Name: Creme Brûlée Cookies with Caramelized Sugar Recipe
Prep time: 1 h 50 min
Cook time: 9 min
Total time: 1 h 59 min
Cuisine: French-inspired
Ingredients: 2 1/4 cups whole milk (540 ml); 6 egg yolks; 1 cup + 2 tbsp granulated white sugar (225 g); 1/8 tsp salt; 1 1/2 tbsp vanilla bean paste; 3 1/2 tbsp cornstarch (28 g); 3 tbsp unsalted butter, cut in cubes (42 g); 2 1/2 cups all-purpose flour, spooned and leveled (313 g); 1/2 tsp baking powder; 1/2 tsp salt; 1 1/4 cup granulated white sugar (250 g); 1 cup unsalted butter, softened (224 g); 1 egg; 1 tbsp vanilla bean paste; 1/2 cup granulated white sugar (for rolling the dough in) (100 g); 1/2 cup granulated white sugar (for the brulee topping) (100 g)

If you love the creamy richness of classic creme brûlée but want something a bit more handheld and fun, then this Creme Brûlée Cookies with Caramelized Sugar Recipe is going to be your new favorite indulgence. These chewy sugar cookies topped with luscious vanilla pastry cream and that signature caramelized crunch are pure magic.

This image shows several round cookies arranged closely on a white marbled surface. Each cookie has two layers: the bottom layer is a pale beige, smooth cookie base, while the top layer features a glossy, caramel-colored swirl with a slightly sticky texture and specks of cinnamon or spice throughout. The caramel layer looks thick and glistening, almost like a soft candy topping. A shiny golden spoon lies beside one of the cookies, adding a warm metallic contrast to the soft, sweet treats. The lighting highlights the gloss and texture of the caramel tops clearly, making them look fresh and delicious. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creme Brûlée Cookies with Caramelized Sugar Recipe
Top Tip
How to Serve Creme Brûlée Cookies with Caramelized Sugar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creme Brûlée Cookies with Caramelized Sugar Recipe

Why You'll Love This Recipe

Honestly, I can’t stop making these creme brûlée cookies—they’re just the perfect blend of textures and flavors that remind me of cozy afternoons in a French café.

Rich, creamy pastry cream: The heart of the cookie, smooth with real vanilla bean paste for that authentic flavor.
Chewy, buttery sugar cookies: They hold up beautifully under the pastry cream without getting soggy—unless left too long!
That irresistible caramelized sugar crust: A quick torch transforms granulated sugar into a crunchy, golden topping that adds texture and drama.
Elegant yet approachable: This French-inspired dessert is surprisingly easy to make, perfect for impressing friends or just treating yourself.

Ingredients & Why They Work

When it comes to the ingredients, I like to keep things simple but quality-focused—especially for the pastry cream where the vanilla flavor shines. Don’t skimp on vanilla bean paste here; it makes a noticeable difference over extract.

Flat lay of two whole brown eggs with clean shells, a small white ceramic bowl filled with whole milk, a small white ceramic bowl containing granulated white sugar, a few small cubes of unsalted butter, a small white ceramic bowl with cornstarch powder, a small white ceramic bowl of vanilla bean paste, a small white ceramic bowl holding baking powder, a small white ceramic bowl with salt, a small white ceramic bowl of all-purpose flour spooned and leveled, and a small white ceramic bowl with extra granulated white sugar for rolling and topping, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole milk: Provides the perfect richness for the pastry cream, giving it that silky texture.
Egg yolks: Key for thickening and adding creaminess to the pastry cream.
Granulated white sugar: Sweetens both the cookies and the pastry cream, plus it’s used for that iconic brûlée topping.
Salt: Enhances all the flavors and balances the sweetness.
Vanilla bean paste: A powerhouse of flavor that elevates the creaminess with natural vanilla specks.
Cornstarch: The thickening agent for the pastry cream, ensuring it holds its shape when piped.
Unsalted butter: Adds richness and tenderness to both the cookies and the cream when stirred in at the end.
All-purpose flour: Forms the structure of the cookies, spoons and levels for accuracy.
Baking powder: Gives the cookies a slight lift without making them cakey.
Egg: Binds the cookie dough and adds softness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

These Creme Brûlée Cookies with Caramelized Sugar Recipe is wonderfully versatile, letting you add your own flair to this classic French-inspired dessert. Whether it’s adapting for dietary needs or adding seasonal twists, the possibilities are as delightful as the cookies themselves.

