I am so excited to share this Crème Brûlée Cookies Recipe with you because it has quickly become one of my all-time favorite treats to bake and enjoy. These cookies capture the essence of classic crème brûlée dessert with a delicate, buttery cookie base topped with a luscious cream cheese frosting and finished with a perfectly caramelized sugar crust. The combination of the tender cookie, creamy topping, and crisp brûléed sugar is just absolutely irresistible to me. It’s one of those recipes that feels impressive yet is surprisingly straightforward to make and always impresses friends and family alike.
Why You’ll Love This Crème Brûlée Cookies Recipe
From the very first bite, I was sold on the amazing flavor profile this recipe offers. The cookie itself is soft and buttery, almost like a sophisticated shortbread, while the cream cheese frosting adds a silky richness with just the right touch of sweetness. But what truly makes these cookies sing is the layer of crunchy, caramelized sugar on top that gives a delightful contrast in texture and a bit of that classic brûlée flavor that I adore. It’s a little surprising in the best way and feels so indulgent.
What I love most is how easy this Crème Brûlée Cookies Recipe is to pull together. Even if you’re not usually a baker, the steps are clear and manageable, and the dough comes together quickly. You don’t need any fancy ingredients, just simple pantry staples and cream cheese. They bake fast and look beautiful with the brûléed sugar topping, making them perfect for sharing at parties, holiday gatherings, or just to treat yourself on a cozy night in. Honestly, they stand out because they combine elegance with comfort food vibes so perfectly.
Ingredients You’ll Need
It’s amazing how a few simple ingredients come together to create such a complex flavor and texture. Each one plays a pivotal role in making these cookies both tender and flavorful, with a creamy topping and that signature crisp sugar crust.
- All-purpose flour (2 3/4 cups): This forms the sturdy yet tender base of the cookie dough, making sure the texture is just right.
- Baking soda (1 teaspoon): Helps the cookies rise slightly for a light texture without making them cakey.
- Baking powder (1/2 teaspoon): Added for a mild lift and to create that perfect crumb.
- Salt (1/2 teaspoon): Enhances the sweetness and flavor balance in the cookies.
- Unsalted butter (1 cup, room temperature): Adds richness and a soft, melt-in-your-mouth texture.
- Granulated sugar (1 cup plus 6 tablespoons): The sugar in the dough sweetens the base, while the extra granulated sugar on top is for that brûléed crust.
- Light brown sugar (2 tablespoons): Brings a subtle molasses flavor and moisture to the cookie dough.
- Large egg (1): Binds the dough together and adds tenderness.
- Vanilla extract (2 teaspoons total): Deepens the flavor, used both in the dough and frosting.
- Cream cheese (8 ounces): Creates the creamy frosting that truly defines these cookies.
- Powdered sugar (1 1/4 cups): Sweetens and lightens the cream cheese frosting for a silky finish.
Directions
Step 1: Preheat your oven to 350°F (180°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking. Set these aside while you prepare the dough.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This dry mix will give the cookies the right structure and slight lift.
Step 3: In a large mixing bowl, beat the room temperature butter with both sugars on medium speed until the mixture is light in color and fluffy, about 2 to 3 minutes. You’ll notice the texture and color change as the air gets incorporated — this is key for a tender cookie.
Step 4: Add the egg and 1 teaspoon of vanilla extract to the butter mixture and beat until fully combined. This step helps bind your dough and enhance flavor.
Step 5: Gradually add the dry ingredients to the wet mixture and mix on low speed just until everything is incorporated. The dough will be thick and not sticky. Avoid over mixing; gently use a rubber spatula to bring it all together into a cohesive ball.
Step 6: Scoop portions of dough measuring about 1 1/2 tablespoons each. Roll these into balls and place them about 2 inches apart on the prepared baking sheets to give them room to spread.
Step 7: Bake the cookies for 7 to 8 minutes. Watch closely — the edges should just start turning golden, and the centers will look soft but set. Remove from oven promptly to avoid over baking. The cookies might be puffy when you take them out but will gently fall as they cool.
Step 8: Let the cookies cool on the baking sheets for 4 to 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 9: To make the frosting, beat the cream cheese until smooth and creamy. Add the powdered sugar and 1 teaspoon vanilla extract, mixing until fully combined and silky.
Step 10: Spread a generous dollop of frosting on the top of each cooled cookie. Pour the remaining 6 tablespoons of granulated sugar into a small bowl. Carefully press the frosted side of each cookie upside down into the sugar to coat the frosting layer evenly.
Step 11: Using a kitchen torch, carefully caramelize the sugar topping on each cookie. To get the best crackly crust, torch the sugar immediately after coating. Let the cookies cool and the sugar harden before serving. The caramelized sugar will stay crisp for a few hours at room temperature and is best enjoyed then, though refrigerated cookies will keep well for several days.
Servings and Timing
This recipe yields about 32 delicious cookies, which is perfect for sharing with family and friends or for keeping a few treats on hand. Preparation time takes roughly 20 minutes, including making the dough and frosting. Baking time is quite short with only 7 to 8 minutes per batch. Adding in cooling and frosting time, plan for approximately 1 hour and 50 minutes from start to finish, including the crucial resting time to let the cookies cool before frosting and torching. These cookies are ideal for making ahead since the topping can be brûléed just before serving.
