Crème Brûlée Cookies Recipe

If you have a soft spot for anything creamy, crispy, and irresistibly sweet, you are going to fall head over heels for this Crème Brûlée Cookies Recipe. Imagine biting into a tender, vanilla-scented cookie topped with luxuriously smooth pudding frosting that’s capped with a perfectly torched, caramelized sugar crust—the exact flavors and textures of the classic crème brûlée dessert but in a fun, handheld cookie form. It’s the kind of treat that turns moments into memories and elevates your cookie game to divine new heights.

Ingredients You’ll Need

These ingredients might look simple at first glance, but each one is crucial for delivering that signature creamy softness and rich vanilla flavor with a crisp sugar crunch. Using a mix of granulated and brown sugars creates depth and moisture, while the instant pudding mix and cold milk bring that lush, creamy frosting texture that makes these cookies stand out.

• 2 ¼ cups all-purpose flour: The sturdy base that gives your cookies structure without weighing them down.
• 1 teaspoon baking soda: Helps the cookies rise just enough to stay tender and fluffy.
• ½ teaspoon salt: Balances sweetness and enhances all those warm vanilla notes.
• 1 cup unsalted butter (softened): Adds richness and tender crumb to the cookies.
• ½ cup granulated sugar: Provides crispness and sweetness to the dough.
• ⅓ cup light brown sugar: Lends a touch of molasses flavor and keeps cookies soft.
• 2 teaspoons vanilla extract: Amplifies the warm, comforting vanilla character essential to this recipe.
• 2 large eggs: Bind all the ingredients and add a bit of moisture for softness.
• 3.4 oz vanilla instant pudding mix (boxed): Creates the luscious, creamy frosting that’s a hallmark of this cookie.
• ½ cup cold milk: Thickens the pudding mix and adds a smooth, velvety texture to the frosting.
• 1 cup unsalted butter (softened): Used again in the frosting, bringing silky richness.
• 1 teaspoon vanilla extract: Infuses the frosting with extra fragrant vanilla goodness.
• ¼ cup heavy whipping cream (room temp): Lightens the frosting and makes it wonderfully creamy.
• 1 cup powdered sugar: Sweetens and thickens the frosting for perfect piping consistency.
• ½ cup granulated sugar (for brûlée topping): The key to that magical caramelized sugar crust you’ll torch on top.

How to Make Crème Brûlée Cookies Recipe

Step 1: Prepare the Cookie Dough

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper to avoid sticking. Whisk together the flour, baking soda, and salt in a medium bowl—this dry mixture will keep your cookies perfectly balanced. In a separate large bowl, beat the softened butter alongside both sugars until the mixture becomes light and fluffy; this is where your cookies get their tender, buttery base. Mix in the eggs and vanilla until just combined, then fold in the dry ingredients gently until you have a smooth dough, ready for scooping.

Step 2: Shape and Bake the Cookies

Using a large cookie scoop helps keep each cookie the same size, ensuring even baking. Roll each scoop of dough into a smooth ball with your hands and place six on each baking sheet, spaced out for lemongrass spreading. Bake for 9 to 11 minutes; you’re aiming for lightly golden edges while keeping the centers soft and pillowy. Once baked, let them rest for five minutes to firm up before transferring to a wire rack to cool completely.

Step 3: Make the Signature Frosting

Whisk together the vanilla instant pudding mix and cold milk in a small bowl, letting this thicken into that indulgent creamy base. Meanwhile, beat the softened butter and vanilla extract in a large mixing bowl until silky smooth. Incorporate the thickened pudding and heavy cream to this, followed by the powdered sugar. The result is a dreamy, pipeable frosting that tastes like a scoop of pure vanilla custard. Transfer this to a piping bag and swirl generous spirals onto each cooled cookie.

Step 4: Freeze and Caramelize the Topping

Pop your frosted cookies into the freezer for at least 30 minutes—this step is essential. Chilling helps the frosting set firmly, so when you sprinkle on the granulated sugar and caramelize it with a kitchen torch, the sugar melts into a delicate, crackly brûlée crust without disturbing the smooth custardy layer beneath.

How to Serve Crème Brûlée Cookies Recipe

Garnishes

For an extra touch of elegance, consider adding a sprinkle of finely chopped toasted almonds or a light dusting of cinnamon alongside your brûlée topping. A few fresh berries on the side can also add a pop of color and a bit of tartness that beautifully contrasts the sweet vanilla flavors.

Side Dishes

These cookies pair wonderfully with a mild cup of tea or a rich, dark coffee—think creamy lattes or bold espresso shots to balance the sweetness. If you want to serve them as part of a dessert spread, fresh fruit salads or simple vanilla ice cream work perfectly alongside.

Creative Ways to Present

Trying to impress guests? Arrange the cookies on a rustic wooden board with small ramekins of fresh whipped cream and caramel sauce for dipping. You can even serve them individually on delicate dessert plates topped with edible flowers for a truly memorable presentation that feels like a special occasion.

Make Ahead and Storage

Storing Leftovers

Once cooled and frosted, keep your Crème Brûlée Cookies Recipe cookies stored in an airtight container at room temperature for up to three days. This helps preserve the tender texture of the cookie and the creamy frosting without sogginess. Avoid stacking the cookies directly on top of each other to prevent messing up that precious burnt sugar crust.

Freezing

If you want to make these ahead of time, freeze the cookies after baking but before frosting. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. When you’re ready, thaw completely before piping on the frosting and caramelizing the sugar topping. This method keeps everything fresh and delicious.

Reheating

Since these cookies feature a delicate caramelized sugar topping, reheating should be done cautiously. Use a low setting in the oven (around 275°F) for a few minutes to just warm the cookie without melting the frosting or burning the sugar crust. Alternatively, enjoy them at room temperature for that perfect balance of textures.

FAQs

Can I use a different pudding flavor instead of vanilla?

While the vanilla pudding achieves the classic crème brûlée taste that defines this recipe, feel free to experiment with chocolate or butterscotch for a fun twist. Just keep in mind that the traditional flavor comes from vanilla, so the experience will change.

Do I need a kitchen torch to caramelize the sugar?

A kitchen torch is the best tool for achieving a perfectly crisp, evenly browned sugar crust. If you don’t have one, you can try using the oven broiler for a short time, but watch carefully to prevent burning.

Why is there cold milk in the frosting?

The cold milk helps the instant pudding mix thicken properly, creating that rich, custard-like texture in the frosting. Using room temperature or warm milk will affect the texture and consistency.

Can I make these cookies gluten-free?

For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Be sure to double-check the instant pudding mix ingredients as some may contain gluten.

How long do the cookies stay fresh?

When stored properly in an airtight container at room temperature, these cookies stay fresh for up to three days. The caramelized topping tastes best when fresh but can hold for a day or two without losing too much crispness.

Final Thoughts

This Crème Brûlée Cookies Recipe is one of those rare finds that transforms a simple cookie into a gourmet delight. With its creamy, rich frosting, tender crumb, and that addictive caramelized sugar topping, it’s destined to become a new favorite in your baking rotation. Don’t wait to make this at home—you’ll wow your friends and treat yourself to something truly special every time.

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