Description
These Crème Brûlée Cookies are pure dessert magic. Each cookie delivers a shattering caramelized sugar crust followed by a soft, rich center that tastes like vanilla custard met its cookie soulmate. Elegant, indulgent, and wildly addictive—don’t say I didn’t warn you.
Ingredients
Scale
- 1 cup butter, unsalted and softened
- 1 cup white sugar
- 1 tablespoon pure vanilla extract
- 1 large egg, room temperature
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup heavy whipping cream
- ¼ cup brown sugar
- 1 tablespoon cornstarch
Instructions
- Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream the softened butter and granulated sugar together until pale, fluffy, and smooth.
- Mix in the vanilla extract and egg, beating until fully incorporated and glossy.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg. Whisk well to evenly distribute the spices.
- Add the dry ingredients to the butter mixture in batches, mixing just until a soft dough forms. Avoid overmixing.
- Roll the dough into small balls, about 1 inch in size, and arrange them on the prepared baking sheet, leaving space between each one.
- Gently press each dough ball into a thick round using your fingers or the back of a spoon.
- Bake for 10–12 minutes, until the edges look lightly golden and the centers are just set.
- Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies cool, make the topping. Warm the heavy cream in a small saucepan over medium heat until steaming but not boiling.
- In a small bowl, stir together the brown sugar and cornstarch. Slowly whisk this mixture into the warm cream.
- Cook for 2–3 minutes, stirring constantly, until the mixture thickens slightly. Remove from heat and allow it to cool briefly.
- Spoon a small amount of the cream mixture onto the top of each cooled cookie.
- Place the cookies under the oven broiler for 1–2 minutes, watching carefully, until the tops bubble and caramelize to a golden finish.
- Remove from the oven and allow the caramelized tops to fully set before serving. That crackle is worth the wait.
Notes
- Softened butter is key for a smooth dough and evenly baked cookies.
- Space cookies evenly so they bake and spread properly.
- Want extra warmth? Add a pinch of ginger or cloves for deeper spice notes.
- Stay close during broiling—caramelized sugar can go from perfect to burnt fast.
- Let the topping cool completely so it firms up into that signature brûlée crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts