Let Me Tell You About These Creme Brûlée Cookies
You know those days when you want something fancy but, honestly, can't be fussed with a blowtorch and a water bath? That's how I ended up with these Creme Brûlée Cookies. The first time I tried them was after a night binging British baking shows — I wanted to impress my mates during our semi-competitive snack-off (high stakes, lots of snacks). Fast forward to now, and well, these are on rotation more then I care to admit. My aunt even calls them “posh snickerdoodles,” which honestly makes me laugh every single time. If only she knew how much less stressful they are than actual creme brûlée... and, oh, remind me to tell you about the time I tried blowtorching them on the patio. Squirrels were involved. Long story.
Why You'll Love This Recipe
I make this especially when I want to feel a bit posh but also need something that comes together at 11 p.m. on a Wednesday (it happens). My family loses their minds over the crispy sugar topping — which, by the way, is weirdly satisfying to crack with a spoon (I don't know why, but it's practically the law in our house now). Also, and here's my confession, I got so tired of cookies sticking to the tray that this is the one I never miss with parchment. It's a small thing, but it saves me. Oh, and if you love classic vanilla flavor but want something that feels like it belongs at a fancy tea, you're in luck.
What You Need (with a Few Substitutes)
- 2 cups (250g-ish) all-purpose flour — Sometimes I use half bread flour if I'm running low; it's chewier that way.
- ½ teaspoon baking soda
- ¼ teaspoon salt (I prefer kosher, but table salt works in a pinch — my gran only had that blue tin salt and hers tasted just fine)
- ¾ cup (170g) unsalted butter, softened — If you're in a rush, salted will do, just ease up on the extra salt.
- 1 cup (200g) granulated sugar plus another ¼ cup for that brulee crunch
- ¼ cup (50g) light brown sugar — okay, I ran out once and used all white sugar, not exactly the same, but still tasty
- 2 egg yolks (I save the whites for frittata, or sometimes they just sit in the fridge...nature’s mystery)
- 2 teaspoon pure vanilla extract (or the paste — swoon. Aldi’s own brand is surprisingly great, in my opinion.)
- 2 tablespoon heavy cream (you can use milk if it’s all you’ve got)
How I Usually Throw These Together
- Preheat your oven to 350°F (180°C) — I have definitely started these before the oven's ready; does it matter? Maybe, but I'm impatient.
- Mix the flour, baking soda, and salt in a bowl. If a small child helps, prepare for some dust clouds.
- In another bowl, cream the butter and both sugars together until fluffy. By hand if you're feeling strong, mixer if it's been a long day.
- Drop in egg yolks and vanilla. Mix again. This is the stage where it looks like it’s separated or weird — don’t worry, it sorts itself out (promise).
- Stir in the heavy cream. Then gradually add the dry stuff. I go slow here because my kitchen is small and flour will escape.
- Roll the dough into balls — about golf ball size. Lay them spaced on a parchment-lined baking sheet. I sometimes flatten them just a little with my palm because, I dunno, I like them rounder but flatter? Up to you.
- Bake for 10-12 minutes; edges should be just barely golden, middles still pale. Don’t overbake unless you want hockey pucks (voice of experience).
- Let them cool a bit. Now for the fun: sprinkle that extra sugar on top of each cookie. Broil for 1-2 minutes (watch like a hawk!) or use a blowtorch if you have one lying about. I burned mine once — still edible though, just call it "rustic."
A Few Things I've Learned (The Fun, Frustrating Way)
- If your sugar isn’t browning under the broiler, move the tray closer. Or switch to a torch if you're fancy (or just determined).
- Let the cookies cool fully after caramelizing or the top sticks. I am terrible at waiting and have paid the price (sticky hands, not the good kind).
- Actually, I find they taste better the next day — but they almost never survive that long in my place!
Variations (Or, "What If We Tried…?")
- Sometimes I add a pinch of cinnamon for a little warmth; my nephew swears it makes it taste like churros. Or you could swap in orange zest, but honestly the time I tried it, it tasted a bit like a breakfast cookie… not what I wanted, but lesson learnt.
- Swap ⅓ of the flour for almond meal for a subtler nutty thing — worked great at Christmas.
- If pressed, you could put a smidge of instant espresso powder in (for grown-up vibes).
Equipment — But Don't Fret If You're Missing Something
- Mixing bowls (one big, one medium — or just one and wash it in between, as I often do when I'm low on clean dishes)
- Electric hand mixer or your actual elbow grease
- Parchment paper (otherwise, grease the tray like there’s no tomorrow)
- Baking sheet
- For the brulee bit: kitchen torch (I nabbed this one after reading a ridiculous amount of reviews) or a broiler/grill
Psst...I’ve even tried using a lighter in a pinch — not recommended, unless you like the whiff of burnt sugar and singed hair (!)
Keeping 'Em Fresh (Kind Of)
If — and that’s a big if — you have leftovers, pop them in an airtight container at room temp for 2 days. Though in my house, honestly, they never last more than a day. If they lose crunch, 5 minutes in a low oven can revive the magic. Probably.
How We Eat 'Em At Home
We like ours still a bit warm, with a cup of strong tea. My cousin dunks them in coffee (she says the caramel stays crunchy, I’m not convinced… but hey, you do you). Sometimes I serve them with a few berries on the side, mostly to feel like I’m making a health-conscious choice. Ha.
Real-Deal (Hard-Earned) Pro Tips
- Don't rush the sugar-caramelizing step! I once tried blasting it and ended up with blackened tops. Let it melt slowly, it's worth it.
- Use room temp butter. Cold butter makes it all lumpy and, on second thought, I've even microwaved it briefly and lived to tell the tale.
- Clean up as you go, unless you're fine losing your spatula under a mountain of flour — it happens.
Your Questions (Because I've Definitely Been Asked)
- Can I make these gluten-free?
- Yep, just sub in your favorite gluten-free flour blend; I've had good luck with King Arthur's, but results vary, mate. Give it a whirl.
- Eggless version — doable?
- Sort of! I tried with a flaxseed egg and… well, they're fine, just not quite the same. But for allergies, definitely worth it.
- Why didn’t my sugar caramelize?
- Sometimes it just doesn’t want to, stubborn stuff. Try a hotter broiler, or go for a kitchen torch (that’s what the pros at Serious Eats recommend too).
- Can I freeze these?
- Absolutely, but finish the brulee step after thawing, or it goes all sticky. Trust me, learnt that one form experience.
- Do I really need a torch?
- Nope. Broiler works. And if neither — skip it! They’re still yummy, just missing the crackly bit.
And if you’ve got other ideas or run into a disaster, tell me about it! Half my best recipes come from kitchen chaos, not perfection.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar, divided
- ½ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¼ cup heavy cream
- ½ cup custard or vanilla pudding mix
Instructions
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1Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, baking soda, salt, and vanilla pudding mix.
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3In a large bowl, beat together softened butter, ¾ cup granulated sugar, and brown sugar until creamy. Add eggs and vanilla extract, then mix until combined.
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4Gradually add the dry ingredients to the wet ingredients, alternating with heavy cream, and mix until a soft dough forms.
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5Scoop rounded tablespoons of dough onto the prepared baking sheets. Flatten each cookie slightly. Sprinkle the tops with the remaining ¼ cup granulated sugar.
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6Bake for 10-12 minutes until the edges are golden. Remove from the oven and, while warm, use a kitchen torch to caramelize the sugar on top of each cookie until golden and crisp. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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