Why Make This Recipe
Irresistible Crème Brûlée Cookies bring the classic dessert into a fun and delicious cookie form. These treats are perfect for gatherings, celebrations, or just to enjoy at home. The rich flavors of vanilla, a hint of warm spices, and the amazed crunch of caramelized sugar on top make every bite a joyous experience. Plus, they are simple to make, which means you can impress your family and friends without too much hassle.
How to Make Irresistible Crème Brûlée Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
- Add the vanilla extract and the large egg to the butter-sugar mixture, and continue to beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until the dough forms and everything is well incorporated.
- Shape the dough into small 1-inch balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Use the back of a spoon or your fingers to gently flatten each dough ball into a thick disk.
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers have set.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the crème brûlée topping by heating the heavy cream in a small saucepan over medium heat, stirring occasionally until it begins to simmer.
- In a separate small bowl, combine the brown sugar and cornstarch, then slowly add this mixture to the simmering heavy cream, whisking constantly to prevent any lumps.
- Continue to cook the cream mixture over medium heat for another 2 to 3 minutes until it thickens slightly.
- Remove the saucepan from the heat and let the mixture cool for a few minutes.
- Once the cookies are completely cool, spoon a small amount of the crème brûlée mixture onto each cookie.
- Place the cookies under the broiler in your oven for 1 to 2 minutes, keeping a close eye on them, until the crème brûlée topping turns golden and caramelized.
- Remove the cookies from the oven and allow the caramelized topping to cool and set before serving.
How to Serve Irresistible Crème Brûlée Cookies
These cookies are best served fresh. Present them on a nice plate and feel free to share them with friends and family. They pair wonderfully with a cup of coffee or a nice cup of tea, making them a great snack or dessert option.
How to Store Irresistible Crème Brûlée Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for about 3 to 5 days. However, if you want to retain that crunchy topping, it’s best to store the cookies without the crème brûlée mixture on top and add it just before serving.
Tips to Make Irresistible Crème Brûlée Cookies
- Make sure the butter is softened to room temperature for the best mixing results.
- Don’t skip cooling the cookies before adding the crème brûlée topping; this helps the topping to stay intact.
- Watch the cookies closely under the broiler to prevent burning.
Variation
For a twist, you can add chocolate chips or nuts to the cookie dough for added texture and flavor. You can also experiment with flavored extracts like almond or hazelnut.
FAQs
Q: Can I make the dough ahead of time?
Yes! You can prepare the dough, shape it into balls, and freeze them. Bake them straight from the freezer; just add a couple of extra minutes to the baking time.
Q: What if I don’t have cornstarch?
You can substitute cornstarch with an equal amount of all-purpose flour, but the caramelized topping might not be as smooth.
Q: Can I use a kitchen torch instead of a broiler?
Absolutely! A kitchen torch works great and gives you more control over the caramelization. Just be careful not to scorch the cookies.
Irresistible Crème Brûlée Cookies
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature for best results.
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Crème Brûlée Topping Ingredients
- 1/2 cup heavy cream Heat until simmering.
- 1/4 cup brown sugar
- 1 tablespoon cornstarch Can substitute with all-purpose flour.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the vanilla extract and the egg to the butter-sugar mixture, continuing to beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, and ground nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring until the dough forms.
- Shape the dough into small 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use the back of a spoon or your fingers to flatten each dough ball into a thick disk.
Baking
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers have set.
- Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Crème Brûlée Topping
- In a small saucepan, heat the heavy cream over medium heat, stirring until it begins to simmer.
- In a separate bowl, combine the brown sugar and cornstarch, then slowly whisk this mixture into the simmering cream.
- Continue cooking over medium heat for 2 to 3 minutes until thickened slightly, then remove from heat and cool.
- Once the cookies are cool, spoon some crème brûlée mixture onto each cookie.
- Broil the cookies for 1 to 2 minutes until the topping turns golden and caramelized.