If you’re looking to delight your taste buds with a cookie that captures the rich, creamy indulgence of a classic custard dessert, the Crème Brûlée Cookies Recipe is your new best friend. These cookies marry the silky smoothness of a custard-infused dough with a satisfyingly crisp sugar coating, echoing the iconic caramelized top of traditional crème brûlée. From their buttery, tender crumb to the gentle vanilla bean aroma, every bite delivers a little moment of pure joy that’s perfect for sharing at gatherings or savoring on a quiet afternoon. Trust me, once you try these, they’ll become a staple in your cookie rotation!

Ingredients You’ll Need
The beauty of this Crème Brûlée Cookies Recipe lies in its straightforward ingredient list, each element thoughtfully chosen to create the perfect balance of flavor and texture. From the creamy richness of whole milk and egg yolks to the aromatic warmth of vanilla bean paste, each ingredient plays an essential part in building these luscious cookies.
- Whole milk (2 1/4 cups): Provides the creamy base that mimics the custard’s smooth texture in the cookie dough.
- Egg yolks (6): Intensifies the richness, adding depth and a velvety mouthfeel to the dough.
- Granulated sugar (1 cup + 2 tablespoons): Sweetness that balances the custard flavor while contributing to browning.
- Salt (1/8 teaspoon and 1/2 teaspoon): Enhances all the other flavors, keeping the sweetness from becoming one-dimensional.
- Vanilla bean paste (1 1/2 tablespoons and 1 tablespoon): Adds an authentic vanilla aroma reminiscent of the classic crème brûlée dessert.
- Cornstarch (3 1/2 tablespoons): Creates a tender crumb and helps achieve that delicate cookie texture.
- Unsalted butter (3 tablespoons cubed and 1 cup softened): Adds richness and moisture, ensuring a soft yet structured cookie.
- All-purpose flour (2 1/2 cups): The foundation of the dough, providing structure for the cookie.
- Baking powder (1/2 teaspoon): Gives a slight rise and keeps the cookies light and fluffy.
- Granulated sugar for rolling (1/2 cup, plus extra): Creates a crispy, sweet crust reminiscent of the brûléed sugar topping on the dessert.
- Egg (1): Binds the dough and adds richness.
How to Make Crème Brûlée Cookies Recipe
Step 1: Prepare the Custard Base
Start by heating the whole milk in a saucepan until just below boiling. In a separate bowl, vigorously whisk the egg yolks along with 1 cup plus 2 tablespoons of granulated sugar and a pinch of salt. Slowly pour the hot milk into the egg mixture, whisking constantly to avoid scrambling the eggs. Return the mixture to the saucepan and add the vanilla bean paste and cornstarch, cooking over medium heat until thick enough to coat the back of a spoon. Stir in the cubed butter until fully melted and smooth. Chill this custard base in the fridge, ideally overnight, to develop full flavor and firm up.
Step 2: Mix the Cookie Dough
Once the custard is well chilled, cream together the softened butter with 1 1/4 cups granulated sugar until light and fluffy. Add the egg and vanilla bean paste, mixing until combined. Gradually incorporate the custard base, blending smoothly. In a separate bowl, sift together the flour, baking powder, and salt, then gently fold into the wet ingredients to form a soft but manageable dough. Cover and chill the dough for at least 1 hour; this step makes the cookies easier to handle and promotes better texture.
Step 3: Shape and Bake the Cookies
Preheat your oven to 350°F (175°C). Scoop the chilled dough into small balls, about 1 1/2 tablespoons each. Roll each ball generously in granulated sugar—this imitates the sugary crust of crème brûlée and will caramelize beautifully during baking. Place the sugared dough balls on a parchment-lined baking sheet, leaving enough space for spreading. Bake for 9 to 11 minutes, or until the edges turn a delicate golden brown but the centers remain soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Crème Brûlée Cookies Recipe

Garnishes
If you want to elevate the presentation of these cookies, consider adding a light dusting of powdered sugar or a thin drizzle of melted dark chocolate for extra indulgence. A sprinkle of finely crushed caramelized sugar crystals can mimic the classic burnt sugar layer of crème brûlée perfectly, adding a delightful crunch and sparkle.
Side Dishes
These cookies pair wonderfully with a cup of hot coffee or a warm mug of chai tea. For a more decadent experience, serve alongside a small dish of fresh whipped cream or a scoop of vanilla bean ice cream. The creamy components complement the cookies’ custardy flavors beautifully.
Creative Ways to Present
For a charming dessert spread, arrange the cookies on a tiered serving tray with fresh berries and edible flowers. Alternatively, sandwich two cookies together with a thin layer of pastry cream or rich chocolate ganache to create an irresistibly indulgent treat inspired by the crème brûlée dessert’s flavors.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Crème Brûlée Cookies in an airtight container at room temperature. They will stay fresh and soft for up to 3 days, making them perfect for enjoying throughout the week or sharing with friends and family.
