Creme Brûlée Cookies Recipe

Oh, I absolutely love sharing this Creme Brûlée Cookies Recipe with you because these cookies are like a little bite of luxury wrapped up in sweetness. They combine the best of both worlds: a tender, buttery sugar cookie base topped with a rich, velvety vanilla pastry cream crowned by that signature crackly brûlée caramelized sugar. When you first try them, you’ll notice that delightful contrast of textures and flavors that makes these cookies stand out from the crowd.

This recipe is perfect for special occasions, afternoon tea, or just when you want to impress your family or friends with a homemade treat that feels fancy but is surprisingly straightforward. I discovered this trick of piping homemade pastry cream onto sugar cookies and torching sugar on top a while back, and it instantly became a crowd-pleaser at every gathering.

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Ingredients You’ll Need

The magic in these Creme Brûlée Cookies lies in combining fresh vanilla pastry cream with buttery sugar cookies, both made from straightforward ingredients you likely have on hand. Using good quality vanilla bean paste really brings the flavor alive.

• Whole milk: Essential for that creamy pastry cream base — the richer, the better!
• Egg yolks: They lend richness and help thicken the pastry cream beautifully.
• Granulated white sugar: Used throughout — in the pastry cream, cookie dough, and for that crunchy brûlée topping.
• Salt: Just a pinch to balance sweetness and bring out vanilla notes.
• Vanilla bean paste: My favorite vanilla option; it gives intense flavor without the hassle of scraping pods.
• Cornstarch: Works as a thickening agent for the pastry cream to get that perfect soft peak texture.
• Unsalted butter: For both the pastry cream and cookies — softened butter is key to tender cookies.
• All-purpose flour: The sturdy base that holds the cookie together but keeps them soft.
• Baking powder: Helps cookies rise gently, keeping them tender.
• Egg: Adds structure and moisture to the cookie dough.
• Sugar for rolling dough and brûlée topping: These extra sugars create beautiful crunch and caramelization.

Variations

I love mixing up this Creme Brûlée Cookies Recipe depending on the occasion and flavors I’m craving. You can customize it easily, so don’t hesitate to get creative!

• Chocolate Twist: Adding a teaspoon of cocoa powder to the cookie dough gives a subtle chocolate background that pairs beautifully with the vanilla custard.
• Berry Infusion: Swirl fresh raspberry or strawberry jam into the pastry cream for a fruity freshness that brightens every bite.
• Gluten-Free Version: Swap regular flour for a gluten-free blend, making sure it has xanthan gum to keep the cookies tender.
• Dairy-Free Adjustment: Use coconut milk and vegan butter alternatives to enjoy these cookies without dairy, and they still turn out delicious!

How to Make Creme Brûlée Cookies Recipe

Step 1: Make the Vanilla Pastry Cream

Start by gently heating the milk in a medium saucepan until it’s just steaming — don’t let it boil. Meanwhile, whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch in a large bowl until it becomes pale and smooth. This mix can look thick initially, but keep whisking to fully incorporate the cornstarch.

Slowly pour a quarter of the hot milk into the egg mixture while stirring vigorously to temper the eggs (this prevents curdling). Then add the rest of the milk and transfer everything back to the saucepan. Heat over medium-low heat, whisking constantly for about 8-12 minutes until the mixture thickens and soft peaks form when you lift the whisk.

Remove from heat, stir in the butter cubes until smooth, then cover the surface directly with plastic wrap to stop a skin from forming. Chill the pastry cream completely before assembling your cookies — I usually let it sit in the fridge for at least two hours.

Step 2: Prepare the Sugar Cookies

Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to make cleanup easier. Whisk the flour, baking powder, and salt in a bowl and set it aside.

Using a mixer, cream the butter and sugar on high speed until light and fluffy — this usually takes about two minutes. Add the egg and vanilla, mixing until the dough is pale and fluffy, another 1-2 minutes. Then, add the dry ingredients slowly on low speed, mixing just until the dough comes together.

Use a large cookie scoop to form balls of dough, then roll them in sugar before placing on the baking sheets. Flatten each cookie slightly but not too thin, and bake for 9-10 minutes. Let them cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely before adding the pastry cream.

Step 3: Assemble and Brûlée the Cookies

Fill a piping bag fitted with a small round tip with the chilled pastry cream. Once your cookies are fully cooled, pipe a dollop of cream onto the center of each cookie. Sprinkle about a teaspoon of granulated sugar over each pastry cream dollop.

Here’s the fun part — use a kitchen torch to caramelize the sugar evenly until it bubbles and turns a gorgeous golden brown, releasing that irresistible toasted aroma. Let the cookies cool for about 10 minutes after torching so the topping hardens perfectly. Trust me, this final step makes all the difference that will have everyone asking for seconds!

Quick tip: add the pastry cream just before serving, because the cookies can get soggy if assembled too far in advance.

How to Serve Creme Brûlée Cookies Recipe

Garnishes

When I serve these cookies, I like to keep garnishes simple so that the vanilla and caramel notes shine. Occasionally, I’ll sprinkle a tiny pinch of flaky sea salt over the brûlée topping right after torching — it’s unexpected and balances sweetness beautifully. A dusting of finely chopped toasted almonds or a few fresh mint leaves can add a lovely fresh crunch and color if you want to dress them up for guests.

Side Dishes

These cookies pair wonderfully with a cup of strong coffee or a rich black tea — something that cuts through the sweetness. I also love serving them alongside a bowl of fresh berries or a light fruit salad for a refreshing contrast, especially in warmer weather.

Creative Ways to Present

For special occasions, I like to present these cookies on a large wooden board arranged in neat rows with edible flowers sprinkled around for an elegant look. Another fun idea is to plate them with small ramekins of extra pastry cream and a tiny kitchen torch at the side so guests can caramelize their own cookie topping at the table — it’s always a fun conversation starter!

Make Ahead and Storage

Storing Leftovers

If you have leftover sugar cookies (without the pastry cream), store them in an airtight container at room temperature for up to three days. This keeps them crisp and fresh. However, once you’ve added the pastry cream and brûlée topping, it’s best to eat them within a few hours or refrigerate if needed, but note they might lose some crispness.

Freezing

I don’t recommend freezing the assembled Creme Brûlée Cookies because the delicate brûlée topping doesn’t freeze well. But you can freeze the sugar cookie dough shaped into balls or the baked cookies (without pastry cream) for up to a month — just thaw them completely before piping the cream and torching.

Reheating

Leftover cookies without cream reheat beautifully in a warm oven for a few minutes to refresh the texture. For assembled cookies, I’d suggest enjoying them cold or bringing them to room temperature — reheating risks melting the brûlée topping and pastry cream.

FAQs

Final Thoughts

I’ve made these Creme Brûlée Cookies Recipe countless times, and every single batch feels like a little celebration. They add a touch of elegance to any dessert lineup, and it’s so satisfying to hear that crackle of caramelized sugar when biting in. I hope you give this recipe a try soon—whether it’s for a weekend treat or a special gathering, these cookies are sure to impress and delight just like they did for me and my loved ones!

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