Creme Brûlée Sugar Cookies
Servings 40
Ingredients
**For the Cookies:**
- 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
**For the Frosting:**
- 1 8-ounce block cream cheese, softened
- 1 1/4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F and line two cookie sheets with parchment paper. Cream together the butter and sugars until they’re light and fluffy, which should take about 3 to 4 minutes. Mix in the egg and vanilla.
- In another bowl, whisk together the flour, cornstarch, baking soda, and salt. Then, add this mixture to the wet ingredients and mix until everything is smooth. The dough will be thick.
- Use a small cookie scoop to place tablespoon-sized balls of dough onto the parchment-lined cookie sheets. Lightly press down on each cookie to flatten it slightly. Bake them until the edges start to brown, which usually takes about 9 to 10 minutes.
- Once they’re out of the oven, let the cookies cool for 2 to 3 minutes before transferring them to a cooling rack to cool completely.
- To make the frosting, beat the cream cheese until it’s smooth. Add the powdered sugar and vanilla, and mix until everything is smooth.
- Put the granulated sugar into a small bowl. Spread about a tablespoon of frosting onto the tops of each cookie, then press them into the granulated sugar, coating the frosting with sugar.
- Just before serving, use a kitchen torch to caramelize the sugar on top of each cookie. Then, set them aside to cool. You can store these cookies in the fridge for up to 4 days. Enjoy!