Creme Brûlée Cookies are an easy cookie recipe combining a soft buttery cookie, rich french vanilla frosting and a crunchy, torched sugar coating!
I am SO so excited that today is the first day in my 2019 12 Days of Christmas Cookies Series!! I have some really delicious cookie recipes to share with you the next 12 days, and while it was a tough choice deciding on which cookie to start the party with, I chose these Creme Brûlée Cookies!
If you’re looking to win a cookie contest, this is a super fun recipe, with a gorgeous presentation! While this is an easy cookie recipe, I do have some tips for success that I want to share, so keep reading and get excited for the cookie party we are going to have the next 2 weeks!
Check out more Christmas Cookies from some of my past years!
This is definitely a cookie to make someone you’re looking to impress! The flavor is rich and buttery with a sweet crunchy torched sugar topping, just like a classic Creme Brûlée!
Why Do You Add Cornstarch To The Cookies?
Cornstarch is a thickening agent and added to cookie dough creates a moist and thick cookie!
What Kind Of Frosting Is On Creme Brûlée Cookies?
I really liked the idea of incorporating custard into this cookie to make it as “Creme Brûlée” as I could. Actually, I created an original version of this recipe back in 2013 with custard on top, and while I liked that version, they had to be refrigerated. So I went back to the drawing board and created this recipe with pudding mix right in the frosting, giving it a custard flavor but allowing the cookies to be safe left at room temperature!
The defining characteristic of Creme Brulee is the crunchy, caramelized sugar on top, so of course that has to be an element of this cookie recipe! I recommend using a kitchen torch to achieve the burnt sugar. (The one I use and love is linked in the shoppable image in this post.)
Can You Broil the Sugar Instead Of Torching It?
You CAN, yes, but I don’t recommend the broiler for this recipe. While a broiler, in theory, achieves similar results, you only torch the sugar for 3-4 seconds, and under the broiler it could take about 20 seconds. This isn’t a long time per se, but it is enough of a time difference to melt the frosting. So just be warned.
A kitchen torch is an inexpensive kitchen tool that I find is very handy!
What About a Lighter Instead Of A Torch?
Nope. A lighter will take a long time to melt the sugar, again melting your frosting and also creating a very uneven toasted sugar layer. A torch is high pressure, while a lighter is no pressure. So the torch will caramelize your sugar very quickly.
Looking For More Uses For a Kitchen Torch? Here Are Some Great Recipes:Print
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
These delicious cookies are buttery, sweet, and soft with a crunchy bruleed sugar coating!
- 3/4 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon kosher salt
- 2 cups all purpose flour
- 1 (3.4- ounce) box Instant French Vanilla Pudding
- 3/4 cup cold milk
- 1/2 cup butter, room temperature
- 1/2 cup vegetable shortening
- 2 cups powdered sugar
- 1/4 cup granulated sugar
- Cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and brown sugar together on medium speed for 2 minutes. Add in the egg, yolk, vanilla, baking soda, cornstarch, and salt. Mix for 1 minute, scraping the sides of the bowl as necessary.
- Turn mixer to low and add in the flour, mixing until just combined.
- Using a medium (2- tablespoon) sized cookie scoop, drop the dough onto the prepared baking sheet 2- inches apart.
- Bake for 8-9 minutes or until lightly golden on the edges and the tops are just set.
- Transfer to a wire rack to cool completely.
- Frosting: In a small bowl whisk together the dry pudding and milk until thickened, 1-2 minutes. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment beat the butter and shortening on medium speed until creamy. Add in the pudding and powdered sugar. Mix until fluffy and combined.
- Spread a thick layer of frosting on top of the cooled cookies.
- Place the granulated sugar into a small bowl. Dip the frosting side of the cookies into the granulated sugar, coating completely.
- Place the cookies in the freezer for 20 minutes, until the frosting is cold.
- Using a kitchen torch caramelize the sugar on top.
- Allow the caramelized sugar and frosting to cool and set before eating.
These cookies are best if eaten immediately, but if you are planning on making them in advance that is totally fine, I just recommend you torch the cookies before serving. If this isn’t possible, they will still be great, the sugar coating just loses some of its crunch the longer it sits.
You might have a little leftover frosting, depending on how much you spread on the cookie.
- Serving Size:
- Calories: 260
- Sugar: 24.8 g
- Sodium: 170.1 mg
- Fat: 13.8 g
- Carbohydrates: 33.2 g
- Protein: 1.7 g
- Cholesterol: 43.5 mg
Keywords: cookies and cups, cookie recipe, creme brulee, creme brulee cookies, christmas cookies
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8 comments on “Creme Brûlée Cookies”
I didn’t see in the directions where to use the vegetable shortening for the frosting. Thank you.
With the butter 🙂
Just had actual creme brûlée for the first time this week. I feel like such a slacker! I’ve absolutely gotta try it in cookie form.
Hi! I have a cookie exchange this coming Sunday, Dec. 15th. If I bake the cookies today, can I freeze them and wait to frost and torch them? I cannot wait time try these!!! Your recipes are all amazingly yummy!
Yes you can do that! Torch at the last minute!
Hi Shelley, these sound amazing and I look forward to making them. There is shortening listed as an ingredient for the frosting but I don’t see it listed in the directions. I know my family will love them and I’ll probably eat too many. Thanks for sharing!