Variation: For a citrusy spin, I love adding a teaspoon of finely grated lemon or orange zest to the sugar cookie dough. It adds a bright note that complements the rich vanilla pastry cream beautifully.
Dietary tweak: Use a dairy-free milk like almond or oat milk for the pastry cream, and swap the butter for vegan alternatives. The texture changes slightly, but the indulgent feel remains.
Seasonal touch: Try adding a pinch of cinnamon or cardamom to the cookie dough in cooler months for a warm, cozy flavor.
Flavor swap: Vanilla bean paste is fantastic, but if you want, you can experiment with almond or coffee extracts in the pastry cream for a unique twist.

Step-by-Step: How I Make Creme Brûlée Cookies with Caramelized Sugar Recipe

The image shows several soft, light golden cookies stacked on a metal cooling rack over a white marbled surface. Each cookie has a thick layer of toasted marshmallow on top, with a slightly browned and caramelized texture. The cookie on top of the main stack is bitten, revealing a soft, crumbly inside that is light and sandy in color. The marshmallow topping has smooth, toasted spots with a shiny surface and a few darker burnt spots around the edges. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm Up the Milk

Start by gently heating 2 ¼ cups of whole milk in a medium saucepan over medium-low heat. You want it steaming but not boiling — that gentle warmth is key. Once steaming, reduce the heat to low and keep it warm; this step softens the milk for the pastry cream without scalding it, helping create a luxuriously smooth texture.

Step 2: Whisk Up the Egg Mixture

While the milk warms, whisk together 6 egg yolks, 1 cup + 2 tablespoon sugar, ⅛ teaspoon salt, 1 ½ tablespoon vanilla bean paste, and 3 ½ tablespoon cornstarch in a large bowl. Whisk thoroughly until smooth, pale yellow, and no lumps remain. The mixture may feel thick at first, but vigorous whisking transforms it into a silky base for the pastry cream.

Step 3: Temper the Egg Mixture

Slowly pour a quarter of the warm milk into the egg mixture while whisking vigorously. This careful tempering prevents the eggs from scrambling. Once combined, add the remaining milk and stir gently to fully incorporate.

Step 4: Cook the Pastry Cream

Pour the combined mixture back into the saucepan. Cook over medium-low heat for 8 to 12 minutes, whisking constantly. Keep watching closely — you want the cream to thicken until soft peaks form. This makes sure your pastry cream is luscious and rich, not rubbery or grainy.

Step 5: Add Butter and Chill

Remove the pan from heat, then whisk in 3 tablespoons of unsalted butter cut into cubes until smooth. Transfer the pastry cream to a bowl, cover it tightly with plastic wrap pressed directly on the surface to avoid a skin, and refrigerate until completely chilled. This chill time helps the flavor develop and ensures a firm yet creamy topping.

Step 6: Prep the Cookies and Oven

Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper. This prevents sticking and helps the cookies bake evenly.

Step 7: Mix Dry Ingredients

In a large bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt. This dry mix ensures your cookies have the perfect texture — light but sturdy enough to hold that luscious pastry cream.

Step 8: Cream Butter and Sugar

In a separate large bowl, beat 1 cup softened unsalted butter with 1 ¼ cups granulated sugar on high speed using an electric mixer until light and fluffy — about two minutes. This aeration creates that tender crumb in the baked cookie.

Step 9: Add Egg and Vanilla

Mix in 1 egg and 1 tablespoon vanilla bean paste on medium speed. Beat until pale and fluffy, roughly 1 to 2 minutes, which adds moisture and deepens the rich vanilla flavor.

Step 10: Combine Dry and Wet Ingredients

Gradually add the dry ingredients into the butter mixture on low speed, mixing just until the dough comes together. Avoid overmixing so the cookies stay tender and chewy.

Step 11: Shape and Sugar-Coat the Dough

Use a large cookie scoop to form dough balls. Roll each ball in ½ cup granulated sugar set aside for coating. This sugar adds a beautiful sparkle and a sweet crunch to the cookie exterior.

Step 12: Bake the Cookies

Place the sugared dough balls on the prepared cookie sheets and gently flatten each slightly. Bake 6 cookies at a time for 9-10 minutes. The edges should be set but the center still soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 13: Pipe the Pastry Cream

Once the cookies are fully cooled, fill a piping bag fitted with a small round tip with the chilled pastry cream. Pipe a dollop of the luscious cream onto each cookie, making sure the cream is thick enough to hold its shape but soft enough to be indulgently creamy.

Step 14: Caramelize the Sugar Topping

Sprinkle about 1 teaspoon of granulated sugar over the pastry cream on each cookie. Using a kitchen torch, brûlée the sugar until it turns golden brown and caramelized, releasing that irresistible roasted marshmallow aroma. If you don’t have a torch, a quick broil in your oven works too—just watch carefully!

