Name: Crème‑Brûlée Sugar Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: French-American Fusion
Ingredients: 1 cup unsalted butter (softened); 1 cup granulated white sugar; 2 large eggs; 2 teaspoons vanilla bean paste (or vanilla extract); 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups whole milk; 2 tablespoons cornstarch; Additional granulated sugar (for brûlée topping)

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A cozy twist on the beloved French dessert, these Crème‑Brûlée Sugar Cookies offer the perfect fusion of buttery cookie comfort and sophisticated pastry elegance. I get a soft sugar cookie as the base, a smooth vanilla pastry cream nestled on top, and the signature caramelized sugar crust that cracks with every bite. It's the magic of crème brûlée, reimagined as a cookie.

Crème‑Brûlée Sugar Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter (softened)

1 cup granulated white sugar

2 large eggs

2 teaspoons vanilla bean paste (or vanilla extract)

2 ½ cups all‑purpose flour

1 teaspoon baking powder

½ teaspoon salt

1 ½ cups whole milk

2 tablespoons cornstarch

Additional granulated sugar (for brûlée topping)

Directions

Make the pastry cream: I warm the milk in a saucepan over medium-low heat until it’s steaming but not boiling. In another bowl, I whisk together the eggs, sugar, vanilla, salt, and cornstarch until the mixture turns pale and smooth. I slowly temper the eggs with some of the hot milk, then pour in the rest and return everything to the saucepan. I cook it over medium-low heat, whisking constantly until it thickens (around 8–12 minutes). Once it’s ready, I remove it from the heat, stir in a bit of butter if I want extra richness, cover it with plastic wrap directly on the surface, and chill it completely.

Bake the cookies: I preheat the oven to 350 °F (175 °C) and line baking sheets with parchment paper. In a bowl, I mix the flour, baking powder, and salt. Separately, I cream the softened butter and sugar until it’s fluffy (about 2 minutes), then add the eggs and vanilla, beating until everything’s light and pale. I gradually add the dry ingredients to form a soft dough.

I scoop the dough into balls, roll them in granulated sugar, and place them on the baking sheets. I gently press them down just a bit and bake for 9–10 minutes, until the edges turn golden. Once baked, I let them cool on the sheet for a few minutes before moving them to a wire rack.

Assemble and brûlée: When the cookies are completely cool, I pipe or spoon a dollop of chilled pastry cream onto each one. I sprinkle about a teaspoon of granulated sugar over the cream, then carefully brûlée the tops with a kitchen torch until the sugar melts and forms a crisp, golden crust. I let them cool again to harden the topping.

Servings and timing

Servings: About 24 cookies

Prep Time: 20 minutes (plus chilling time for pastry cream)

Cook Time: 10 minutes

Total Time: Approximately 1 hour 30 minutes

Calories: Around 200–220 kcal per cookie

Variations

Spiced twist: I sometimes add a pinch of cinnamon or nutmeg to the cookie dough for a warm, holiday vibe.

Citrus flavor: Swapping vanilla for orange or lemon zest in the pastry cream gives a bright, tangy note.

Chocolate brûlée: I stir melted white chocolate into the pastry cream for a richer, sweeter custard.

Mini versions: I make smaller cookies for bite-sized brûlée treats—great for parties.

Torch-free option: If I don’t have a torch, I brûlée the sugar under the broiler, keeping a close eye to prevent burning.

Storage/Reheating

I store the cookies (without the cream and sugar topping) in an airtight container at room temperature for up to 4 days. The pastry cream stays fresh in the fridge for 3–4 days. Once assembled and brûléed, I recommend serving the cookies the same day, as the caramelized sugar loses its crispness over time. If needed, I re-caramelize the sugar just before serving for that perfect crack.

FAQs

How do I keep the pastry cream from getting lumpy?

I make sure to whisk constantly when cooking the cream and avoid letting it boil. Tempering the eggs slowly also helps prevent lumps.

Can I make these cookies ahead of time?

Yes, I often bake the cookies and make the pastry cream a day in advance. I assemble and brûlée them just before serving for the best texture.

What can I use if I don’t have a kitchen torch?

I use my oven’s broiler to caramelize the sugar. I keep the cookies on a baking sheet under the broiler for 1–2 minutes, watching carefully.

Can I freeze the cookies?

The plain cookies (without cream or sugar topping) freeze well for up to 2 months. I thaw and then add the cream and brûlée layer fresh.

Is vanilla bean paste necessary?

Not at all—I use vanilla extract as a substitute and still get that delicious custard flavor.

Conclusion

Crème‑Brûlée Sugar Cookies combine two desserts I love into one irresistible bite. They look elegant, taste indulgent, and offer the fun crack of caramelized sugar on top. Whether I’m baking for a holiday, a gathering, or just treating myself, these cookies always deliver that extra-special touch.

📖 Recipe:

Crème‑Brûlée Sugar Cookies

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Author: Cheryl
Total Time: 1 hour 30 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

A cozy twist on the classic French dessert, Crème Brûlée Sugar Cookies combine a soft, buttery sugar cookie base with creamy vanilla pastry cream and a crackly caramelized sugar topping. Perfect for special occasions or a decadent treat.

Instructions

Warm the milk in a saucepan over medium-low heat until steaming but not boiling.
In a bowl, whisk together eggs, sugar, vanilla, salt, and cornstarch until pale and smooth.
Slowly temper the egg mixture with some of the hot milk, then add the rest and return to the saucepan.
Cook over medium-low heat, whisking constantly until thickened (about 8–12 minutes).
Remove from heat, optionally stir in butter for extra richness, cover with plastic wrap directly on the surface, and chill completely.
Preheat oven to 350 °F (175 °C) and line baking sheets with parchment paper.
In a bowl, mix flour, baking powder, and salt.
Cream the softened butter and sugar until fluffy (about 2 minutes), then add eggs and vanilla, beating until light and pale.
Gradually add dry ingredients to form a soft dough.
Scoop dough into balls, roll in granulated sugar, place on baking sheets, and gently press down.
Bake for 9–10 minutes until edges are golden. Let cool on sheet for a few minutes, then transfer to a wire rack.
Once cookies are cool, pipe or spoon chilled pastry cream onto each one.
Sprinkle about a teaspoon of granulated sugar over the cream and brûlée the tops with a kitchen torch until golden and crisp.
Let cool to allow sugar topping to harden before serving.