Creme Brulee Cookies Recipe: Easy, Elegant & Irresistible

Save on Pinterest Share on Facebook

I never thought I’d be able to capture that restaurant-fancy crème brûlée experience in cookie form until I accidentally overbaked a batch of vanilla cookies and noticed the caramelized sugar on top. That happy mistake inspired me to create these creme brulee cookies recipe gems that combine the best of both worlds.

The signature crackly, caramelized sugar topping sits atop buttery vanilla cookies with a custard-like center. My family now requests these for every special occasion, and I’ve stopped counting how many batches I’ve made in the past year alone.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	12 minutes
Total Time	32 minutes
Servings	24 cookies
Difficulty Level	Easy

You may also like my Creme Brulee Recipe.

Table of Contents

Why You’ll Love This Creme Brulee Cookies Recipe

These cookies deliver that iconic crème brûlée experience without needing a fancy kitchen torch or water bath. The buttery vanilla base melts in your mouth while the caramelized sugar top provides that satisfying crack with every bite.

They’re impressively elegant yet surprisingly simple to make, perfect for when you want to wow dinner guests without spending hours in the kitchen. I’ve served these at book club meetings, holiday parties, and casual weekend gatherings, and they always disappear first.

The best part is how they stay soft and chewy on the inside while maintaining that signature crunchy caramelized top. Plus, you can make the dough ahead and freeze it for whenever a craving strikes.

Restaurant-quality results at home without special equipment beyond your oven
Rich custard flavor from egg yolks and real vanilla that tastes luxurious
Perfect texture contrast between the soft cookie base and crispy caramelized sugar
Make-ahead friendly dough that freezes beautifully for up to three months
Impressive presentation that makes people think you spent all day baking

The custard-inspired base also works wonderfully in my creme brulee cheesecake if you’re looking for another show-stopping dessert.

Ingredients

These cookies use premium ingredients to achieve that authentic crème brûlée taste. I’ve tested budget alternatives, but investing in good quality vanilla extract and fresh egg yolks truly makes a difference.

For the Cookie Dough:

1 cup (226g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar, plus extra for rolling
3 large egg yolks (save the whites for another recipe)
2 teaspoons pure vanilla extract (not imitation)
1/4 teaspoon vanilla bean paste for extra flavor depth
2 1/2 cups (315g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cream of tartar

For the Caramelized Topping:

1/2 cup (100g) turbinado sugar or coarse sugar
2 tablespoons light brown sugar

Kitchen Equipment Needed

Having the right tools makes this recipe foolproof. I learned this the hard way after trying to torch sugar on a plastic plate (don’t do that).

Stand mixer or hand mixer for creaming butter and sugar
Large mixing bowls (at least two)
Measuring cups and spoons for accuracy
Cookie scoop (2-tablespoon size) for uniform cookies
Baking sheets, preferably light-colored aluminum
Parchment paper or silicone baking mats
Wire cooling rack
Kitchen torch (optional but recommended for best caramelization)
Small shallow bowl for sugar coating
Silicone spatula for scraping bowl sides

Try my Creme Brulee French Toast Casserole.

Recommended Products for This Recipe

After making these cookies dozens of times, I’ve found a few products that genuinely elevate the results and make the process smoother.

1. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

This vanilla extract is worth every penny when you’re making cookies where vanilla is the star flavor. The rich, complex vanilla notes come through beautifully in the custard-like base, and a little goes a long way. I’ve compared it side by side with cheaper extracts, and the depth of flavor is incomparable.

Get it on Amazon

2. Cuisinart Kitchen Torch

If you want that authentic crème brûlée experience with perfectly caramelized sugar, a kitchen torch is essential. This particular model has a safety lock, easy refill system, and provides consistent flame control. I use mine almost weekly for these cookies and other desserts.

Get it on Amazon

3. OXO Good Grips Cookie Scoop

Uniform cookie size means even baking and professional-looking results. This scoop releases cleanly every time and gives you perfectly portioned 2-tablespoon dough balls. It’s also fantastic for portioning muffin batter and meatballs.

