Introduction to Crème Brûlée Cookies
If you’re looking to blend the elegance of crème brûlée with the comforting familiarity of cookies, you've come to the right place! Crème brûlée cookies take the classic flavors of the beloved dessert—rich vanilla custard, a hint of sweetness, and that signature caramelized sugar topping—and transform them into adorable, bite-sized treats.
The beauty of these cookies lies in their versatility. Perfect for an impromptu gathering or a cozy night in, they are sure to impress friends and family alike. Imagine serving these freshly baked delights at your next dinner party or romantic date night; their unique twist on a classic dessert is bound to lead to delightful conversations about your creative culinary skills.
A Sweet Twist on a Classic Dessert
You might wonder, how do these delectable cookies encapsulate the magic of crème brûlée? To start, they're made with a luscious vanilla pastry cream, reminiscent of the dessert’s creamy filling, and topped with a crunchy burnt sugar layer that toasted beautifully under a kitchen torch. The combination of textures—from soft and chewy to crispy and crunchy—creates an unforgettable experience.
Curious to learn more about how to master this recipe? Let’s dive into the ingredients and make these dreamy crème brûlée cookies together!
Ingredients for Crème Brûlée Cookies
Creating delectable crème brûlée cookies starts with some essential additions. Here’s a breakdown of the ingredients you’ll need for both the creamy filling and the cookies.
For the Vanilla Pastry Cream
- 2 ¼ cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tablespoon (225 g) granulated white sugar
- ⅛ teaspoon salt
- 1 ½ tablespoon vanilla bean paste
- 3 ½ tablespoon (28 g) cornstarch
- 3 tablespoon (42 g) unsalted butter, cut into cubes
The vanilla pastry cream is rich and luscious—perfect for capturing that classic crème brûlée essence. Vanilla bean paste offers an authentic flavor profile that elevates the dish.
For the Sugar Cookies
- 2 ½ cups (313 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup (250 g) granulated white sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tablespoon vanilla bean paste
- ½ cup (100 g) granulated white sugar (for rolling the dough in)
- ½ cup (100 g) granulated white sugar (for the brûlée topping)
These sugar cookies serve as the delightful base for your crème brûlée cookies. Be sure to cream the butter and sugar well for a fluffy texture.
Now that you have your ingredient list, you’re one step closer to impressing friends and family with these newly inspired treats. Want to dive deeper into cooking tips and techniques? Check out resources like Serious Eats or America’s Test Kitchen for valuable insights!
Step-by-step Preparation of Crème Brûlée Cookies
Ready to take cookie baking to an exciting new level? Crème brûlée cookies are a delicious twist on the classic dessert and are surprisingly simple to make. Follow this step-by-step guide for a delightful treat that’s sure to impress!
Prepare the Vanilla Pastry Cream
Begin by creating the luscious vanilla pastry cream that will elevate these cookies to crème brûlée perfection. Start by heating 2 ¼ cups of whole milk in a medium saucepan over medium-low heat until it's steaming. In a separate bowl, whisk together 6 egg yolks, 1 cup plus 2 tablespoons of granulated sugar, ⅛ teaspoon of salt, 1 ½ tablespoons of vanilla bean paste, and 3 ½ tablespoons of cornstarch until smooth and pale yellow.
Add a quarter of the heated milk to this mixture while stirring vigorously, then pour in the remaining milk and mix well. Transfer everything back to the saucepan and cook over medium-low heat for about 8–12 minutes while whisking continuously until it thickens. Once done, stir in 3 tablespoons of unsalted butter until melted. Cover directly with plastic wrap and chill until completely cold.
Make the Sugar Cookie Dough
Now that the pastry cream is chilling, it’s time to make the sugar cookie dough. Preheat your oven to 350°F and line two cookie sheets with parchment paper. In a large bowl, whisk together 2 ½ cups of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of salt. In another bowl, cream together 1 cup of softened unsalted butter and 1 ¼ cups of granulated sugar with an electric mixer until light and fluffy (about 2 minutes). Beat in 1 egg and 1 tablespoon of vanilla bean paste until combined.
Gradually add your dry ingredients and mix on low speed until the dough forms.
Assemble the Cookies for Baking
Next, scoop your cookie dough with a large cookie scoop to form uniform balls. Roll them in a small bowl filled with ½ cup of granulated sugar, ensuring they are well-coated. Place these on the cookie sheets and slightly flatten each ball, leaving enough space between them for baking.
