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Crème Brûlée Cookies

Super SOFT sugar cookies topped with tangy cream cheese frosting and caramelized sugar!! If you're a crème brûlée fan, you're going to LOVE these cookies! So many INCREDIBLE flavors and textures in every bite!! 😋💛

Prep Time
20 mins
Cook Time
20 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 unsalted butter
  • ½ cup canola or vegetable oil
  • ½ cup granulated sugar
  • ½ cup confectioners’ sugar
  • 1 large egg
  • 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 
  • One 8-ounce block cream cheese softened
  • 6 tablespoons unsalted butter softened
  • 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
  1. 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.
  2. Add the egg, extracts, and beat until combined.
  3. Add the flour, baking soda, cream of tartar, salt, and beat on low speed until just combined.
  4. Using a 2-tablespoon cookie scoop, or your hands, form approximately 20 equal-sized mounds of dough, roll into balls, and flatten about halfway.
  5. 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.
  6. 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).
  7. 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.
  8. Allow cookies to cool on baking sheet before frosting. I let them cool on the baking sheet and don’t use a rack.
  9. While cookies are cooling, make the frosting.
Frosting:
  1. 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
  2. Add 2 1/2 cups confectioners' sugar and beat to incorporate. If necessary, add additional confectioners' sugar to achieve desired frosting consistency.
  3. Add about 2 to 3 teaspoons frosting to the top of each cookie, spreading with a knife to smooth it.
  4. Sprinkle each cookie with about 1/2 to 1 teaspoon granulated sugar.
  5. 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

  • Storage: I am comfortable storing frosted cookies at room temp for up to 5 days but if you’re not, store them in the fridge noting they will be more prone to drying out.
  • Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 7 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  • If baking straight from freezer with frozen dough, you don’t have to thaw it. Bake straight from freezer, possibly adding 1 to 2 minutes to baking time if necessary.
  • Extra frosting will keep airtight for at least 2 weeks in the fridge.
  • Cookies adapted from Frosted Soft Sugar Cookies.

Nutrition Information

Serving 1 Calories 406kcal (20%) Carbohydrates 61g (20%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 8g (40%) Polyunsaturated Fat 9g Cholesterol 42mg (14%) Sodium 126mg (5%) Sugar 49g (98%)

Nutrition Facts

Serving: 20cookies

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.