Get it on Amazon

4. Nordic Ware Natural Aluminum Baking Sheets

These baking sheets distribute heat evenly and prevent the bottoms from over-browning before the tops are done. They’re commercial quality, won’t warp, and I’ve been using the same two sheets for five years with no signs of wear.

Get it on Amazon

Another favorite of mine is pumpkin cheesecake when I want a different custard-based treat.

Step-by-Step Instructions: How to Make Creme Brulee Cookies

Follow these detailed steps to create bakery-quality cookies at home. I’ve included all the little tricks I’ve learned to ensure success every time.

1. Prepare Your Workspace and Preheat the Oven

Clear your counter space and gather all ingredients before starting, as this makes the process much smoother
Preheat your oven to 350°F (175°C) and position racks in the upper and lower thirds
Line two baking sheets with parchment paper or silicone mats to prevent sticking
Allow butter to sit at room temperature for 30-45 minutes until it’s soft enough to leave a slight indent when pressed but not greasy or melted
Separate your egg yolks carefully, ensuring no white gets mixed in as this can affect texture

2. Cream the Butter and Sugar

Add softened butter to your mixing bowl and beat on medium speed for 1-2 minutes until light and fluffy
Gradually add the 1 cup granulated sugar while the mixer runs on medium speed
Continue beating for 3-4 minutes, stopping to scrape down the bowl sides twice during this process
The mixture should become pale yellow, fluffy, and increase in volume by about one-third
You’ll know it’s ready when the texture looks almost like whipped frosting

3. Incorporate the Egg Yolks and Vanilla

Add the three egg yolks one at a time, beating well after each addition for about 30 seconds
Pour in the vanilla extract and vanilla bean paste, then mix on low speed just until combined
The mixture may look slightly curdled at this stage, which is completely normal and will smooth out when you add the flour
Scrape down the bowl thoroughly to ensure everything is evenly incorporated
The final mixture should be smooth and have a pale custard-like color

4. Mix the Dry Ingredients

In a separate medium bowl, whisk together the flour, baking powder, salt, and cream of tartar
Whisk for at least 30 seconds to ensure all leavening agents are evenly distributed throughout the flour
This step prevents pockets of baking powder that can create uneven rising
The cream of tartar helps create that slightly tangy flavor reminiscent of real crème brûlée
Set this bowl aside while you finish with the wet ingredients

5. Combine Wet and Dry Ingredients

With your mixer on low speed, gradually add the flour mixture to the butter mixture in three additions
Mix just until the flour disappears after each addition, being careful not to overmix as this creates tough cookies
Use a silicone spatula to scrape the bottom and sides of the bowl, then fold everything together by hand
The dough should be soft, slightly sticky, and pull away from the bowl sides when mixed
If the dough seems too soft to handle, refrigerate it for 15-20 minutes before shaping

6. Shape the Cookies

Place the turbinado sugar mixed with brown sugar in a shallow bowl for rolling
Use your cookie scoop or a spoon to portion out 2-tablespoon sized balls of dough
Roll each ball between your palms to create smooth spheres without cracks
Roll each ball in the sugar mixture, coating it completely and pressing gently so the sugar adheres
Place the sugared balls on your prepared baking sheets, spacing them at least 2 inches apart as they spread during baking
You should get about 12 cookies per sheet

7. Bake the Cookies

Place one baking sheet on the upper rack and one on the lower rack of your preheated oven
Bake for 10-12 minutes, rotating the sheets and switching their positions halfway through baking
The cookies are done when the edges are set and lightly golden but the centers still look slightly underdone and soft
They should not brown on top or they’ll be too crispy instead of having that soft custard center
The sugar coating should look slightly melted and glossy but not deeply caramelized yet
Remove from oven when they still look a bit puffy in the center

8. Caramelize the Sugar Topping

Let cookies cool on the baking sheet for exactly 3-4 minutes, no longer, as they need to be slightly warm for torching
If using a kitchen torch, adjust it to medium flame and hold it 2-3 inches from the cookie surface
Move the torch in small circles across each cookie’s surface until the sugar melts and turns deep golden brown with darker caramelized spots
This should take about 10-15 seconds per cookie, and you’ll see the sugar bubble and then set
If you don’t have a torch, place cookies under a broiler for 30-60 seconds, watching very carefully to prevent burning
The caramelized top should crack slightly when tapped gently with a spoon
Allow cookies to cool completely on the baking sheet for 10 minutes, then transfer to a wire rack

For another custard variation, try my creme brulee french toast.

