If you adore the creamy richness of classic creme brûlée and the chewy delight of sugar cookies, wait until you try this Cream Brûlée Cookies Recipe. These little treats bring together the best of both worlds in one irresistible bite.

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 Cream Brûlée Cookies Recipe
Top Tip
How to Serve Cream Brûlée Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cream Brûlée Cookies Recipe

Why You'll Love This Recipe

Honestly, I couldn't stop smiling while making these cookies. There’s something so satisfying about combining soft, buttery sugar cookies with a silky vanilla pastry cream and finishing with a crunchy caramelized sugar top. It’s the ultimate indulgence you can easily make at home!

All-in-One Dessert: Combines chewy sugar cookies with rich creme brûlée flavors in just one bite.
Showstopper Presentation: The caramelized sugar topping adds a beautiful, crunchy finish that impresses guests.
Make-Ahead Friendly: You can prep the pastry cream a day ahead to save time on baking day.
Vegetarian and French-Inspired: A sophisticated dessert that fits a vegetarian diet and brings that classic French flair.

Ingredients & Why They Work

Before you grab your apron, let’s talk about the ingredients that make these cookies truly special. I’ve found that using things like vanilla bean paste really elevates the flavor compared to standard vanilla extract. And rolling the dough generously in sugar is the secret to that satisfying crunchy edge.

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 a creamy base for the pastry cream, crucial for that authentic creme brûlée texture.
Egg Yolks: The backbone of the pastry cream, giving it richness and helping it thicken perfectly.
Granulated White Sugar: Sweetens both the cookie dough and the topping, creating balance and that signature brûlée crunch.
Salt: Enhances the sweetness and depth of flavor in both the cream and cookies.
Vanilla Bean Paste: Adds an intense vanilla flavor with lovely vanilla specks for a gourmet touch.
Cornstarch: Acts as a natural thickener for the pastry cream, ensuring it sets up beautifully.
Unsalted Butter: Key for the tender, buttery texture of the cookies and richness in the cream.
All-Purpose Flour: The sturdy base of the cookie dough that keeps the cookies soft yet holds their shape.
Baking Powder: Gives a slight lift to the dough for a nice texture without being cakey.
Egg: Binds the cookie dough and adds moisture for 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

One of the best parts about this Cream Brûlée Cookies Recipe is how easy it is to make it your own. Whether you want to play with flavors or tweak the texture, there’s a little something for everyone to enjoy.

Almond Infusion: I love swapping the vanilla bean paste in the pastry cream for almond extract just once. The subtle nutty flavor pairs beautifully with the buttery sugar cookies, giving a lovely twist that’s still mild and approachable.
Seasonal Twist: For a festive holiday spin, adding a pinch of ground cinnamon or cardamom to the cookie dough can bring warm spice notes that feel perfect during cooler months.
Dairy-Free Version: If you prefer a dairy-free option, try using coconut milk instead of whole milk for the pastry cream, and substitute the butter in the cookie dough for a vegan butter alternative. The flavor changes slightly but still stays rich and luscious.
Colorful Toppings: Swap out plain sugar for demerara or turbinado sugar for the brûlée topping to add a deeper caramel color and crunch. Or even sprinkle a pinch of sea salt on top after torching for that wonderful sweet-salty contrast.

Step-by-Step: How I Make Cream Brûlée Cookies 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 the Milk and Whisk the Yolks

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’s when you know it’s ready to temper the egg yolks. Meanwhile, whisk together 6 egg yolks, 1 cup plus 2 tablespoons of sugar, ⅛ teaspoon salt, 1 ½ tablespoons vanilla bean paste, and 3 ½ tablespoons cornstarch in a large bowl. Whisk until the mixture looks smooth and a pale yellow color. This takes a moment, but it’s key for that silky texture in the pastry cream.

Step 2: Temper and Cook the Pastry Cream

Slowly add about a quarter of the warm milk into the egg mixture while stirring vigorously. This tempering prevents the eggs from scrambling. Once combined, stir in the remaining milk, then pour everything back into the saucepan. Cook over medium-low heat, whisking constantly for 8 to 12 minutes. Watch for the mixture to thicken and form soft peaks—this signals the perfect consistency. Remove from heat, stir in 3 tablespoons of cubed unsalted butter until melted and smooth, then cover with plastic wrap pressed directly onto the surface to keep a skin from forming. Refrigerate until fully chilled.

Step 3: Prepare the Sugar Cookie Dough

Preheat your oven to 350°F and line two baking sheets with parchment paper. In a large bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt. In a separate bowl, cream 1 cup softened unsalted butter with 1 ¼ cups granulated sugar using an electric mixer on high speed until fluffy, about 2 minutes. Add in 1 egg and 1 tablespoon vanilla bean paste, mixing on medium speed until pale and fluffy—this usually takes 1 to 2 minutes.

