If you have a soft spot for creme brûlée but want to enjoy that iconic caramelized crunch in cookie form, this Creme Brûlée Cookies Recipe is going to delight you. I absolutely love how these cookies capture the creamy vanilla custard flavor with a satisfyingly crisp brûléed sugar topping – it’s like having dessert and a snack all in one bite. Whether you’re making them for a special occasion or just because you deserve a treat, these cookies bring a touch of elegance to your cookie jar.
When I first tried this recipe, I was amazed at how the vanilla pastry cream transforms the ordinary sugar cookie into something luxe and irresistible. You’ll find that the combination of a buttery, tender cookie base with the rich custard and the caramelized sugar finish strikes the perfect balance between texture and flavor. Trust me, once you try this Creme Brûlée Cookies Recipe, it’s going to become your go-to when you want to impress friends or indulge yourself.
Why You’ll Love This Recipe
- Authentic Flavor: It captures the classic creme brûlée taste with a tender cookie twist.
- Textural Delight: The creamy custard inside meets the satisfying crunch of caramelized sugar on top.
- Impressive Yet Easy: Looks fancy but uses simple ingredients you likely have on hand.
- Perfect for Parties: These cookies stand out in any dessert spread and wow guests every time.
Ingredients You’ll Need
All the ingredients in this Creme Brûlée Cookies Recipe come together to create a harmonious blend of sweetness and texture. I always use real vanilla bean paste for that deep, rich flavor, and the pastry cream requires a bit of patience but rewards you with silky perfection. Make sure to have a kitchen torch ready for that signature brûlée finish.
- Whole milk: Use whole milk for richness; it provides the creamy base for the pastry cream.
- Egg yolks: These give the custard its luscious texture and color.
- Granulated white sugar: Divided for both the custard sweetness and the brûlée topping.
- Salt: Just a pinch to balance out the sweetness and enhance flavor.
- Vanilla bean paste: I love this over extract for its speckled look and intense vanilla flavor.
- Cornstarch: Acts as a thickener for the custard without altering its smoothness.
- Unsalted butter: Adds richness both in the pastry cream and cookie dough.
- All-purpose flour: Spoon and level it for accuracy to get tender but sturdy cookies.
- Baking powder: Provides gentle lift in the cookie dough.
- Egg: Helps bind the cookie dough and adds tenderness.
- Sugar for rolling dough: Coats the dough balls to give extra sparkle and crunch.
- Sugar for brûlée topping: Essential for that caramelized, crackly top that makes these cookies special.
Variations
While I adore the classic version of this Creme Brûlée Cookies Recipe, don’t hesitate to make it your own. I sometimes tweak the recipe depending on the season or who I’m baking for – it’s surprisingly flexible and always a hit.
- Flavor twists: Adding a hint of citrus zest into the pastry cream brings a fresh brightness that wakes up the palate.
- Chocolate brûlée: Swapping the vanilla bean paste with a cocoa powder pastry cream gives a rich chocolatey spin – my kids love this one.
- Gluten-free option: Use a gluten-free blend in place of all-purpose flour with a bit of xanthan gum to help hold the cookies together.
- Miniature size: Make smaller cookies for bite-sized treats perfect for parties or gifting.
How to Make Creme Brûlée Cookies Recipe
Step 1: Prepare the Vanilla Pastry Cream
Start by heating the whole milk gently in a saucepan until steaming but not boiling — if it bubbles, it can form lumps later. Meanwhile, whisk the egg yolks, sugar, salt, vanilla bean paste, and cornstarch in a large bowl until smooth and pale yellow. Slowly add about a quarter of the hot milk to the egg mixture while whisking vigorously to temper the eggs; this step prevents scrambling.
Gradually add the rest of the milk, then transfer everything back into the saucepan. Cook it over medium-low heat for about 8 to 12 minutes, whisking constantly until it thickens and you can see soft peaks forming in the custard. Once thickened, take it off the heat, stir in the butter cubes until melted and smooth, then cover with plastic wrap pressed directly onto the surface to stop a skin from forming. Chill it in the fridge to set completely.
Step 2: Make the Sugar Cookie Dough
Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper. Whisk together the flour, baking powder, and salt in a bowl and set aside. Using a mixer, cream the softened butter with the sugar until fluffy—this usually takes around two minutes and makes a huge difference in texture.
Add the egg and vanilla bean paste to the butter mixture, beating on medium speed until the dough is pale and light, about 1 to 2 minutes. Slowly add the dry ingredients on low speed, mixing just enough to bring the dough together. This’ll prevent overworking and keep your cookies tender.
Step 3: Shape, Coat, and Bake Cookies
Using a large cookie scoop or tablespoon, portion out the dough and roll each ball in the sugar reserved for rolling – this adds a sparkling crunch and a pretty finish after baking. Place the sugar-coated dough balls on the parchment-lined sheets and flatten them slightly with your palm or the bottom of a glass.
Bake 6 cookies per sheet for 9 to 10 minutes, or until edges are set but centers are still soft. Let them cool on the baking sheet for 5 minutes—this helps them firm up and makes transferring easier—then move to a wire rack to cool completely.
Step 4: Assemble and Brûlée the Cookies
Fill a piping bag fitted with a small round tip with the chilled vanilla pastry cream. Pipe a small dollop on top of each cooled cookie, just enough to hold the brûlée sugar topping without overwhelming the cookie itself.
Sprinkle about a teaspoon of granulated sugar on top of the cream, then use a kitchen torch to caramelize the sugar. Move the flame in small circles until the sugar melts and forms that beautiful golden crackly layer, reminiscent of marshmallow or toasted caramel. Let the cookies rest for about 10 minutes so the brûlée topping hardens before digging in!
Pro tip: Add the pastry cream and brûlée topping right before serving to prevent the cookies from becoming soggy.
Pro Tips for Making Creme Brûlée Cookies Recipe
- Temper Your Eggs Carefully: Adding hot milk slowly while whisking stops the yolks from scrambling and ensures smooth pastry cream.
- Don’t Skip the Plastic Wrap: Placing wrap directly on the custard prevents that pesky skin from forming and makes your pastry cream silky.
- Use Real Vanilla Bean Paste: It gives authentic vanilla flecks and a deeper flavor than extract or essence.
- Brûlée Just Before Serving: I’ve learned the hard way that adding the topping early makes cookies soggy, so keep them separate until the last minute.
How to Serve Creme Brûlée Cookies Recipe
Garnishes
I love keeping it simple with garnish on these cookies so the classic burnt sugar shine and creamy vanilla custard are the stars. Sometimes I add a tiny sprinkle of flaky sea salt on top after torching to highlight the caramel flavor. Fresh berries on the side also add a lovely pop of color and tartness that balances the sweetness.
Side Dishes
Pair these creme brûlée cookies with a hot cup of coffee or a delicately brewed tea for a cozy afternoon break. For parties, they go beautifully alongside fruit tarts or light citrus sorbets to keep the dessert spread balanced.
Creative Ways to Present
For special occasions, I’ve arranged these cookies on a tiered dessert stand with fresh mint leaves and edible flowers to elevate their look. Wrapping each cookie in parchment with a ribbon also makes them perfect for favors or gifting. You can even serve them on small spoons as bite-sized treats at cocktail parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that rarely happens in my house!), store the cookies and pastry cream separately. Keep the cookies in an airtight container at room temperature for up to 3 days, but do not add the pastry cream until ready to serve to avoid sogginess.
Freezing
The sugar cookie base freezes beautifully before assembling. Wrap the dough balls tightly and freeze for up to 2 months. When you’re ready to bake, just thaw in the refrigerator overnight and bake as usual. I wouldn’t freeze the pastry cream or the finished cookies with cream on top, as textures become compromised.
Reheating
These cookies are best enjoyed fresh, but if you want a warm brûlée crackle, warm the cookies alone in a low oven for just a few minutes. Then add fresh pastry cream and brûlée the sugar topping right before serving for that perfect dessert experience.
FAQs
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Can I make the vanilla pastry cream ahead of time?
