A soft vanilla cookie with a glassy, torched-sugar top that cracks when you bite it. Dessert-shop fancy, home-kitchen easy.
Prep20 min
Cook12 min
Total32 min
Serves18
LevelIntermediate
What makes it special
All-purpose flour
Unsalted butter
Granulated sugar
Egg
Crème brûlée is my favorite restaurant dessert, but I rarely make the real thing at home. These cookies give me the same joy: a soft, vanilla-scented cookie with a thin shell of caramelized sugar that cracks beautifully when you tap it with a spoon.
How the brûlée top works
Instead of baking a custard, you bake a rich, soft vanilla cookie, let it cool completely, then sprinkle sugar on top and melt it with a kitchen torch. The sugar turns amber and hardens into that classic crackly layer.
The cookie
An extra egg yolk and a splash of cream make the dough taste almost custardy. Pull the cookies out while the centers still look a little underdone; they firm up as they cool.
Tips for a perfect crack
Cool first. Warm cookies melt the sugar unevenly.
Thin layer of fine sugar. Too much makes a thick, hard candy shell.
Keep the torch moving a few inches above the sugar so it caramelizes without burning.
Torch close to serving time for the best crunch.
Variations
Vanilla bean: scrape a vanilla pod into the dough.
Espresso: a teaspoon of instant espresso powder in the dough.
Citrus: a little orange or lemon zest.
Chocolate: fold in mini white or dark chocolate chips.
Serving
They're stunning on a dessert board, with coffee or next to a scoop of vanilla ice cream and some fresh berries.
Plain cookies keep for 4 days in an airtight tin and freeze for up to 2 months.
Soft, vanilla-rich cookies finished with a thin layer of torched sugar that cracks just like the top of a crème brûlée.
Desserts Intermediate American
Prep
20 min
Cook
12 min
Total
32 min
Servings
18
Ingredients 11 items
Tap to check off as you go
Cookie Dough
Brûlée Topping
Instructions 8 steps
1
Heat the oven to 350°F (175°C) and line baking sheets with parchment.
2
Whisk the flour, baking powder and salt.
3
Beat the butter and sugars until fluffy, then mix in the egg, egg yolk, vanilla and cream.
4
Add the dry ingredients a little at a time until a soft dough forms.
5
Scoop balls of dough onto the sheets and flatten them slightly.
6
Bake for 10 to 12 minutes, until the edges are just golden and the centers still soft.
7
Let the cookies cool completely on a rack.
8
Sprinkle a thin, even layer of sugar on top and torch it until golden and crisp.
Nutrition per serving
Calories
210
Protein
3g
Carbs
27g
Fat
10g
Sugar
18g
Fiber
1g
Sodium
110mg
Questions, answered
Do I need a kitchen torch?
It gives the best result. Without one, you can place the sugared cookies under a very hot broiler for 30 to 60 seconds, watching constantly.
Can I make them ahead?
Yes. Bake and store the cookies plain for up to 4 days, then add and torch the sugar just before serving.
Which sugar works best for the top?
Fine granulated sugar. It melts evenly into a thin, glassy layer.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
