Name: Creme Brûlée Cookies with Caramelized Sugar Recipe
Prep time: 1 h 50 min
Cook time: 9 min
Total time: 1 h 59 min
Cuisine: French-inspired
Ingredients: 2 1/4 cups whole milk (540 ml); 6 egg yolks; 1 cup + 2 tbsp granulated white sugar (225 g); 1/8 tsp salt; 1 1/2 tbsp vanilla bean paste; 3 1/2 tbsp cornstarch (28 g); 3 tbsp unsalted butter, cut in cubes (42 g); 2 1/2 cups all-purpose flour, spooned and leveled (313 g); 1/2 tsp baking powder; 1/2 tsp salt; 1 1/4 cup granulated white sugar (250 g); 1 cup unsalted butter, softened (224 g); 1 egg; 1 tbsp vanilla bean paste; 1/2 cup granulated white sugar (for rolling the dough in) (100 g); 1/2 cup granulated white sugar (for the brûlée topping) (100 g)

If you love that crackly, caramelized sugar topping of a classic crème brûlée combined with the chewy goodness of sugar cookies, then this Creme Brûlée Cookies with Caramelized Sugar Recipe is going to blow your mind. It’s like having dessert layered with texture and flavor in every bite!

The image shows several soft cookies placed on a white marbled surface. Each cookie has two main layers: a base layer that is light beige with a smooth texture, and a top layer which is a glossy, golden-brown caramel-like spread with darker brown spots and streaks, giving it a slightly shiny and textured look. The cookies are round and uniform in size. To the right side of the image, there is a shiny gold spoon partially resting on the surface, reflecting some light. The overall look is warm and inviting, with a mix of smooth and sticky textures. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creme Brûlée Cookies with Caramelized Sugar Recipe
Top Tip
How to Serve Creme Brûlée Cookies with Caramelized Sugar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creme Brûlée Cookies with Caramelized Sugar Recipe

Why You'll Love This Recipe

I can’t get enough of these cookies. The way the soft, buttery sugar base pairs with the luscious vanilla pastry cream and then finishes with that slightly crisp brûlée sugar topping — honestly, it’s pure magic every time.

Textural Delight: Chewy cookies meet silky pastry cream and crisp caramelized sugar for a multi-layered dessert experience.
Rich Vanilla Flavor: The creamy vanilla pastry cream uses vanilla bean paste, giving it a deep, natural aroma.
Impressive but Doable: It looks fancy, but the process is straightforward enough to make at home.
Perfect Party Treat: These cookies impress guests and are a sophisticated spin on a classic sugar cookie.

Ingredients & Why They Work

Before you dive in, a quick heads up: quality ingredients make a real difference here. Using whole milk and fresh eggs means a creamier pastry cream, and good vanilla bean paste adds that signature aromatic punch. Ready to see what’s needed?

Flat lay of two whole brown eggs with clean shells, a small white ceramic bowl of whole milk, a small white ceramic bowl filled with fine white granulated sugar, a few cubes of unsalted butter on a simple white ceramic dish, a small white ceramic bowl containing fine pale yellow cornstarch powder, a small white ceramic bowl with smooth golden vanilla bean paste, a small white ceramic bowl of fine white baking powder, a neat pile of all-purpose flour on a white ceramic plate, all ingredients fresh and natural, arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole Milk: Essential for a rich, creamy base in the pastry cream that feels indulgent but balanced.
Egg Yolks: These provide the custardy texture and richness to the pastry cream.
Granulated Sugar: Used both in the pastry cream and cookie dough for sweetness and structure.
Salt: Just a pinch to enhance flavors and balance the sweetness.
Vanilla Bean Paste: I love this for that intense vanilla flavor without scraping pods.
Cornstarch: The thickening agent in the pastry cream for that perfect creamy consistency.
Unsalted Butter: Adds richness and tenderness to both cookie dough and pastry cream.
All-Purpose Flour: The base for the chewy sugar cookies that hold up to the custard topping.
Baking Powder: Gives the cookies a light rise without overpowering softness.
Egg: Binds the cookie dough and helps create that tender crumb.
Extra Granulated Sugar for Rolling: Adds a sweet crunch and helps cookies caramelize beautifully.
Granulated Sugar for Brûlée Topping: The final touch to torch for that signature crackly surface.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Creme Brûlée Cookies with Caramelized Sugar Recipe is how easy it is to customize it to suit your taste or occasion. Whether you want to add a seasonal twist or adjust for dietary needs, these cookies are wonderfully flexible.