Roll and Place on Baking Sheets
With your cookie dough balls ready, transfer them to the pre-lined baking sheets, ensuring to bake in batches of six at a time.
Bake and Cool the Cookies
Pop the cookies into the oven for about 9–10 minutes. Once they’re slightly golden around the edges, let them cool on the baking sheet for five minutes before transferring them to a cooling rack. This step allows them to firm up.
Pipe the Pastry Cream and Brûlée the Tops
After the cookies are completely cooled, it’s time to assemble! Fill a piping bag with your chilled pastry cream and pipe a generous amount onto each cookie. For that hallmark brûlée finish, sprinkle about a teaspoon of sugar over the pastry cream on each cookie. Using a kitchen torch, caramelize the sugar until it's golden brown and smells heavenly. After torching, let them cool for 10 minutes; then they’re ready to enjoy!
These crème brûlée cookies are a fusion of two beloved desserts, sure to delight anyone lucky enough to have one. Happy baking!
Variations on Crème Brûlée Cookies
Chai-Spiced Crème Brûlée Cookies
Get ready to elevate your crème brûlée cookies with the warm, inviting flavors of chai! By adding a blend of spices such as cinnamon, ginger, and cardamom to the sugar cookie dough, you’ll create a fragrant treat that perfectly complements the rich vanilla pastry cream. For an extra kick, consider steeping the spices in your milk for the pastry cream, infusing every bite with that cozy chai essence.
Chocolate Crème Brûlée Cookies
If you’re a chocolate lover, why not transform your crème brûlée cookies into a decadent dessert? By mixing cocoa powder into the sugar cookie dough and replacing a bit of the milk in the pastry cream with melted chocolate, you’ll get that luscious chocolate flavor. Top it off with a sprinkle of sea salt before torching the sugar, creating a delightful contrast to the sweet brûlée topping.
These variations allow you to experience your crème brûlée cookies in delightful new ways!
Baking Tips and Notes for Crème Brûlée Cookies
Ensure Creamy Texture in Pastry Cream
To achieve that luxuriously creamy texture in your pastry cream, remember to whisk the egg yolks, sugar, and cornstarch until you see a pale yellow shade. Gradually adding heated milk will help prevent clumping, ensuring a silky consistency. For guidance, you can refer to this helpful video tutorial on pastry cream.
Avoid Overbaking the Cookies
When making your delicious crème brûlée cookies, keep a close eye on the oven! Bake them for just 9-10 minutes until the edges are lightly golden; they should still feel soft in the center. Overbaking can turn them hard, losing that delightful chew you want. Let them cool on the sheet for five minutes; they’ll continue to firm up slightly as they cool. Remember, patience is key!
Serving Suggestions for Crème Brûlée Cookies
Perfect Pairing with Coffee or Tea
Enjoying your crème brûlée cookies with a warm cup of coffee or tea is a match made in dessert heaven. The rich pastry cream and caramelized sugar balance beautifully with the bold flavors of a dark roast or a soothing herbal tea. Try a velvety cappuccino or a refreshing chamomile blend for an experience that enhances every bite. Don't forget to check out coffee guides online for perfect brewing tips!
Delightful for Special Occasions
These crème brûlée cookies aren’t just a treat for your taste buds; they also add a touch of elegance to any gathering. Whether it’s a birthday, an anniversary, or a casual get-together, these cookies are sure to impress your guests. You can even present them on a beautiful platter to create a stunning centerpiece. After all, dessert plays a starring role in our celebrations, doesn’t it?
Time Breakdown for Crème Brûlée Cookies
Preparation time
Set aside about 30 minutes to whip up the vanilla pastry cream and get your cookie dough ready. This includes chilling the pastry cream so it's nice and cool when you assemble your cookies.
Baking time
Baking these delightful crème brûlée cookies will take approximately 10 minutes. Keep an eye on them to ensure they turn golden brown without over-baking!
Total time
All in all, you’re looking at about 1 hour from start to finish. This includes chilling time for the pastry cream, but the end result — delicious cookies topped with rich pastry cream and a perfectly torched sugar crust — is absolutely worth the wait!
Craving more cookie inspiration? Check out our tips on how to elevate your cookie game with different flavor combos here.
Nutritional Facts for Crème Brûlée Cookies
When indulging in crème brûlée cookies, understanding their nutritional profile can help you enjoy them mindfully. Here's a quick breakdown:
- Calories: Each cookie contains approximately 180-200 calories, making them a delicious yet moderate treat.
