Creme Brûlée Cookies: A Beginner-Friendly Dessert Recipe

When it comes to desserts, crème brûlée has always held a special place in my heart. The crispy, golden caramelized sugar on top, coupled with the rich, velvety custard underneath, is a combination that’s hard to beat. However, making traditional crème brûlée can be intimidating for beginner bakers. It requires precise techniques, special equipment, and a bit of patience. What if there was a way to enjoy all the decadent flavors of crème brûlée, but in a much easier, approachable form?

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These delightful treats are a fusion of two beloved desserts—sugar cookies and crème brûlée. The base is a soft, chewy sugar cookie, topped with a luscious vanilla pastry cream, and finished with a beautifully caramelized sugar topping. The result is a cookie that is not only delicious but also looks incredibly sophisticated, making it perfect for impressing your friends, family, or even guests at a special occasion.

The best part? This recipe is beginner-friendly. While it involves a few techniques like making pastry cream and using a kitchen torch to brûlée the sugar, the process is simple, and the results are extraordinary. As someone who loves to experiment in the kitchen, I can assure you that making Creme Brûlée Cookies is easier than it seems—and it’s a lot of fun too! Not only do these cookies taste amazing, but they also give you the opportunity to practice essential baking skills, like making a custard and working with a torch, all while creating a showstopper dessert. Whether you’re an experienced baker or just starting out, this recipe is sure to become a favorite in your dessert repertoire.

So, let’s dive into how you can make these incredible Creme Brûlée Cookies in your own kitchen!

Ingredients and Preparation

To make these Creme Brûlée Cookies, you’ll need to gather ingredients for two components: the sugar cookies and the vanilla pastry cream. Both parts are crucial to achieving the perfect balance of flavors and textures, so it’s important to follow the ingredient list and instructions closely.

For the Vanilla Pastry Cream:

• 2 1/4 cups (540 ml) whole milk
• 6 egg yolks
• 1 cup + 2 tbsp (225 g) granulated white sugar
• 1/8 tsp salt
• 1 1/2 tbsp vanilla bean paste (or vanilla extract)
• 3 1/2 tbsp (28 g) cornstarch
• 3 tbsp (42 g) unsalted butter, cut into cubes

For the Sugar Cookies:

• 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cup (250 g) granulated white sugar
• 1 cup (224 g) unsalted butter, softened
• 1 egg
• 1 tbsp vanilla bean paste (or vanilla extract)
• 1/2 cup (100 g) granulated white sugar (for rolling the dough)
• 1/2 cup (100 g) granulated white sugar (for the brûlée topping)

Alternative Ingredients:
You can replace the vanilla bean paste with an equal amount of vanilla extract, although the paste will give you a stronger, more authentic vanilla flavor and tiny specks of vanilla seeds.
If you’re in a pinch and don’t have cornstarch, you can swap it out with an equal amount of all-purpose flour. However, the texture of your pastry cream may be slightly less smooth.
For a lighter version of the cookies, substitute half of the butter in the cookie dough with vegetable oil or unsweetened applesauce. The texture will be different but still delicious.

Now that you have all your ingredients ready, let’s start the process.

Step-by-Step Instructions

Making the Vanilla Pastry Cream

1. Heat the Milk: In a medium saucepan, heat the whole milk over medium-low heat. Stir occasionally to ensure that the milk doesn’t scorch or form a skin on top. You only need to heat it until it starts steaming, not boiling. Once it reaches the right temperature, turn the heat to low and keep it warm while you prepare the egg mixture.
2. Whisk the Egg Mixture: In a large mixing bowl, whisk together the egg yolks, sugar, salt, and cornstarch. The mixture will be thick at first, but continue whisking vigorously until smooth and light yellow in color. This is an important step, as it ensures the sugar and cornstarch are fully incorporated into the yolks and that the mixture doesn’t form clumps.
3. Combine with Milk: Slowly add 1/4 of the hot milk to the egg mixture, stirring constantly to prevent the eggs from cooking too quickly. Once the first portion of milk is mixed in, add the rest of the milk while continuing to whisk. This process is called tempering, which helps to gradually raise the temperature of the eggs without scrambling them.
4. Cook the Pastry Cream: Pour the milk and egg mixture back into the saucepan and heat over medium-low heat, whisking constantly. The mixture will begin to thicken as it cooks. Keep stirring to prevent any lumps from forming. After about 8-12 minutes, the custard should reach the consistency of thick pudding and should start to form soft peaks when you whisk it. Once it has thickened, remove the saucepan from the heat.
5. Add Butter: Stir in the cubes of unsalted butter until they melt completely into the pastry cream. This adds richness and helps to smooth out the texture. To prevent a skin from forming on top, place a piece of plastic wrap directly on the surface of the cream. Allow the pastry cream to cool at room temperature before transferring it to the refrigerator to chill for at least two hours. You can prepare the pastry cream the night before to save time.

