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Crème Brûlée Cookies

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Crème Brûlée Cookies combine the classic flavors of a sugar cookie and the indulgent vanilla pastry cream of crème brûlée, topped with a crackly caramelized sugar layer for a unique and elegant treat.

Ingredients

For the Vanilla Pastry Cream: Whole milk, egg yolks, granulated sugar, cornstarch, salt, vanilla bean paste, unsalted butter

For the Sugar Cookies: All-purpose flour, baking powder, salt, granulated sugar (for the dough and for rolling/brûlée topping), unsalted butter, egg, vanilla bean paste

Instructions

  1. Make the Pastry Cream:
    1. Heat milk over medium-low heat until steaming, then reduce heat to low.
    2. Whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow.
    3. Gradually whisk in hot milk, then transfer back to saucepan.
    4. Cook over medium-low heat, whisking constantly for 8–12 minutes until thickened. Stir in butter and chill.
  2. Make the Sugar Cookie Dough:
    1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
    2. Whisk flour, baking powder, and salt in a bowl.
    3. Beat butter and sugar until fluffy, add egg and vanilla bean paste; beat until pale.
    4. Gradually mix in dry ingredients to form dough.
    5. Scoop dough into balls, roll in sugar, and place on baking sheets. Flatten slightly and bake for 9–10 minutes. Cool for 5 minutes, then transfer to wire rack.
  3. Assemble the Cookies:
    1. Once cookies are cool, pipe pastry cream onto each cookie.
    2. Sprinkle with sugar and use a kitchen torch to brûlée until golden and crackly.
    3. Cool for 10 minutes before serving.

Notes

For best results, measure flour accurately by spooning it into your measuring cup and leveling off.

Whisk constantly when making pastry cream to prevent scrambled eggs.

Pipe the pastry cream and brûlée sugar just before serving to avoid soggy cookies.

A kitchen torch is essential for the perfect brûlée without melting the cream.

Nutrition

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