Crème Brûlée Sugar Cookies
These crème brûlée sugar cookies are delicious and fun to make! Soft and chewy sugar cookie topped with cream cheese frosting and crunchy, caramelized sugar!
Have you ever made crème brûlée before? Yeah, me neither. And if you answered yes, then good for you! I’ve heard that is one of the hardest desserts to bake! But fear not, these crème brûlée sugar cookies are super easy, and look just as fancy!
I’m not pastry chef by any means. But I absolutely felt like one making these cookies!
Like I said, I’ve never made crème brûlée before, but I’ve heard its pretty tricky to make and get right.
I must say, making these cookies (especially the topping) was pretty cool! You will need a kitchen torch for this. Thats what gets the sugar all brown and caramelized!
But if you don’t happen to have one, you could always put your ovens broiler on low to get the tops nice and brown. Just be careful not to burn cookies!
If I’m being honest, I was pretty damn terrified using my kitchen torch, for the first time I might add. I was scared of catching a cookie on fire!
You just need to make sure you do it very carefully. I put a baking sheet underneath my cookies so I didn’t burn my wooden table, or catch it on fire!
If you make these cookies, just wait until you bite into one! The best flavor and texture combination! Soft cookie, with a creamy frosting and a nice crunchy layer of caramelized sugar. Oh my gosh, SO GOOD!
If your a Cookie Monster like I am, make sure to check out my other cookie recipe for snowball cookies! https://thehungrylyoness.com/snow-ball-cookies/
Crème Brûlée Sugar Cookies
Equipment
- Kitchen Torch
Ingredients
For The Cookies
- 3/4 cups (1 ½ sticks) unsalted butter, soft
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tbsp pure vanilla extract
- 2 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
For The Frosting
- 1 8 oz. package of cream cheese, soft
- 1 ¼ cup powdered sugar
- 1 tsp pure vanilla extract
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat oven to 350°. Line two large baking sheets with parchment paper.
- In a bowl of stand mixer or handheld mixer, cream together butter, granulated sugar and brown sugar until light and fluffy.
- Add in egg and vanilla. Mix until well combined.
- In another bowl whisk together flour, cornstarch, baking soda and salt. Add mixture to wet ingredients. Mix until smooth. Dough will be thick.
- Using a small cookie scoop or ice cream scoop, scoop tablespoon balls of dough onto baking sheets. Press down lightly on each cookie to flatten slightly.
- Bake for 9-10 minutes or until edges start to brown.
- Remove from oven and let cool for a few minutes. Transfer to cooling rack and let cool completely.
- In the meantime, mix together cream cheese, powdered sugar and vanilla to make the frosting.
- Using a spoon or spatula, coat tops of each cookie with frosting.
- Put 1/4 cup of granulated sugar in a bowl. dip each frosted cookie top into sugar.
- Using a kitchen torch, carefully torch each sugar coated top until brown and caramelized.
- Store in air tight container in fridge for up to 4 days.
- Enjoy!
