Crème brûlée cookies are a luxurious dessert that combines the buttery richness of a cookie with the signature caramelized topping of the classic French dessert, crème brûlée. These cookies are perfect for impressing guests or treating yourself to an indulgent sweet. With a soft, creamy center and a delicate crackle of caramelized sugar on top, each bite offers the perfect balance of textures and flavors. Whether served at a holiday party, a dinner gathering, or as a special treat for yourself, crème brûlée cookies are a show-stopping delight that elevate any occasion.
The History of Crème Brûlée Cookies:
The inspiration for crème brûlée cookies comes from the traditional French dessert crème brûlée, which dates back to the 17th century. Known for its creamy custard base topped with a layer of caramelized sugar, crème brûlée has been a symbol of sophistication and elegance in culinary history. The concept of transforming this dessert into cookie form is a more recent innovation, driven by modern bakers’ creativity to merge beloved desserts. The cookies retain the essence of crème brûlée with their creamy flavor and signature caramelized top while incorporating the convenience and familiarity of a cookie.
Ingredients Breakdown:
1 cup (226 grams) unsalted butter, softened – Provides the rich, buttery foundation for the cookies.
1 ½ cups (300 grams) granulated sugar – Used in the dough and for caramelizing the tops to create the brûlée effect.
2 large eggs – Add moisture and bind the ingredients together.
2 teaspoons vanilla extract – Enhances the flavor and mimics the custard-like taste of crème brûlée.
2 ½ cups (350 grams) all-purpose flour – Forms the structure of the cookie.
1 teaspoon baking soda – Helps the cookies rise slightly and stay tender.
½ teaspoon salt – Balances the sweetness and enhances flavor.
½ cup (120 ml) heavy cream – Provides a creamy texture and mimics the richness of crème brûlée.
Step-by-Step Recipe:
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. In a large mixing bowl, cream the softened butter and 1 cup of sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract. Gradually mix in the flour, baking soda, and salt until just combined. Stir in the heavy cream to give the dough a rich, smooth consistency. Scoop out small portions of dough and roll into balls, placing them on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool completely on a wire rack. Once cooled, sprinkle a thin, even layer of granulated sugar over the tops of the cookies. Use a kitchen torch to caramelize the sugar until it melts and hardens, forming a crispy brûlée topping. Allow the sugar to cool and harden before serving.
Tips for the Perfect Crème Brûlée Cookies:
Use a kitchen torch for precise caramelization to achieve the classic brûlée effect. Ensure the cookies are fully cooled before adding the sugar topping to prevent melting. If you don’t have a torch, place the cookies under a broiler for a few seconds, but watch carefully to avoid burning. Use high-quality vanilla extract for the best flavor. For an extra creamy texture, chill the dough for 30 minutes before baking.
Variations and Customizations:
Add a pinch of cinnamon or nutmeg to the dough for a spiced twist. Incorporate orange or lemon zest into the batter for a citrusy note. For a chocolate version, add white chocolate chips or drizzle melted chocolate over the cookies. Swap granulated sugar for turbinado sugar when caramelizing for a deeper, richer flavor. Serve with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.
Health Considerations and Nutritional Value:
Crème brûlée cookies are an indulgent dessert and should be enjoyed in moderation. Each cookie contains a balance of carbohydrates, fats, and sugars, making them a source of quick energy. To reduce the calorie content, consider using a sugar substitute or replacing part of the flour with almond flour for a lower-carb option. While the cookies are not inherently high in nutrients, the addition of heavy cream and eggs provides small amounts of protein and essential vitamins.
FAQ:
Can I make these cookies without a kitchen torch? Yes, you can use the broiler setting on your oven to caramelize the sugar, but be cautious to avoid burning.
Can I prepare the dough in advance? Absolutely! The dough can be made up to 48 hours in advance and stored in the refrigerator. Let it soften slightly before scooping and baking.
How should I store these cookies? Store the cookies in an airtight container at room temperature for up to 3 days. If caramelized, avoid stacking them to preserve the crispy topping.
Creme Brûlée Cookies
Ingredients
For the Vanilla Pastry Cream:
- 2 ¼ cups 540 ml whole milk
- 6 egg yolks
- 1 cup + 2 tbsp 225 g granulated sugar
- ⅛ tsp salt
- 1 ½ tbsp vanilla bean paste
- 3 ½ tbsp 28 g cornstarch
- 3 tbsp 42 g unsalted butter, cubed
- For the Sugar Cookies:
- 2 ½ cups 313 g all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp salt
- 1 ¼ cups 250 g granulated sugar
- 1 cup 224 g unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
- ½ cup 100 g granulated sugar (for rolling the dough)
- ½ cup 100 g granulated sugar (for the brûlée topping)
Instructions
For the Vanilla Pastry Cream:
- In a medium saucepan, heat the milk over medium-low heat until it begins to steam. Once steaming, reduce the heat to low and set aside until ready to use.
- 2 ¼ cups (540 ml) whole milk
- In a large bowl, whisk together the egg yolks, sugar, salt, vanilla, and cornstarch until smooth and pale yellow. The mixture will be thick at first but will smooth out as you continue to whisk.
- 6 egg yolks
- 1 cup + 2 tbsp (225 g) granulated sugar
- 1/8 tsp salt
- 1 ½ tbsp vanilla bean paste
- 3 ½ tbsp (28 g) cornstarch
- Slowly add ¼ of the heated milk while stirring vigorously, then incorporate the remaining milk and stir until well combined. Transfer the mixture to the saucepan and cook over medium-low heat for 8-12 minutes, whisking constantly, until thickened and soft peaks form.
- Remove from heat and transfer the pastry cream to a bowl. Stir in the butter until fully combined. Cover with plastic wrap directly on top of the cream to prevent a skin from forming, and refrigerate until completely cold.
- 3 tbsp (42 g) unsalted butter, cubed
For the Sugar Cookies:
- Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt, then set aside.
- 2 ½ cups (313 g) all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp salt
- In another large bowl, cream together the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 2 minutes. (Alternatively, use a stand mixer fitted with a paddle attachment.)
- 1 ¼ cups (250 g) granulated sugar
- 1 cup (224 g) unsalted butter, softened
- Add the egg and vanilla, and mix on medium speed until pale and fluffy, about 1-2 minutes.
- 1 egg
- 1 tbsp vanilla bean paste
- Gradually add the dry ingredients, mixing on low speed until the dough comes together.
- Scoop the dough into balls using a large cookie scoop, then roll them into balls.
- Place sugar in a small bowl and roll each dough ball in the sugar to coat.
- ½ cup (100 g) granulated sugar (for rolling the dough)
- Place the dough balls on the prepared cookie sheets, slightly flattening each one. Bake 6 cookies at a time.
- Bake for 9-10 minutes, then allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to finish cooling.
Assembling the Cookies:
- Transfer the cooled pastry cream into a piping bag fitted with a small circular tip. Once the cookies are fully cooled, pipe a generous amount of pastry cream onto each cookie.
- Sprinkle about 1 teaspoon of sugar over the top of each cookie and use a kitchen torch to caramelize the sugar until golden brown and fragrant, resembling roasted marshmallows.
- ½ cup (100 g) granulated sugar (for the brûlée topping)
- Allow the cookies to cool for 10 minutes after torching, then enjoy!
- (Note: Add the pastry cream only when you’re ready to serve the cookies, as they may become soggy after a few hours. Best enjoyed immediately.)