Creme Brûlée Cookies Recipe

Introduction

Creme Brûlée Cookies are a delightful twist on the classic French dessert, combining a rich vanilla pastry cream with soft sugar cookies topped with a caramelized sugar crust. These elegant treats offer a perfect balance of creamy filling and crisp, brûléed sweetness.

Ingredients

• 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
• 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)
• 1/2 cup (100 g) granulated white sugar (for brûlée topping)

Instructions

1. Step 1: For the vanilla pastry cream, heat the milk in a medium saucepan over medium-low heat until steaming, then reduce heat to low and keep warm.
2. Step 2: In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow.
3. Step 3: Gradually add 1/4 of the heated milk to the egg mixture, stirring vigorously, then add the rest of the milk and combine well.
4. Step 4: Transfer the mixture back to the saucepan and cook over medium-low heat, whisking continuously for 8-12 minutes until thickened and soft peaks form.
5. Step 5: Remove from heat, add the cubed butter, mix until smooth, then cover with plastic wrap directly on the surface and chill until cold.
6. Step 6: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Step 7: In a large bowl, whisk together flour, baking powder, and salt. Set aside.
8. Step 8: Using a mixer, cream together softened butter and 1 1/4 cups sugar on high speed until fluffy, about 2 minutes.
9. Step 9: Add egg and vanilla bean paste; beat on medium speed until pale and fluffy, 1-2 minutes.
10. Step 10: Slowly incorporate the dry ingredients, mixing on low speed just until the dough comes together.
11. Step 11: Scoop dough into large balls and roll each in 1/2 cup sugar.
12. Step 12: Place dough balls on prepared sheets, slightly flattening each. Bake 6 cookies at a time for 9-10 minutes.
13. Step 13: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
14. Step 14: Fill a piping bag fitted with a small round tip with chilled pastry cream.
15. Step 15: Pipe pastry cream onto each cooled cookie, then sprinkle about 1 teaspoon of sugar on top.
16. Step 16: Use a kitchen torch to brûlée the sugar until golden brown and caramelized.
17. Step 17: Allow the cookies to cool for 10 minutes after torching, then serve immediately.

Tips & Variations

• Add a pinch of cinnamon or nutmeg to the pastry cream for a warm spice note.
• Use a stand mixer if available to save time creaming the butter and sugar.
• For a fruit twist, top cookies with a thin slice of fresh fruit before adding pastry cream.
• To avoid soggy cookies, add pastry cream and brûlée sugar topping just before serving.

Storage

Store cooled, unfilled cookies in an airtight container at room temperature for up to 3 days. Keep chilled pastry cream in the refrigerator for up to 3 days. Assemble the cookies with pastry cream and brûlée topping just before serving to maintain the best texture and flavor. Leftover assembled cookies are best eaten the same day as they can become soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, the pastry cream can be made up to 2 days in advance. Keep it tightly covered with plastic wrap directly on the surface and refrigerated to prevent a skin from forming.

What if I don’t have a kitchen torch to brûlée the sugar?

If you don’t have a torch, you can place the sugared cookies under a hot broiler for 1-2 minutes, watching carefully to prevent burning. Keep the oven door slightly open for better control.

Creme Brûlée Cookies Recipe

Print Recipe

★★★★★

5 from 118 reviews

These Creme Brûlée Cookies combine the rich and creamy vanilla pastry cream of classic creme brûlée with soft, sugar-dusted sugar cookies. The cookies are topped with a brûléed sugar crust using a kitchen torch for that signature caramelized finish, delivering a delightful contrast of textures and flavors.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes (including chilling and cooling time)
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

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

For Rolling and Brûlée Topping

• 1/2 cup (100 g) granulated white sugar (for rolling the dough)
• 1/2 cup (100 g) granulated white sugar (for brûlée topping)

Instructions

1. Heat Milk: In a medium saucepan, heat the milk over medium-low heat just until steaming. Then, reduce heat to low and keep warm until ready to use.
2. Prepare Egg Mixture: In a large bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until combined and pale yellow. The mixture will thicken as you whisk.
3. Temper Egg Mixture: Slowly add 1/4 of the heated milk into the egg mixture while stirring vigorously, then gradually add the rest of the milk and mix thoroughly.
4. Cook Pastry Cream: Transfer the mixture back to the saucepan and cook over medium-low heat, whisking continuously for 8-12 minutes until it thickens and forms soft peaks.
5. Finish Pastry Cream: Remove from heat and stir in the cubed unsalted butter until smooth. Cover with plastic wrap pressed directly onto the surface to prevent a skin, then chill in the refrigerator until completely cold.
6. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt; set aside.
8. Cream Butter and Sugar: Using an electric mixer on high speed, cream together softened butter and granulated sugar until fluffy, about two minutes.
9. Add Egg and Vanilla: Mix in the egg and vanilla bean paste on medium speed until the mixture is pale and fluffy, 1-2 minutes.
10. Add Dry Ingredients: Slowly incorporate the dry ingredients on low speed until just combined and the dough pulls together.
11. Shape Dough Balls: Use a large cookie scoop to form balls of dough, then roll each ball in granulated sugar to coat.
12. Prepare Cookies for Baking: Place sugar-coated dough balls on parchment-lined baking sheets and slightly flatten each ball. Bake 6 cookies at a time.
13. Bake Cookies: Bake for 9-10 minutes or until edges are lightly golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
14. Pipe Pastry Cream: Once cookies are fully cooled, fill a piping bag fitted with a small circular tip with chilled pastry cream, and pipe a dollop onto the center of each cookie.
15. Brûlée Topping: Sprinkle about 1 teaspoon of granulated sugar evenly over the pastry cream on each cookie.
16. Caramelize Sugar: Use a kitchen torch to brûlée the sugar topping until golden brown and caramelized, producing a roasted marshmallow aroma.
17. Serve: Allow cookies to cool for 10 minutes after torching, then enjoy immediately. Note: For best texture, add pastry cream just before serving to avoid sogginess.

Notes

• Make sure to chill the pastry cream completely for smooth piping and better texture.
• Use a kitchen torch for even caramelization; an oven broiler may not provide the same result.
• Only pipe pastry cream onto cookies right before serving to keep cookies from becoming soggy.
• Vanilla bean paste enhances flavor more than vanilla extract but can be substituted if needed.
• You can store baked cookies and pastry cream separately in airtight containers in the refrigerator for up to 3 days.

Keywords: Creme Brûlée Cookies, Vanilla Pastry Cream Cookies, Bruleed Sugar Cookies, French Dessert Cookies, Sugar Cookies with Pastry Cream