Cream Brule Cookies transform a classic French dessert into a soft, chewy treat with a rich vanilla flavour and crisp caramel sugar topping that breaks with every bite!
Recipe highlights
I recently made these for family gatherings and let you say, these cookies disappeared faster than me trying to avoid small talk at the grocery store. Basically, they taste like cream brulee (cookie shape), but in reality, the hassle of your inner voice telling you the fear of ruining or accidentally burning something. It won’t take. Cream Brule cookies are a way to go if you want to impress people with minimal effort. Follow my step-by-step photos and make it easy!
Why should you make these?
A flashy cafe atmosphere without effort: These cookies taste like what you find in a high-end bakery, but they’re gathering in your own kitchen for zero big things. Crispy, creamy and soft – the combination of all soft vanilla cookies, smooth frosting and cracked brulee toppings is the perfect texture that will come back for more. Perfect for any occasion: It doesn’t matter whether you’re holding a holiday party, covering your coworkers, or need a late-night snack that feels like French couture. These cookies check all boxes.
Cream brulee cookie ingredients
To make cookies, dry ingredients require general-purpose flour, baking soda and salt. The dough comes with softened saltless butter, granulated sugar, light brown sugar, vanilla extract, and eggs. Once mixed, the dough will form into a bowl, bake until golden and cool before frosting.
For frosting, whisk the vanilla line stunt pudding with cold milk until thick. Soften the butter and vanilla extracts and mix together the pudding, heavy whipped cream and powdered sugar until smooth. Pipe the matte into the cooled cookies, set easily, and sprinkle the torch with granulated sugar and caramelize the torch.
Tips for success
Eggs: I prefer to use room temperature eggs for baking as they blend smoothly into the dough. Vanilla Extract: For an even more luxurious flavour, substitute vanilla bean paste or add one vanilla bean seeds. Torch or broiler? If you don’t have a kitchen torch, place the cookies under the broiler for a few seconds to caramelize the sugar. Take care to avoid burning!
Presentation ideas
These cookies are already the stars of the show, why not try raising the notch? Here are some fun ways to do it Cream Brule cookies:
With Fresh Berries: If you’re pretending to be healthy while eating dessert, the strawberry, raspberry or blueberry side is perfect. Ice cream: Serve with vanilla or caramel ice cream + fresh berry scoop! On a dessert board: Throw these on a dessert chalk board with macarons, chocolate and fruit. Perfect for impressing your guests (or just treat yourself). Drishes with Caramel or Chocolate: A light drishes or melted chocolate from caramel makes these even more appealing.
Serve warm for extra goones: in the microwave, soften the frosting in seconds and taste like it came out of the oven.
FAQ
Can I make these cookies in advance?
I actually love making these the day before. Because the flavor gets even better overnight. Simply store in an airtight container at room temperature and it will remain fresh for several days.
Do I have to spread sugar on top of it?
Technically, no. But skipping the brulee means instead of embracing the full creme brulee experience, you’re basically just making a gorgeous frost cookie. If you don’t have a kitchen torch, you can use the broiler for a few seconds. Please be careful.
Can I use store-bought frosting instead?
Technically, yes, but homemade frosting is always excellent. The vanilla cream frosting in this recipe gives these cookies a rich, decadent flavour.
How do I get that perfect brulee topping?
A thin layer of sugar is important! If you stack it too much, it won’t properly caramelize. I learned this the hard way when my first batch was sugar lava running across the sides. There aren’t many here!
printing
Cream Brule cookies
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material
cookie
2¼ cup All-purpose flour1 Small spoons baking soda½ Small spoons salt1 cup Unsalted butter It’s softened½ cup Granule sugar⅓ cup Light brown sugar2 Small spoons Vanilla extract2 Big egg
Vanilla Cream Frosting
3.4 Oz Bunny Line Stunt Pudding Mix (Boxed)½ cup Cold milk1 cup Unsalted butter It’s softened1 Small spoons Vanilla extract¼ cup Heavy whipped cream Room temperature1 cup Powdered sugar½ cup Granule sugar For Brulee toppings
Instructions
For cookies
For frosting
nutrition
How to make creme brulee cookies (step-by-step photos)
Make cookies:
Preheat the oven to 350°F and arrange the two baking sheets with parchment. Whisk flour, baking soda and salt in a bowl. In another bowl, beat butter, granulated sugar and brown sugar until fluffy. Add the eggs and vanilla and then mix the dried ingredients until combined.
Scoop the dough into a bowl, add 6 per sheet, and bake for 9-11 minutes until the edges are golden. Let it cool for 5 minutes and then transfer to a wire rack.
Do frosting:
Whisk the pudding and cold milk. In another bowl, beat the butter and vanilla until creamy. Add the pudding, heavy cream and powdered sugar and mix until smooth.
Pipe frosting:
Pipe matte into spiral-cooled cookies. Freeze for 30 minutes to set. Sprinkle sugar and torch over the cookies until caramelized and golden brown.
Storage Instructions
Room Temperature: Place cookies in an airtight container at room temperature for up to 3 days. If your home is like me, they won’t even last that long! Refrigerate: Leave them in the fridge for up to 1 week for longer storage. The frosting will harden a bit, but the flavor remains just as great. If the cookies are in the fridge, let them sit at room temperature for about 15 minutes before eating. Freeze: Freeze baked (but not concentrated) cookies for up to 3 months. Layer them between airtight containers between parchment paper. Melt: When ready to enjoy, thaw at room temperature, then let fresh sugar frost and brulee for its distinctive crunch. Want to recreate the brulee toppings? A quick pass in a kitchen torch, or a few seconds pass under a broiler, brings back that perfect caramelized crunch.
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