Creme Brûlée Sugar Cookies

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We’ve found a new frosting favorite: caramelized sugar!

Creme Brûlée Sugar Cookies

Prep Time 10 minutes
Total Time 50 minutes
Course Dessert
Servings 40



  • 3/4 cup 1 1/2 sticks butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt


  • 1 8-ounce block cream cheese, softened
  • 1 1/4 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup granulated sugar


  • Preheat oven to 350°F and line two cookie sheets with parchment paper. Cream together butter and sugars until light and fluffy, about 3 to 4 minutes. Mix in the egg and vanilla.
  • In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Add this mixture to the wet ingredients and mix until smooth. The dough will be thick.
  • Using a small cookie scoop, place tablespoon-sized balls of dough onto the parchment-lined cookie sheets. Lightly press down on each cookie to flatten slightly. Bake until the edges just start to brown, about 9 to 10 minutes.
  • Remove from the oven and let cool for 2 to 3 minutes, then transfer to a cooling rack to cool completely.
  • Make the frosting: Beat the cream cheese until smooth. Add powdered sugar and vanilla and mix until smooth.
  • Put granulated sugar into a small bowl. Spread about a tablespoon of frosting onto the tops of each cookie, then press into the granulated sugar, coating the frosting.
  • Just before serving, use a kitchen torch to caramelize the sugar on top of each cookie, then set aside to cool. Store cookies in the fridge for up to 4 days. Enjoy!

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