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!
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!