These crème brûlée cookies are where elegant dessert meets comforting cookie. I bake buttery, chewy sugar cookies and top them with luscious vanilla bean pastry cream before finishing them with that iconic brûléed sugar crackle. It’s like biting into a bakery treat—but made right at home.

Why You’ll Love This Recipe

Chewy sugar cookie base with crispy edges
Creamy, rich vanilla bean pastry cream topping
Caramelized sugar shell that cracks just like traditional crème brûlée
Beautiful presentation and unique texture combo
They taste like crème brûlée and a sugar cookie had a delicious baby

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 sugar
salt
vanilla bean paste
cornstarch
unsalted butter

For the Sugar Cookies:

all-purpose flour
baking powder
salt
granulated sugar
unsalted butter, softened
egg
vanilla bean paste
granulated sugar (for rolling)
granulated sugar (for brûlée topping)

Directions

Step 1: Make the Pastry Cream
I heat the milk until steaming. Then in a bowl, I whisk together the yolks, sugar, salt, vanilla, and cornstarch until smooth and pale. I slowly whisk in the hot milk, then return the mixture to the pan. I cook it over medium-low heat, whisking constantly, until thick and soft peaks form. After removing it from the heat, I stir in butter and chill it with plastic wrap directly on the surface.

Step 2: Make the Sugar Cookie Dough
I whisk together the flour, baking powder, and salt. In another bowl, I cream butter and sugar until fluffy, then beat in the egg and vanilla. I slowly mix in the dry ingredients until the dough pulls together.

Step 3: Shape and Bake
I scoop and roll the dough into balls, then coat each in sugar. I slightly flatten each one on a parchment-lined baking sheet and bake them at 350°F for 9–10 minutes. After cooling on the pan for 5 minutes, I transfer them to a rack.

Step 4: Assemble and Brûlée
Once cooled, I pipe the chilled pastry cream onto each cookie. I sprinkle each with about 1 teaspoon of sugar and torch it with a kitchen torch until it’s golden and crisp. I let the sugar cool for 10 minutes before serving.

Servings and Timing

Yield: 24 cookies
Prep Time: 1 hour 30 minutes
Bake Time: 9–10 minutes
Assembly Time: 20 minutes
Total Time: 1 hour 59 minutes

Variations

Swap vanilla bean paste for almond extract in the dough
Add a little citrus zest to the pastry cream for brightness
Use brown sugar for brûlée topping for a deeper caramel flavor
Make mini cookies and serve as bite-sized party desserts

Storage/Reheating

I recommend eating the cookies the day they’re assembled
I store plain sugar cookies in an airtight container for up to 2 days
I keep the pastry cream chilled and add it just before serving
I do not recommend freezing these cookies once assembled

FAQs

Do I need a kitchen torch for the brûlée topping?

Yes. The torch caramelizes the sugar quickly without melting the pastry cream. An oven broiler won’t work—it would ruin the topping.

Can I make these cookies ahead of time?

Absolutely. I prepare the cookies and pastry cream ahead, store them separately, and assemble just before serving to maintain that fresh crunch.

Why is my pastry cream runny?

I make sure to whisk constantly and cook the cream until soft peaks form. Also, chilling it fully helps it firm up properly.

Can I use vanilla extract instead of vanilla bean paste?

I can, but I prefer paste for its stronger, more complex vanilla flavor—especially in something where vanilla is the star.

How do I keep the cookies perfectly round?

Right out of the oven, I use a round cookie cutter to gently nudge the edges into perfect circles. It’s a neat little trick that works wonders.

Conclusion

These crème brûlée cookies are one of the most impressive treats I’ve ever baked—and yet, they’re so approachable. That chewy cookie, creamy vanilla topping, and crisp sugar layer combine into one unforgettable bite. Whether I’m baking for a special event or just treating myself, these cookies always steal the show.

Crème Brûlée Cookies