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Creme Brûlée Cookies Recipe

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★★★★★

4.7 from 75 reviews

These irresistible crème brûlée cookies combine the rich, creamy topping of classic crème brûlée with soft, spiced cookies. The cookies are infused with cinnamon and nutmeg, then topped with a luscious caramelized cream mixture, delivering a decadent dessert experience in every bite.

Ingredients

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Cookie Dough

  • 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

Crème Brûlée Topping

  • 1/2 cup heavy cream
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Prepare Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes about 3-4 minutes.
  3. Add Vanilla and Egg: Incorporate the vanilla extract and the large egg into the butter-sugar mixture, continuing to beat until well combined and smooth.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the spices and leavening agents.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture while stirring gently, until a cohesive dough forms and all ingredients are fully incorporated.
  6. Shape Cookies: Roll the dough into small 1-inch balls and place them onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
  7. Flatten Dough Balls: Use the back of a spoon or your fingers to gently flatten each dough ball into a thick disk to ensure even baking and optimal texture.
  8. Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden and the centers are set but still soft.
  9. Cool Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare Crème Brûlée Mixture: While cookies cool, heat the heavy cream in a small saucepan over medium heat, stirring occasionally until just beginning to simmer.
  11. Mix Brown Sugar and Cornstarch: In a small bowl, combine the brown sugar and cornstarch thoroughly.
  12. Combine Sugar Mixture with Cream: Slowly add the brown sugar and cornstarch mixture to the simmering heavy cream, whisking constantly to prevent lumps and achieve a smooth texture.
  13. Thicken Topping: Continue cooking the cream mixture over medium heat for an additional 2 to 3 minutes, stirring frequently until it thickens slightly to achieve a custard-like consistency.
  14. Cool Topping: Remove the saucepan from heat and allow the topping to cool for a few minutes before use.
  15. Add Topping to Cookies: Spoon a small amount of the warm crème brûlée mixture onto each fully cooled cookie, spreading gently.
  16. Caramelize Topping: Place the topped cookies under the oven broiler for 1 to 2 minutes, watching closely until the crème brûlée topping turns golden and caramelized for that signature crackled surface.
  17. Set and Serve: Remove from the oven and let the caramelized topping cool and set completely before serving to enjoy the perfect crunchy-cream texture.

Notes

  • Watch the cookies closely during broiling as the topping can burn quickly.
  • Ensure the cookies are fully cooled before adding the crème brûlée mixture to prevent sogginess.
  • For ease, prepare the crème brûlée topping while the cookies bake or cool.
  • Store leftover cookies in an airtight container to preserve freshness; add topping just before serving if preferred.

Keywords: crème brûlée cookies, caramelized topping cookies, spiced cookies, decadent dessert, holiday cookies, French dessert cookies

Find it online: https://leofoster.com/creme-brulee-cookies-recipe/