I still remember the first time I tasted Creme Brulee Cookies. It was one of those kitchen wins that instantly made me want to keep them on repeat. I was at a friend’s gathering when someone pulled out these sugar crust cookies with that unforgettable caramelized sugar topping. That crisp and creamy texture combined with a delicate vanilla cookie base just blew my mind. From that moment, I knew I had to figure out how to bring this baked cookie dessert into my own kitchen.
Creme Brulee Cookies are exactly the kind of treat I love to whip up when I want something a little special but still totally approachable. They hit that sweet spot with an inviting sugar crust that cracks perfectly with each bite and a rich vanilla base that never feels too heavy. I appreciate how this dessert packs layers of flavor without a ton of fuss—because let’s face it, I want my desserts to be delicious and joyful, not intimidating.
This recipe has slid right into my rotation alongside other favorites like those cake mix cookies delight and the orange clove cookies that always make an appearance at seasonal get-togethers. Each time I make Creme Brulee Cookies, it feels like a mini celebration. Friends rave about the balance of textures—how the creamy center cozies up to that crunchy top—and honestly, sharing these always feels like a winning moment in the kitchen.
If you’ve been craving a baked cookie dessert that’s a bit different and packed with flavor, these Creme Brulee Cookies are calling your name. Give it a go—you don’t need to be a pro baker. I promise you’ll love the experience from the vanilla cookie base to that show-stopping caramelized sugar topping. Let’s dive in and make your kitchen smell incredible with this crowd-pleaser!
What You’ll Need:
This Creme Brulee Cookies keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s everything to get your cookie game on point:
- 1 cup unsalted butter, softened (You can grab this at any regular grocery store)
- 1 cup granulated sugar (If you want to try brown sugar, it adds lovely depth)
- 2 large egg yolks
- 2 teaspoons pure vanilla extract (I always add a little extra for that floral sweetness)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup granulated sugar, for caramelized sugar topping
Out of vanilla extract? No problem! Almond extract works great in this Creme Brulee Cookies too—it gives a fun nutty twist. The recipe is kind to your wallet because it mostly calls for pantry staples. Butter and sugar are staples I always have around.
Quick prep tip: Soften your butter in advance so mixing goes smoothly. Also, separating your egg yolks ahead saves time during the hands-on process.
If you happen to have leftovers—which I doubt because these cookies disappear fast—you can store them in an airtight container at room temperature for up to 3 days. For a fresh caramelized sugar topping, just sprinkle a little extra sugar and briefly torch it again before serving.
Let’s Cook This Together:
Here’s the good news—this Creme Brulee Cookies recipe comes together in about 30 to 40 minutes, start to finish. I like to think we’re baking side-by-side, so I’ll walk you through it, step by step.
- Cream your butter and sugar. In your mixing bowl, beat softened butter with one cup of sugar until it’s light and fluffy. This might take about 3 to 5 minutes. Your kitchen is about to smell incredible already!
- Add egg yolks and vanilla. Toss in those rich egg yolks and vanilla extract, beating until smooth. This is the foundation for that creamy vanilla cookie base everyone loves.
- Mix dry ingredients next. In a separate bowl, whisk the flour and salt together. Slowly add this to your wet mixture and fold gently until combined. Don’t overmix! If your Creme Brulee Cookies dough looks a little crumbly, don’t stress—it’ll come together.
- Chill your dough. For best results, pop the dough in the fridge for 15 to 20 minutes. This little pause helps your cookies hold shape and makes spreading the sugar crust easier.
- Shape and bake. Scoop dough onto a lined baking sheet, pressing slightly flat. Sprinkle sugar generously on top—this is the magic part for that caramelized sugar topping. Bake at 350°F (175°C) for 10 to 12 minutes. Keep a close eye on those edges for a golden glow!
- Caramelize the sugar topping. Once out of the oven, while the cookies are still warm, use a kitchen torch to caramelize the sugar topping until golden and crisp. No torch? No worries—you can place them under your oven broiler for 1-2 minutes, watching carefully so they don’t burn.
Bonus kitchen nugget: While your Creme Brulee Cookies are baking, pour yourself something to drink and relax. Maybe even peek at some more crowd-pleasers like these chocolate cut out heart cookies from my site for your next baking adventure.
This step-by-step method is one I’ve refined over multiple batches, and it really nails that perfect crisp and creamy texture. If your sugar crust looks a bit uneven, just give it another quick torch—it’ll smooth right out.
How to Serve & Savor It:
This Creme Brulee Cookies truly shines when you serve it with a lightly brewed cup of coffee or a crisp glass of dessert wine. The vanilla cookie base brings mellow warmth, while the caramelized sugar topping keeps things excitingly crunchy.
