Description

Creme Brûlée Cookies are a show-stopping fusion of buttery sugar cookies and rich vanilla pastry cream, topped with a crackly caramelized sugar shell. These elegant, French-inspired treats deliver creamy, crispy, and chewy textures in every bite—perfect for the holidays, special occasions, or anytime you want a dessert with a little extra flair.

Ingredients

Scale

Vanilla Pastry Cream:

540 ml whole milk
6 egg yolks
225 g granulated sugar + 2 tbsp
⅛ tsp salt
1½ tbsp vanilla bean paste
28 g (3½ tbsp) cornstarch
42 g (3 tbsp) unsalted butter, cubed

Sugar Cookies:

313 g all-purpose flour
½ tsp baking powder
½ tsp salt
250 g granulated sugar
224 g (1 cup) unsalted butter, softened
1 large egg
1 tbsp vanilla bean paste
100 g granulated sugar (for rolling)
100 g granulated sugar (for brûlée topping)

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Instructions

Make Pastry Cream:

Heat milk over medium-low heat until steaming.
In a bowl, whisk egg yolks, sugar, salt, vanilla paste, and cornstarch.
Temper with warm milk, then combine all in saucepan.
Cook on medium-low, whisking for 8–12 minutes until thick.
Remove from heat, stir in butter, and chill with plastic wrap touching the surface.

Bake Cookies:

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Whisk flour, baking powder, and salt.
Cream butter and sugar for 2 minutes. Add egg and vanilla.
Mix in dry ingredients just until dough forms.
Scoop large balls, roll in sugar, flatten slightly.
Bake 9–10 minutes. Cool 5 minutes on tray, then transfer to a rack.

Assemble:

Pipe chilled pastry cream onto cooled cookies.
Sprinkle ~1 tsp sugar on each.
Brûlée with kitchen torch until golden and crisp. Let sit 10 minutes before serving.

Notes

Chill the pastry cream fully for best texture.

Don’t brûlée too far in advance—topping softens over time.

Use broiler cautiously if you don’t have a kitchen torch.

Make pastry cream a day ahead for easy assembly.

Freeze unfilled cookies for up to 2 months.

Prep Time: 30 minutes (plus chilling time)
Cook Time: 10 minutes
Category: Desserts
Method: Baking
Cuisine: American