How to Serve This Crème Brûlée Cookies Recipe
When I serve these Crème Brûlée Cookies, I love presenting them on a beautiful platter with a garnish of fresh berries or edible flowers for a pop of color and a touch of elegance. The contrast of the pale cream frosting and golden brûléed sugar crust always draws compliments. For a really special touch, I sometimes sprinkle a hint of flaky sea salt over the caramelized sugar to enhance the flavors.
These cookies pair wonderfully with a variety of drinks. I enjoy them most with a cup of rich coffee or a fragrant Earl Grey tea in the afternoon. If you’re planning a holiday or party setting, try serving them alongside a glass of dessert wine like Sauternes or a sparkling Prosecco for a festive vibe. For non-alcoholic options, a creamy vanilla chai latte or chilled vanilla milk are great complements that echo the warm vanilla tones of the cookies.
I recommend serving these cookies at room temperature for the best texture—the sugar crust will be crispy and the frosting smooth. They also make a lovely dessert at family dinners, holiday gatherings, or when you want to wow guests with a bakery-quality treat without the fuss. Portion-wise, one or two cookies per person is a perfect indulgence, and they look lovely alongside other small desserts for a sweet assortment.
Variations
I love experimenting with variations on this Crème Brûlée Cookies Recipe to keep things fresh and exciting. For a gluten-free version, I’ve successfully swapped the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Just ensure it contains xanthan gum for structure and keep the rest of the ingredients the same. The cookies come out wonderfully tender and just as delicious.
If you want to make these vegan, you can substitute the butter with a plant-based vegan butter and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg. For the frosting, vegan cream cheese works beautifully. The texture is slightly different but still very tasty and indulgent.
To switch up the flavor, try adding a touch of ground cardamom or cinnamon to the dough for a warm-spiced twist. You could also drizzle the finished cookies with a little melted chocolate or sprinkle finely chopped toasted nuts on the frosting before brûléing the sugar on top. Another fun idea is to torch the sugar using a broiler or hot oven for a few minutes if you don’t have a kitchen torch, though I find the torch gives the best control and results.
Storage and Reheating
Storing Leftovers
I like to keep leftover Crème Brûlée Cookies in an airtight container in the refrigerator to maintain the freshness of the cream cheese frosting. Use a flat container lined with parchment paper and place cookies in a single layer or separate layers with more parchment to prevent sticking. Stored this way, they will stay good for 3 to 4 days. Just be aware the caramelized sugar topping will soften over time, so I recommend brûléing the sugar right before serving.
Freezing
These cookies freeze surprisingly well. To freeze, place unfrosted cookie dough balls on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container for up to 3 months. When ready to bake, simply thaw in the fridge overnight and bake as directed. For already baked and frosted cookies, I wouldn’t recommend freezing them because the texture of the frosting and sugar topping changes. It’s much better to freeze the dough and make fresh cookies when you want them.
Reheating
Since these cookies are best served at room temperature with a crisp brûléed topping, I avoid microwaving as it makes the topping sticky. Instead, let refrigerated cookies come to room temperature naturally for about 30 minutes. If you want to refresh the brûléed sugar crust, a quick pass with a kitchen torch will bring back the crackly top perfectly without warming the cookie too much. This method preserves the texture and flavor beautifully every time.
FAQs
Can I use a stand mixer or hand mixer for this recipe?
Absolutely! I find both a stand mixer and a hand mixer work wonderfully for creaming the butter and sugars as well as mixing the frosting. Just make sure not to over mix once you add the flour to avoid tough cookies.
What if I don’t have a kitchen torch? How can I brûlée the sugar topping?
If you don’t have a torch, you can place the frosted and sugared cookies under the broiler in your oven for 1-2 minutes, watching very closely to prevent burning. Another option is to use a hot metal spoon pressed against the sugar to melt and caramelize it, though a torch gives the most even and reliable results.
Can I make these cookies ahead of time?
Yes! You can prepare the cookie dough and even bake the cookies a day or two in advance. I suggest waiting to add the frosting and brûlée the sugar topping until just before serving to keep that perfect crackly texture intact.
Are these cookies chewy or crunchy?
These cookies have a tender, soft texture on the inside with a slightly crisp edge. The burnt sugar topping adds a delightful crunch on top, creating a lovely contrast that makes every bite so satisfying.
Is the frosting too sweet? Can I adjust it?
The cream cheese frosting is sweet but balanced well against the buttery cookie and caramelized sugar topping. If you prefer a less sweet frosting, you can reduce the powdered sugar slightly, tasting as you go until you find your preferred level of sweetness.
Conclusion
I truly hope you’ll give this Crème Brûlée Cookies Recipe a try soon because it’s one of those magical recipes that delivers elegance, comfort, and a wow factor all in one bite. Whether you’re baking for a special occasion or just treating yourself on a quiet afternoon, these cookies are sure to become a beloved favorite. I promise, once you experience that creamy frosting and crackly brûléed sugar topping, you’ll want to make them again and again!