My absolute favorite way to enjoy this baked cookie dessert is on a lazy weekend morning with friends or when we’re having people over for an afternoon treat. It pairs beautifully with whipped cream or even a dollop of mascarpone to complement its creamy texture.
Presentation-wise, sprinkle a little powdered sugar on the plate and serve up a few cookies stacked with some fresh berries alongside. Not only does it feel fancy, but the tartness balances the sweetness perfectly.
Got leftovers? Try crushing these sugar crust cookies over vanilla ice cream or stirring bits into a fall pumpkin cheesecake with gingersnap crust for a fun twist. This seasonally inspired dessert combo is one of my personal favorites. Check out the fall pumpkin cheesecake with gingersnap crust for inspiration.
Your Questions, Answered:
- Can I prep parts of this Creme Brulee Cookies ahead? Absolutely! You can mix the dough a day in advance and keep it chilled in the fridge. Just sprinkle the sugar topping and caramelize right before baking.
- What’s a good swap for butter? I’ve tried using coconut oil with success—it gives a slight tropical hint but keeps the crisp and creamy texture intact.
- How do I make more or fewer cookies? Simply scale the ingredients up or down, but keep the sugar topping ratio consistent for that perfect caramelized finish.
- Can I skip the kitchen torch? Yes! The broiler method works well, but watch the cookies very closely.
- Any fun flavor variations? Adding a pinch of cinnamon or orange zest to the dough adds a warm twist. One friend even tried a pistachio crumble on top for extra crunch!
- How do I store leftover Creme Brulee Cookies? Store in an airtight container at room temp for up to three days. If you want to refresh the sugar crust, a quick torch or broil will do the trick.
- Are there gluten-free options? Yes! Swapping the flour for a good gluten-free blend works fine, just watch the baking time since textures can vary.
If you’re curious about variations or want to see a brilliant recipe version, Cooking With Karli’s Creme Brûlée Cookie Recipe has inspired me too and is a great resource.
Final Foodie Thoughts:
Creme Brulee Cookies has a special spot in my foodie heart because it manages to feel special without being complicated. That crisp sugar crust paired with the soft, buttery vanilla cookie base creates a balanced bite I’m always craving.
My Top Creme Brulee Cookies Tips are:
- Make sure to chill the dough—it really helps with shaping and texture.
- Don’t rush the caramelized sugar topping step; it’s where the magic happens.
- Experiment with adding a pinch of spices or zest to customize the flavor.
Some tasty variations I’ve loved include adding cinnamon for a cozy vibe, a touch of espresso powder for a mocha twist, and pistachios for crunch and color. The classic vanilla cookie base with caramelized surprise is still the one that gets requested the most by my friends and family.
I encourage you to make this recipe your own. Adjust the sugar crust, play with flavors, and share it with loved ones. I hope you enjoy the joy and satisfaction it brings as much as I do. Don’t forget to peek at some other everyday awesome food recipes like the cake mix cookies delight or chocolate cut out heart cookies over at YourEverydayFoodie for more sweet inspiration!
Ready to make your kitchen smell incredible? Get your ingredients out and give these Creme Brulee Cookies a try. I can’t wait for you to experience that perfect crisp and creamy texture, the joy of cracking through that caramelized sugar topping, and the smiles that come with every bite. Happy baking, friends!
Links you’ll love to check out:
- YourEverydayFoodie’s cake mix cookies delight for a quick alternative
- Chocolate cut out heart cookies for another sweet sharing treat
- Orange clove cookies for a seasonal twist
- Fall pumpkin cheesecake with gingersnap crust for a seasonal dessert pairing
- Creme Brulee Cookies recipe inspiration at Cooking With Karli
- Crème Brûlée with Cookie Butter and Caramel Drizzle recipe for inspired topping ideas
Creme Brulee Cookies
Indulge in these rich and buttery Creme Brulee Cookies that combine the creamy flavors of classic crème brûlée with a crisp caramelized sugar topping in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup turbinado sugar (for caramelized topping)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg yolks and vanilla extract, mixing well to combine.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the heavy cream, beginning and ending with the flour mixture. Mix until just combined.
- Form the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove from oven and immediately sprinkle turbinado sugar over the top of each cookie.
- Using a kitchen torch, carefully caramelize the sugar topping until golden and crisp. If a torch is unavailable, place under a preheated broiler for 1-2 minutes, watching closely to prevent burning.
- Allow cookies to cool completely on a wire rack. Store in an airtight container.
Notes
For extra flair, serve these cookies chilled with a dollop of whipped cream or add a sprinkle of sea salt atop the caramelized sugar for a sweet-salty twist.