Description
These Crème Brûlée (Toasted) Sugar Cookies are a delightful twist on classic sugar cookies, featuring toasted sugar for a deep caramel flavor reminiscent of crème brûlée. Soft and buttery cookies are topped with a smooth cream cheese frosting and finished with a caramelized sugar crust for an irresistible texture and taste.
Ingredients
Scale
Dry Ingredients
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter (at room temperature)
- 2 large eggs (at room temperature)
- 2 tsp vanilla extract
Sugars
- 2 cups toasted sugar (divided)*
- Remaining toasted sugar for caramelizing
Frosting
- Cream cheese frosting (use your favorite recipe or store-bought)
Instructions
- Preheat and prepare ingredients: Preheat your oven to 350°F (175°C). Toast the sugar by spreading 2 cups of sugar evenly on a baking sheet and bake for 5-7 minutes until lightly golden and fragrant, stirring occasionally to prevent burning. Allow it to cool before using.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter with 1 cup of the toasted sugar using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix to maintain a tender cookie texture.
- Shape cookies: Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto ungreased baking sheets lined with parchment paper, spacing them about 2 inches apart.
- Bake cookies: Bake for 10-12 minutes or until edges are set and bottoms are lightly golden but the centers remain soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Frost the cookies: Once cookies are fully cooled, spread a generous layer of cream cheese frosting over the top of each cookie.
- Caramelize sugar topping: Sprinkle the remaining toasted sugar evenly over the frosting on each cookie. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy, golden crust similar to the top of a crème brûlée. Allow the caramelized sugar to cool and harden before serving.
Notes
- If you do not have a kitchen torch, you can use a broiler but watch carefully to avoid burning.
- For best results, bring butter and eggs to room temperature before baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The toasted sugar adds a deeper, richer flavor than regular sugar in the cookie dough and topping.
