Crème Brûlée Cookies
Bored with classic cookie designs? Grab a brûlée torch! These Crème Brûlée cookies have a beautiful caramelized look - and taste!
Servings: 24 cookies (varies)
Calories: 175kcal
Equipment
- Brulee torch (or oven set to broil, but a torch is much easier! Depending on your torch you may also need butane fuel, available inexpensively online)
- Rolling Pin
- Cookie cutters
Ingredients
Crème Brulée cookies
- 4 ounces cream cheese (softened)
- ¾ cup unsalted butter (or 1 ½ sticks, softened)
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons clear vanilla extract
- 1 teaspoon lemon juice
- 2 eggs
- 3 cups all-purpose flour (3 ½ if your chilling time is limited)
- 2 teaspoon baking powder
- ¼ teaspoon salt
Brulee topping
- 2 Tablespoons butter
- 1 cup Baker’s Superfine sugar granulated sugar will kind of work, but it's harder to caramelize without burning. You can find it in some stores, buy it here on Amazon, or make your own by putting granulated sugar in a food processor.
Instructions
Crème Brulée cookies
- Preheat oven to 425F.
- Mix in order given, beating cream cheese and butter together well before adding sugars. Chill 1-2 hours before rolling if time allows; if not add an extra ½ cup of flour to your dough.
- Roll out to about ¼ inch thick, and use extra flour when rolling or your dough will stick. I also recommend parchment paper or these silpat mats to keep your cookies from sticking to the baking sheets!
- Bake 5-7 minutes, until lightly browned at the edges. Cool completely before decorating.
- (Will keep 2-3 days well-wrapped at room temperature, up to 7 in the fridge before decorating.)
Brulée instructions
- (When you’re ready to decorate, I recommend a quick watch through the video for reference; it's less than a minute long!)
- Spread a thin layer of butter over the top of each cookie - so that the sugar will stick to the top of the cookie and caramelize rather than just burning the top of the cookie. (If you want a slightly sweeter cookie, spread a thin layer of frosting over each cookie before adding the sugar - here's my favorite Cream Cheese Buttercream Frosting.)
- Sprinkle about a teaspoon of sugar evenly onto each cookie, and place on a heat-resistant surface like a plate or baking sheet. Light your brulée torch and evenly fire each cookie until the sugar melts and then crystallizes. I often do 3-4 at a time to save time/fuel and keep from burning them! Add additional sugar to any spots that are thin or starting to burn.
- Allow to cool until the caramelized sugar hardens – then enjoy!
Video
Notes
Note – recipe credit where it's due - the cookie base in this recipe is a slightly-modified hand-me-down recipe from my mom. :)
(Please note nutrition information is an estimate and may not be exactly accurate.)
Nutrition
Serving: 1cookie (varies w/size) | Calories: 175kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g