Description
These Crème Brûlée Toasted Sugar Cookies combine the classic buttery sugar cookie with a caramelized brûlée topping, optionally layered with vanilla custard for an indulgent treat. Featuring a crisp caramelized sugar shell created with a kitchen torch, these cookies bring the elegant flavors of crème brûlée into a handheld dessert.
Ingredients
Scale
Cookie Dough
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
Brûlée Topping
- ¼ cup granulated sugar (for caramelizing)
Optional Custard Filling
- ½ cup prepared vanilla pudding or custard
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and ¾ cup granulated sugar together until the mixture is light and fluffy, which will help create a tender cookie texture.
- Add Egg and Extracts: Beat in the large egg, vanilla extract, and almond extract (if using) to the creamed mixture until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until a soft, cohesive dough forms.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Place them spaced evenly on the prepared baking sheet, then gently flatten each ball slightly using the bottom of a glass to create an even surface for the brûlée topping.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden, indicating they are perfectly baked but still tender.
- Cool: Remove from the oven and transfer cookies to a wire rack to cool completely, which is essential if using custard filling or brûlée topping.
- Assemble with Custard (Optional): If using custard, spoon a small amount onto half of the cooled cookies, then top each with another cookie to form a sandwich for a layered effect.
- Caramelize Sugar Topping: Sprinkle an even, thin layer of granulated sugar over the tops of the single cookies or cookie sandwiches. Use a kitchen torch to carefully caramelize the sugar until it forms a golden, crisp shell. Allow the sugar topping to cool and harden before serving.
- Serve or Store: Serve the cookies immediately for the best brûlée crispness or store them in an airtight container to maintain freshness.
Notes
- For the crispiest brûlée shell, caramelize the sugar topping just before serving to prevent it from softening.
- If you don’t have a kitchen torch, you can briefly broil the sugar-topped cookies in your oven while watching closely to avoid burning.
- For a quicker version, skip the custard filling and enjoy them simply as toasted sugar cookies with the brûlée topping.