Variation: For a citrusy upgrade, try folding in a teaspoon of finely grated orange or lemon zest into the sugar cookie dough. It adds a burst of freshness that pairs beautifully with the creamy vanilla pastry cream.
Dairy-Free Option: Substitute the whole milk with a full-fat coconut milk and use dairy-free butter to make these cookies dairy-free. The silky texture of coconut milk complements the vanilla cream nicely.
Spiced Up: Stir in a pinch of cinnamon or cardamom into the sugar cookie dough to lend a cozy spice flavor. This is especially lovely during fall and winter months.
Chocolate Twist: Add mini chocolate chips to the cookie dough or drizzle melted dark chocolate over the caramelized sugar topping for an indulgent touch.

Step-by-Step: How I Make Creme Brûlée Cookies with Caramelized Sugar Recipe

The image shows a close-up of two stacks of small round toasted flatbreads with a golden brown char on the surface, lightly crisped with some dark spots. On top of the front stack, there is one piece with a bite taken from it, revealing a soft, crumbly light beige inside. Each flatbread has a slightly uneven, rustic texture with a warm toasted color on top. The items are set on a metal wire rack placed on a white marbled surface. The lighting highlights the toasted and soft textures well, giving a warm and fresh feel. photo taken with an iphone --ar 2:3 --v 7

Step 1: Gently Warm the Milk

Start by heating 2 ¼ cups of whole milk in a medium saucepan over medium-low heat. You want it just to reach a steaming point — gentle warmth is key, not boiling. Once steaming, reduce the heat to low to keep it warm while you prepare your egg yolk mixture. This warming helps with tempering the eggs and prevents scrambling later on.

Step 2: Whisk Egg Yolks and Dry Ingredients

In a large bowl, combine 6 egg yolks, 1 cup plus 2 tablespoons of granulated sugar, ⅛ teaspoon salt, 1 ½ tablespoons vanilla bean paste, and 3 ½ tablespoons cornstarch. Whisk these together until the mixture is smooth and pale yellow. It might look thick at first but will smooth as you whisk, so keep going until fully combined.

Step 3: Temper the Eggs with Hot Milk

Slowly pour about a quarter of the warm milk into the egg mixture while whisking vigorously. This gradual approach prevents the eggs from cooking too quickly. Once incorporated, add the remaining milk and stir everything together. This tempered mixture is now ready to go back on the heat for thickening.

Step 4: Cook the Pastry Cream to Perfection

Return the mixture to your saucepan and cook over medium-low heat, whisking constantly. Stir for 8 to 12 minutes until it thickens and soft peaks appear when you lift the whisk. This slow and steady approach ensures a silky smooth, luxurious vanilla pastry cream without lumps.

Step 5: Enrich & Chill the Pastry Cream

Once thickened, take the pan off the heat and stir in 3 tablespoons of cubed unsalted butter until fully melted and incorporated. To avoid a skin forming on top, press plastic wrap directly onto the surface of the pastry cream. Refrigerate it until it’s completely chilled before using, ideally at least 1 hour.

Step 6: Prepare and Bake the Sugar Cookies

Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper. In a large bowl, whisk together 2 ½ cups flour, ½ teaspoon baking powder, and ½ teaspoon salt. In a separate bowl, beat 1 cup softened unsalted butter with 1 ¼ cups granulated sugar on high speed until fluffy—about 2 minutes.

Next, add 1 egg and 1 tablespoon vanilla bean paste and beat on medium speed until pale and fluffy (about 1-2 minutes). Slowly mix in the dry ingredients just until the dough comes together.

Using a large cookie scoop, portion dough into balls. Roll each ball in ½ cup granulated sugar for a sparkly, sweet coating, then place the balls on the prepared sheets and gently flatten them slightly. Bake 6 cookies at a time for 9 to 10 minutes until edges are set but centers remain soft. Let cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Step 7: Assemble and Brûlée the Cookies

Fill a piping bag fitted with a small round tip with your chilled pastry cream. Once the cookies have cooled completely, pipe a generous swirl or dollop of cream on each. Then sprinkle about 1 teaspoon of sugar over the cream’s surface. Using a kitchen torch, carefully brûlée the sugar until it caramelizes to a golden brown, releasing that irresistible roasted marshmallow aroma.

Let the cookies sit for about 10 minutes so the caramelized sugar hardens into that signature crisp shell. And that’s it — your Creme Brûlée Cookies with Caramelized Sugar topping are ready to enjoy!

