Crème Brûlée Cookies — Soft Sugar Cookies with Luscious Vanilla Custard & a Crackly Caramel Top

🎉 Introduction

These Crème Brûlée Cookies take everything we love about classic French crème brûlée — silky vanilla custard, deep caramelized sugar topping, and warm sweet cream flavor — and transform it into a soft, thick, luxurious cookie.

The cookie base is buttery and tender with a soft center. The filling is a velvety homemade vanilla bean custard that melts into each bite. And the final caramelized sugar topping cracks just like traditional crème brûlée, adding a gorgeous finishing touch.

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These cookies look impressive, taste dreamy, and feel like something from an upscale bakery — yet they are surprisingly simple when broken down step-by-step. Perfect for holidays, birthdays, afternoon coffee moments, or anytime you want to bake something special.

🧰 Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Saucepan
• Whisk
• Rubber spatula
• Baking sheets
• Parchment paper
• Cooling rack
• Small kitchen torch or broiler
• Spoon

🛒 Ingredients

For the Cookies

• 19 tablespoons unsalted butter, softened
• 1 cup granulated sugar (from total sugar amount)
• 1 large egg
• 2 ½ tablespoons vanilla bean spread
• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• 3 ½ tablespoons cornstarch
• ⅝ teaspoon salt

For the Custard Filling

• 6 egg yolks
• 2 cups whole milk
• 2 ⅜ cups granulated sugar (remaining from total sugar)
• 1 teaspoon vanilla extract (optional for deeper flavor)

For the Brûlée Topping

• Granulated sugar for sprinkling
• Kitchen torch or oven broiler

👩‍🍳 Directions

Step 1: Make the Custard

1. In a saucepan, whisk together egg yolks and 1 cup sugar from the custard portion.
2. Add milk and cook over medium heat, whisking constantly.
3. Continue until mixture thickens into a smooth custard consistency — about 6–8 minutes.
4. Remove from heat, stir in vanilla, and let cool.
5. Chill custard in the refrigerator until thick.

Step 2: Make the Cookies

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, cream butter and 1 cup sugar until creamy and fluffy.
3. Add egg and vanilla bean spread, mix until smooth.
4. In another bowl, whisk flour, baking powder, cornstarch, and salt.
5. Add dry ingredients to wet and fold into a soft dough.

Step 3: Shape & Bake

1. Scoop dough into large balls and slightly flatten.
2. Use your thumb or the back of a spoon to press a shallow well into the center of each cookie.
3. Place on parchment-lined baking sheet.
4. Bake 10–13 minutes, until edges are set but centers are soft.
5. Cool completely before filling.

Step 4: Fill With Custard

• Spoon chilled custard into each cookie well.

Step 5: Add the Crème Brûlée Topping

1. Sprinkle the tops generously with granulated sugar.
2. Use a kitchen torch to melt and caramelize the sugar into a glassy golden shell.
   OR
   Broil for 30–60 seconds — watching very carefully to avoid burning.

🍽️ Servings & Timing

• Servings: ~16 cookies
• Prep Time: 25 minutes
• Bake Time: 10–13 minutes
• Cooling & Filling Time: 30 minutes
• Total Time: ~1 hour

🧊 Storage

• Store in the refrigerator for up to 3 days.
• Do not freeze after filling — custard texture will change.
• You can freeze unfilled cookies and fill later.

🥄 Variations

• Bourbon Vanilla Flavor:
  Replace vanilla bean with ½ teaspoon maple extract for warm depth.
  (No alcohol used.)
• Cinnamon Cream Version:
  Add ½ teaspoon cinnamon to the custard.
• Caramel Drizzle Finish:
  Add a small drizzle of caramel before brûlée sugar layer.
• Mini Tea Cookies:
  Make smaller cookies and fill lightly for elegant party bites.
• Chocolate Crème Brûlée Cookies:
  Add 2 tablespoons cocoa powder to cookie dough for rich contrast.

❓ 10 FAQs

1. Can I use store-bought custard?
   Yes — if you want to skip the custard step.
2. Do I need a kitchen torch?
   No — broil works too, just watch closely.
3. Why add cornstarch to cookies?
   It keeps the centers soft and pillowy.
4. Do these need to be refrigerated?
   Yes — because of the custard.
5. Can I make the custard ahead?
   Absolutely — it keeps 24 hours chilled.
6. Can I use only vanilla extract instead of vanilla bean spread?
   Yes — just replace 1:1.
7. Why did my caramelized tops get sticky later?
   Humidity — torch right before serving for perfect crack.
8. Can I pipe the custard for a prettier look?
   Yes — a piping bag works beautifully.
9. Can I double this recipe?
   Yes — it scales perfectly.
10. Are these good for gifting?
    Best served fresh, but beautiful for gatherings.

🏁 Conclusion

These Crème Brûlée Cookies are elegant, sweet, creamy, and incredibly soft — the kind of dessert that makes any moment feel special. The custard melts into the cookie, the caramel crackle adds magic, and the flavors are pure comfort.

