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.

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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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.

Notes

Add a pinch of cinnamon or nutmeg to the cookie dough for a warm, spiced version.

Substitute vanilla with citrus zest in the pastry cream for a tangy twist.

Mix melted white chocolate into pastry cream for a richer flavor.

Make smaller cookies for bite-sized treats.

If no kitchen torch is available, use a broiler to caramelize the sugar—watch closely to avoid burning.

Store unassembled cookies at room temperature for up to 4 days; pastry cream in fridge for 3–4 days.

Re-caramelize sugar just before serving if needed for crisp topping.

Prep Time: 20 minutes (plus chilling time)
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: French-American Fusion

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 15g
Sodium: 80mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0.5g
Protein: 2.5g
Cholesterol: 35mg