 4 other types of cookies and these were by far everyone's favorite.  Didn't have a torch, so used my infrared broiler instead.  Worked perfectly....just don't walk away from the broiler.  Just took about 20 seconds.  Will definitely make these again...a big hit!!

My cookies turned out great! I have a question though. I used dark brown sugar. Does the recipe call for light brown or dark brown?

These won’t even make it four days in my house!

I just made these for the first time today because my mom loves Crème Brûlée

So easy!! My first batch came out perfectly! Cookie exchange worthy!!

Super sweet. One cookie is enough but really good.

I don’t have a torch, but I plan on using my bbq lighter when I make them.

Pretty disappointed. As I was starting the process I realized this recipe is very similar to nestle chocolate chip cookies. Went ahead anyway and indeed they are without the chips.. the frosting is a really standard cream cheese frosting which I felt OK with, until I did the torch business..it's just..I don't know it's a strange combination and just doesn't seem to work right. They are beautiful tho!

https://streaming.hearstdigitalstudios.com/3434b300-8939-44e9-9411-9b0d36131fb3/video_rover_16x9_1080p_hd_1545069953_28480.mp4

This is the fanciest—and most delicious—sugar cookie you'll ever make.

Your Cookie Swap Will Freak Over Crème Brûlée Sugar Cookies

Stuffed with silky pastry cream and topped with a crunchy torched sugar topping, these creme brulee cookies are simply delightful! Soft and tender, the brown sugar base perfectly carries the flavors of the crème brûlée in cookie form. When you want a really special gourmet cookie recipe, this is the recipe to make!

Creme Brulee Cookies

unsalted butter, softened

brown sugar, packed

vanilla extract

all-purpose flour

baking powder

salt

pastry cream

sugar

In a large mixing bowl or the bowl...

In a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for 4-5 minutes. You want to beat air into the mixture to give the cookie structure.

Scrape the sides of the bowl. Stir in...

Scrape the sides of the bowl. Stir in the egg and vanilla. Scrape the bowl again.

In another bowl, sift together the flour, baking...

In another bowl, sift together the flour, baking powder, baking soda, and salt.

Add the flour mixture to the butter and...

Add the flour mixture to the butter and egg in three batches, scraping the sides of the bowl after each addition.

Use a medium cookie scoop to portion out...

Use a medium cookie scoop to portion out the dough.

Cut the top 1/3 off each cookie dough...

Cut the top 1/3 off each cookie dough ball. Use a teaspoon to make a deep indentation in the bottom half of each cookie. Fill each with about a teaspoon-sized dollop of pastry cream.

Slightly flatten the top of the cookie dough...

Slightly flatten the top of the cookie dough and shape carefully over the bottom. Seal the cookie well.

Once all the cookies have been formed, place...

Once all the cookies have been formed, place them in the refrigerator to chill. At this point, you can also place some in the freezer for baking later.

While the cookies are chilling, preheat your oven...

While the cookies are chilling, preheat your oven to 375 F with oven racks positioned in the top middle and bottom middle positions.

When the oven has come to temperature, line...

When the oven has come to temperature, line two baking sheets with parchment paper. Arrange cookies on the baking sheet and bake for 13-15 minutes, rotating the pans halfway through.

As soon as the cookies come out of...

As soon as the cookies come out of the oven, sprinkle each generously with granulated sugar.

Let the cookies sit for 5 minutes on...

Let the cookies sit for 5 minutes on the baking sheet before transferring to a wire rack to cool.

Place the baked cookies on a foil-lined baking...

Place the baked cookies on a foil-lined baking sheet and place them in the refrigerator to chill for about 30 minutes.

Once cold, use a kitchen torch to burn...

Once cold, use a kitchen torch to burn the sugar at the top of each cookie you plan to enjoy that day. Enjoy!

Store chilled, leftover cookies in an airtight container...

Store chilled, leftover cookies in an airtight container in the refrigerator for up to a week. When you're ready to enjoy a cookie, burn the sugar with the torch so you can enjoy a nice crunchy crust!

https://mediavine-res.cloudinary.com/video/upload/jtckxbagsj6q9crgktmd.mp4

Stuffed with silky pastry cream and topped with a crunchy torched sugar topping, these creme brulee cookies are simply delightful! Soft and tender, the brown sugar base perfectly carries the flavors of the crème brûlée in cookie form.

How to make Creme Brulee Cookies

Super SOFT sugar cookies topped with tangy cream cheese frosting and caramelized sugar!! If you&#x27;re a crème brûlée fan, you&#x27;re going to LOVE these cookies! So many INCREDIBLE flavors and textures in every bite!!

Crème Brûlée Cookies 

unsalted butter

confectioners’ sugar

almond extract

cream of tartar

block cream cheese,

confectioners' sugar,

granulated sugar (about 1/2 to 1 teaspoon per cookie)

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, oil, sugars, and beat on medium-high speed until creamed and combined, about 4 minutes.

Add the egg, extracts, and beat until combined.