Elegant. Cozy. Luxurious.
A bakery-style cookie you’ll make again and again.

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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

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Adam

Crème Brûlée Cookies — Soft Sugar Cookies with Luscious Vanilla Custard & a Crackly Caramel Top

These Crème Brûlée Cookies take everything we love about classic French crème brûlée — silky vanilla custard, deep caramelized sugar topping, and warm sweet cream flavor — and transform it into a soft, thick, luxurious cookie. The cookie base is buttery and tender with a soft center. The filling is a velvety homemade vanilla bean custard that melts into each bite. And the final caramelized sugar topping cracks just like traditional crème brûlée, adding a gorgeous finishing touch. These cookies look impressive, taste dreamy, and feel like something from an upscale bakery — yet they are surprisingly simple when broken down step-by-step. Perfect for holidays, birthdays, afternoon coffee moments, or anytime you want to bake something special.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

bake & Cooling & Filling Time time 35 minutes mins

Total Time 1 hour hr

Servings: 16 cookies

Ingredients Equipment Method Notes

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Ingredients

  

For the Cookies

• 19 tablespoons unsalted butter softened
• 1 cup granulated sugar from total sugar amount
• 1 large egg
• 2 ½ tablespoons vanilla bean spread
• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• 3 ½ tablespoons cornstarch
• ⅝ teaspoon salt

For the Custard Filling

• 6 egg yolks
• 2 cups whole milk
• 2 ⅜ cups granulated sugar remaining from total sugar
• 1 teaspoon vanilla extract optional for deeper flavor

For the Brûlée Topping

• Granulated sugar for sprinkling
• Kitchen torch or oven broiler

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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

Coming Soon

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Saucepan
• Whisk
• Rubber spatula
• Baking sheets
• Parchment paper
• Cooling rack
• Small kitchen torch or broiler
• Spoon

Method

 

Step 1: Make the Custard

1. In a saucepan, whisk together egg yolks and 1 cup sugar from the custard portion.
2. Add milk and cook over medium heat, whisking constantly.
3. Continue until mixture thickens into a smooth custard consistency — about 6–8 minutes.
4. Remove from heat, stir in vanilla, and let cool.
5. Chill custard in the refrigerator until thick.

Step 2: Make the Cookies

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, cream butter and 1 cup sugar until creamy and fluffy.
3. Add egg and vanilla bean spread, mix until smooth.
4. In another bowl, whisk flour, baking powder, cornstarch, and salt.
5. Add dry ingredients to wet and fold into a soft dough.

Step 3: Shape & Bake

1. Scoop dough into large balls and slightly flatten.
2. Use your thumb or the back of a spoon to press a shallow well into the center of each cookie.
3. Place on parchment-lined baking sheet.
4. Bake 10–13 minutes, until edges are set but centers are soft.
5. Cool completely before filling.

Step 4: Fill With Custard

1. Spoon chilled custard into each cookie well.

Step 5: Add the Crème Brûlée Topping

1. Sprinkle the tops generously with granulated sugar.
2. Use a kitchen torch to melt and caramelize the sugar into a glassy golden shell.
3. OR
4. Broil for 30–60 seconds — watching very carefully to avoid burning.

Notes

🧊 Storage

Store in the refrigerator for up to 3 days.

Do not freeze after filling — custard texture will change.

You can freeze unfilled cookies and fill later.

🥄 Variations

Bourbon Vanilla Flavor:
Replace vanilla bean with ½ teaspoon maple extract for warm depth.
(No alcohol used.)

Cinnamon Cream Version:
Add ½ teaspoon cinnamon to the custard.

Caramel Drizzle Finish:
Add a small drizzle of caramel before brûlée sugar layer.

Mini Tea Cookies:
Make smaller cookies and fill lightly for elegant party bites.

Chocolate Crème Brûlée Cookies:
Add 2 tablespoons cocoa powder to cookie dough for rich contrast.

❓ 10 FAQs

Can I use store-bought custard?
Yes — if you want to skip the custard step.

Do I need a kitchen torch?
No — broil works too, just watch closely.

Why add cornstarch to cookies?
It keeps the centers soft and pillowy.

Do these need to be refrigerated?
Yes — because of the custard.

Can I make the custard ahead?
Absolutely — it keeps 24 hours chilled.

Can I use only vanilla extract instead of vanilla bean spread?
Yes — just replace 1:1.

Why did my caramelized tops get sticky later?
Humidity — torch right before serving for perfect crack.

Can I pipe the custard for a prettier look?
Yes — a piping bag works beautifully.

Can I double this recipe?
Yes — it scales perfectly.

Are these good for gifting?
Best served fresh, but beautiful for gatherings.

🏁 Conclusion

These Crème Brûlée Cookies are elegant, sweet, creamy, and incredibly soft — the kind of dessert that makes any moment feel special. The custard melts into the cookie, the caramel crackle adds magic, and the flavors are pure comfort.

Elegant. Cozy. Luxurious.
A bakery-style cookie you’ll make again and again.