How to Make Crème Brûlée Cookies Recipe Step-by-Step Guide

Crème Brûlée cookies combine two of the most beloved desserts into one luxurious treat. Imagine the delicate, creamy custard of a traditional crème brûlée, paired with a buttery, crisp-edged sugar cookie. The crowning touch? A perfectly caramelized sugar topping that cracks under your spoon (or teeth) just like the classic French dessert. Whether you’re a seasoned baker or just starting, this recipe is approachable, fun, and delicious.

In this guide, we’ll cover everything you need to know, from ingredient selection to troubleshooting common issues. By the end, you’ll have a deep understanding of how to create flawless Crème Brûlée cookies at home. Let’s dive in!

What Makes Crème Brûlée Cookies Special?

Crème Brûlée cookies stand out for several reasons:

Texture Contrast: The cookies are chewy with crisp edges, while the pastry cream is smooth and luscious. Topping it off with caramelized sugar adds a delightful crunch.
Flavor Explosion: Vanilla bean paste adds depth to both the cookie dough and pastry cream. The combination of buttery richness and creamy vanilla will make every bite a memorable experience.
Visual Appeal: These cookies are as stunning to look at as they are delicious. The caramelized sugar glistens, creating a dessert that impresses at any gathering.
Elevated Simplicity: They take a humble sugar cookie and transform it into a gourmet dessert. It’s an easy way to elevate your baking game without overly complex techniques.

Ingredients

To make Crème Brûlée cookies, you’ll need a few specific ingredients. The key to getting that perfect flavor and texture lies in selecting high-quality products, particularly when it comes to vanilla and butter.

For the Vanilla Pastry Cream:

Whole Milk: 2 ¼ cups (540 ml)
Egg Yolks: 6 large yolks
Granulated White Sugar: 1 cup + 2 tbsp (225 g)
Salt: ⅛ tsp
Vanilla Bean Paste: 1 ½ tbsp (or vanilla extract if unavailable)
Cornstarch: 3 ½ tbsp (28 g)
Unsalted Butter: 3 tbsp (42 g), cut into cubes

For the Sugar Cookies:

All-Purpose Flour: 2 ½ cups (313 g)
Baking Powder: ½ tsp
Salt: ½ tsp
Granulated White Sugar: 1 ¼ cup (250 g)
Unsalted Butter: 1 cup (224 g), softened
Egg: 1 large
Vanilla Bean Paste: 1 tbsp
Granulated Sugar: ½ cup (100 g), for rolling
Sugar for Brûlée Topping: ½ cup (100 g)

Step-by-Step Instructions

Step 1: Make the Vanilla Pastry Cream

The pastry cream is what elevates these cookies from ordinary to extraordinary. We’ll start by creating a rich, creamy base.

Heat the Milk: In a medium saucepan, heat 2 ¼ cups of whole milk over medium-low heat until it’s steaming but not boiling. Turn the heat down to low until you’re ready to use it.
Prepare the Egg Mixture: In a separate bowl, whisk together 6 egg yolks, 1 cup + 2 tbsp granulated sugar, ⅛ tsp salt, 1 ½ tbsp vanilla bean paste, and 3 ½ tbsp cornstarch. Whisk until the mixture turns pale yellow and smooth.
Temper the Eggs: Slowly whisk in ¼ of the heated milk into the egg mixture, stirring vigorously to avoid curdling. Then, gradually add the remaining milk, whisking continuously.
Cook the Pastry Cream: Pour the egg mixture back into the saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens and soft peaks form (about 8–12 minutes).
Cool the Pastry Cream: Remove from heat and stir in 3 tbsp butter until fully melted. Transfer the pastry cream to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cold.

Step 2: Prepare the Sugar Cookie Dough

The base of these Crème Brûlée cookies is a soft, chewy sugar cookie, perfect for supporting the rich pastry cream and brûlée topping.

Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups of all-purpose flour, ½ tsp baking powder, and ½ tsp salt.
Cream Butter and Sugar: In a large mixing bowl, cream 1 cup of softened butter and 1 ¼ cup granulated sugar using an electric mixer (or stand mixer with a paddle attachment) until light and fluffy, about 2 minutes.
Add the Egg and Vanilla: Beat in 1 large egg and 1 tbsp vanilla bean paste until the mixture becomes pale and fluffy, another 1–2 minutes.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid over-mixing to maintain the cookie’s tender texture.
Form the Cookie Dough Balls: Scoop the dough using a large cookie scoop and roll into balls. Roll each ball in granulated sugar and place them onto the prepared baking sheets.
Bake the Cookies: Slightly flatten each dough ball and bake for 9–11 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Step 3: Assemble the Crème Brûlée Cookies

Now comes the fun part: assembling the cookies and adding that signature caramelized sugar topping!

Pipe the Pastry Cream: Once the cookies have cooled, transfer the chilled pastry cream into a piping bag fitted with a small circular tip. Pipe a generous amount of pastry cream on top of each cookie.
Caramelize the Sugar: Sprinkle 1 tsp of granulated sugar over the pastry cream. Using a kitchen torch, carefully brûlée the sugar until it is golden brown and forms a hard, glassy layer. The smell of caramelized sugar is heavenly!
Let Cool: Allow the cookies to cool for 10 minutes after brûléeing before serving. This ensures the sugar sets and adds that satisfying crunch.

Expert Tips for Perfect Crème Brûlée Cookies

Measure Flour Properly: Spoon flour into your measuring cup and level it off with a knife for accuracy. Too much flour will make the cookies dense.
Avoid Over-Mixing: When combining the wet and dry ingredients, mix until just incorporated to keep the cookies light and chewy.
Use a Kitchen Torch: An oven broiler will melt the pastry cream, so a kitchen torch is essential for achieving that classic brûlée finish.
Chill the Pastry Cream: Make sure your pastry cream is fully chilled before piping it onto the cookies to prevent it from melting.
Store Cookies Properly: The cookies are best enjoyed on the same day. If you need to store them, keep the cookies and pastry cream separate and assemble just before serving.

FAQs

How should I store leftover cookies? It’s best to store the sugar cookies and pastry cream separately. Assemble the cookies just before serving to keep the brûlée topping crisp.

Can I brûlée the sugar without a kitchen torch? A kitchen torch is recommended for the best results. Using a broiler may cause the pastry cream to melt before the sugar caramelizes.

How long do Crème Brûlée cookies last? The cookies themselves can last 2–3 days in an airtight container, but once assembled, they are best enjoyed immediately for the freshest taste and texture.

Conclusion

Crème Brûlée cookies are a delightful twist on two beloved desserts, offering the best of both worlds: the buttery chew of a sugar cookie and the creamy luxury of crème brûlée. With caramelized sugar adding a satisfying crunch, these cookies are sure to become a favorite. Whether you’re baking for a special occasion or just treating yourself, this recipe is designed to impress.