Top Tip

These Creme Brûlée Cookies with Caramelized Sugar Recipe have several delicate steps where a few tricks can really make your baking shine. Here are some tips I swear by to get the perfect texture and that stunning brûlée finish.

Chill Your Pastry Cream Thoroughly: I learned the hard way that piping warm pastry cream causes it to melt right into the cookie. Cover it with plastic wrap directly on the surface to avoid a skin forming, then refrigerate until completely cold for best results.
Don’t Assemble Too Early: Roll the sugar cookies and bake them ahead, but wait to pipe the pastry cream and brûlée the sugar topping until right before serving. This keeps your cookies crisp and avoids any sogginess.
Use a Kitchen Torch for the Brûlée Topping: The torch lets you caramelize the sugar precisely without overheating the pastry cream. If you don’t have one, you can carefully use your oven’s broiler, but watch closely to prevent burning.
Room Temperature Butter for the Cookies: Using softened butter makes creaming it with sugar easier, creating that wonderfully fluffy dough that bakes into soft, chewy cookies.

How to Serve Creme Brûlée Cookies with Caramelized Sugar Recipe

A white bowl holds one thick layer of light beige creamy sauce with tiny black specks throughout, swirled smoothly in a circular pattern. On top, there are eight small cubes of white cheese scattered unevenly across the sauce. The bowl is placed on a wooden surface replaced by a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle a tiny pinch of flaky sea salt atop the caramelized sugar to enhance the sweetness with a subtle contrast. Fresh berries like raspberries or blueberries add a bright pop of color and a refreshing tartness. For a festive touch, finely chop pistachios or edible gold leaf can make these cookies shine even more beautifully on a dessert tray.

Side Dishes

These cookies pair wonderfully with a light cup of Earl Grey tea or freshly brewed espresso, balancing out their rich vanilla cream. For a truly indulgent dessert spread, serve alongside a small bowl of fresh whipped cream or a scoop of vanilla bean ice cream. A delicate fruit compote also complements the creamy and caramelized flavors perfectly.

Make Ahead and Storage

Storing Leftovers

Store the baked sugar cookies separately in an airtight container at room temperature for up to 3 days. Keep the vanilla pastry cream chilled in the refrigerator in a sealed container for up to 2 days. Remember to assemble with the cream and brûlée topping only when ready to serve, as assembled cookies can become soggy if stored.

Freezing

You can freeze the baked sugar cookies (without pastry cream) in an airtight container or freezer bag for up to 1 month. Thaw at room temperature before assembling. The vanilla pastry cream can be frozen in a freezer-safe container for up to 1 month, though texture may slightly change—thaw slowly in the refrigerator and whisk before using.

Reheating

The cookies are best enjoyed at room temperature, so no reheating is needed. If you want to refresh the brûlée crust, carefully use a kitchen torch to re-caramelize the sugar topping just before serving. Avoid using a microwave or oven, which can cause the pastry cream to soften too much and the cookie to lose its ideal texture.

Frequently Asked Questions:

Can I use vanilla extract instead of vanilla bean paste?

Yes, you can substitute 1 ½ teaspoons of pure vanilla extract for the vanilla bean paste in both the pastry cream and cookie dough. The flavor will still be delicious but may lack the little vanilla flecks and extra depth that bean paste provides.

Do I need a kitchen torch to caramelize the sugar topping?

While a kitchen torch is ideal and gives you the most control, you can also use your oven’s broiler. Just place the cookies under the broiler very briefly and watch carefully to prevent burning. The torch is easier and safer, though!

Why shouldn’t I pipe the pastry cream too early?

Piping the pastry cream too far in advance causes the cookies to become soggy as the cream releases moisture. For the best texture, pipe pastry cream on the cookies shortly before serving and caramelize the sugar on top just after.

How long do these creme brûlée cookies last once assembled?

Once assembled, it’s best to enjoy the cookies within a couple of hours. Beyond that, the moisture in the pastry cream will soften the cookies and the brûlée topping may lose its crispness.

Final Thoughts

Making these Creme Brûlée Cookies with Caramelized Sugar Recipe is a delightful experience that rewards you with a sophisticated and indulgent treat. The combination of chewy sugar cookies, rich vanilla cream, and that signature crispy caramel topping never fails to impress. Whether you’re baking for a special occasion or simply to savor something sweet, these cookies bring a little French-inspired magic to your kitchen. Enjoy every bite!