Imagine sinking your teeth into a cookie that captures the creamy essence of traditional crème brûlée. These Creme Brulee Cookies offer a delightful combination of crisp sugar coating and soft, rich interiors. After multiple testing sessions, from varying baking times to tweaking the sugar ratios, I’m thrilled to share my perfected method. If you enjoy cookies that provide an elegant twist, you might also like my Soft Gingerbread Cookies.
About Creme Brulee Cookies
These Creme Brulee Cookies are a charming blend of classic French dessert and cookie convenience, embodying a touch of luxury in each bite. During my testing, I found that adjusting the baking time slightly results in a delightful chewiness, which many loved! Over family gatherings, these cookies quickly became a favorite, standing out among other desserts. Plus, they are budget-friendly; most ingredients are staples in my kitchen.
- Quick prep time, making them suitable for last-minute gatherings.
- Budget-friendly, using common pantry ingredients.
- Delightful cozy flavors that warm any occasion.
- Fun fact: Crème brûlée is known for its custard base and caramelized sugar topping, traditionally served in ramekins!
Key Ingredients & Their Roles
- Butter: Provides richness and tenderness; be sure to use softened butter for easy mixing.
- Brown Sugar: Adds depth of flavor and keeps the cookies moist.
- Cream Cheese: Imparts a creamy texture that mimics the traditional dessert.
- Granulated Sugar: Necessary for that signature crispy top; don’t skip the torching step!
How to Make Creme Brulee Cookies
- Begin by preheating your oven to 350°F and lining your baking sheets with parchment paper to prevent sticking.
- In the bowl of a stand mixer, blend the softened butter and both sugars until light and fluffy—about 3 minutes for a good texture.
- Add in the egg and vanilla, mixing until just combined, ensuring no streaks remain.
- In a separate bowl, whisk the flour, cornstarch, baking soda, and salt together before gradually incorporating this into the wet mixture until smooth.
- Using a small cookie scoop, drop tablespoon-sized balls of dough onto your prepared sheets, gently flattening each round slightly.
- Bake for 8-10 minutes until the edges are golden; the centers should remain soft, so don’t overbake!
- While cooling, prepare the frosting by beating together the cream cheese, confectioner’s sugar, and vanilla until creamy.
- Once cookies are cool, spread about a tablespoon of frosting on each and dip the frosted side into granulated sugar, ensuring even coverage.
- Finally, caramelize the topped sugar with a kitchen torch, allowing the cookies to cool before serving for the best crispy effect!
Pro Tips & Troubleshooting
- I discovered that slightly underbaking the cookies helps maintain a chewy center, making each bite truly delightful.
- A common mistake is over-mixing the dough after adding the flour; be careful to mix just until incorporated to avoid tough cookies.
- If sugar doesn’t caramelize quickly, your torch might not be hot enough; ensure the tip is in good condition for even heating.
- Scaling this recipe is easy; just halve the ingredients for smaller batches or double them for parties without changing cooking times.
Storage & Make-Ahead Guide
Store your Creme Brulee Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months—just remember to frost and caramelize them right before serving for the best experience. During testing, I found that freezing preserved their delightful texture surprisingly well!
Serving Suggestions
These cookies pair beautifully with coffee for a delightful afternoon treat. Consider serving with a light salad or a fruit platter to balance the sweetness. Don’t forget to check out my Vegetable Soup for a refreshing side!
Frequently Asked Questions
- Can I use margarine instead of butter? Yes, but the texture may differ slightly, and the flavor will not be as rich.
- How can I make this recipe gluten-free? Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup.
- How do I store leftover cookies? Keep them in an airtight container at room temperature for up to 5 days.
- What’s the best way to reheat caramelized cookies? It’s best to enjoy them at room temperature; reheating can affect the sugar topping.
- Can I prepare the dough in advance? Absolutely! Chill the dough for up to 3 days in the fridge before baking.
Final Thoughts
These Creme Brulee Cookies bring a touch of elegance to your cookie repertoire. My favorite way to enjoy them is fresh out of the oven, just as the caramelized sugar begins to crack. I’d love to hear how your batch turns out, so please share your results!
More Recipes You’ll Love
- Soft Gingerbread Cookies – a delightful cookie option with a similar texture.
- Cherry Crumb Pie Minis – perfect for a sweet dessert lover, showcasing delicious flavors.
- Peppermint Swirl Cookies – festive and fun, a great seasonal pairing with a creamy twist.
Crème Brûlée Cookies
Ingredients
- 3/4 cup butter softened
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 Tbsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 8 oz cream cheese
- 1 1/4 cup confectioner’s sugar
- 1 tsp vanilla extract
- 1/4 cup granulated sugar for dipping the cookies
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.
- In the bowl of a stand mixer, beat the butter and sugars together until fluffy.
- Next, add in the vanilla and egg and mix until combined.
- In a separate bowl, add in the flour, cornstarch, baking soda, and salt and whisk together.
- Add the dry ingredients into the wet ingredients and mix until smooth.
- Using a small cookie scoop, place tablespoon-sized balls of cookie dough onto your prepared cookie sheets. Press down each cookie dough ball to flatten ever so slightly.
- Bake the cookies for 8-10 minutes until the edges are slightly golden brown then remove from the oven and allow the cookies to cool completely.
- While the cookies are cooling, prepare the frosting. In a medium bowl, beat the cream cheese, confectioner’s sugar, and vanilla until smooth.
- Next, in a small separate bowl, add in the granulated sugar. Spread about 1 tablespoon of frosting over each cookie and then press the cookie into the bowl of granulated sugar so that the sugar sticks to the frosting.
- Using a kitchen torch, caramelize the sugar on top, set aside to cool, then serve and enjoy!