- Sugar Content: With about 12-15 grams of sugar per cookie, they satisfy your sweet cravings without going overboard.
- Saturated Fat: Expect around 5-6 grams of saturated fat, primarily from butter, which contributes to their delightful texture.
For a deeper dive into the benefits and impacts of desserts on your diet, consider exploring resources like the USDA Dietary Guidelines or the American Heart Association. Enjoy these cookies as a special treat!
FAQs about Crème Brûlée Cookies
Can I make the pastry cream ahead of time?
Absolutely! You can prepare the vanilla pastry cream a day in advance. Just remember to keep it covered with plastic wrap placed directly on the surface to prevent a skin from forming. Storing it in the refrigerator will ensure it stays fresh and ready to use when you assemble your crème brûlée cookies.
How do I store leftover cookies?
If you have any leftover crème brûlée cookies, it’s best to store them in an airtight container. However, be mindful that the cookies may become soggy if left for too long due to the pastry cream. For optimal texture, try to eat them within a day or two.
What if I don't have a kitchen torch?
No worries! If you don’t have a kitchen torch, you can broil the cookies in your oven. Just place them under the broiler for a minute or two, keeping a close eye to prevent burning. This will still give you that delightful crispy sugar topping on your crème brûlée cookies.
For more tips on baking and storage, check out Baking Basics and Food Storage Guidelines.
Conclusion on Crème Brûlée Cookies
A delectable homemade treat to impress your friends
In conclusion, crème brûlée cookies are not just a delight for your taste buds; they’re also a show-stopper for your next gathering. With creamy pastry filling and a perfectly caramelized topping, these cookies blend elegance and comfort in every bite. Give them a try—your friends will surely be impressed!
Creme Brûlée Cookies
Equipment
- medium saucepan
- large bowl
- whisk
- Electric mixer
- Cookie scoop
- piping bag
- kitchen torch
Ingredients
Vanilla Pastry Cream
- 2 ¼ cups whole milk 540 ml
- 6 large egg yolks
- 1 cup granulated white sugar plus 2 tablespoons (225 g)
- ⅛ teaspoon salt
- 1 ½ tablespoon vanilla bean paste
- 3 ½ tablespoon cornstarch 28 g
- 3 tablespoon unsalted butter cut in cubes, 42 g
Sugar Cookies
- 2 ½ cups all-purpose flour spooned and leveled, 313 g
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cup granulated white sugar 250 g
- 1 cup unsalted butter softened, 224 g
- 1 large egg
- 1 tablespoon vanilla bean paste
- ½ cup granulated white sugar for rolling the dough in, 100 g
- ½ cup granulated white sugar for the brulee topping, 100 g
Instructions
Vanilla Pastry Cream
- In a medium saucepan, heat the milk over medium-low heat just until it’s steaming. Then, turn heat down to low until ready to use.
- To a large bowl add the egg yolks, sugar, salt, vanilla and cornstarch and whisk until combined and a pale-yellow color.
- Add in ¼ of the heated milk while stirring vigorously. Then, add the rest in and stir to combine.
- Transfer the mixture to the saucepan. Heat over medium-low heat and cook for 8-12 minutes, whisking continuously, until the mixture is thick and soft peaks form.
- Remove the pastry cream from the heat and transfer it to a bowl. Add in the butter and mix to combine. Place plastic wrap right on top of the pastry cream to prevent a skin from forming. Chill it in the fridge until completely cold.
Sugar Cookies
- Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder and salt. Then set aside.
- In a large bowl cream together the butter and granulated sugar together with an electric mixer on high speed until fluffy, about two minutes.
- Add in the egg and vanilla and mix on medium speed until pale in color and fluffy, 1-2 minutes.
- Slowly add in the dry ingredients. Mix on low speed just until the dough pulls together.
- Scoop the dough into balls with a large cookie scoop. Roll into balls.
- Add sugar to a small bowl, then roll each cookie dough ball in sugar.
- Place the dough on to parchment-lined cookie sheets and slightly flatten each ball. (Bake 6 cookies at a time.)
- Bake the cookies for 9-10 minutes, then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling.
Assembling the Cookies
- Transfer the pastry cream to a piping bag fit with a small circular tip. Once the cookies are cooled, pipe pastry cream on top of each cookie.
- Sprinkle about 1 teaspoon of sugar over each and use a kitchen torch to brûlée the sugar until it is golden brown and smells like roasted marshmallows. Yum!
- Let the cookies cool for 10 minutes after torching, then enjoy!
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