If you adore the luxurious flavor and texture of classic creme brûlée but want a fun, handheld twist, this Creme Brûlée Cookies Recipe is going to steal your heart. Imagine a soft, tender sugar cookie crowned with a creamy vanilla pastry cream and a perfectly caramelized, crackly sugar topping that mimics that iconic brûléed crust. Each bite brings the smooth custard richness balanced by the crisp caramelized sugar, making it an irresistible treat that’s simply unforgettable. Whether you’re baking for a special occasion or craving an elegant snack, these cookies merge sophistication and comfort in the most delightful way.
Ingredients You’ll Need
These ingredients combine simplicity with essential roles, giving you the flawless balance of flavor, texture, and that signature golden color that makes Creme Brûlée Cookies Recipe so magical.
- Whole milk (2 1/4 cups): The base of your luscious vanilla pastry cream, providing richness and smoothness.
- Egg yolks (6): Crucial for thickening the cream and adding that rich custardy flavor.
- Granulated white sugar (1 cup + 2 tbsp + additional for rolling and topping): Sweetens the pastry cream and cookies, and creates the classic caramelized topping that cracks delightfully.
- Salt (1/8 tsp and 1/2 tsp): Enhances the flavor, balancing sweetness and elevating all ingredients.
- Vanilla bean paste (1 1/2 tbsp + 1 tbsp): Packs deep aromatic vanilla notes, far better than plain extract for that authentic creme brûlée taste.
- Cornstarch (3 1/2 tbsp): Works as a gentle thickener for the pastry cream to keep it smooth and stable.
- Unsalted butter (3 tbsp for cream, 1 cup for cookies): Adds tenderness and a buttery richness to the dough and cream alike.
- All-purpose flour (2 1/2 cups): The foundation of the cookie, giving it structure and soft chewiness.
- Baking powder (1/2 tsp): Helps the cookies rise just enough for a delicate texture.
- Egg (1): Incorporated into the dough to bind ingredients and add moisture.
How to Make Creme Brûlée Cookies Recipe
Step 1: Prepare the Vanilla Pastry Cream
Start by gently warming the whole milk until just steaming, which infuses warmth without cooking the eggs too quickly later. Whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until the mixture is pale and smooth. Temper the eggs by slowly adding a quarter of the warm milk before combining the rest. Cooking the mixture over medium-low heat while whisking constantly is key here to develop a creamy, velvety custard that thickens beautifully and attains the signature soft peaks that make this pastry cream a dreamy layer for your cookies. Add cubed butter last, stirring it until fully silky, then chill it covered tightly with plastic wrap to avoid any skin formation.
Step 2: Make the Sugar Cookie Dough
Preheat your oven to 350 degrees Fahrenheit and prepare your baking sheets with parchment to prevent sticking. Whisk together the dry ingredients—flour, baking powder, and a little salt—to ensure even distribution. Cream the softened butter and sugar at high speed until light and fluffy; this step is where your cookies get their tender crumb and slight lift. Incorporate the egg and vanilla bean paste until the dough turns pale and airy, then blend in the dry mixture just enough to bring it together without overworking it. Pro tip: handling your dough lightly will keep your cookies nice and tender.
Step 3: Shape and Bake the Cookies
Using a large cookie scoop or your hands, roll the dough into balls and then thoroughly coat each ball in sugar, which will give the cookies a delicate crunch on the outside. Place six cookies per sheet, spaced with care, and flatten them slightly to encourage an even shape as they bake. Bake for 9 to 10 minutes until just set – you want a slight golden hue without losing that soft center. Let them rest on the sheet for a few minutes before transferring them to wire racks to cool completely; this prevents them from breaking apart and ensures perfect texture.
Step 4: Assemble with Pastry Cream and Brûlée the Tops
Once cooled, fill a piping bag fitted with a small round tip with your chilled vanilla pastry cream. Pipe a generous dollop onto the center of every cookie – this creamy core is where magic happens. Sprinkle about a teaspoon of granulated sugar on top and then torch it carefully until the sugar melts, bubbles, and transforms into a golden crunchy brûléed layer reminiscent of the classic dessert’s hallmark. The scent of caramelized sugar roasting is intoxicating and signals a cookie that’s ready to impress.
How to Serve Creme Brûlée Cookies Recipe
Garnishes
Enhance your cookies visually and flavor-wise by adding a few delicate touches. A tiny sprinkle of flaky sea salt atop the brûléed sugar offers a wonderful contrast to the sweetness. Fresh berries like raspberries or blueberries add a burst of brightness and color. If you’re feeling decadent, a small mint leaf or a light dusting of powdered sugar on the side plate complements these treats beautifully.
Side Dishes
These cookies are wonderfully versatile for pairing. Serve alongside freshly brewed coffee or a smooth cup of black tea to balance the richness. For an indulgent dessert plate, include some whipped cream or vanilla ice cream as a refreshing contrast to the warm, caramelized topping. Fresh fruit slices can also lighten the experience while keeping your presentation vibrant.
Creative Ways to Present
Turn your Creme Brûlée Cookies Recipe into a showstopper by arranging them on a beautiful platter with edible flowers or crushed pistachios around the edges. For parties, serve these cookies neat in individual mini dessert glass cups layered with a little extra pastry cream and fresh berries. You can even stack a few to form mini towers, securing with decorative toothpicks for an elegant touch that doubles the fun of eating!
