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Crème Brûlée Cookies Recipe

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  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes per batch
  • Total Time: 2 hours 29 minutes (including chilling time)
  • Yield: 20 cookies 1x
  • Category: Dessert Cookies
  • Method: Baking
  • Cuisine: American

Description

Crème Brûlée Cookies are a decadent treat that combine the buttery texture of soft cookies with a creamy cream cheese frosting topped with a caramelized sugar crust. Perfectly chilled and baked to achieve tender edges, these cookies offer a sophisticated twist with the classic brûlée technique using a kitchen torch. Ideal for special occasions or when craving an elegant dessert experience.

Ingredients

Scale

Cookie Dough

  • 1/2 cup unsalted butter
  • 1/2 cup canola or vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners’ sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt

Frosting

  • One 8-ounce block cream cheese (softened)
  • 6 tablespoons unsalted butter (softened)
  • 2 1/2 to 3 cups confectioners’ sugar (or as desired)

Topping

  • Granulated sugar (about 1/2 to 1 teaspoon per cookie for brûlée)

Instructions

  1. Beat Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and electric mixer), combine the butter, oil, granulated sugar, and confectioners’ sugar. Beat on medium-high speed until the mixture is creamed and fully combined, approximately 4 minutes.
  2. Add Egg and Extracts: Add the egg, vanilla extract, and almond extract to the creamed mixture. Beat until everything is well incorporated.
  3. Add Dry Ingredients: On low speed, add the all-purpose flour, baking soda, cream of tartar, and salt to the wet ingredients. Mix until just combined to avoid overworking the dough.
  4. Portion Dough: Using a 2-tablespoon cookie scoop or your hands, form about 20 equal-sized mounds of dough. Roll each mound into a ball and flatten them to about half their original thickness.
  5. Chill Dough: Place the dough mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours and up to 7 days. Chilling is essential to keep cookies from spreading too much during baking.
  6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with a Silpat mat or spray it with cooking spray. Arrange the chilled dough mounds on the sheet, spacing them at least 2 inches apart to allow for spreading.
  7. Bake Cookies: Bake for about 8 minutes, or until the edges are set and the tops appear slightly set but may still look a bit pale and glossy. Avoid overbaking as cookies will continue to firm as they cool.
  8. Cool Cookies: Let the cookies cool completely on the baking sheet before frosting. Cooling on the sheet helps maintain their shape and texture.
  9. Make Frosting: While the cookies cool, prepare the frosting by combining the softened cream cheese and butter in a mixer bowl. Beat on medium-high for about 2 minutes until light and fluffy.
  10. Add Sugar to Frosting: Gradually add 2 1/2 cups of confectioners’ sugar and beat until smooth. Add more confectioners’ sugar if needed to reach desired frosting consistency.
  11. Ice Cookies: Spoon about 2 to 3 teaspoons of frosting onto each cooled cookie and spread smoothly with a knife.
  12. Add Granulated Sugar: Sprinkle about 1/2 to 1 teaspoon of granulated sugar evenly on top of each frosted cookie in preparation for brûlée.
  13. Caramelize Sugar: Use a kitchen torch to brûlée the granulated sugar on each cookie. This will take about 2 to 3 seconds per cookie, creating a crisp, caramelized sugar crust. Serve immediately for the best texture and flavor.

Notes

  • Be sure to chill the cookie dough thoroughly before baking to prevent excessive spreading.
  • Use a kitchen torch carefully to caramelize the sugar without burning the frosting or cookies.
  • If you do not have a silicone baking mat (Silpat), parchment paper can be used as an alternative.
  • Adjust frosting sugar quantity to taste and desired sweetness or consistency.
  • These cookies are best enjoyed the day they are brûléed for optimal crunch on the caramelized topping.

Find it online: https://yumrecipesfood.com/creme-brulee-cookies-recipe/