Crème Brûlée (Toasted) Sugar Cookies are the ultimate mash-up you never knew you needed—classic sugar cookies with a creamy twist, crowned by a crackling, caramelized sugar shell. Imagine biting into a soft, buttery cookie and discovering that iconic brûlée crunch right on top! This recipe brings a whimsical, French-inspired upgrade to your cookie repertoire, balancing familiar textures with the decadent charm of dessert’s most famous golden topping.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Crème Brûlée (Toasted) Sugar Cookies lies in a handful of easy-to-find ingredients that pack a punch in both flavor and texture. Each element plays a starring role—so don’t be tempted to swap or skimp!
- All-purpose flour: Provides the foundational structure for chewy, sturdy cookies.
- Baking soda: Ensures the cookies puff slightly and develop tender edges.
- Salt: A pinch brings out sweetness and deepens the flavor profile.
- Unsalted butter (softened): Adds richness and keeps the cookies irresistibly tender.
- Granulated sugar: Sweetens the dough and forms the signature caramelized brûlée topping.
- Light brown sugar (packed): Brings a subtle molasses warmth and soft, moist texture.
- Large egg: Binds the dough and adds lovely chew.
- Vanilla extract: Infuses every bite with fragrant, classic cookie flavor.
- Heavy cream: Takes the cookies dangerously close to custard territory, echoing classic crème brûlée richness.
- Granulated sugar (for brûlée topping): Sprinkled on after baking, giving each cookie that iconic, toasty crunch.
- Optional: Kitchen torch: For creating the glassy, caramelized “wow” topping effortlessly—though a broiler works, too!
How to Make Crème Brûlée (Toasted) Sugar Cookies
Step 1: Prep Your Oven and Pans
Kick things off by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper—this helps prevent sticking and makes cleanup a breeze. If you’re planning a big batch, set aside a second sheet so you can rotate cookies in and out with ease.
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine the all-purpose flour, baking soda, and salt. Give them a quick whisk to evenly distribute the leaveners and salt throughout the flour. This simple prep step ensures every bite of your Crème Brûlée (Toasted) Sugar Cookies bakes up perfectly balanced.
Step 3: Cream Butter and Sugars
Grab a large mixing bowl and beat together the softened butter, granulated sugar, and light brown sugar. Cream on medium speed for about 2–3 minutes, until the mixture turns light and fluffy. This is how you get cookies that are soft in the center but just crisp around the edges.
Step 4: Incorporate Egg, Vanilla, and Cream
Beat in the egg, vanilla extract, and heavy cream to the creamed mixture until everything’s wonderfully smooth and luscious. The heavy cream is your secret to mimicking the rich custardy centers of a classic crème brûlée right inside the cookie!
Step 5: Mix the Dough
Slowly add the dry flour mixture in stages, mixing gently until everything just comes together. Be careful not to overmix—that’s how you keep your Crème Brûlée (Toasted) Sugar Cookies tender rather than tough.
Step 6: Shape and Bake
Scoop out tablespoon-sized portions of the dough and roll them into balls between your palms. Arrange them on your prepared baking sheet about 2 inches apart (they’ll spread as they bake). Lightly flatten each cookie with your fingers or the bottom of a glass for an even, bake-ready surface.
Step 7: Bake and Cool
Bake the cookies for 10–12 minutes, just until the edges are turning golden and the centers look set. Don’t overbake—these cookies are best with a soft, chewy center. Let them cool completely on a wire rack before adding their iconic brûlée finish.
Step 8: Brûlée the Sugar Topping
Now comes the fun part. Sprinkle a thin, even layer of granulated sugar over each cooled cookie. Take a kitchen torch and carefully caramelize the tops until the sugar is melted, bubbly, and golden. No torch? No problem! Pop the cookies under your broiler for 1–2 minutes, watching closely. Let the crispy topping set for a couple of minutes—it’ll harden into a crackable shell that makes Crème Brûlée (Toasted) Sugar Cookies so completely irresistible.
How to Serve Crème Brûlée (Toasted) Sugar Cookies
Garnishes
A classic brûlée shatters with every bite, so keep garnishes simple and elegant. Try a dusting of powdered sugar, a sprinkle of finely chopped pistachios, or a delicate curl of fresh orange zest. If you’re feeling fancy, a dollop of softly whipped cream or a few fresh berries make these cookies extra special for a party tray.