Tips for The Best Creme Brulee Cookies

These professional tips come from plenty of trial and error in my own kitchen. Each one addresses a common problem I’ve encountered or seen others struggle with.

Room temperature matters: Butter that’s too cold won’t cream properly, while butter that’s too warm makes greasy, flat cookies that spread too much
Don’t skip the egg yolks: Whole eggs make a cake-like texture instead of that rich, custard-inspired density we’re after here
Measure flour correctly: Spoon flour into your measuring cup and level it off rather than scooping directly from the bag, which packs it down and adds too much
Use coarse sugar: Turbinado or raw sugar caramelizes better than regular granulated sugar and creates that signature crackly top
Torch while warm: The residual heat from the cookie helps the sugar caramelize faster and more evenly than torching completely cooled cookies
Watch the baking time: Underbaking slightly is better than overbaking, as these cookies continue to set as they cool on the pan
Space them properly: Crowded cookies bake unevenly and may merge together, losing their individual caramelized tops
Cool completely before storing: Warm cookies placed in containers will steam and lose their crispy caramelized topping within hours

Read Also: Sugar Cookies Recipe

Serving Suggestions

These elegant cookies deserve equally special accompaniments. I love serving them as part of a dessert spread or as a standalone treat with coffee.

Present them on a white platter to showcase the beautiful caramelized tops. The contrast makes them look even more appealing and restaurant-worthy.

Pair with freshly brewed espresso or cappuccino for an authentic French bistro experience at home. The slight bitterness of coffee balances the sweet caramelized sugar perfectly.

Serve alongside hot chocolate for a cozy winter dessert board
Pair with vanilla bean ice cream for an extra-indulgent sundae base
Arrange with fresh berries and whipped cream for an elegant afternoon tea
Stack between layers of parchment in a clear gift box for hostess gifts
Crumble over vanilla yogurt parfaits for breakfast
Serve with french toast for a decadent weekend brunch spread

Variations of Creme Brulee Cookies

Once you master the basic recipe, these creative variations keep things interesting. I rotate through these depending on the season and what’s in my pantry.

Chocolate crème brûlée cookies: Replace 1/4 cup flour with cocoa powder and add 1/2 cup mini chocolate chips to the dough for a mocha-inspired version
Citrus crème brûlée cookies: Add 1 tablespoon lemon or orange zest to the dough and replace vanilla extract with citrus extract for a bright, refreshing twist
Coffee crème brûlée cookies: Dissolve 2 tablespoons instant espresso powder in the vanilla extract before adding to capture that café flavor
Almond crème brûlée cookies: Replace vanilla extract with almond extract and add 1/2 cup finely chopped toasted almonds for nutty richness
Brown butter version: Brown the butter before creaming with sugar for a deeper, nuttier flavor profile that’s absolutely divine
Lavender crème brûlée cookies: Steep 1 tablespoon culinary lavender in the melted butter for 10 minutes, strain, then proceed with the recipe
Cinnamon sugar topping: Mix 2 teaspoons cinnamon with the turbinado sugar for a warming spice element

You may also enjoy: No Bake Cookies Recipe.

Storage and Reheating

Proper storage keeps these cookies tasting fresh and maintains that crucial caramelized sugar texture. I’ve learned these methods through years of making large batches ahead.

