Creme Brûlée Sugar Cookies (Print Version)
# Ingredients:
→ Cookies
01 -
170 grams unsalted butter, softened
02 -
110 grams packed light brown sugar
03 -
100 grams granulated sugar
04 -
1 large egg
05 -
15 millilitres pure vanilla extract
06 -
250 grams all-purpose flour
07 -
8 grams cornstarch
08 -
5 grams baking soda
09 -
1 gram kosher salt
→ Frosting and Topping
10 -
225 grams cream cheese, softened
11 -
155 grams powdered sugar
12 -
5 millilitres pure vanilla extract
13 -
50 grams granulated sugar, for topping
# Instructions:
01 -
Preheat oven to 175°C and line two baking trays with parchment paper, ensuring an even surface for each cookie.
02 -
In a large mixing bowl, blend softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes. Incorporate the egg and vanilla extract, mixing thoroughly.
03 -
In a separate bowl, whisk together flour, cornstarch, baking soda, and kosher salt until homogenous.
04 -
Gradually add the dry mixture to the creamed ingredients, blending until a thick, smooth dough forms.
05 -
Scoop approximately 1-tablespoon portions of dough and place onto prepared trays, spacing evenly. Gently press each to flatten slightly. Bake for 9 to 10 minutes or until edges are lightly golden.
06 -
Remove trays from oven and allow cookies to rest for 2 to 3 minutes, then transfer to a wire rack to cool completely.
07 -
In a clean bowl, beat the cream cheese until smooth and creamy. Blend in powdered sugar and vanilla extract, mixing until smooth with no lumps.
08 -
Place granulated sugar for topping into a shallow bowl. Spread approximately one tablespoon of frosting over each cooled cookie. Press the frosted side gently into sugar to evenly coat the surface.
09 -
Immediately before serving, use a kitchen torch to caramelize the sugared surface of each cookie until golden and crisp. Allow to set at room temperature.
10 -
Store cookies in an airtight container in the refrigerator for up to 4 days.
# Notes:
01 -
For optimal caramelization, move the torch in small circles just above the sugar until golden; avoid over-torching to prevent burning.
02 -
Ensure cookies are completely cool before frosting to avoid melting the cream cheese layer.