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Creme Brûlée Cookies Recipe: Sweet & Creamy Twist on a Classic
Youssef Hb

Creme Brûlée Cookies Recipe: Sweet & Creamy Twist on a Classic

A modern dessert fusing French crème brûlée with cookies. Silky custard meets buttery cinnamon-infused dough, topped with caramelized sugar. Perfect for quick treats or elegant gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: DESSERTS
Cuisine: French-inspired
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 large egg (or vegan: 3 tbsp ground flax + 3 tbsp water)
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup heavy cream
  • 1/2 cup brown sugar
  • 1 tbsp cornstarch

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper
  2. In a bowl, cream butter and granulated sugar until fluffy
  3. Add vanilla extract and egg (or flax egg), mixing until combined
  4. Sift flour, baking soda, salt, cinnamon, and nutmeg
  5. Gradually add dry ingredients to wet, mixing until a dough forms
  6. Shape dough into 12 equal balls, placing on baking sheets
  7. Bake for 12 minutes, removing when lightly golden
  8. Let cookies cool completely
  9. In a saucepan, combine heavy cream, brown sugar, and cornstarch
  10. Simmer over medium heat, stirring until thickened (5-7 minutes)
  11. Spoon custard over cooled cookies, spreading evenly
  12. Place under a broiler for 1-2 minutes until caramelized sugar forms

Notes

Use a torch for crème brûlée topping if broiler doesn’t caramelize
Freeze uncooked dough balls for up to 3 months
Substitute half-and-half for lower richness
Gluten-free flour blends work for the dough