Side Dishes
For an indulgent cookie platter, serve Crème Brûlée (Toasted) Sugar Cookies alongside crisp biscotti, snappy lemon bars, or dark chocolate truffles. They also shine as the star of a dessert board, paired with small glasses of espresso or even a silky vanilla latte.
Creative Ways to Present
Stack cookies in glass jars as a pretty homemade gift, or nestle them into vintage teacups at your next afternoon tea. For party flair, arrange cookies on a tiered stand with brûlée topping facing up—your guests will adore cracking their own sugar shells! If you want to go all out, drizzle each cookie with a touch of caramel sauce or serve them warm with a scoop of vanilla bean ice cream.
Make Ahead and Storage
Storing Leftovers
Store leftover Crème Brûlée (Toasted) Sugar Cookies in an airtight container at room temperature. They’re at their best within 1–2 days—the tops will stay crackly and crisp for several hours before softening. If you plan to make them ahead, consider brûléeing the sugar topping right before serving for maximum crunch.
Freezing
You can freeze unbaked cookie dough balls for up to one month. Just shape and freeze on a tray, then transfer to a freezer bag. Bake straight from the freezer, adding 1–2 minutes to the bake time. For baked cookies, freeze without the brûlée topping; after thawing, add the sugar and torch them fresh for best texture.
Reheating
If your cookies lose their “brûlée” crunch, pop them under a hot broiler for 30 seconds to a minute (watch closely!) or re-torch the tops to re-crisp the sugar layer. Always let them cool a minute before serving so the caramel hardens up properly again.
FAQs
Can I make Crème Brûlée (Toasted) Sugar Cookies without a kitchen torch?
Absolutely! You can use your oven’s broiler for that caramelized effect—just keep a careful eye on the cookies so the sugar doesn’t burn. The torch does give more control, but the broiler can get you deliciously close.
What’s the best way to get an even brûlée topping?
For the most classic crackle, sprinkle sugar in a thin, even layer—don’t clump it. A fine-mesh sieve helps distribute sugar more precisely. Whether you use a torch or broiler, move the heat source evenly over the surface to caramelize every bit.
Can I make these cookies gluten-free?
Yes! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Keep in mind that texture may change slightly, but the cookies will still brown and brûlée beautifully.
How do I store crème brûlée cookies so the topping stays crisp?
These cookies are best enjoyed the same day you brûlée the sugar topping. If making ahead, keep the cookies undecorated and add the caramelized sugar just before serving for that signature shattering crunch.
Can I double or halve this recipe?
Definitely! This recipe is easy to scale up for a crowd or down for a small batch. Just adjust your baking sheet and timing as needed—smaller batches may need slightly less time in the oven.
Final Thoughts
If you love a cookie with both style and substance, you simply have to try Crème Brûlée (Toasted) Sugar Cookies. They’re pure fun: a showstopper at gatherings, a delight for kids and adults alike, and a guaranteed conversation starter. Go grab your torch, get ready to crackle, and create a new favorite that’s sure to sweeten any occasion!
Print
Crème Brûlée (Toasted) Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Crème Brûlée (Toasted) Sugar Cookies are a delightful twist on classic sugar cookies, featuring a caramelized, crunchy topping reminiscent of the popular French dessert. With a soft, buttery base and a crispy brûléed shell, these cookies are sure to impress your friends and family.
Ingredients
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
For Topping:
- 1/4 cup granulated sugar, for brûlée topping
- Optional: kitchen torch for caramelizing
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and heavy cream until smooth.
- Combine and Form Dough: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms. Scoop tablespoon-sized portions and roll into balls.
- Bake: Place the balls on the baking sheet, slightly flatten, and bake for 10–12 minutes until golden.
- Brûlée Topping: Cool the cookies, sprinkle with granulated sugar, and caramelize with a kitchen torch until golden and crisp.
- Serve: Allow the topping to set for 1–2 minutes before serving.
Notes
- If you don’t have a kitchen torch, you can use the broiler to caramelize the sugar topping.
- For best results, enjoy these cookies on the day they are baked to retain the signature crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
