Well, here you have it! Another successful and delicious cookie recipe. These cookies are so unique and fun to make I might add! If you love Creme Brúlée, then you will love these little bites of goodness.
Just like sugar cookies, they do take sometime to prepare before cookie. These are meant to be rolled out, so putting them in the fridge to harden is key! But, once rolled out and cooked, then the magic happens. You top them will a decadent cream cheese frosting, and then you press the cookies into some granulated sugar.
Then with a torch, you light those babies on fire! Well, not to the point of burning them, but just until they get a nice carmelized sugar topping that will crunch with every bite! Ooooo I am getting hungry just thinking of them and how good they really are!
So, in conclusion, if you are having a hankering for cookies, but want to try something new and unique, give these cookies a try. I promise they will blow your socks off!
Creme Brúlée Cookies
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Loading...If you love Creme Brúlée, then you will love these Creme Brúlée Cookies! They are so unique and have a yummy crunch with every bite!
Ingredients
- Cookie Dough:
- 1 1/2 sticks butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 TBLS pure vanilla extract
- 2 cup all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp kosher salt
- Cream Cheese Frosting:
- 1 (8-oz.) block cream cheese, softened
- 1 1/4 cup powdered sugar
- 1 tsp pure vanilla extract
- 1/4 cup granulated sugar
Instructions
Preheat oven to 350° and line two cookie sheets with parchment.
Cream butter and both sugars until light and fluffy.
Mix in egg and vanilla.
In another bowl, whisk together flour, cornstarch, baking soda, and salt, then add mixture to wet ingredients and mix until smooth. Dough will be thick.
Put the dough on a piece of plastic wrap, and wrap up and place in the fridge for at least 1 hour to harden.
Roll out dough with a rolling pin until about 1/4 inch thick. With a circle cookie cutter (at least 3 inch in width) cut the cookies and place on a lined cookie sheet.
Bake until edges are just starting to brown, 9 to 10 minutes.
Remove from oven and let cool 2 to 3 minutes, then transfer to a cooling rack to cool completely.
For the frosting, beat cream cheese until smooth. Add powdered sugar and vanilla and mix until smooth.
Put sugar into a small bowl. Spread about a tablespoon of frosting onto tops of each cookie.
Then press each cookie, frosting side down, into granulated sugar, coating frosting with sugar.
After pressing sugar into frosting, sprinkle an additional pinch of sugar on top of each cookie.
Just before serving, use a kitchen torch to caramelize sugar on top, then set aside to cool.
Store cookies in the fridge for up to 4 days.
Notes
1. Another way to shape the cookies. Using a small cookie scoop, place tablespoon balls of dough onto parchment-lined cookie sheets. Press down lightly on each cookie to flatten slightly. --- 2. In order to roll out the cookie dough, you must let it harden in the fridge. If you are wanting to just flatten then, you don't need to refrigerate the dough. --- 3. Either salted or unsalted butter will work in this recipe. --- 4. When torching each cookie, make sure to have space in between each cookie. This will prevent burning the other cookies while torching.
