Irresistible Crème Brûlée Cookies

These crème brûlée cookies bring together the crisp, buttery texture of a classic cookie with the rich, caramelized sweetness of crème brûlée topping. They are perfect for satisfying your sweet tooth with a touch of elegant dessert flair, combining familiar flavors in a playful and delicious way.

I first made these for a small dinner party and was amazed at how everyone kept reaching for more. Now they have become my go-to dessert for impressing guests without spending hours in the kitchen.

Ingredients

• Softened unsalted butter: provides rich flavor and tender texture, choose high quality for best results
• Granulated sugar: helps achieve a light and fluffy dough
• Vanilla extract: adds warmth and depth to the cookie base, opt for pure vanilla if possible
• Large egg: binds ingredients and lends moisture for a soft crumb
• All-purpose flour: forms the structure of the cookie, sift to avoid lumps
• Baking soda: gives a slight rise and softness
• Salt: enhances overall flavor balance
• Ground cinnamon: contributes a warm spice note, fresh ground is best
• Ground nutmeg: adds a subtle earthy flavor, freshly grated will be more fragrant
• Heavy cream: essential for the rich crème brûlée topping, use full fat for creaminess
• Brown sugar: creates a deep caramel flavor for the topping, packed firmly when measuring
• Cornstarch: thickens the topping gently without altering texture

Step-by-Step Instructions

Sift and prep dry ingredients:

Carefully whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg in a separate bowl to ensure even spice distribution

Cream butter and sugar:

Beat the softened unsalted butter with granulated sugar in a large bowl using a mixer until the mixture is pale and fluffy, about three to five minutes. This step is crucial for a light texture

Add vanilla and egg:

Pour in the vanilla extract then add the egg, continuing to beat until the mixture is fully combined and smooth

Combine wet and dry:

Gradually add the dry ingredients to the butter mixture, mixing slowly just until a uniform dough forms—avoid overmixing to maintain tenderness

Shape the cookies:

Portion the dough into two and a half centimeter balls, spacing them about five centimeters apart on the parchment-lined baking tray. Use the back of a spoon to gently flatten each ball into a thick disk shape for even baking

Bake:

Place the tray in the preheated oven at 175 degrees Celsius. Bake for ten to twelve minutes or until the edges turn golden and the centers look set but still soft

Cool:

Allow the cookies to rest on the tray for five minutes before transferring them to a wire rack to cool completely which prevents breakage during the topping process

Simmer cream:

Heat the heavy cream in a small saucepan over medium heat while stirring regularly to prevent scorching

Prepare topping mixture:

In a bowl, whisk together the brown sugar and cornstarch, then slowly add this to the simmering cream while whisking continuously. Cook for an additional two to three minutes until the mixture thickens slightly, then remove from heat and let it cool a bit

Top and caramelize:

Spoon a small amount of the cooled crème brûlée mixture onto each cooled cookie. Place the cookies under a broiler for one to two minutes, watching very closely as the topping caramelizes to a golden, crackly finish

Set and serve:

Allow the cookies to cool completely so the topping fully sets before serving for the best texture and flavor experience

Save

My favorite ingredient is the ground cinnamon which really lifts the flavor above an ordinary cookie and ties it perfectly to the brûlée topping. I remember baking these cookies for a holiday gathering when a family member who usually avoids sweets took a second helping—proof that this one’s a crowd-pleaser.

Storage tips

Store your cookies airtight at room temperature for up to three days to keep the topping crisp. For longer storage, freeze the un-topped cookies in a single layer then add the topping and caramelize once thawed. This preserves the creaminess and caramel without sogginess.

Ingredient substitutions

If you do not have heavy cream you can substitute with full fat coconut milk for a dairy-free twist, though the flavor will be slightly different. Brown sugar can be replaced by coconut sugar for a more caramel-like taste with less sweetness. Use arrowroot powder in place of cornstarch if preferred.

Serving suggestions

Serve these cookies with a cup of strong coffee or a creamy chai latte to balance the sweetness. They also pair beautifully with a small scoop of vanilla ice cream or fresh raspberries for an elevated dessert experience. Perfect for holiday gatherings or as a delightful after-dinner treat.

Cultural context

This recipe draws inspiration from the classic French dessert crème brûlée which is known for its creamy custard base and hard caramelized sugar top. Translating these elements into a cookie form adds portability and crunch while preserving the indulgent flavors. It showcases how traditional recipes can be reinvented for modern taste and convenience.

Recipe FAQs

→ What gives these cookies their caramelized topping?

A mixture of heavy cream, brown sugar, and cornstarch is cooked until thickened and then caramelized under the broiler to create the signature golden crust.

→ Can these cookies be stored for later use?

Yes, store them in an airtight container at room temperature for up to three days. The topping is best enjoyed fresh to maintain its crispness.

→ What spices are used in the dough?

Cinnamon and nutmeg add warmth and depth to the cookie dough, complementing the creamy caramel topping.

→ How do I avoid burning the caramelized topping?

Keep a close watch during broiling, as the sugars caramelize quickly. Broil for 1 to 2 minutes, checking frequently to prevent burning.

→ Are these cookies suitable for special diets?

They are vegetarian-friendly, using common baking ingredients without meat or gelatin.