Crème Brûlée Cookies
Delightful cookies that combine the rich flavors of crème brûlée with a crispy sugar topping, offering a unique and elegant treat for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure the butter is at room temperature.
- 1 cup granulated sugar For the dough.
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free blend.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream For a rich texture.
- 1/4 cup granulated sugar (for topping) To create the crispy layer.
- 1 teaspoon vanilla bean paste (optional) Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add the egg and vanilla extract to the bowl and mix until well combined and smooth.
- In another bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the heavy cream and vanilla bean paste, if using, to achieve a rich, velvety texture.
- Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the prepared baking sheet about two inches apart.
Baking
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool for a few minutes.
- Once cooled, sprinkle a thin layer of granulated sugar on each cookie.
- Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crispy layer.
- Allow the cookies to cool completely before serving.
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Notes
Store in an airtight container at room temperature for up to 3 days. For best results, leave caramelized sugar off until serving. Freeze unbaked dough for later use.