Can I make these cookies ahead of time?

Yes, you can prepare the cookie base up to 2 days ahead. Store in an airtight container, then add the caramelized topping just before serving for the best texture contrast. The caramelized sugar top will soften over time.

What's the best way to caramelize the topping?

A kitchen torch offers the most control for caramelizing the topping, but the broiler method works well too. Keep a very close eye on the cookies when under the broiler—they can go from perfect to burnt in seconds. Position them about 4 inches from the heat source.

Can I substitute the heavy cream?

While heavy cream provides the richest results, you can substitute half-and-half for a lighter version. Avoid using milk as it won't thicken properly. Plant-based heavy cream alternatives can work but may require adjusting the cornstarch slightly.

How do I store these cookies?

Once the topping has completely set, store cookies in a single layer in an airtight container at room temperature for up to 3 days. The caramelized top will gradually soften but will still be delicious. For longer storage, freeze the cookie base without topping.

Why did my caramelized topping crack and slide off?

This typically happens if the cream mixture wasn't thick enough before applying or if the cookies weren't completely cooled. Make sure to cook the cream mixture until it noticeably thickens and allow cookies to cool fully before topping them.

Can I add other flavors to these cookies?

Absolutely! Try adding orange or lemon zest to the dough, or replace some of the vanilla with almond extract. You could also incorporate a tablespoon of bourbon into the cream mixture for a more complex flavor profile.

Caramelized Vanilla Cookie Delight

Category: Sweet Moments, Made Easy

These exquisite cookies transform the classic French dessert into a handheld treat. The cookie base combines butter, vanilla, and subtle spices for a rich foundation. After baking to golden perfection, they're topped with a luxurious cream mixture that's caramelized under the broiler to create that signature crackable crust.

The contrast between the crisp, caramelized topping and the soft, buttery cookie creates an unforgettable texture experience. With hints of cinnamon and nutmeg complementing the dominant vanilla flavor, these sophisticated cookies deliver the essence of creme brûlée in each delightful bite.

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A woman wearing an apron and smiling while holding a plate of food.

By Grace

Last updated on Thu, 01 Jan 2026 21:04:53 GMT

A plate of irresistible creme brûlée cookies. | quicklish.com

Recipe Q&A

→ Can I make these cookies ahead of time?: Yes, you can prepare the cookie base up to 2 days ahead. Store in an airtight container, then add the caramelized topping just before serving for the best texture contrast. The caramelized sugar top will soften over time.
→ What's the best way to caramelize the topping?: A kitchen torch offers the most control for caramelizing the topping, but the broiler method works well too. Keep a very close eye on the cookies when under the broiler—they can go from perfect to burnt in seconds. Position them about 4 inches from the heat source.
→ Can I substitute the heavy cream?: While heavy cream provides the richest results, you can substitute half-and-half for a lighter version. Avoid using milk as it won't thicken properly. Plant-based heavy cream alternatives can work but may require adjusting the cornstarch slightly.
→ How do I store these cookies?: Once the topping has completely set, store cookies in a single layer in an airtight container at room temperature for up to 3 days. The caramelized top will gradually soften but will still be delicious. For longer storage, freeze the cookie base without topping.
→ Why did my caramelized topping crack and slide off?: This typically happens if the cream mixture wasn't thick enough before applying or if the cookies weren't completely cooled. Make sure to cook the cream mixture until it noticeably thickens and allow cookies to cool fully before topping them.
→ Can I add other flavors to these cookies?: Absolutely! Try adding orange or lemon zest to the dough, or replace some of the vanilla with almond extract. You could also incorporate a tablespoon of bourbon into the cream mixture for a more complex flavor profile.

Irresistible Creme Brûlée Cookies

Buttery cookies topped with caramelized sugar that cracks like creme brûlée, creating the perfect blend of textures and flavors.

Prep Time

20 min

Cook Time

12 min

Total Time

32 min

By: Grace

Category: Desserts

Skill Level: Medium

Cuisine: French-American Fusion

Yield: 24 Servings (24 cookies)

Dietary Preferences: Vegetarian

Ingredients

→ Cookie Base

01 1 cup unsalted butter, softened

02 1 cup granulated sugar

03 1 tablespoon vanilla extract

04 1 large egg

05 2 cups all-purpose flour

06 1⁄2 teaspoon baking soda

07 1⁄2 teaspoon salt

08 1⁄4 teaspoon ground cinnamon

09 1⁄4 teaspoon ground nutmeg

→ Crème Brûlée Topping

10 1⁄2 cup heavy cream

11 1⁄4 cup brown sugar

12 1 tablespoon cornstarch

Steps

Step 01

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 02

In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.

Step 03

Add the vanilla extract and the large egg to the butter-sugar mixture, and continue to beat until well combined.

Step 04

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.

Step 05

Gradually add the dry ingredients to the wet mixture, stirring until the dough forms and everything is well incorporated.

Step 06

Shape the dough into small 1-inch balls and place them onto the prepared baking sheet, spacing them about 2 inches apart. Use the back of a spoon or your fingers to gently flatten each dough ball into a thick disk.

Step 07

Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers have set.

Step 08

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 09

Heat the heavy cream in a small saucepan over medium heat, stirring occasionally until it begins to simmer.

Step 10

In a separate small bowl, combine the brown sugar and cornstarch, then slowly add this mixture to the simmering heavy cream, whisking constantly to prevent any lumps. Continue to cook the cream mixture over medium heat for another 2 to 3 minutes until it thickens slightly.

Step 11

Remove the saucepan from the heat and let the mixture cool for a few minutes.

Step 12

Once the cookies are completely cool, spoon a small amount of the crème brûlée mixture onto each cookie.

Step 13

Place the cookies under the broiler for 1 to 2 minutes, watching closely, until the crème brûlée topping turns golden and caramelized.

Step 14

Remove the cookies from the oven and allow the caramelized topping to cool and set before serving.

Notes

Use room temperature butter for better mixing and a smoother dough texture.
Ensure the dough balls are evenly spaced to allow for proper spreading during baking.
For a more pronounced spice flavor, consider adding a pinch of ground ginger or cloves.
Watch the cookies closely under the broiler, as the sugar can burn quickly.
Allow the caramelized topping to cool completely before serving to avoid it being too runny.

Required Tools

Baking sheet
Parchment paper
Mixing bowls
Electric mixer
Whisk
Small saucepan
Wire cooling rack

Allergen Information

Check each ingredient for possible allergens, and consult a healthcare professional if unsure.

Contains dairy (butter, heavy cream)
Contains gluten (all-purpose flour)
Contains eggs

Nutritional Information (per serving)

These details are for guidance and shouldn't replace professional medical advice.

Calories: 250
Fats: 15 g
Carbohydrates: 28 g
Proteins: 2 g