Creme Brûlée Sugar Cookies

These creme brûlée sugar cookies are everything I love in a dessert crispy caramelized tops creamy frosting and tender cookie centers that taste like a classic bakery treat. Inspired by the silky custard and crunchy sugar crust of French creme brûlée they are portable shareable and perfect for any cookie platter.

When I first created these the results were so good my neighbor asked for the recipe before the cookies even cooled

Ingredients

• Butter: Softens and enriches the dough Always look for unsalted high-quality butter for the best flavor
• Brown sugar: Adds depth and a chewy texture Make sure yours is fresh and slightly moist
• Granulated sugar: Sweetens both the cookie and the signature crackled topping Use pure cane sugar for best results
• Egg: Binds the dough and adds richness Go for large organic eggs if you can
• Pure vanilla extract: Deepens and rounds out the flavors Choose real vanilla not imitation
• All-purpose flour: Gives structure to the cookies Spoon and level for accurate measuring
• Cornstarch: Makes cookies soft and tender This little addition helps mimic the silkiness of creme brûlée
• Baking soda: Helps cookies rise and spread Bake with a freshly opened box for reliable results
• Kosher salt: Enhances every other flavor and balances sweetness Always check that yours is free of additives
• Cream cheese: The base of the frosting Look for blocks not tubs for the right consistency
• Powdered sugar: Sweetens and thickens the frosting Sift if lumpy
• Small amount of granulated sugar: This is for the magical bruleed topping Use fine sugar for even melting

Step-by-Step Instructions

Prep and Beat:

Cream butter and the sugars together until fluffy and pale in color about three to four minutes This helps aerate the dough and gives your cookies a tender crumb

Combine Wet Ingredients:

Mix in the egg making sure it is fully incorporated before adding the vanilla Continue beating until everything is smooth and even

Mix Dry Ingredients:

In a separate bowl whisk together the flour cornstarch baking soda and kosher salt Whisking removes any lumps and blends the leaveners evenly

Combine Dough:

Gently add the dry mixture into the wet dough Mix slowly until just combined so you do not overwork the gluten which can make cookies tough

Shape and Bake:

Scoop out tablespoon portions of dough onto parchment lined baking sheets Press each one slightly with your fingers or the back of a spoon so they bake up with even surfaces Bake at three hundred fifty degrees for nine to ten minutes Edges should just be turning golden while centers remain pale

Cool Cookies:

Let cookies rest on the hot tray for two to three minutes before transferring to a wire rack This keeps them from breaking and helps finish the bake from residual heat

Make Frosting:

Beat softened cream cheese until no lumps remain Add powdered sugar and vanilla stirring until completely smooth and spreadable

Frost and Sugar:

Spread about one tablespoon of frosting on each cookie Top the frosting with a shallow dip into a bowl of granulated sugar pressing gently so it sticks This is your brulee layer

Torch and Finish:

Right before serving use a kitchen torch to melt and caramelize the sugar layer Move the flame evenly over the surface until you see bubbling and browning Let the cookies cool so you get that true creme brûlée crack

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My favorite part of making these is the moment when the sugar bubbles and turns amber Sometimes my kids beg to crack the tops because it feels like breaking into a tiny dessert treasure

Storage Tips

Store these cookies in an airtight container in the fridge for up to four days A layer of parchment between each cookie keeps the caramelized tops intact If you want the crispiest brulee effect hold off on torching the sugar until just before eating as fridge moisture can soften the caramel over time

Ingredient Substitutions

If you need a dairy free version use a vegan butter and dairy free cream cheese Brands like Miyokos or Earth Balance work well You can also swap the cream cheese for a thick coconut yogurt for a lighter tang For deeper flavor use dark brown sugar instead of light and a sprinkle of flaky sea salt on top after bruleeing

Serving Suggestions

These are show stoppers for holiday trays tea parties or birthdays I love adding sliced fresh strawberries or raspberries beside them for a pop of color and brightness If you want to get fancy try sandwiching a thin layer of fruit jam beneath the frosting for flavor contrast

Cultural and Historical Context

Creme brûlée has long been a symbol of classic French patisserie elegance but sugar cookies are an American comfort food Combining the two bridges old world technique with homey nostalgia I first had creme brûlée at a Paris bistro and dreamed up these cookies to bring that memorable dessert magic to my kitchen any day of the week

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Making creme brûlée sugar cookies is a bit of a kitchen show but the moments you break into each caramelized top are worth it every single time The balance of creamy sweet frosting and that whisper thin glassy crunch wins over even self described cookie critics The best part is this recipe introduces the fun of bruleeing right at home so everyone can enjoy a little bit of French patisserie magic in their own kitchen

Frequently Asked Questions

→ How do I achieve the caramelized sugar crust?

After frosting the cookies and dipping in sugar, use a kitchen torch to caramelize the sugar until golden and crackly.

→ Can I make the dough ahead of time?

Yes, the dough can be made ahead and chilled overnight. Let it come to room temperature before baking.

→ Is a kitchen torch necessary?

For best results, a kitchen torch gives the authentic caramelized top. In a pinch, broil briefly—but watch closely.

→ How should these cookies be stored?

Store them in an airtight container in the refrigerator for up to 4 days to keep the frosting fresh.

→ Can I use store-bought cookie dough?

Homemade dough yields a softer texture and better flavor, but store-bought can be used for convenience.