Creme Brulee Cookies are exactly what you’ve been looking for to spice up your holiday dessert table. These drop cookies are easy to make and are quite the show-stopping centerpiece. Pull out your kitchen butane torch and get ready for some fun!
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Why We Love Creme Brulee Cookies
- Tired of the same desserts every holiday season? Try this unique Christmas cookie idea this year!
Looking for a fun and bold new dessert this Christmas? Well, these cookies are the go-to choice.
Other tasty Christmas cookie ideas include Christmas M&M cookies, Mom’s Oatmeal Cookies, and Costco Chocolate Chip Cookie Recipe.
- Easily make these drop cookies ahead of time.
Be extra prepared for the holidays this year by making your cookie dough ahead of time. When you’re ready to eat them all you need to do is bake, frost, and torch.
- Kids love making and eating them.
Anyone would love to see you using a blowtorch to make dessert – especially kids!
Ingredient Notes and Substitutions
- Butter: Use unsalted butter for this recipe. However, if you need to use salted butter, omit the salt in the recipe.
- Sugar: Granulated white sugar is best since we want a slightly crispier cookie. If you substitute brown sugar, the cookie will be softer.
- Eggs: Large, grade A eggs are best and provide the right amount of moisture. There’s really no substitute for eggs unless you make these Eggless Chocolate Chip Cookies.
- Vanilla extract: A little bit of vanilla extract goes a long way. You can use almond extract instead of vanilla if you’d like.
- All-purpose flour: This type of flour is best for making cookies. You could substitute wheat flour but you will need to add more liquid for the right consistency.
- Cream cheese: The tangy flavor of cream cheese perfectly offsets the sweetness of the cookies.
- Powdered sugar: This very fine white sugar is perfect for blending to make frosting. It dissolves much more quickly than granulated sugar for a smooth finish.
- Granulated sugar: A little bit of granulated sugar is sprinkled over the top of the frosted cookies to get the perfect burnt sugar cookies when torched.
Creme Brulee Cookies Recipe Tips
- Allow the ingredients to come to room temperature.
For the perfect sugar cookie recipe, let the butter, eggs, and cream cheese come to room temperature before using them.
Keep in mind this means about 68°F – any warmer and the butter and cream cheese will begin to melt. This will create flat and extra crispy cookies.
- Don’t skip creaming the frosting.
Instead of mixing all the frosting ingredients together at once, take the time to mix the cream cheese and vanilla extract first.
Cream cheese can be clumpy when first mixed, so taking an extra two minutes to smooth it out will make your frosting wonderfully luscious.
- Allow the cookies to cool completely before torching.
To create the burnt sugar creme brulee effect on the cookies, it’s important that they be completely cool before frosting and torching the tops.
Otherwise, the frosting will melt and absorb the granulated sugar.
How To Torch The Frosting
Pull out your mini blow torch to make these creme brulee sugar cookies.
To do this, start by frosting the cooled cookies and sprinkling granulated sugar over the tops.
This is when the kitchen butane torch comes into action.
With the flame about 2-3 inches from the frosting, slowly wave the flame over the top until it begins to brown on all sides.
Repeat this process with the remaining cookies.
Drop Cookies FAQ
If you don’t have a blow torch, you can caramelize the tops by placing them under the broiler for just long enough to brown them.
Don’t take your eye off them for a second, though! They will burn very quickly.
Granulated sugar is perfect for caramelizing the frosting. This is why we add some to the top of the frosting right before torching.
It’s possible that the tops of the cookies were left under the flame of the torch for too long. When this happens, they can taste burnt. Be sure to lightly toast the tops until they are just browned.
Storing and Reheating
Keep leftover cookies in an airtight container separated from the frosting if possible.
You can leave the cookies on the counter for up to five days and the frosting in the refrigerator for the same amount of time.
Easily save the dough in the freezer for a make-ahead dessert by rolling the dough into balls and placing them in an airtight bag in the freezer for up to three months.
To bake them from frozen, just place as many as you want to bake on a cookie sheet and bake for a few extra minutes until they’re golden brown on top.
Then add the frosting when they are cool and create the creme brulee effect by torching the tops.
Creme Brulee Cookies
- cookie sheet
- electric hand mixer
- medium mixing bowl
- small mixing bowl
- 1 cup unsalted butter softened *See Note 1
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoons cornstarch
- ½ teaspoon sea salt or Kosher salt
- 4 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3 tablespoons granulated sugar
- Preheat oven to 350ºF. Line a baking sheet with parchment paper or silicone baking mat and set aside.
- Add butter and sugar to large mixing bowl. Using an electric hand mixer on medium speed, beat until the mixture is light in color and fluffy, about 2-3 minutes.
- Using a silicone spatula, scrape down the insides of the bowl. With the mixer running on low speed, add eggs, one at a time, then add vanilla extract, and mix until thoroughly combined.
- In a small mixing bowl, whisk together flour, baking powder, cornstarch, and salt. Add to the large mixing bowl, then mix on low speed for 15 seconds.
- Using a small cookie scoop or soup spoon, scoop cookie dough and roll into golf ball sized balls. Arrange dough balls on the prepared baking sheet, about 2 inches apart, then use your fingertips to slightly flatten each ball.
- Place in preheated oven for 9-10 minutes, until tops and edges are golden brown. Remove pan of cookies from the oven and let them sit on the pan for 5 minutes before transferring to a wire rack to cool completely. *See Note 2
- Add cream cheese and vanilla extract to a medium mixing bowl. Using an electric hand mixer on medium-high speed, beat the ingredients for about 2 minutes, until smooth and creamy.Using a silicone spatula, scrape down the insides of the bowl.
- With the mixer running on low speed, add powdered sugar, 1/2 cup at a time. When the powdered sugar is no longer dry, increase the mixer speed to medium-high and continue mixing until the frosting is smooth and creamy, about 2 minutes.
- Using an offset spatula or butter knife, spread frosting evenly over the top of the cooled cookies.
- Pour granulated sugar onto a plate. One at a time, gently press the frosted top of each cookie down into the sugar. Shake off any excess sugar, then return them, sugar side up, to the baking pan.
- Using the flame of a butane torch, carefully and lightly torch the tops of the cookies, until the sugar caramelizes and turns golden brown in color. Serve, or store in an airtight container at room temperature for up to 4 days. For longer storage, cookies may be frozen in an airtight container for up to 2 months.