Toasted sugar, you say?
Toasted sugar, I say!
What is toasted sugar, you say?
I’ll tell you what toasted sugar is, I say!
(Can you tell I’ve had a lot of coffee today?)
Toasted sugar is just regular ol' sugar that’s been toasted. That’s it! Very simple. It’s as easy as, well…pie! The toasting process comes from making pie. Lots of pie. Like, seriously, a lot of pies.
Instead of using pie weights – which I don’t have. Or beans – which I don’t like. Or rice – which I prefer to eat instead of waste, thankyouverymuch. I found out you can use sugar to weigh down your crust when blind baking! How amazing is that?! Sugar! As a weight! Sheer brilliance.
But then, what’re you to do with all that leftover sugar? Bake with it of course! It’s all toasty and warmed now! It’s got more depth of flavor than regular sugar and is absolutely phenomenal.
Being on the toasty sugar train got me thinking about other times when sugar gets all sorts of roasty and toasty and bam! Crème Brûlée! In. Cookie. Form.
I knew I was in desperate need of a new cookie recipe to bestow upon you. It’s my duty and a calling. But, man, sharing the recipe for these Crème Brûlée (Toasted) Sugar Cookies? An honor and a privilege! I sure hope you enjoy!
Crème Brûlée (Toasted) Sugar Cookies are a fun twist on traditional cookies. Chewy, vanilla-scented cookies frosted with tangy cream cheese frosting. A sprinkling of sugar that gets caramelized like the top of Crème Brûlée provides a delightfully satisfying crunch and an additional layer of complex sweetness to this new favorite Christmas cookie recipe!
Crème Brûlée (Toasted) Sugar Cookies
- Prep Time: 15 minutes, plus chilling
- Cook Time: 10 – 12 minutes
- Total Time: 25 – 27 minutes, plus chilling
- Yields: 24 cookies
- 2 ¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups toasted sugar, divided*
- 1 cup unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoon vanilla extract
Directions: In a small bowl, whisk together the flour, baking soda, powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 ¼ cups of the sugar and the butter until light and fluffy, about 5 minutes. Scrape down the bowl before adding the eggs, one at a time, and mixing well to incorporate. Stir in vanilla and scrape the bowl to ensure an even mixture. Working in three batches, add the dry ingredients, mixing well to incorporate. Using a medium cookie scoop, portion the dough out onto a baking tray lined with parchment paper. These portions can be right next to each other, as we aren’t baking them yet, just chilling! Cover the dough and chill for at least 4 hours, or overnight. When ready to bake, preheat oven to 350 degrees. Place portioned dough 1 ½ inches apart on parchment lined baking trays and bake in preheated oven for 10 – 12 minutes, or until edges of cookies are golden brown and the centers are just set. Remove from oven and cool on wire rack. To frost and brulee the cookies: Make a batch of Melba’s Cream Cheese Frosting (oh yes) and spread a thin layer over the cooled cookies. Sprinkle remaining sugar over the tops of the frosted cookies and caramelize using a kitchen torch. Enjoy these amazing cookies all Christmas long!
*If you don't have toasted sugar, don't fret! You can make some or you can just use plain ol' granulated sugar. I won't fault you for it!