Freezing
If you want to keep the magic longer, these cookies freeze beautifully. Place them in a single layer in a freezer-safe container with parchment paper between layers to prevent sticking. They can be frozen for up to 2 months without losing their delightful texture or flavor.
Reheating
To revive the cookies’ crisp sugar coating and soft interior, warm them briefly in a preheated 300°F (150°C) oven for about 5 minutes. Avoid microwaving, as this can make the cookies chewy rather than tender and crisp.
FAQs
Can I use regular vanilla extract instead of vanilla bean paste?
Absolutely! While vanilla bean paste gives a richer aroma and tiny vanilla specks that look beautiful, regular vanilla extract works well too. Use the same amount for a lovely, classic vanilla flavor.
Is it necessary to chill the custard and dough before baking?
Yes, chilling the custard base and the dough helps the flavors meld together and makes the dough easier to handle. It also ensures that the cookies bake up tender and with the ideal texture.
Can these cookies be made gluten-free?
You can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup, but be sure the blend contains xanthan gum or another binder for structure. The texture may vary slightly but should still be delicious!
How long do the Crème Brûlée Cookies last at room temperature?
Stored in an airtight container, these cookies stay fresh for about 3 days at room temperature. For longer storage, freezing is your best bet.
Can I add other flavors to this Crème Brûlée Cookies Recipe?
Definitely! You might try incorporating a hint of cinnamon or orange zest into the dough for a fun twist. Just be mindful not to overpower the delicate custard and vanilla flavors that make these cookies special.
Final Thoughts
There’s something wonderfully comforting and a little bit fancy about this Crème Brûlée Cookies Recipe that makes baking them a true pleasure. They strike the perfect balance between rich custard flavor and crisp, sugary texture, creating a cookie experience that feels as indulgent as the dessert it draws inspiration from. So gather your ingredients, embrace the process, and treat yourself and your loved ones to these little gems—you’ll soon understand why they’re such a beloved favorite!
Print
Crème Brûlée Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Description
These Crème Brûlée Cookies transform the classic French dessert into a delightful cookie form, featuring a rich, creamy custard flavor infused in a tender, buttery cookie coated with caramelized sugar for a satisfying crunch.
Ingredients
Custard Base
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tablespoons (225 g) granulated sugar
- 1/8 teaspoon salt
- 1 1/2 tablespoons vanilla bean paste
- 3 1/2 tablespoons (28 g) cornstarch
- 3 tablespoons (42 g) unsalted butter, cubed
Cookie Dough
- 2 1/2 cups (313 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (250 g) granulated sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tablespoon vanilla bean paste
Finishing
- 1/2 cup (100 g) granulated sugar (for rolling the dough in)
- 1/2 cup (100 g) granulated sugar (for caramelizing)
Instructions
- Prepare the Custard Base: In a medium saucepan, combine whole milk, egg yolks, 1 cup + 2 tablespoons sugar, salt, vanilla bean paste, and cornstarch. Whisk constantly over medium heat until thickened and smooth, about 6-8 minutes. Remove from heat and whisk in cubed unsalted butter until fully incorporated. Allow custard to cool to room temperature.
- Make the Cookie Dough: In a large bowl, sift together flour, baking powder, and salt. In a separate bowl, cream together softened butter and 1 1/4 cups sugar until light and fluffy. Add the egg and vanilla bean paste to the butter mixture, mixing well. Gradually blend in the dry ingredients until a smooth dough forms. Mix in the cooled custard base until fully combined.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up for easier handling.
- Shape and Coat the Cookies: Preheat the oven to 350°F (175°C). Roll chilled dough into 1-inch balls. Roll each ball in 1/2 cup granulated sugar (for coating). Place dough balls onto a parchment-lined baking sheet, spaced about 2 inches apart.
- Bake the Cookies: Bake for 8-10 minutes or until edges are lightly golden. Remove from oven and immediately sprinkle each cookie with remaining 1/2 cup sugar. Using a kitchen torch, caramelize the sugar topping until golden and crisp. If a torch is unavailable, briefly place under a broiler, watching carefully to avoid burning.
- Cool and Serve: Allow cookies to cool completely on the baking sheet before transferring to a rack. The caramelized sugar will harden as it cools, forming a crisp, brûlée-style topping.
Notes
- If you do not have vanilla bean paste, you can substitute with 2 teaspoons vanilla extract.
- For best results caramelizing the sugar topping, use a kitchen torch to get an even, crisp brûlée crust.
- Handle the dough gently to maintain its tender crumb.
- Cookies are best eaten within 2 days to enjoy the creme brûlée topping at its crispest.
- Allow the custard base to cool completely before incorporating into the dough to prevent melting the butter.