Crème Brûlée Cookies

Looking for a unique and indulgent treat? These Crème Brûlée Cookies combine the best of two beloved desserts: a soft, buttery sugar cookie base and a luscious, vanilla pastry cream topped with a crispy, caramelized sugar layer. This easy recipe brings the rich flavors of crème brûlée to a convenient and delicious cookie form, perfect for impressing your guests at parties, holidays, or just as a sweet snack. With a creamy texture and perfectly torched sugar topping, these cookies offer a delightful twist on a traditional French dessert.

Ingredients

For the Vanilla Pastry Cream:

• 2 1/4 cups whole milk
• 6 egg yolks
• 1 cup + 2 tbsp granulated white sugar
• 1/8 tsp salt
• 1 1/2 tbsp vanilla bean paste
• 3 1/2 tbsp cornstarch
• 3 tbsp unsalted butter, cut into cubes

For the Sugar Cookies:

• 2 1/2 cups all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cup granulated white sugar
• 1 cup unsalted butter, softened
• 1 egg
• 1 tbsp vanilla bean paste
• 1/2 cup granulated white sugar (for rolling the dough in)
• 1/2 cup granulated white sugar (for the brûlée topping)

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Instructions

For the Vanilla Pastry Cream:

1. In a medium saucepan, heat the milk over medium-low heat until steaming. Reduce the heat to low to keep it warm.
2. In a large bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow.
3. Gradually whisk in 1/4 of the warm milk to temper the eggs, then add the rest of the milk and mix well.
4. Transfer the mixture back to the saucepan and cook over medium-low heat, whisking constantly, for 8-12 minutes until thickened and soft peaks form.
5. Remove from heat and stir in the butter until fully combined. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until completely cooled.

For the Sugar Cookies:

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another large bowl, cream together the softened butter and granulated sugar using an electric mixer on high speed until light and fluffy (about 2 minutes).
4. Add the egg and vanilla, mixing on medium speed until pale and fluffy, about 1-2 minutes.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
6. Scoop dough into balls using a large cookie scoop, then roll in sugar. Place on the prepared baking sheets and slightly flatten each ball.
7. Bake for 9-10 minutes, then cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Assembling the Cookies:

1. Once the cookies are cooled, transfer the chilled pastry cream to a piping bag fitted with a small round tip.
2. Pipe a generous dollop of pastry cream onto the top of each cookie.
3. Sprinkle about 1 teaspoon of granulated sugar on top of each and use a kitchen torch to brûlée the sugar until golden brown and caramelized.
4. Let the cookies cool for about 10 minutes after torching to set the topping, then enjoy!

Note: For best results, add the pastry cream to the cookies just before serving as they may get soggy if left too long.

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Why You’ll Love This Recipe

These Crème Brûlée Cookies are an innovative twist on the classic French dessert. With a buttery sugar cookie base topped with a smooth, rich vanilla pastry cream and brûléed sugar, each bite offers a satisfying crunch followed by a creamy, melt-in-your-mouth texture. Perfect for special occasions, these cookies combine indulgent flavors that everyone will love.

Tips

• Use fresh vanilla bean paste for the best flavor. If you can’t find it, you can substitute with high-quality vanilla extract, but the vanilla bean paste adds an extra layer of richness.
• Make sure to chill the pastry cream before piping it onto the cookies to maintain its creamy texture.
• For a perfect brûlée, use a kitchen torch to caramelize the sugar, watching carefully to avoid burning. If you don’t have a torch, you can place the cookies under the broiler for 30-60 seconds, but be careful not to burn the sugar.

Variations and Substitutions

• Add fruit: Consider adding a few fresh berries, like raspberries or strawberries, on top of the pastry cream before brûléeing for a fresh, fruity twist.
• Use different extracts: Swap the vanilla for almond extract for a more distinctive flavor.
• Dairy-free option: To make this recipe dairy-free, use coconut milk and dairy-free butter in both the pastry cream and the cookies.

FAQs

Can I make these cookies ahead of time?
Yes! You can make the sugar cookies and pastry cream up to 2 days in advance. Just store the cookies in an airtight container and refrigerate the pastry cream until you’re ready to assemble and brûlée them.

How do I store leftover cookies?
Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. The brûlée topping may soften over time, so it’s best to eat them fresh.

Serving

These Crème Brûlée Cookies are perfect for special occasions such as dinner parties, holiday gatherings, or as a unique treat for guests. Serve them with a cup of coffee or a glass of dessert wine to elevate the experience.

Suggestions

• For a decadent dessert experience, serve these cookies alongside vanilla ice cream or a rich custard.
• If you’re preparing these for a party, consider making mini versions by using a smaller scoop for the cookie dough to create bite-sized delights.