Why You’ll Love This Recipe

I enjoy these cookies because they offer the rich vanilla custard flavor and satisfying crunch of classic crème brûlée in cookie form. The base is soft and chewy, the frosting smooth and sweet, and the caramelized sugar on top gives it that signature crack. They look and taste impressive but are simple to prepare.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2¾ cups all‑purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
2 Tbsp light brown sugar
1 large egg
2 tsp vanilla extract
8 oz cream cheese, softened
1¼ cups powdered sugar
1 tsp vanilla extract (for frosting)
6 Tbsp granulated sugar (for brûlée topping)

directions

I start by preheating the oven to 350 °F (175 °C) and lining baking sheets with parchment paper.

In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt.

In another bowl, I beat the butter, granulated sugar, and brown sugar until light and fluffy—about 2 to 3 minutes. Then I mix in the egg and vanilla until smooth.

I add the dry ingredients to the wet and stir until just combined. Then I scoop 1½ Tbsp-sized dough balls onto the baking sheets.

I bake the cookies for 7 to 11 minutes, just until the edges are lightly golden. I let them cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.

While the cookies cool, I prepare the frosting by beating the cream cheese, powdered sugar, and vanilla until smooth and creamy.

I spread or pipe the frosting onto each cooled cookie, then press the frosted side into granulated sugar so it gets a good coating.

Using a kitchen torch, I caramelize the sugar topping until golden and crackly. Then I serve them immediately to enjoy the full crème brûlée effect.

Servings and timing

This recipe makes about 32 cookies.

Prep Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 35 minutes
Calories: approximately 220 kcal per cookie

Variations

Sometimes I add a bit of lemon zest to the frosting for a citrusy twist. For a festive version, I use almond extract instead of vanilla. I’ve also tried them with a pinch of cinnamon in the cookie dough for added warmth.

storage/reheating

I store unfrosted cookies in an airtight container at room temperature for up to 3 days. Once frosted and caramelized, I prefer to enjoy them the same day. If storing leftovers, I keep them chilled and re-caramelize the tops with a torch before serving.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough a day ahead and refrigerate it until I’m ready to bake.

What if I don’t have a kitchen torch?

The torch gives the best results, but I’ve also used the broiler for a few seconds—just watch closely to avoid burning.

Can I use store-bought sugar cookies?

You can, but I prefer homemade for better texture and flavor. If using store-bought, be sure they’re sturdy enough to handle frosting.

How do I get the sugar to caramelize evenly?

I move the kitchen torch slowly and evenly over the sugar, keeping it a few inches above the surface.

Can I freeze these cookies?

I freeze the cookies without frosting. Once thawed, I frost and torch them fresh for best results.

Conclusion

These Crème Brûlée Cookies bring a gourmet twist to classic sugar cookies with creamy frosting and caramelized sugar. I love serving them when I want to impress guests or treat myself to something special and indulgent.