Making the Sugar Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even baking.
2. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside while you prepare the wet ingredients.
3. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer or stand mixer. Mix on high speed for about 2 minutes until the mixture is light and fluffy. This process incorporates air into the dough, making your cookies soft and tender.
4. Add the Egg and Vanilla: Add the egg and vanilla bean paste (or vanilla extract) to the butter and sugar mixture. Mix on medium speed for 1-2 minutes, or until the mixture is pale and fluffy.
5. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
6. Shape the Dough: Scoop the dough using a large cookie scoop (about 1 1/2 tablespoons) and roll each ball into a smooth ball. Then, roll each dough ball in the granulated sugar for a sugary exterior. Place the sugar-coated dough balls onto the prepared cookie sheets, spacing them about 2 inches apart. Flatten each ball slightly with your fingers or the bottom of a glass.
7. Bake the Cookies: Bake the cookies in the preheated oven for 9-10 minutes, or until the edges are golden brown. The center will still be soft, but it will firm up as the cookies cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Assembling the Cookies

1. Pipe Pastry Cream onto Cookies: Once the cookies have cooled completely, it’s time to assemble the Creme Brûlée Cookies. Transfer the chilled vanilla pastry cream to a piping bag fitted with a small circular tip. Pipe a generous amount of pastry cream onto the center of each cookie, being careful not to overflow the edges.
2. Brûlée the Sugar: Sprinkle about 1 teaspoon of granulated sugar over the pastry cream. Using a kitchen torch, carefully brûlée the sugar. Hold the torch about 2 inches from the sugar and move it in a slow, circular motion to evenly caramelize the sugar. You’ll know it’s ready when the sugar turns golden brown and begins to bubble.
3. Cool and Serve: Allow the cookies to cool for 10 minutes after torching to let the sugar harden. Then, serve and enjoy! These cookies are best enjoyed fresh, as the pastry cream can make the cookies soggy if left for too long.

Beginner Tips and Notes

• Patience with the Pastry Cream: Making pastry cream can feel a little intimidating, but just keep stirring and be patient. It’s crucial to cook it over low heat and whisk continuously to prevent it from curdling. Once you get the hang of it, you’ll be able to make this versatile filling for all kinds of desserts!
• Using the Kitchen Torch: If you’ve never used a kitchen torch before, don’t worry! Start with a low flame and keep the torch moving to prevent burning the sugar in one spot. It’s easier than it looks!
• Store the Pastry Cream Separately: If you have any leftover pastry cream, store it in an airtight container in the fridge for up to 3 days. You can use it to fill other desserts like tarts, éclairs, or cream puffs.

Serving Suggestions and Storage

These Creme Brûlée Cookies make an incredible addition to any dessert table. Whether you’re serving them at a holiday gathering, a birthday party, or just as a special treat for yourself, they’re sure to impress. Pair them with a rich cup of coffee or a glass of dessert wine for a truly indulgent experience. To store any leftover cookies, place them in an airtight container at room temperature for up to 2 days. However, it’s important to note that the pastry cream may cause the cookies to soften over time, so it’s best to enjoy them within a day or two. For optimal freshness, you can prepare the cookies and brûlée the sugar just before serving.

Conclusion

Creme Brûlée Cookies are a unique and delicious twist on a classic dessert, offering all the flavors of crème brûlée in a fun and accessible form. This beginner-friendly recipe allows you to practice essential baking techniques while creating a treat that looks as good as it tastes. Whether you’re a seasoned baker or just starting out, these cookies are sure to impress and become a favorite in your dessert collection. Happy baking, and enjoy your sweet creations!