Crème Brûlée Cookies
User Reviews
4.4
-
Prep Time
20 mins
-
Cook Time
9 mins
-
Chill Time
2 hrs
-
Total Time
2 hrs 29 mins
-
Servings
20 cookies
-
Calories
406 kcal
-
Course
Baked Goods
-
Cuisine
American
Crème Brûlée Cookies
Description
The Crème Brûlée Cookies recipe produces cookies that balance a soft, slightly chewy crumb with a creamy frosting topping. The dough’s use of both butter and oil helps maintain moisture, while the cream of tartar and baking soda provide gentle leavening. After mixing, chilled dough keeps the cookies from spreading thin during baking, preserving a pleasing thickness. Once baked, the lightly sweetened cream cheese frosting adds richness and a slight tang, contrasted by a light dusting of granulated sugar that mimics the brûlée's characteristic caramelized crust.
Cookies are baked until just set, ensuring they stay soft inside with a slight crisp around the edges. The flavors of almond and vanilla extracts create a subtle aromatic sweetness. This recipe yields about 20 cookies, which can be decorated individually with frosting and sugar to enhance texture contrast.
Frosted cookies can be stored at room temperature for up to five days or refrigerated to maintain freshness. The unbaked dough can be refrigerated for up to a week or frozen for up to four months, allowing for baking fresh batches as desired. Leftover frosting keeps well refrigerated and can be used later to maintain cookie quality.
Ingredients
Cookies
- ½ cup butter unsalted
- ½ cup canola oil or vegetable oil
- ½ cup granulated sugar
- ½ cup confectioners’ sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
Frosting
- cream cheese softened
- 6 tablespoons butter softened, unsalted
- 2 ½ to 3 cups confectioners' sugar or as desired
- granulated sugar about 1/2 to 1 teaspoon per cookie
Instructions
Cookies:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the butter, oil, sugars, and beat on medium-high speed until creamed and combined, about 4 minutes.
- Add the egg, extracts, and beat until combined.
- Add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined.
- Using a 2-tablespoon cookie scoop, or your hands, form approximately 20 equal-sized mounds of dough, roll into balls, and flatten about halfway.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 7 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet).
- Bake for about 8 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet before frosting. I let them cool on the baking sheet and don’t use a rack.
- While cookies are cooling, make the frosting.
Frosting:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the cream cheese, butter, and beat on medium-high speed until creamed and fluffy, about 2 minutes
- Add 2 1/2 cups confectioners' sugar and beat to incorporate. If necessary, add additional confectioners' sugar to achieve desired frosting consistency.
- Add about 2 to 3 teaspoons frosting to the top of each cookie, spreading with a knife to smooth it.
- Sprinkle each cookie with about 1/2 to 1 teaspoon granulated sugar.
- Using a kitchen torch, brûlée the sugar on all the cookies. It will only take about 2 to 3 seconds per cookie. Serve immediately.
Notes
- Store frosted cookies at room temperature for up to five days; refrigeration is optional but may dry cookies.
- Unbaked cookie dough can be refrigerated for up to 7 days or frozen for up to 4 months.
- You can bake cookies directly from frozen dough; add 1-2 minutes extra baking time if needed.
- Extra frosting keeps airtight in the fridge for at least two weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 406kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 42mg | 14% |
| Sodium | 126mg | 5% |
| Sugar | 49g | 98% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