Step 4: Combine and Shape Your Cookies

Slowly add the dry ingredients to the wet mixture, mixing on low speed just until combined and the dough comes together. Use a large cookie scoop to form dough balls, then roll each ball generously in ½ cup granulated sugar. Place them on your baking sheets, spacing evenly, and flatten each slightly with your palm or the bottom of a glass. The dough will bake into that perfectly chewy, buttery cookie base we’re aiming for.

Step 5: Bake and Cool

Bake the cookies for 9 to 10 minutes until set but still soft. Let them rest on the baking sheets for 5 minutes to firm up before transferring to a wire rack to cool completely. This step ensures they hold their shape and don’t spread too thin for holding the pastry cream.

Step 6: Assemble and Brûlée the Cookies

Once the cookies have cooled, transfer your chilled vanilla pastry cream to a piping bag fitted with a small circular tip. Pipe a generous dollop onto each cookie. Then sprinkle about 1 teaspoon of granulated sugar over the top. Using a kitchen torch, caramelize the sugar carefully with a low and steady flame until it turns golden brown and smells like roasted marshmallows—that’s your cue that these Cream Brûlée Cookies are ready to dazzle. Let them cool for 10 minutes before serving for the best flavor and texture.

Top Tip

Making these Cream Brûlée Cookies Recipe truly shine is all about the little details. Here are some tips I’ve picked up along the way to help you achieve perfect results every time.

Patience with the Pastry Cream: Make sure the pastry cream is completely chilled before piping—this helps it firm up perfectly and prevents it from melting into your cookies.
Even Sugar Coating: Roll the cookie dough balls generously in sugar before baking for that signature crunchy, sparkling exterior with just the right bite.
Careful Brûlée Technique: When caramelizing the sugar topping, keep the kitchen torch flame low and move it steadily to avoid burning—this creates a beautiful golden crust and that irresistible toasted aroma.
Assemble Just Before Serving: Add the pastry cream topping only right before serving to keep your cookies from getting soggy and maintain that perfect texture contrast.

How to Serve Cream Brûlée Cookies 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 elevate these delightful cookies even further, try a few simple garnishes. Fresh berries like raspberries or blackberries add a burst of tartness that plays beautifully against the creamy, sweet filling. A light dusting of edible gold dust or a tiny fresh mint leaf can add an elegant touch perfect for special occasions.

Side Dishes

These cookies are the star of any dessert table but pair wonderfully with a cup of strong coffee or a rich espresso to balance the sweetness. They also complement light, fruity white wines or sparkling rosé for a chic gathering. For something cozy, a warm chai tea or vanilla latte creates a lovely flavor match.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store the baked sugar cookies in an airtight container at room temperature for up to 2 days. Keep the pastry cream covered and chilled in the fridge separately for up to 3 days. Remember to only pipe the cream onto the cookies right before serving to avoid sogginess.

Freezing

You can freeze the sugar cookie dough balls before baking! Place them on a baking sheet until firm, then transfer to a freezer-safe bag for up to 1 month. When ready, bake directly from frozen adding a couple of extra minutes to the bake time. Pastry cream doesn’t freeze well, so prepare it fresh or refrigerate as directed.

Reheating

Since these cookies feature a delicate brûléed sugar and fresh pastry cream topping, reheating isn’t recommended. For best enjoyment, serve them fresh after assembly. However, if you need to warm the cookies alone, a brief 5-10 second zap in the microwave can revive their softness before adding the cream.

Frequently Asked Questions:

Can I use vanilla extract instead of vanilla bean paste?

Absolutely! If you don't have vanilla bean paste, substitute it with high-quality vanilla extract in the same amount. The flavor will still be deliciously rich and aromatic.

How do I prevent the pastry cream from forming a skin while chilling?

Simply press plastic wrap directly onto the surface of the pastry cream before refrigerating. This keeps air out and prevents that unwanted skin from forming.

Can I prepare the pastry cream ahead of time?

Yes! You can make the pastry cream a day ahead and store it covered in the fridge. Just bring it back to piping consistency by giving it a good stir before assembling your cookies.

Why do I need to add the pastry cream just before serving?

Adding pastry cream ahead of time can cause the cookies to become soggy. To maintain the perfect texture contrast, pipe the cream onto each cookie right before you serve them.

Final Thoughts

These Cream Brûlée Cookies Recipe truly capture the magic of a classic French dessert in a fun, handheld treat. The chewy sugar cookie base paired with luscious vanilla pastry cream and that irresistible caramelized sugar topping makes for cookies you’ll want to make again and again. I hope you enjoy baking and sharing these as much as I do—it’s a recipe that always brings smiles and a few happy “mmm’s” around the table!