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Crème Brûlée Cookies

Buttery cookies with a creamy frosting center and a caramelized sugar crust on top, reminiscent of classic crème brûlée.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 30 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • ½ cup unsalted butter, room temperature
  • ½ cup canola or vegetable oil
  • ½ cup granulated sugar
  • ½ cup confectioners' sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
For the Cream Cheese Frosting
  • 1 8-ounce block cream cheese, softened
  • 6 tablespoons unsalted butter, softened
  • 2 ½ to 3 cups confectioners' sugar, or as desired
For the Brûlée Topping
  • ½ to 1 teaspoon granulated sugar per cookie

Method
 

Preparation
  1. Cream the Butter, Oil, and Sugars: In a stand mixer, combine butter, canola oil, granulated sugar, and confectioners' sugar. Beat on medium-high for 4 minutes until creamy.
  2. Add the Egg and Extracts: Mix in the egg, vanilla extract, and almond extract until fully combined.
  3. Add the Dry Ingredients: Gradually incorporate the flour, baking soda, cream of tartar, and salt on low speed until just combined. Do not over mix.
  4. Scoop, Roll, and Flatten: Use a cookie scoop to form 20 balls and flatten each slightly.
  5. Refrigerate the Dough: Place dough rounds on a parchment-lined baking sheet, cover, and chill for at least 2 hours.
  6. Bake the Cookies: Preheat oven to 350°F (175°C). Bake for 10-12 minutes until edges are set.
  7. Make the Cream Cheese Frosting: Beat cream cheese and butter until smooth, gradually add confectioners' sugar.
  8. Frost and Brûlée the Cookies: Frost cooled cookies and sprinkle with granulated sugar. Use a torch to caramelize the sugar.

Notes

Chill the dough overnight for the best flavor. Cool cookies completely before frosting. Use a kitchen torch for the brûlée top for better results. Frosted cookies should be consumed the same day for the best crunch.