Description
Crème Brûlée Cookies are a delectable twist on the classic French dessert, combining the rich, creamy texture of cream cheese with a delicate vanilla and almond-infused cookie. Topped with a caramelized sugar crust, these cookies deliver a satisfying crunch with a soft, flavorful center, perfect for any special occasion or a delightful treat.
Ingredients
Scale
Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup canola or vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup confectioners’ sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
Filling
- One 8-ounce block cream cheese, softened
- 6 tablespoons unsalted butter, softened
- 2 1/2 to 3 cups confectioners’ sugar (adjust to desired sweetness)
Topping
- Granulated sugar (about 1/2 to 1 teaspoon per cookie for caramelizing)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the unsalted butter, canola or vegetable oil, granulated sugar, and confectioners’ sugar until the mixture is smooth and fluffy. Beat in the egg, then add the vanilla and almond extracts to incorporate their flavors evenly throughout the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Gradually blend the dry ingredients into the wet mixture until just combined, ensuring the dough is smooth but not overworked.
- Make the Cream Cheese Filling: In another bowl, beat the softened cream cheese and unsalted butter until creamy and smooth. Slowly add the confectioners’ sugar, adjusting the amount to reach your preferred sweetness and consistency for the filling.
- Assemble the Cookies: Divide the dough into small portions and flatten each slightly. Place a dollop of cream cheese filling in the center of each dough piece, then fold and seal the dough around the filling to form a ball.
- Bake: Preheat the oven to 350°F (175°C). Place the filled dough balls on a parchment-lined baking sheet, spaced adequately to allow spreading. Bake for 9 minutes or until the edges are lightly golden and the cookies are set.
- Add Topping: Remove the cookies from the oven and immediately sprinkle about 1/2 to 1 teaspoon of granulated sugar on top of each cookie. Use a kitchen torch or place the cookies under a broiler briefly to caramelize the sugar, creating the signature crisp, brûlée crust.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve once the sugar topping has hardened and enjoy the perfect balance of creamy and crunchy textures.
Notes
- Ensure the cream cheese and butter for the filling are softened to room temperature for easier mixing and a smoother filling.
- Be careful not to overbake the cookies; they should be soft with just a hint of golden edges.
- If you do not have a kitchen torch for caramelizing sugar, use the oven broiler method but watch closely to prevent burning.
- You can adjust the quantity of confectioners’ sugar in the filling based on your preferred sweetness level.
- Store cookies in an airtight container to maintain freshness, and caramelized sugar toppings are best enjoyed the same day for optimal crunch.
