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.
Keywords:: cookies and cups, cookie recipe, creme brulee, creme brulee cookies, christmas cookies