Crème Brûlée Cookies
Soft, cake-like cookies with a cream cheese frosting and burnt sugar topping. These Crème Brûlée Cookies are a unique dessert that will have everyone asking for more!
Servings: 18 cookies
Equipment
- Kitchen Torch
Ingredients
Cookies
- 1 cup unsalted butter softened
- 1 cup sugar
- 2 large eggs
- 1/2 tablespoon vanilla bean paste
- 1/8 teaspoon almond extract
- 2 3/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon baking powder
Frosting
- 4 ounces cream cheese softened
- pinch salt
- 1 teaspoon vanilla bean paste
- 2 cups powdered sugar
- 1 tablespoon whipping cream
- ~4 tablespoons sugar
Instructions
Cookies
- Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats (Note: it is okay to use ungreased cookie sheets, although I prefer lining the pans for a softer cookie bottom).
- Use mixer to beat butter and sugar until lightened and fluffy, about 3 minutes.
- Mix in eggs one at a time, scraping down sides as needed. Then mix in vanilla bean paste and almond extract.
- Whisk together flour, salt, cornstarch and baking powder. Then gradually beat into butter mixture.
- Form dough into ~1.5 tablespoon sized balls. Place on baking sheets, about 2 inches apart.
- Bake until golden brown, about 8-9 minutes. Cool on sheets for 3-4 minutes before transferring to wire rack to finish cooling. Let cool completely before frosting.
Frosting
- Use mixer to beat cream cheese until creamy and smooth.
- Mix in salt and vanilla bean paste until well combined.
- Then, mix in powdered sugar about 1/2 cup at a time, until well combined. Finally, mix in whipping cream and beat until smooth.
- Spread frosting over the top of cookies.
- Pour sugar on a plate. Press tops of the frosted cookies into sugar, then shake off any excess sugar.
- Use kitchen torch on the top of the sugar until sugar has browned and caramelized.