Crème Brûlée Cookies

Servings

Font

Images Notes Nutrition

4.4 from 174 votes

Crème Brûlée Cookies combine a tender, soft sugar cookie base with a smooth cream cheese frosting and a finish of sprinkled granulated sugar for a light crunch. The dough is chilled before baking to prevent spreading, ensuring thick, evenly baked cookies with a delicate texture. Almond and vanilla extracts add a subtle depth to the flavor profile, complementing the sweetness without overpowering it.

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

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:

Cup of Yum

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

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%)

Nutrition Facts

Serving: 20 cookies

Amount Per Serving

Calories 406

% 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.