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If you adore the rich, silky flavor of classic French desserts, you are going to fall head over heels for this Creme Brûlée Cookies Recipe. Picture a buttery, chewy sugar cookie crowned with the most luscious homemade vanilla pastry cream, all topped with a perfectly caramelized sugar crust that crackles under your fork. Every bite is pure bliss, balancing soft textures with that iconic brûlée crunch. It’s like having crème brûlée and cookies come together in one unforgettable treat that’s both elegant and comforting. Whether you’re serving these at a party or indulging in a cozy moment at home, this recipe will quickly become your go-to favorite.
Ingredients You’ll Need
This Creme Brûlée Cookies Recipe keeps things delightfully simple with pantry staples and ingredients that each add a special touch to flavor, texture, and that gorgeous golden finish. From the creamy richness of whole milk to the sweet crunch of caramelized sugar, every single component plays an essential role in creating these irresistible cookies.
- Whole milk (2 1/4 cups): Provides the creamy base for the vanilla pastry cream, giving it that lush, velvety texture.
- Egg yolks (6): The heart of the pastry cream, helping it thicken and lend a rich, custardy flavor.
- Granulated sugar (1 cup + 2 tbsp, plus additional amounts): Sweetens both the dough and pastry cream, and also creates the signature caramelized topping.
- Vanilla bean paste (1 1/2 tbsp plus 1 tbsp): Infuses that unmistakable, aromatic vanilla flavor that’s essential to classic crème brûlée.
- Cornstarch (3 1/2 tbsp): Acts as a thickening agent for the pastry cream, ensuring it’s smooth and luscious without being runny.
- Unsalted butter (3 tbsp for cream, 1 cup for cookies): Adds richness and tenderness to both the pastry cream and cookie dough.
- All-purpose flour (2 1/2 cups): Forms the sturdy yet tender base of the sugar cookies.
- Baking powder (1/2 tsp): Helps the cookies puff up slightly, keeping them soft and chewy.
- Salt (1/2 tsp + 1/8 tsp): Balances out the sweetness and enhances all the other flavors beautifully.
- Egg (1 for cookies): Binds the cookie dough and keeps it moist and tender.
- Additional granulated sugar for rolling dough and brûlée topping (1/2 cup each): Adding sugar before baking gives a subtle crunch to the cookie surface, and the brûlée topping is what creates the spectacular caramelized finish.
How to Make Creme Brûlée Cookies Recipe
Step 1: Prepare the Vanilla Pastry Cream
Start by heating the whole milk in a saucepan over medium-low heat until it just starts to steam—this gentle warming is key for creating that smooth custard base. While this is happening, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until the mixture is pale yellow and silky—initially thick, but it will smooth out with constant whisking. Slowly temper the yolk mixture by adding some of the warm milk while stirring vigorously to prevent curdling. Gradually add the remaining milk, then transfer back to the saucepan. Cook over medium-low heat for about 8 to 12 minutes, whisking constantly until thickened to soft peak consistency. Remove from heat, whisk in butter cubes until smooth and lump-free, and press plastic wrap directly on the surface to stop a skin from forming. Chill the pastry cream until completely cold before assembly.
Step 2: Make the Sugar Cookies
Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper—this recipe yields plenty of dough, so prepare your space accordingly. In one bowl, whisk together the all-purpose flour, baking powder, and salt. In a stand mixer or using an electric hand mixer, cream softened butter and granulated sugar on high speed until light and fluffy, about two minutes. Next, beat in one egg and vanilla bean paste until the dough turns pale and airy. Gradually mix in your dry ingredients on low speed just until the dough comes together—you want to avoid overmixing. Use a cookie scoop to shape dough balls, then roll each in granulated sugar for a lovely sparkly finish. Lay them on your parchment sheets and gently flatten a bit before baking 6 cookies at a time for a perfect texture. Bake for 9-10 minutes, cool briefly on the pan, then transfer to wire racks to cool completely.
Step 3: Assemble and Caramelize
Once the cookies have completely cooled, it’s time to bring it all together. Fill a piping bag fitted with a small round tip with your chilled vanilla pastry cream and carefully pipe a generous dollop atop each cookie. Now for the magical part: sprinkle about a teaspoon of granulated sugar over each pastry cream mound and use a kitchen torch to caramelize the sugar until it turns golden brown and crackly—reminiscent of the signature crust on traditional crème brûlée. Let these magnificent cookies rest for about 10 minutes after torching so the sugar cools and hardens just right. Then get ready for a bite of cookie heaven!
How to Serve Creme Brûlée Cookies Recipe
Garnishes
For a little something extra, a light dusting of powdered sugar around the edges of the serving platter adds elegance without stealing the spotlight. Fresh berries like raspberries or blackberries provide a tangy contrast to the rich cream, and a small sprig of mint adds a fresh pop of color and aroma that tracks perfectly with the vanilla and caramel notes of these cookies.
Side Dishes
These Creme Brûlée Cookies Recipe creations make a fabulous companion to a cup of fresh coffee or a rich espresso, which intensifies the vanilla and caramel flavors. Alternatively, serve alongside a scoop of silky vanilla bean ice cream or a small dish of fresh seasonal fruit for a balanced dessert experience that’s light yet indulgent.
Creative Ways to Present
For an unforgettable presentation at your next gathering, arrange the cookies on a tiered serving tray alongside mini crème brûlée cups for a matching theme that’s sure to impress. You could also sandwich two cookies together with a swirl of extra pastry cream for a refined cookie “sandwich,” or place small edible gold leaf accents on the caramelized sugar for a luxe finish that tastes just as fabulous as it looks.
