Creme Brulee Cookies (Printable)
Soft baked cookies with creamy vanilla filling and crisp caramelized sugar topping inspired by classic French crème brûlée.
# What You'll Need:
→ Cookies
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large egg yolks
07 - 2 teaspoons pure vanilla extract
08 - 2 tablespoons sour cream
→ Filling
09 - 3/4 cup cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 teaspoon vanilla bean paste or extract
→ Caramelized Topping
12 - 1/4 cup granulated sugar
# Directions:
01 - Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter with sugar until light and fluffy. Mix in egg yolks, vanilla extract, and sour cream until fully combined.
04 - Gradually incorporate dry ingredients, mixing until soft dough forms. Avoid overmixing.
05 - Combine cream cheese, sugar, and vanilla bean paste in a small bowl. Beat until smooth and creamy.
06 - Scoop about 2 tablespoons dough, flatten into disc, place 1 teaspoon filling in center. Fold dough around filling and pinch to seal. Place seam side down on prepared sheet.
07 - Repeat with remaining dough and filling, spacing cookies at least 2 inches apart. Bake for 11-13 minutes until edges are set but centers remain soft.
08 - Cool on pan for 10 minutes, then transfer to wire rack until completely cooled.
09 - Sprinkle thin, even layer of granulated sugar on each cooled cookie. Using kitchen torch, carefully brûlée sugar until golden and crisp. Cool 5 minutes before serving.
# Expert Hints:
01 -
- The contrast between the soft vanilla cream center and the shatteringly crisp sugar top is absolutely addictive
- They taste like you spent hours at a French patisserie but the recipe is totally approachable for home bakers
02 -
- The dough is slightly sticky, so keep your hands lightly floured when wrapping the filling
- Let the cookies cool completely before torching or the sugar will melt into the cookie instead of forming a crisp layer
03 -
- Room temperature ingredients are crucial for the dough to come together properly
- If your kitchen torch sputters, the butane might be low so refill before starting