Description
Chewy sugar cookies topped with rich vanilla pastry cream and caramelized brûlée sugar, inspired by In Bloom Bakery’s recipe.
Ingredients
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated white sugar (for pastry cream)
- 1/4 tsp salt (for pastry cream)
- 2 tsp vanilla bean paste (divided)
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt (for cookie dough)
- 1 cup granulated white sugar (for cookie dough)
- 3/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup granulated sugar (for rolling)
- 1/4 cup granulated sugar (for brûlée topping)
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 tsp sugar on top and torch until caramelized. Let cool for 10 minutes before serving.
Notes
- Assemble cookies just before serving to prevent sogginess.
- Store baked cookies and pastry cream separately.
- Refrigerate pastry cream for up to 4 days.
- Use a kitchen torch for the best brûlée topping.
- Vanilla extract can be used in place of paste if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 45mg
