Description
These Crème Brûlée Toasted Sugar Cookies combine the rich, caramelized flavor of toasted sugar with a tender, buttery cookie base. Inspired by the classic dessert, these cookies are topped with a creamy cream cheese frosting and finished with a crunchy caramelized sugar layer for an irresistible texture and taste.
Ingredients
Scale
Dry Ingredients
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 cups toasted sugar (divided)*
Wet Ingredients
- 1 cup unsalted butter (at room temperature)
- 2 large eggs (at room temperature)
- 2 tsp vanilla extract
Topping
- Cream cheese frosting (use your favorite recipe or store-bought)
- Remaining toasted sugar for caramelizing
Instructions
- Prepare the toasted sugar: Toast the sugar in a dry pan over medium heat, stirring frequently until golden and aromatic. Divide the toasted sugar into two portions.
- Mix dry ingredients: In a bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and one portion of the toasted sugar to evenly distribute.
- Cream butter and sugar: In a large mixing bowl, beat the unsalted butter until smooth and creamy. Gradually add the reserved portion of toasted sugar, continuing to beat until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually mix the dry ingredient mixture into the wet ingredients until a soft dough forms.
- Shape cookies: Scoop or roll dough into approximately 1-inch balls and place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake the cookies: Preheat the oven to 350°F (175°C) and bake the cookies for 10-12 minutes or until edges are lightly golden and centers are set.
- Cool cookies: Remove from oven and let cookies cool completely on a wire rack before decorating.
- Frost the cookies: Using a spoon or piping bag, spread or pipe a layer of cream cheese frosting on each cooled cookie.
- Caramelize the topping: Sprinkle the remaining toasted sugar evenly over the frosting. Using a kitchen torch, carefully caramelize the sugar until bubbling and golden brown to create a crunchy brûlée top.
- Set and serve: Allow the caramelized sugar to harden slightly before serving. Enjoy your crème brûlée toasted sugar cookies!
Notes
- To toast sugar, heat granulated sugar in a dry pan over medium heat; it will melt and darken slightly, then cool to a crunchy toasted sugar.
- Be sure cookies are completely cooled before frosting to prevent melting.
- If you don’t have a kitchen torch, you can try placing the frosted cookies under a preheated broiler for 1-2 minutes to caramelize the sugar, but watch closely to avoid burning.
- Store cookies in an airtight container at room temperature for up to 3 days.