Add the flour, baking soda, cream of tartar,...

Add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined.

Using a 2-tablespoon cookie scoop, or your hands, form...

Using a 2-tablespoon cookie scoop, or your hands, form approximately 20 equal-sized mounds of dough, roll into balls, and flatten about halfway.

Place mounds on a large plate or tray,...

Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 7 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, line a baking sheet...

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet).

Bake for about 8 minutes (if your cookies...

Bake for about 8 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.

Allow cookies to cool on baking sheet before...

Allow cookies to cool on baking sheet before frosting. I let them cool on the baking sheet and don’t use a rack.

While cookies are cooling, make the frosting.

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the cream cheese, butter, and beat on medium-high speed until creamed and fluffy, about 2 minutes

Add 2 1/2 cups confectioners' sugar and beat...

Add 2 1/2 cups confectioners' sugar and beat to incorporate. If necessary, add additional confectioners' sugar to achieve desired frosting consistency.

Add about 2 to 3 teaspoons frosting to...

Add about 2 to 3 teaspoons frosting to the top of each cookie, spreading with a knife to smooth it.

Sprinkle each cookie with about 1/2 to 1...

Sprinkle each cookie with about 1/2 to 1 teaspoon granulated sugar.

Using a kitchen torch, brûlée the sugar on...

Using a kitchen torch, brûlée the sugar on all the cookies. It will only take about 2 to 3 seconds per cookie. Serve immediately.

These irresistible crème brûlée cookies have a gooey, soft sugar cookie base topped with a creamy pastry cream and then finished with a crispy caramelized sugar topping. They&#039;re a cookie lover&#039;s dream come true!

Crème Brûlée Cookies

Unsalted butter (at room temperature)

250 g Granulated sugar

Egg (at room temperature)

Egg yolk (at room temperature)

Vanilla extract

310 g All purpose flour

Baking soda

Salt

500 g Whole milk (3% fat)

g Granulated sugar

g Corn starch

g All purpose flour

Vanilla bean paste (or vanilla extract)

Unsalted butter (82% fat, room temperature soft butter)

Demerara sugar (granulated sugar can work as well)

With an electric hand mixer cream room temperature butter with the sugar for a few minutes until light and fluffy.

Mix in the eggs and vanilla just until combined.

Mix flour, salt, and baking soda together, then add the mixture to the wet ingredients. Fold them together with the help of a rubber spatula.

Prepare 2-3 baking pans with parchment paper. Divide the dough into 12 equal balls (using a digital scale is handy or use an ice cream scopper) and place them onto the parchment paper, leaving enough space between them to be able to spread.

Chill the cookie dough for an hour.

Pre-heat oven to 175 C / 347°F (no fan). After one hour of chilling time, bake the cookies for 15 minutes.

Let the vanilla cookies rest for a few minutes, then carefully remove them from the parchment and cool them on a cooling rack. The cookies will further set as they cool.

Make the vanilla cookies

In a large enough bowl, with the help of a hand whisk, whisk together sugar and egg yolk until slightly fluffy for about 1-2 minutes.

Whisk in the corn starch, flour, and vanilla with until thoroughly incorporated and have a smooth paste.

Bring milk to boil in a saucepan on medium heat then remove it as soon as it starts simmering. Make sure it is simmering but not crazy boiling.

Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a hand whisk. This stage is effectively tempering the egg yolks and the mixture should already start to slightly thicken.

Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don&#039;t worry just keep whisking and the cream will get smooth and glossy. It&#039;s worth to keep a good quality (so that the milk won&#039;t burn in it) small/medium sized saucepan for making pastry cream only.

If in doubt, strain the pastry cream for a lump free, creamy end result.

Add in room temperature soft butter and mix with a Rubber spatula until completely incorporated. It is worth to add the butter in 3 stages and mix well after each addition.

Pastry cream needs to completely cool before using it. Place the cream into a shallow tin and cover the entire surface with plastic wrap to avoid skin forming on top. Refrigerate until using it.

Make the pastry cream

Please note that the caramelized sugar, after a few hours, will start to melt on top of the cookies so only make the brûlée top right before serving the cookies. Also, the pastry cream, if stayed too long, might make the cookies moist, so the entire assemble should be applied straight before serving.

When the cookies are no longer hot and the pastry cream cooled to room temperature, spread the pastry cream evenly on top of the cookies.

To make the brûlée top; sprinkle the top of the pastry cream with a thick layer of demerara sugar, then caramelize it in a few seconds with a blow torch.

Store any leftover cookies refrigerated in an air-tight container for 2-3 days. Sprinkle with some more sugar and apply the blow torch again before serving.

Top 4 creme brulee cookies recipes from across the web

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Creme Brulee Cookies

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Top 4 creme brulee cookies recipes from across the web

The most viewed creme brulee cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creme Brûlée Sugar Cookies

Creme Brulee Cookies

Crème Brûlée Cookies

Crème Brûlée Cookies

The most viewed creme brulee cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine