Creme Brulee Cookies
A sugar cookie base with cream cheese frosting on top, then sugared and bruleed (carmelized) for a bit of crunch on top. A decadent combination!
Creme brulee Cookies
3/4 cup butter, softened ( 1 1/2 sticks)
1/2 cup brown sugar, packed
1/2 cup granulated white sugar
1 large egg
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
For the Frosting
8 ounces full-fat cream cheese, softened
1 1/3 cups powdered sugar
1 teaspoon vanilla extract
pinch of salt
-Preheat oven to 350 degrees, then line two cookie sheets with parchment paper.
-Add butter and sugars to mixing bowl then beat on medium-high speed until very smooth, 3 -4 minutes. Blend in the vanilla and egg until combined.
-Add to the butter/sugar mixture, flour, cornstarch, baking soda, and salt, then beat at low speed for 2 minutes. Increase speed to medium and continue beating until smooth. The dough will be quite thick - thicker than a chocolate chip batter.
-Using a small cookie scoop or tablespoon, place balls of dough onto the prepared cookie sheets. Press each ball down lightly to flatten slightly, with the bottom of a glass, dipped in flour so it won’t stick. Place cookies in the oven and bake until the edges are just starting to brown, 9 - 10 minutes.
-Remove from the oven and let cool 2 - 3 minutes, then move to a cooling rack and cool completely.
-To make the frosting, beat the cream cheese with an electric mixer until softened and smooth. Add powdered sugar, vanilla and pinch of salt, then mix again until smooth.
-Place the remaining 1/4 cup of sugar into a small bowl. Spread about a tablespoon of frosting on the top of each cookie, then press the tops into the granulated sugar, coating the frosting well.
-Use a kitchen torch to caramelize the sugar on top of each cookie, then set aside to cool (or you can place the cookies on the cookie sheet on the top rack of the oven under the broiler until the tops have streaks of caramelized sugar on them. Watch closely as they can easily burn. Remove from under the broiler as soon as there are just a few marks of caramelization on each cookie. Set aside to cool.)
-Makes about 3 dozen cookies. Store in the refrigerator for up to 4 days.
Combine cookie ingredients together to form a stiff cookie batter.
Form dough into balls and place on cookie sheet then press down gently. Bake until slightly golden around the edges.
Mix the frosting ingredients until very smooth, spread generously on the tops of the cooled cookies, then dip into sugar.
Place frosted cookies back on the cookies sheet.
Using a culinary butane torch, pass the flame across to the top of the cookies to melt the sugar and the frosting is brown in some areas.
What a deliciously, decadent cookie, well named after the famous French, “Creme Brulee” (Burnt Cream). The frosting is so smooth and rich in flavor with just a bit of crunch from the burned sugar.
