I made these Crème Brûlée Cookies by combining buttery sugar cookies, silky vanilla pastry cream, and a crisp layer of caramelized sugar. They bring all the elegance of classic crème brûlée in handheld cookie form.

Why I’ll Love This Recipe

I love how these cookies deliver rich vanilla flavor with every bite. The combination of textures—chewy cookie base, smooth cream center, and crunchy brûléed top—is incredibly satisfying. They look impressive, but each step is simple and enjoyable to make at home.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Vanilla Pastry Cream

Whole milk
Egg yolks
Granulated white sugar
Salt
Vanilla bean paste
Cornstarch
Unsalted butter

For the Sugar Cookies

All-purpose flour
Baking powder
Salt
Granulated white sugar
Unsalted butter (softened)
Egg
Vanilla bean paste
Extra granulated sugar (for rolling)
Granulated sugar (for brûlée topping)

Directions

Make the pastry cream: I start by heating the milk until steaming. In a separate bowl, I whisk the egg yolks with sugar, salt, vanilla bean paste, and cornstarch until smooth and pale. I slowly pour in the warm milk to temper the eggs, then return everything to the pot and cook over medium heat, whisking until it thickens. I stir in the butter, transfer to a bowl, cover with plastic wrap, and refrigerate until fully chilled.
Make the cookie dough: I whisk the flour, baking powder, and salt together. In another bowl, I cream the butter and sugar until light and fluffy. I add in the egg and vanilla bean paste, then mix in the dry ingredients until the dough comes together.
Shape and bake: I scoop the dough into balls, roll them in sugar, and slightly flatten them on a parchment-lined baking sheet. I bake the cookies at 350°F (180°C) for about 9–10 minutes, then let them cool on the sheet for a few minutes before transferring to a wire rack.
Assemble and brûlée: Once the cookies are completely cool and the pastry cream is chilled, I pipe the cream into the center of each cookie. I sprinkle granulated sugar over the cream and carefully brûlée the tops with a kitchen torch until golden and crisp. I let them sit for about 10 minutes before serving.

Servings and timing

Yield: 24 cookies
Prep time: 1 hour 30 minutes
Cook time: 9–10 minutes
Assembly time: 20 minutes
Total time: Approximately 2 hours

Variations

Lemon version: I like swapping out the vanilla for lemon zest and a splash of lemon juice in the cream for a bright, tangy twist.
Chocolate brûlée: I sometimes add a thin layer of chocolate ganache under the pastry cream before brûléeing the top.
Different cookie base: These also work beautifully with a shortbread or brown sugar cookie for a deeper flavor profile.
Flavored sugars: Mixing cinnamon or citrus zest into the sugar before brûléeing adds an aromatic layer.
Mini version: I occasionally make them bite-sized for parties—just scale down the dough balls and piping.

Storage/reheating

I recommend storing the cookie bases and pastry cream separately. The cookies can be kept in an airtight container at room temperature for up to 2 days. The pastry cream should be refrigerated and used within 3–4 days. I assemble just before serving for the best texture. Once brûléed, the cookies should be enjoyed the same day, as the sugar topping will soften over time.

FAQs

Can I make the pastry cream ahead of time?

Yes, I often make the pastry cream the day before. It keeps well in the fridge and sets up nicely for piping once cold.

What can I use instead of a kitchen torch?

A kitchen torch gives the best results, but in a pinch, I’ve used the broiler on my oven. I just keep the cookies cold and place them under the broiler briefly—watching very carefully to avoid melting the cream.

Can I freeze these cookies?

I freeze the cookie bases before adding any toppings. I don’t recommend freezing them with the cream and sugar topping, as the texture won’t be the same after thawing.

Do I have to use vanilla bean paste?

I prefer vanilla bean paste for its intense flavor and visual appeal, but high-quality vanilla extract works well too.

Why is my pastry cream runny?

It might need more cooking time. I return it to medium heat and whisk until it thickens to a pudding-like consistency. Letting it chill completely also helps it set properly.

Conclusion

I love how these crème brûlée cookies bring elegance and fun to a dessert tray. They’re perfect for special occasions, but simple enough to enjoy on an ordinary afternoon. The flavor is rich, the texture is luxurious, and the process is just the right balance of baking and crafting. Once I hear that crack of the sugar topping, I know I’ve made something special.

Crème Brûlée Cookies

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Author: Sue
Prep Time: 1 hour 30 minutes
Cook Time: 9 minutes
Total Time: 2 hours
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: French-American Fusion
Diet: Vegetarian

Print Recipe

Description

Chewy sugar cookies topped with rich vanilla pastry cream and caramelized brûlée sugar, inspired by In Bloom Bakery’s recipe.

Instructions

Heat milk until steaming. Whisk egg yolks with sugar, salt, vanilla, and cornstarch until pale. Slowly whisk in milk, return to heat, and cook for 8–12 minutes until thickened. Stir in butter, then cover with plastic wrap and chill.
Whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy. Add egg and vanilla, then gradually mix in dry ingredients until dough forms.
Scoop dough into balls, roll in sugar, slightly flatten on parchment-lined baking sheets. Bake at 350°F for 9–10 minutes. Cool for 5 minutes on sheets, then transfer to wire racks.
Once cookies are cooled, fill a piping bag with pastry cream and pipe onto each cookie. Sprinkle about 1 teaspoon sugar on top and torch until caramelized. Let cool for 10 minutes before serving.