Make Ahead and Storage
Storing Leftovers
Because the pastry cream topping can soften the cookie over time, store baked cookies and pastry cream separately. Keep the cookies in an airtight container at room temperature for up to three days, ensuring they stay crisp. The pastry cream should be refrigerated tightly covered and used within four days for the best freshness.
Freezing
The cookie dough itself freezes very well before baking. Simply shape the dough into balls, freeze on a parchment-lined tray, then transfer to a freezer bag for up to three months. When ready, bake from frozen adding a minute or two to the bake time. Avoid freezing the assembled cookies with pastry cream and torched sugar as it affects texture and flavor negatively.
Reheating
If you want to refresh the brûléed sugar’s crunch, briefly use a kitchen torch again just before serving. Avoid microwaving the whole cookie as it may melt the pastry cream and soften the cookie too much. For the cookie base, a few minutes in a low oven (about 300 degrees Fahrenheit) wrapped in foil can help regain a little crispness without drying them out.
FAQs
Can I use vanilla extract instead of vanilla bean paste?
Yes, you can substitute vanilla extract, but vanilla bean paste offers a more intense, aromatic flavor and the tiny vanilla seeds that make this recipe truly shine. If you swap, use about half the amount of extract since it’s more concentrated.
What if I don’t have a kitchen torch for the brûlée topping?
You can carefully broil the cookies under a preheated broiler for a few minutes, watching closely to avoid burning. However, a kitchen torch gives you the best control for even caramelization without heating the pastry cream too much.
How long can I keep these cookies before serving?
For optimal taste and texture, it’s best to assemble with the pastry cream and brûlée topping just before serving. The cookies alone can be stored for a few days, and the pastry cream for up to four days in the fridge.
Can I make the pastry cream ahead of time?
Absolutely! The pastry cream actually benefits from chilling as it helps it thicken further and develop flavor. Just keep it tightly covered in the refrigerator and bring it to room temperature before using for easier piping.
Are these cookies suitable for special occasions?
Definitely! The elegant presentation and rich flavor of the Creme Brûlée Cookies Recipe make it a perfect choice for holidays, dinner parties, or any time you want to impress guests with a sophisticated homemade dessert.
Final Thoughts
There’s something truly special about turning a timeless dessert into a cookie that’s as beautiful as it is delicious. The Creme Brûlée Cookies Recipe offers delightful layers of texture and that unmistakable classic flavor all in one bite-sized treat. Give this recipe a try and wow your family and friends with your baking prowess—it’s sure to become a new favorite you’ll return to again and again.
Print
Creme Brûlée Cookies Recipe
- Total Time: 1 hour 45 minutes including chilling and baking
- Yield: 24 cookies 1x
Description
Crème Brûlée Cookies combine the delicate creaminess of classic vanilla pastry cream with a tender sugar cookie base, topped with a caramelized sugar crust. These elegant cookies marry the luscious custard texture and rich flavor of crème brûlée with the comforting, buttery aroma of sugar cookies, finished with a caramelized sugar topping using a kitchen torch for that signature brûlée effect.
Ingredients
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
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
- Prepare Vanilla Pastry Cream: Heat the milk in a medium saucepan over medium-low heat until steaming, then reduce heat to low and keep warm. In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until pale yellow and smooth.
- Temper Egg Mixture: Slowly add one quarter of the warm milk into the egg mixture while whisking vigorously, then add the remaining milk and stir to combine.
- Cook the Pastry Cream: Transfer mixture back to the saucepan and cook over medium-low heat, whisking continuously for 8-12 minutes until thickened and soft peaks form.
- Finish Pastry Cream: Remove from heat and stir in cubed butter until fully incorporated. Cover the surface with plastic wrap to prevent skin formation and chill until completely cold.
- Prepare for Baking Cookies: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a large bowl and set aside.
- Cream Butter and Sugar: Using an electric mixer, beat softened butter and 1 1/4 cup sugar on high speed for about 2 minutes until fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla bean paste on medium speed until pale and fluffy, about 1-2 minutes.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients on low speed, mixing just until the dough comes together.
- Shape Dough Balls: Scoop dough into large balls using a cookie scoop. Roll each ball in 1/2 cup granulated sugar.
- Arrange on Baking Sheets: Place sugared dough balls on parchment-lined sheets, slightly flattening each. Bake 6 cookies at a time.
- Bake Cookies: Bake for 9-10 minutes until set and lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble Cookies: Fill a piping bag fitted with a small round tip with chilled pastry cream. Once cookies are cooled, pipe a dollop of pastry cream on top.
- Brûlée the Sugar Topping: Sprinkle about 1 teaspoon of granulated sugar on each pastry cream topping and use a kitchen torch to caramelize until golden and fragrant.
- Final Cooling and Serving: Let the caramelized sugar cool and harden for 10 minutes before serving. Add pastry cream topping just before serving to prevent sogginess.
Notes
- Use a kitchen torch for authentic brûlée effect; an oven broiler is not recommended as it may melt the pastry cream.
- Store pastry cream separately and assemble cookies just before serving to avoid soggy cookies.
- You can substitute vanilla bean paste with vanilla extract, but the paste provides richer flavor and speckled appearance.
- Ensure the pastry cream is fully chilled for easier piping and best texture.
- Cookies are best enjoyed fresh after assembly; leftovers should be refrigerated and consumed within 1-2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert Cookies
- Method: Baking
- Cuisine: French-inspired
