Introduction

Creme Brûlée Sugar Cookies combine the rich creaminess of classic creme brûlée with the comforting texture of a soft cookie. Topped with a caramelized sugar crust, these treats are perfect for impressing guests or enjoying a special homemade dessert.

The image shows several round cookies each with two clear layers. The bottom layer is a thick, light brown cookie base with a slightly rough texture. On top is a slightly smaller cream-colored layer with a shiny surface that is caramelized to a deep amber and reddish-brown color, giving a burnt sugar effect with uneven speckles. Each cookie is sprinkled lightly with white powdered sugar, and they are placed directly on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (1 1/2 sticks) butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 (8-ounce) block cream cheese, softened
1 1/4 cups powdered sugar
1 teaspoon pure vanilla extract
1/4 cup granulated sugar

Instructions

Step 1: Preheat your oven to 350°F and line two cookie sheets with parchment paper.
Step 2: In a large bowl, cream the softened butter with both the brown and granulated sugars until the mixture is light and fluffy, about 3 to 4 minutes. Then, mix in the egg and 1 tablespoon of vanilla extract until combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients and stir until a smooth, thick dough forms.
Step 4: Using a small cookie scoop, place tablespoon-sized balls of dough onto the prepared cookie sheets. Press down lightly on each portion to flatten slightly.
Step 5: Bake the cookies for 9 to 10 minutes, or until the edges just start to brown. Remove from oven and let cool on the sheets for 2 to 3 minutes before transferring to a wire rack to cool completely.
Step 6: To make the frosting, beat the softened cream cheese until smooth. Add powdered sugar and 1 teaspoon vanilla extract, then mix until creamy and well combined.
Step 7: Pour the 1/4 cup granulated sugar into a small bowl. Spread about a tablespoon of frosting evenly onto the top of each cooled cookie, then gently press the frosting side into the granulated sugar to coat.
Step 8: Just before serving, use a kitchen torch to caramelize the sugar topping on each cookie until golden and crisp. Allow the cookies to cool briefly so the sugar hardens.

Tips & Variations

Chill the cookie dough for 30 minutes before baking for thicker, chewier cookies.
Use a kitchen torch carefully to avoid burning the sugar; move the flame continuously for even caramelization.
For a festive touch, sprinkle a tiny pinch of flaky sea salt on the caramelized sugar before it cools.
Substitute the vanilla extract in the frosting with almond extract for a different flavor twist.

Storage

Store the cookies in an airtight container in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Bring cookies to room temperature before serving, or enjoy chilled. Avoid adding the caramelized sugar topping until just before serving to maintain its crisp texture.

How to Serve

The image shows a close-up view of several round pastries, each with two layers. The bottom layer is a thick, beige-colored cookie base that looks soft and slightly crumbly. The top layer is a glossy, golden caramelized surface with a burnt sugar texture, showing dark brown and amber patches that hint at a crème brûlée style finish. The pastries are arranged on a white marbled textured surface, with a light dusting of powdered sugar scattered around them, adding a soft white contrast to the warm tones of the treats. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without a kitchen torch?

Yes, you can place the sugared cookies under a broiler for a minute or two, watching carefully to avoid burning, to caramelize the sugar. However, a kitchen torch gives more control for even caramelization.

Can I freeze the cookies?

It’s best to freeze the plain baked cookies without frosting. Freeze in a single layer, then thaw before adding the cream cheese frosting and caramelized sugar topping for best texture and flavor.