If you love the creamy, caramelized magic of classic dessert, then these delightful Creme Brûlée Cookies will quickly become your new obsession. Combining a rich, velvety vanilla pastry cream with buttery sugar cookies and a crisp, brûléed sugar topping, these treats offer an irresistible contrast of textures and flavors. Every bite brings the lusciousness of creme brûlée in a perfectly portable, cookie form, so you can enjoy this fancy dessert anytime you like. Trust me, once you try these Creme Brûlée Cookies, you’ll be dreaming up excuses to bake them again and again!

Creme Brûlée Cookies Recipe - Recipe Image

Ingredients You’ll Need

This recipe may seem like a little project, but the ingredients are straightforward and essential to achieving that authentic creme brûlée flavor and texture. Each element plays a crucial role, from the rich whole milk that creates the creamy base to the pure vanilla bean paste that infuses the cookies with aromatic warmth.

Whole milk (2 1/4 cups): Provides the rich, creamy base for the pastry cream, giving it that smooth mouthfeel.
Egg yolks (6): Add the custardy richness needed to thicken and enrich the cream perfectly.
Granulated sugar (1 cup + 2 tbsp for pastry cream, additional for dough and topping): Sweetens both the cream and cookies, and creates that signature brûléed crust.
Salt (1/8 tsp for cream, 1/2 tsp for cookies): Enhances all the flavors for a perfectly balanced taste.
Vanilla bean paste (1 1/2 tbsp for cream, 1 tbsp for dough): Delivers deep vanilla flavor with flecks of real vanilla bean, elevating every bite.
Cornstarch (3 1/2 tbsp): Acts as a gentle thickener to give the pastry cream its luscious, stable consistency.
Unsalted butter (3 tbsp for cream, 1 cup softened for dough): Adds richness and tenderness to both the pastry cream and cookies.
All-purpose flour (2 1/2 cups): The foundation of the sugar cookies, holding everything together with the right amount of chew.
Baking powder (1/2 tsp): Lightens the sugar cookie dough so the cookies stay tender and soft.
Egg (1): Binds the cookie dough ingredients and helps achieve a delicate crumb.
Granulated sugar for rolling and topping (1/2 cup each): The rolling sugar adds a delicate crunch while baking, and the topping sugar is caramelized for that iconic crème brûlée finish.

How to Make Creme Brûlée Cookies

Step 1: Prepare the Vanilla Pastry Cream

Begin by warming the whole milk gently until steaming, but not boiling, so it’s ready to create that silky custard texture. Meanwhile, whisk together your egg yolks, sugar, cornstarch, salt, and vanilla bean paste until you have a pale, smooth mixture. Slowly temper in the warm milk to avoid scrambling the eggs, then return the combined mixture to the heat. Stir constantly over medium-low heat for about 8 to 12 minutes until it thickens and soft peaks form. Finally, whisk in the butter for that rich, creamy finish. Cover with plastic wrap pressed directly on the surface to prevent a skin and chill until it’s completely cold.

Step 2: Make the Sugar Cookie Dough

While the pastry cream chills, preheat your oven to 350 degrees Fahrenheit and line your pans with parchment paper. Whisk together the flour, baking powder, and salt to ensure an even rise and perfect texture. Cream the softened butter and sugar until it’s fluffy and light, then add the egg and more vanilla bean paste for extra flavor. Gradually add the dry ingredients, mixing until the dough just comes together – you want to avoid overmixing to keep the cookies tender. Scoop the dough into balls, roll them in granulated sugar for a slight crunch, and place them on the baking sheets, gently flattening each.

Step 3: Bake and Cool the Cookies

Bake the cookies for 9 to 10 minutes until the edges turn a lovely golden color, then allow them to cool on the baking sheet for a few minutes before transferring to a rack. This cooling time helps them set just right so they’re soft but sturdy enough to hold the luscious cream topping.

Step 4: Assemble the Creme Brûlée Cookies

Load your chilled vanilla pastry cream into a piping bag fitted with a small round tip. Pipe a generous dollop onto the top of each cooled cookie. Sprinkle about a teaspoon of granulated sugar on the cream and carefully use a kitchen torch to caramelize the sugar, creating that signature golden, crackly crust. Let the brûléed sugar set for a few moments before serving. Remember, add the pastry cream right before serving to keep the cookies crisp and fresh!

How to Serve Creme Brûlée Cookies

Garnishes

For a little extra flair, dust the edges lightly with powdered sugar or decorate with a tiny edible flower or fresh vanilla bean pod beside your serving plate. A few toasted almonds or a sprinkle of flaky sea salt on top of the brûléed sugar can add an unexpected but lovely twist to the sweet flavor.

Side Dishes

Creme Brûlée Cookies shine when paired with a rich cup of espresso, a chilled glass of dessert wine like Sauternes, or even a velvety chai latte. They also make a fantastic finish alongside fresh berries or a small scoop of vanilla bean ice cream for an indulgent dessert trio.

Creative Ways to Present

Try serving these cookies on an elegant tiered tray for a fancy tea party or arranged neatly on a rustic wooden board for a charming gathering. Another fun idea is to place them alongside mini ramekins of pastry cream for guests to dip or spoon on as they like—making it an interactive, playful treat!

Make Ahead and Storage

Storing Leftovers

If you have any leftover cookies (though unlikely!), store them in an airtight container at room temperature for up to 3 days. Keep the pastry cream separate to prevent sogginess if you plan to enjoy them over multiple days.

Freezing

You can freeze the baked sugar cookies without the pastry cream by placing them in a sealed freezer bag or container. When ready to eat, thaw completely and add freshly piped pastry cream and brûléed sugar topping. This keeps your Creme Brûlée Cookies tasting fresh and delicious.

Reheating

Since these cookies are best enjoyed fresh with their crisp brûléed top, reheating is not recommended. However, if needed, you can briefly re-crisp the burnt sugar with a kitchen torch before serving, but avoid heating the pastry cream as it may lose its texture.

FAQs

Can I use regular vanilla extract instead of vanilla bean paste?

While vanilla extract works in a pinch, vanilla bean paste adds those beautiful flecks and a more intense, authentic flavor that really makes these Creme Brûlée Cookies stand out.

Is there a way to make these cookies dairy-free?

Making a dairy-free version requires substitutions like coconut milk for whole milk and dairy-free butter alternatives. Keep in mind, the texture and richness may differ slightly from the original.

Can I make the pastry cream ahead of time?

Absolutely! The pastry cream can be made up to 2 days in advance and kept covered in the refrigerator. Just bring it to room temperature and re-whisk gently before piping onto the cookies.

What if I don’t have a kitchen torch to brûlée the sugar?

If you don’t have a torch, you can place the sugar-topped cookies under a very hot broiler for a minute or two. Watch carefully to avoid burning, as the sugar caramelizes quickly.

Will the cookies stay crispy with the pastry cream on top?

These Creme Brûlée Cookies are best garnished right before serving because the pastry cream’s moisture will soften the cookie over time. For maximum crispness, assemble just before enjoying.

Final Thoughts

There’s something genuinely magical about turning a luxurious dessert like crème brûlée into portable, joyful Creme Brûlée Cookies that you can share and savor anytime. The way that crisp, caramelized sugar contrasts with the creamy filling and tender cookie is pure heaven. I hope you enjoy baking and devouring these as much as I do, and that they bring as much delight to your kitchen as they have to mine. Happy baking, friend!