Room temperature: Store in an airtight container with parchment paper between layers for up to 5 days at room temperature
Refrigerator: Not recommended as refrigeration causes the caramelized sugar to soften and become sticky rather than crispy
Freezer storage: Freeze un-torched cookies in a single layer on a baking sheet until solid, then transfer to freezer bags for up to 3 months
Freezing dough: Shape dough into balls, roll in sugar, freeze on a baking sheet, then store in freezer bags for up to 3 months
Baking from frozen: Add 2-3 minutes to the baking time when baking frozen dough balls directly from the freezer
Refreshing stored cookies: Place cookies in a 300°F oven for 3-4 minutes to crisp up the caramelized topping before serving
Avoid humidity: Store cookies in a cool, dry place as humidity will cause the sugar topping to dissolve and become tacky
Container choice: Use containers with tight-fitting lids rather than plastic wrap or bags to prevent the cookies from becoming soft

Nutritional Facts

Per cookie (based on 24 cookies):

Calories: 165
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 45mg
Sodium: 45mg
Total Carbohydrates: 22g
Dietary Fiber: 0g
Sugars: 13g
Protein: 2g

Note: Nutritional information is approximate and may vary based on specific ingredients used and cookie size.

Health Benefits of Key Ingredients

While these are definitely an indulgent treat, some ingredients offer nutritional value beyond pure enjoyment.

Egg yolks provide essential vitamins A, D, E, and K along with healthy fats that help your body absorb these fat-soluble vitamins. They’re also rich in choline, which supports brain health and cell membrane function.

Butter: Contains vitamin A for eye health and immune function, plus conjugated linoleic acid which may have anti-inflammatory properties
Vanilla extract: Contains small amounts of antioxidants and has been shown to have calming properties that can reduce stress
Egg yolks: Excellent source of lutein and zeaxanthin, antioxidants that protect eye health and may reduce the risk of age-related macular degeneration
Flour: Enriched all-purpose flour provides B vitamins and iron, which support energy metabolism and oxygen transport in the blood

If you’re looking for healthier dessert options, check out my healthy chocolate chip cookies.

FAQs About Creme Brulee Cookies

1. Can I make these cookies without a kitchen torch?

Yes, you can absolutely caramelize the sugar under your oven’s broiler instead. Place the slightly cooled cookies on a baking sheet and broil on high for 30-60 seconds, watching constantly as they can burn quickly. The torch gives more control and even caramelization, but the broiler method works in a pinch.

2. Why did my cookies spread too much during baking?

Excessive spreading usually means your butter was too warm or you didn’t chill the dough enough before baking. Make sure your butter is softened but still holds its shape, and if your kitchen is warm, refrigerate the shaped dough balls for 15 minutes before baking. Also check that your oven temperature is accurate using an oven thermometer.

3. Can I use whole eggs instead of just egg yolks?

Egg yolks create the rich, dense, custard-like texture that makes these cookies special. Using whole eggs will result in a lighter, more cake-like texture that doesn’t capture the essence of crème brûlée. Save those egg whites for making meringues or adding to scrambled eggs.

4. How do I prevent the caramelized sugar from getting sticky?

Humidity is the enemy of caramelized sugar, so store cookies in an airtight container in a cool, dry place. Don’t refrigerate them as this creates condensation that makes the sugar dissolve. If you live in a humid climate, add a small packet of food-safe silica gel to your storage container.

5. Can I make the dough ahead of time?

Absolutely! The dough actually benefits from resting in the refrigerator for up to 3 days before baking, as the flour hydrates and the flavors meld. You can also freeze shaped dough balls for up to 3 months and bake them straight from frozen, adding a few extra minutes to the baking time.

Final Thoughts

These creme brulee cookies have become my signature dessert, the one everyone asks me to bring to gatherings and shares the recipe for afterward. They capture that elegant French dessert experience in a handheld format that’s so much easier to serve at parties.

The combination of buttery vanilla cookie with that signature crackly caramelized top never fails to impress. Whether you’re hosting a dinner party or just treating yourself on a quiet evening, these cookies bring a touch of sophistication to any occasion.

I hope you’ll give this recipe a try and experience the magic of crème brûlée in cookie form. Let me know in the comments how yours turned out, and feel free to share your favorite variations!

Recommended: