Can I make Creme Brûlée Cookies ahead of time?

Yes, you can! You can bake the sugar cookies in advance and store them in an airtight container at room temperature for up to 3 days. Prepare the vanilla pastry cream and brûlée topping just before serving to ensure the sugar maintains its crispy texture.

What if I don't have a kitchen torch for the caramelized sugar topping?

If you don’t have a kitchen torch, you can use your oven's broiler. Place the cookies under the broiler for 1-2 minutes, keeping a close eye on them to avoid burning. This will give you a similar caramelized effect.

Can I freeze Creme Brûlée Cookies?

Yes, you can freeze these cookies! To freeze, bake and cool the cookies without the pastry cream or caramelized sugar topping. Store the cookies in a freezer-safe container. When ready to serve, thaw the cookies and add the pastry cream and brûlée topping.

Creme Brûlée Cookies: Easy & Delicious Recipe

Description

Creme Brûlée Cookies are the perfect combination of chewy sugar cookies, creamy vanilla pastry cream, and a crispy caramelized sugar topping. These cookies bring the rich flavor of creme brûlée in a fun and easy-to-make form, with a decadent vanilla flavor that will leave everyone craving more.

Ingredients

Unsalted Butter: 1 cup
Granulated White Sugar: 1 cup
Eggs: 2 large
Vanilla Bean Paste: 2 teaspoons
Whole Milk: 1 1/2 cups
Cornstarch: 2 tablespoons
All-Purpose Flour: 2 1/2 cups
Baking Powder: 1 teaspoon
Salt: 1/2 teaspoon

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Instructions

Heat the milk in a saucepan over medium-low heat until it’s steaming. Don’t let it boil.
Whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale.
Gradually add a small amount of the hot milk to the egg mixture, whisking constantly. Slowly add the remaining milk.
Return the mixture to the saucepan and cook over medium-low heat until thickened. Stir in butter and cool slightly before refrigerating.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a separate bowl, whisk together the flour, baking powder, and salt.
Cream the butter and sugar in a large bowl until fluffy. Add the eggs and vanilla bean paste, then mix in the dry ingredients until combined.
Roll the dough into balls and roll each ball in sugar. Slightly flatten the balls and bake for 9-10 minutes.
Let the cookies cool, then pipe the chilled pastry cream onto each cookie.
Sprinkle sugar over the top and use a kitchen torch to caramelize the sugar.

Notes

Ensure the eggs do not scramble when making the pastry cream.
Store leftover cookies in the refrigerator for up to 3 days.
If you don’t have a kitchen torch, use a broiler to caramelize the sugar topping.
Make sure the cookie dough is not too soft to handle before baking.

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 15g
Sodium: 50mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg