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Crème Brûlée Sugar Cookies are a fun twist on traditional sugar 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 your new favorite cookie recipe!
It’s an honor and a privilege to share this recipe with you! And anyone who tries them will also feel honored and privileged. Trust me. I’ve been making them for years and they are always a hit!
This post was sponsored by Plugrà Premium European Style Butter. Thank you for continuing to support the brands we love at Midwest Nice!
Ingredients You’ll Need
Crème Brûlée Sugar Cookie Recipe
This is just a brief overview, find detailed instructions in the recipe card below!
Better Butter Matters
It was really important for me to use Plugrà butter in this recipe. It’s 82% butterfat content is higher than most American grocery store butters. This leaves the cookies oh-so-tender, like ridiculously so.
Plus, the flavor of the cultured butter pairs so well with the cream cheese in my mom’s beloved frosting recipe. And! It can hold up to the heat of a kitchen torch.
Speaking of…
Toasting Sugar Without a Kitchen Torch
I looooooove my little kitchen torch. It’s been with me through thick and thin, many moves, and even more batches of these crème brûlée cookies.
But maybe you don’t have one, or they freak you out. Totally fair, no judgement!
You can very, very carefully use your oven’s broiler to toast the cookies.
Place the frosted and sugared cookies on a bare cookie sheet (no parchment or anything) and place under your oven’s preheated broiler. Broil for 2 – 3 minutes, rotating the pan every 30 seconds or so, until the sugar is deeply caramelized.
They may not toast uniformly or perfectly, but it will work! And they'll have that crispy, crackly, sugary top!
Though I do highly recommend getting yourself a kitchen torch. You won’t be sorry.
Have I ever steered you wrong before?
Crème Brûlée Sugar Cookies with Cream Cheese Frosting
Equipment
- Kitchen Torch
- Mixer
Ingredients
For the Sugar Cookies:
- 2 ¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups sugar
- 1 cup unsalted Plugrà butter, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- ½ cup unsalted Plugrà butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 pound powdered sugar
- 2 tsp. vanilla extract
- 2 tablespoons whole milk
- Pinch of salt
Instructions
For the Sugar Cookies:
- In a small bowl, whisk together 2 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 ¼ cups granulated sugar and 1 cup (2 sticks) unsalted Plugrà butter until light and fluffy, about 5 minutes.
- While the sugar and butter cream, whisk together the eggs. Then, scrape down the mixing bowl before adding the eggs and 2 teaspoons of vanilla extract to the butter mixture and mixing well to incorporate. Working in three batches, add the dry ingredients, mixing well to incorporate after each to ensure the dough is properly mixed.
- 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 14 – 15 minutes, or until edges of cookies are golden brown and the centers are just set.
- Remove cookies from oven and cool on wire rack.
For the Cream Cheese Frosting:
- Cream together ½ cup (1 stick) butter and 4 ounces (½ block) cream cheese until smooth and fluffy, about 2 minutes.
- Scrape down bowl and add almost all of the powdered sugar (reserving about ½ cup or so), 2 teaspoons vanilla, 2 tablespoons whole milk, and a pinch of salt. Pulsing the mixer on and off, slowly begin to combine the ingredients.
- Increase mixer speed to medium and whip frosting for 2 – 3 minutes, or until very light and fluffy. Scrape down the bowl at least once during the mixing process to ensure all of the cream cheese and butter mixture is well-incorporated into the frosting. Add the remaining powdered sugar, if desired consistency has not been reached yet and mix again.
To Frost and Brûlée the Cookies:
- Spread a generous layer of frosting over the cooled cookies. I like to use a small cookie scoop for this, the equivalent to 1 – 2 tablespoons.
- Sprinkle more granulated sugar over the tops of the frosted cookies and caramelize using a kitchen torch.
- Allow caramelized sugar to cool completely before enjoying cookies. This is how you get that satisfying crunch!
Notes
- Cookies are best served the day they are bruleed. But they can be baked, frosted, and stored in refrigerator for up to five days, until ready to serve.
- If it’s particularly warm in your kitchen or where you live, I recommend popping the frosted cookies into the fridge for 5 – 10 minutes just to firm up the frosting so it doesn’t run during torching.
Nutrition
Heather says
Can you make these in any capacity ahead of time with the carmalised top? Or does it need to be done right before eating? I suppose they wouldnt work as a gift as the crunchy top would get soft and sticky after a couple days?
Amanda Gajdosik says
You are absolutely correct in your guesstimation, Heather! The caramelized top does get soft and sticky after a few days. It's best to brulee the sugared tops right before serving or gifting!
dayna says
Can these be frozen after caramelizing the sugar?
Amanda Gajdosik says
They can be, but the sugar won't be crisp like the top of creme brulee. It will become sticky and lose the crunch of the caramelized top. I recommend caramelizing the sugar before serving after you've thawed the cookies.
Dayna says
That’s what I was thinking. Thanks!
Diana says
These cookies are now a family favorite. They are easy to make and look very impressive. I carmelized the sugar in the oven and used that in the dough as well as on top.
Lyn says
Hi there. Will the torching melt the cream cheese frosting? Should these be chilled after they are torched to firm the icing back up?
Thanks!
Amanda says
A quick (read: QUICK) torch won't melt the icing. Make sure you're keeping your torch about 4 - 6 inches away from the cookies to avoid scorching (just like with regular creme brulee!). I like to make quick, even passes back and forth along the cookies like you do when you're painting something with a can of spray paint. You can absolutely pop them back in the fridge if you'd like, but that make take away some of that signature snap and crunch of the caramelized sugar. Happy baking!
BELEN says
Hi Amanda! We made these cookies over the holidays and we loved them! Especially my 2 year old who was eating them like i had starved him since he was born lol And the cream cheese frosting was excellent ! Thanks for sharing
Amanda says
I am so beyond thrilled that you made these Belen! And that the entire family enjoyed <3