Crème Brûlée Cookies

By Seema Casey

Over Christmas break I did a lot of baking. I made almost everything from cakes, to pies, to brownies and cookies. Some I made using the pre-made mixes you buy at the grocery store, but I decided to try and make some cookies from scratch by following a recipe online. I’ve tried using online recipes to make desserts from scratch before, and most of the time they turn out really good, but other times they don’t. I was skeptical. However, this time, I decided to look up how to make different types of sugar cookies. This is when I came across the Creme Brulee Sugar Cookie recipe. It seemed simple enough, and had great reviews so I decided to make them.They ended up turning out SO GOOD! The cookies were honestly really simple to make and because it was an easier recipe, there weren’t many dishes to do afterwards, which is always the part of baking I dread. With that, I definitely recommend trying out this recipe.

The link to the website with the ingredients, its written steps, and a follow along video on how to make them is here: https://www.delish.com/cooking/recipe-ideas/recipes/a50280/creme-brulee-sugar-cookies-recipe/

Ingredients: 

3/4 c. (1 1/2 sticks) butter, softened

1/2 c. packed brown sugar

1/2 c. granulated sugar

1 large egg

1 tbsp. pure vanilla extract

2 c. all-purpose flour

2 tsp. cornstarch

1 tsp. baking soda

1/4 tsp. kosher salt

1 (8-oz.) block cream cheese, softened

1 1/4 c. powdered sugar

1 tsp. pure vanilla extract

1/4 c. granulated sugar 

Steps: 

  • – Preheat oven to 350° and line two cookie sheets with parchment. Cream butter and sugars until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla.
  • – In another bowl, whisk together flour, cornstarch, baking soda, and salt, then add mixture to wet ingredients and mix until smooth. Dough will be thick.
  • – Using a small cookie scoop, place tablespoon balls of dough onto parchment-lined cookie sheets. Press down lightly on each cookie to flatten slightly. Bake until edges are just starting to brown, 9 to 10 minutes.
  • – Remove from oven and let cool for 2 to 3 minutes, then transfer to a cooling rack to cool completely.
  • – Make frosting: Beat cream cheese until smooth. Add powdered sugar and vanilla and mix until smooth.
  • – Put sugar into a small bowl. Spread about a tablespoon of frosting onto the tops of each cookie, then press into granulated sugar, coating the frosting with sugar.
  • – Just before serving, use a kitchen torch to caramelize sugar on top, then set aside to cool. Store cookies in the fridge for up to 4 days. 

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