Creme Brulee Cookies

A plate of frosted creme brule cookies lined up one after the other.

5 from 24 votes

These creme brulee cookies have a crispy caramelized top and a soft, custard-like center! Try this creme brulee sugar cookies recipe today!

Prep Time10

Cook Time10

Cooling Time20

Total Time40

Course: Snack

Cuisine: American

Servings: cookies

Calories: 216kcal

Author: Renae Gerhardstein

Equipment

cookie sheet
parchment paper
electric hand mixer
medium mixing bowl
small mixing bowl
balloon whisk
small cookie scoop
kitchen torch

Ingredients

1 cup unsalted butter softened; *see notes for substitutions
1 cup granulated sugar *see notes for substitutions
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all purpose flour *see notes for substitutions
1 teaspoon baking powder
1 ½ teaspoons cornstarch
½ teaspoon sea salt or Kosher salt

Frosting

4 ounces cream cheese softened
1 teaspoon vanilla extract or almond extract
2 cups powdered sugar
3 tablespoons granulated sugar

Instructions

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

Frosting

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.

Notes

Substitutions

If you need to use salted butter, omit the salt in the recipe.
If you don’t like eggs when making cookies, try this eggless chocolate chip cookie recipe or you might want to learn other substitutes for egg in baking.
You could substitute wheat flour, but you will need to add more liquid for the right consistency.
If you use brown sugar, the cookie will be softer.

Recipe Variations

Extra creamy filling: Add a layer of vanilla pastry cream for a true crème brûlée experience.
Tangy twist: Top with a thin layer of cream cheese frosting before caramelizing the sugar.
Gluten-free option: Use gluten-free flour to make these cookies allergy-friendly.
Egg-free alternative: Replace egg yolks with a dairy-free substitute for a plant-based option.

TFN Pro Tip

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.

Storing Instructions

Keep leftover cookies in an airtight container separated from the frosting if possible.
The cookies can sit out for five days, and the frosting can stay in the fridge for the same time.
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.
To make Creme Brulee Cookies ahead 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.

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