Make Ahead and Storage
Storing Leftovers
Because the pastry cream topping can soften the cookies over time, if you plan to store leftovers, keep the cookies and pastry cream separate. Store the baked cookies in an airtight container at room temperature for up to three days, and keep the chilled pastry cream covered in the fridge. Assemble just before serving to maintain that perfect texture contrast.
Freezing
You can freeze the sugar cookie bases (unfilled and uncaramelized) by placing them in a single layer on a baking sheet to freeze initially, then transferring them to a resealable freezer bag. They will keep beautifully for up to 3 months. Thaw at room temperature before piping pastry cream and torching sugar right before serving.
Reheating
A gentle warm-up for 10-15 seconds in the microwave can revive the cookies if desired, but never heat after applying pastry cream and brulee topping. The torching step should be done fresh to retain that crisp caramel layer and avoid sogginess.
FAQs
Can I make the pastry cream ahead of time?
Absolutely! The pastry cream actually benefits from chilling for several hours or overnight to fully set and deepen in flavor. Just make sure to cover it well with plastic wrap to prevent a skin from forming on the surface.
What can I use if I don’t have vanilla bean paste?
If you don’t have vanilla bean paste, pure vanilla extract is a good substitute, though the paste provides a more intense vanilla flavor and those pretty vanilla flecks that make the dessert look extra special.
Why is the sugar topping important?
The sugar sprinkled on top is what you torch to create that wonderfully crunchy, amber-hued brûlée crust. It adds both a textural contrast and the classic caramelized flavor reminiscent of traditional crème brûlée, which elevates these cookies far beyond ordinary sugar cookies.
Can I use a regular oven broiler instead of a kitchen torch?
While a broiler can work, it’s more challenging to get the sugar evenly caramelized without melting the pastry cream underneath. A kitchen torch gives you precise control for that perfect golden crust without overheating the rest of the cookie.
How soft or chewy are these cookies?
These cookies are deliciously soft and chewy, which makes them the perfect base for holding the creamy pastry topping. Their tender texture pairs beautifully with the cool, silky custard and crisp brûlée sugar finish.
Final Thoughts
I can’t recommend this Creme Brûlée Cookies Recipe enough for anyone who loves elegant desserts that bring a little bit of magic to your cookie jar. The balance of buttery sugar cookies, rich vanilla pastry cream, and the crackling brûlée topping is truly unforgettable. Whip up a batch the next time you want to impress friends or simply treat yourself—once you taste these, they’ll quickly become a beloved favorite in your baking rotation!
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Creme Brûlée Cookies Recipe
- Total Time: 1 hour 59 minutes
- Yield: 24 cookies
Description
These Creme Brûlée Cookies are chewy, buttery, and soft sugar cookies topped with a rich and creamy homemade vanilla pastry cream, finished with a crispy caramelized sugar topping. A delightful treat combining the elegant flavors of classic crème brûlée with the comfort of a soft cookie.
Ingredients
For the 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
For the 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
- Heat Milk: In a medium saucepan, heat the milk over medium-low heat until steaming. Then lower the heat to low and keep warm until ready to use.
- Prepare Egg Mixture: In a large bowl, whisk together egg yolks, 1 cup plus 2 tbsp sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow.
- Temper Eggs: Gradually whisk in 1/4 of the heated milk into the egg mixture to temper it, then pour in the rest of the milk and stir to combine fully.
- Cook Pastry Cream: Transfer the mixture back into the saucepan and cook over medium-low heat, whisking continuously for 8-12 minutes until thickened and soft peaks form.
- Add Butter and Chill: Remove from heat, stir in the cubed butter until melted and incorporated. Cover the pastry cream with plastic wrap directly on its surface and refrigerate until fully cooled.
- Preheat Oven and Prep Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer on high speed, beat the softened butter and 1 1/4 cup granulated sugar until fluffy, about 2 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla bean paste on medium speed until pale and fluffy, about 1-2 minutes.
- Combine Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until dough pulls together.
- Form Cookie Dough Balls: Scoop dough with a large cookie scoop, roll into balls, then roll each ball in 1/2 cup granulated sugar for coating.
- Shape and Bake Cookies: Place dough balls on prepared baking sheets and slightly flatten each. Bake 6 cookies at a time for 9-10 minutes. Let cookies cool on baking sheet for 5 minutes, then transfer to cooling racks.
- Pipe Pastry Cream: Once cookies are completely cooled, fill a piping bag fitted with a small round tip with chilled pastry cream and pipe onto each cookie.
- Caramelize Sugar Topping: Sprinkle about 1 teaspoon of granulated sugar over the cream on each cookie. Use a kitchen torch to brûlée the sugar until golden brown and caramelized.
- Cool and Serve: Allow cookies to cool for 10 minutes after torching before serving. For best results, add the pastry cream just before serving to prevent sogginess.
Notes
- Add the pastry cream topping only right before serving because the cookies will get soggy if left too long.
- You can use a stand mixer with a paddle attachment for creaming the butter and sugar.
- Use vanilla bean paste for intense vanilla flavor, but vanilla extract can be substituted at the same quantity.
- When brûléeing sugar, move the torch in a circular motion to avoid burning.
- Store unassembled cookies in an airtight container at room temperature for up to 3 days; store pastry cream separately in refrigerator.
- Prep Time: 1 hour 30 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