Yes! In fact, the pastry cream needs to chill for a few hours to set properly before piping onto the cookies. Just make sure to cover it tightly with plastic wrap on the surface to prevent a skin from forming. Keep it refrigerated and bring to room temperature before using if necessary.
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What if I don’t have a kitchen torch for caramelizing sugar?
If you don’t have a torch, you can try broiling the sugar in your oven on high for a few minutes. Watch very closely to avoid burning. I do recommend a kitchen torch for ease and control, but this is a good workaround in a pinch.
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How can I prevent my creme brûlée cookies from getting soggy?
The best way is to assemble only right before serving. Keep cookies and pastry cream separate and add the cream and brûlée sugar topping just before eating. This prevents the cookie base from absorbing moisture and becoming soft.
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Can I use store-bought pastry cream instead of making my own?
You can, but the homemade pastry cream in this recipe is thick, creamy, and infused with real vanilla bean that really makes a difference. If you use store-bought, try to find the highest quality and chill it thoroughly before assembling.
Final Thoughts
This Creme Brûlée Cookies Recipe holds a special place in my heart because it combines two of my favorite desserts into one—it’s both nostalgic and refreshing at the same time. I love sharing these cookies with friends and family, and I promise if you give this recipe a go, you’ll enjoy the mix of creamy vanilla custard and caramelized sugar crackle just as much as I do. So preheat your oven, grab your torch, and dive into this deliciously satisfying treat—you won’t regret it!
Print
Creme Brûlée Cookies Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 9 minutes
- Total Time: 1 hour 59 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Description
Indulge in these delightful Creme Brûlée Cookies featuring a rich vanilla pastry cream nestled atop soft sugar cookies, finished with a caramelized sugar brûlée topping. This recipe combines classic French dessert elements into a handheld treat perfect for special occasions or a luxurious everyday snack.
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
- Heat Milk: In a medium saucepan, heat the whole milk over medium-low heat until steaming, then reduce heat to low and keep warm.
- Mix Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks, granulated sugar, salt, vanilla bean paste, and cornstarch until pale yellow and smooth.
- Temper Egg Mixture: Gradually add 1/4 of the warm milk into the egg mixture while stirring vigorously, then add the remaining milk and combine thoroughly.
- Cook Pastry Cream: Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly for 8-12 minutes until thick and soft peaks form.
- Finish Pastry Cream: Remove from heat, stir in the cubed unsalted butter until smooth, cover with plastic wrap directly on the surface to prevent skin formation, and refrigerate until completely chilled.
- Prepare Oven and Baking Sheets: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
- Cream Butter and Sugar: Using an electric mixer on high speed, beat the softened butter and granulated sugar until fluffy, about two minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla bean paste on medium speed until pale and fluffy, 1-2 minutes.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until the dough comes together.
- Form Cookie Dough Balls: Scoop the dough with a large cookie scoop and roll into balls, then roll each ball in granulated sugar.
- Arrange on Baking Sheets: Place the sugar-coated dough balls on the prepared parchment-lined sheets and gently flatten each slightly. Bake 6 cookies at a time.
- Bake Cookies: Bake for 9-10 minutes, remove from oven, and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Assemble Cookies: Fill a piping bag fitted with a small round tip with the chilled vanilla pastry cream. Pipe cream onto each cooled cookie.
- Brûlée Sugar Topping: Sprinkle about 1 teaspoon of sugar on top of each piped pastry cream. Using a kitchen torch, caramelize the sugar until golden brown and fragrant like roasted marshmallows.
- Serve: Allow the brûléed cookies to cool for 10 minutes after torching, then enjoy immediately. Add pastry cream only when ready to serve to avoid sogginess.
Notes
- Ensure to chill the pastry cream completely for best piping results and flavor.
- Only add pastry cream just before serving; cookies may become soggy if assembled too early.
- A kitchen torch is essential for the brûlée step; do not use the oven broiler as it may melt the pastry cream.
- For best texture, bake only 6 cookies at a time to ensure even cooking.
- Vanilla bean paste provides a richer vanilla flavor but can be substituted with vanilla extract if unavailable.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 70mg
