Why You’ll Love Crème Brûlée Cookies Recipe

These cookies marry the best elements of crème brûlée and sugar cookies. The cookie base is tender and chewy, providing the perfect foundation for the luxuriously smooth vanilla pastry cream. The crowning touch is the brûléed sugar crust, crisp and caramelized, adding a satisfying crack with every bite. Whether you’re baking for a special occasion or just treating yourself, these cookies are both impressive and decadently delicious.

Ingredients

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

Unsalted butter
Granulated white sugar
Eggs
Vanilla bean paste
Whole milk
Cornstarch
All‑purpose flour
Baking powder
Salt

Directions

Make the Vanilla Pastry Cream
Heat the milk in a saucepan over medium‑low heat until steaming. In a bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth. Slowly pour a small amount of hot milk into the egg mixture, whisking constantly, then add the rest. Return the mixture to the pan and cook over medium‑low heat, whisking until thickened. Remove from heat, stir in butter, and cool slightly. Cover with plastic wrap directly on the surface and refrigerate until completely chilled.
Prepare the Sugar Cookie Dough
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream together butter and sugar until light and fluffy. Add eggs and vanilla bean paste, mixing until incorporated. Gradually add the dry ingredients to the wet, mixing until dough forms. Roll into balls and roll each in sugar before placing on prepared sheets. Slightly flatten with your fingers.
Bake and Assemble
Bake cookies for about 9–10 minutes or until lightly golden at the edges. Cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling. Once cool, pipe the chilled pastry cream onto each cookie. Sprinkle sugar over the top of the cream and use a kitchen torch to caramelize the sugar until golden and crisp. Let cool briefly to set before serving.

Servings and timing

Yield: Approximately 24 cookies
Prep time: About 1 hour 30 minutes (including chilling the pastry cream)
Cook time: Around 15 minutes
Total time: Approximately 1 hour 45 minutes

Variations

Chocolate twist: Add a bit of cocoa powder into the cookie dough or drizzle melted chocolate over the pastry cream before torching.
Gluten‑free: Swap all‑purpose flour with a gluten‑free blend for a gluten‑friendly version.
Dairy‑free alternative: Use plant‑based butter and milk substitutes to adapt the recipe for dairy‑free diets.

Storage/Reheating

Store leftover cookie bases in an airtight container at room temperature for up to 3 days, but hold off on adding pastry cream and brûlée sugar topping until just before serving to preserve texture. Prepared cookies with pastry cream are best eaten the same day; if needed, refrigerate for up to 24 hours. Re‑torching can be done briefly before serving to refresh the caramelized sugar crust if stored.

FAQs

What makes Crème Brûlée Cookies different from regular sugar cookies?

Crème Brûlée Cookies have a layer of rich vanilla pastry cream and a brûléed sugar topping, mimicking the classic dessert, whereas regular sugar cookies are simply baked and served plain.

Do I need a kitchen torch for the caramelized sugar?

A kitchen torch gives the best caramelized sugar topping, but you can carefully use the oven broiler for a similar effect if monitored closely.

Can I make the pastry cream ahead of time?

Yes, pastry cream can be made ahead and chilled. Assemble cookies with the cream and brûlée sugar right before serving.

How do I prevent the pastry cream from curdling?

When making the pastry cream, temper the eggs by slowly whisking in hot milk and stir constantly while cooking to avoid scrambling.

Can I freeze the cookies?

Freeze baked cookie bases without the cream and caramelized sugar in a freezer‑safe container. Thaw and assemble with pastry cream and sugar when ready to serve.

Is vanilla bean paste necessary?

Vanilla bean paste enhances the flavor, but pure vanilla extract can be substituted.

What if I don’t have cornstarch?

Cornstarch helps thicken the pastry cream; you can try using flour but the texture may differ slightly.

Can I make smaller cookies?

Yes, the recipe can be scaled down to make smaller cookies; adjust baking time slightly and monitor closely.

Why is the sugar topping important?

The brûléed sugar creates a crisp, caramelized contrast to the creamy pastry, echoing classic crème brûlée.

What beverage pairs well with these cookies?

Enjoy with a cup of tea, coffee, or latte to complement the rich vanilla flavor.

Conclusion

Crème Brûlée Cookies are a sophisticated and delicious twist on two beloved classics: sugar cookies and crème brûlée. With a tender cookie base, smooth vanilla pastry cream, and a caramelized sugar crust, they’re a treat worth the effort. Whether you’re baking for guests or a special occasion, these cookies offer elegant flavor and texture that will delight every dessert lover.

Best Crème Brûlée Cookies