Step 15: Cool and Serve

Allow the cookies to cool for 10 minutes after torching to set the caramelized sugar. Serve immediately for the best texture—these cookies are divine fresh, though the pastry cream topping is best added just before serving to prevent sogginess.

Top Tip

These Creme Brûlée Cookies with Caramelized Sugar Recipe may seem intricate, but with a few handy tips, you’ll master them in no time and enjoy every bite to the fullest.

Chill Your Pastry Cream Thoroughly: From my experience, letting the pastry cream chill completely before piping ensures it sets up perfectly and holds shape beautifully atop your cookies.
Roll the Dough in Sugar for Extra Crunch: Rolling each dough ball in sugar before baking adds a delicate sparkle and subtle sweetness—something I discovered after several batches without it felt a bit flat.
Caution with the Kitchen Torch: When caramelizing the sugar topping, keep the flame moving continuously and don’t hold it too close, to avoid burnt spots while achieving that perfect golden crust.
Assemble Just Before Serving: Adding the pastry cream topping too early leads to soggy cookies—trust me, I made that mistake once, and the difference in texture was noticeable. Keep them separate and combine right before serving.

How to Serve Creme Brûlée Cookies with Caramelized Sugar Recipe

A white bowl sits on a white marbled texture surface, filled with a thick, smooth, light brown sauce that has tiny dark specks evenly spread through it. The sauce is swirled gently, creating soft ridges and waves across the surface. On top, there are eight small cubes of pale yellow butter placed mostly in the center. The butter cubes look soft and creamy, contrasting with the shiny, smooth texture of the sauce. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To complement the rich vanilla pastry cream and crunchy caramelized sugar, consider garnishing each cookie with a tiny fresh mint leaf for a pop of color and freshness. A light dusting of edible gold dust or a sprinkle of finely chopped toasted almonds or pistachios can also add an elegant touch and a subtle nutty crunch.

Side Dishes

These cookies shine best as a standalone dessert or paired with a scoop of creamy vanilla bean ice cream. If you want to serve a beverage, a cup of rich espresso, lightly brewed black tea, or even a glass of chilled dessert wine brings out the caramel and vanilla notes beautifully.

Make Ahead and Storage

Storing Leftovers

You can store the baked sugar cookies without pastry cream in an airtight container at room temperature for up to 3 days. This keeps them chewy and fresh. Just remember to add the chilled pastry cream and caramelize the topping right before serving to preserve that irresistible texture contrast.

Freezing

These cookies freeze best when fully baked but undecorated. Freeze the sugar cookies in a single layer wrapped tightly in plastic wrap, then placed in a freezer-safe container for up to one month. Thaw them at room temperature before piping on the chilled pastry cream and caramelizing the sugar topping.

Reheating

Since these cookies feature a delicate caramelized sugar top and soft pastry cream, avoid reheating once assembled. Instead, enjoy at room temperature shortly after assembly. If desired, briefly warm the plain baked sugar cookies in a 300°F oven for 3-4 minutes before adding the pastry cream and the brûlée sugar topping.

Frequently Asked Questions:

Can I use vanilla extract instead of vanilla bean paste?

Yes! While vanilla bean paste provides a richer, more intense vanilla flavor with those beautiful flecks, you can substitute it with vanilla extract if that’s what you have on hand. Use the same amount for a lovely flavor.

What if I don’t have a kitchen torch to caramelize the sugar?

You can use your oven’s broiler as a backup. Just sprinkle the sugar topping carefully and broil the cookies on the top rack for a very short time, watching closely to avoid burning. The sugar will caramelize similarly to a torch.

How long can I prepare the pastry cream in advance?

You can make the vanilla pastry cream up to 2 days in advance and keep it well covered in the refrigerator. Make sure to place plastic wrap directly on the surface to prevent a skin from forming. Chill it completely before piping.

Why do the cookies get soggy if assembled too early?

The moisture in the chilled pastry cream seeps into the cookie base over time, which softens the chewy cookie and causes sogginess. To keep your cookies perfectly textured, pipe the cream and brûlée the sugar just before serving.

Final Thoughts

Making these Creme Brûlée Cookies with Caramelized Sugar Recipe is truly a rewarding experience. Combining the chewy sugar cookie base with luscious vanilla pastry cream and that signature brûléed sugar crunch results in a little bite of French-inspired indulgence. I hope you enjoy baking (and eating!) these as much as I do—sharing them with friends or treating yourself is nothing short of pure joy. Happy baking!