Creme Brulee Shortbread Cookies (Printable)
Buttery cookies with vanilla custard and caramelized sugar topping
# What You Need:
→ Shortbread Base
01 - 1 cup unsalted butter, softened to room temperature
02 - 2/3 cup powdered sugar
03 - 2 teaspoons vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt
→ Crème Brûlée Custard
06 - 1/4 cup granulated sugar
07 - 1/4 cup heavy cream
08 - 1/2 teaspoon vanilla bean paste or pure vanilla extract
09 - 2 large egg yolks
→ Caramelized Sugar Finish
10 - 1/3 cup granulated sugar for sprinkling and torching
# How To Make:
01 - Beat softened butter and powdered sugar in a large bowl until smooth and fluffy. Incorporate vanilla extract until fully blended.
02 - Sift flour and salt into the butter mixture. Mix on low speed until just combined and dough begins to form. Avoid overmixing.
03 - Divide dough in half and form each portion into 2-inch diameter logs. Wrap tightly in plastic wrap and refrigerate for minimum 30 minutes until firm.
04 - Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
05 - Cut chilled dough logs into 1/2-inch thick rounds using a sharp knife. Place slices 2 inches apart on prepared baking sheets.
06 - Bake for 12 to 14 minutes until edges begin turning light golden. Remove from oven and let cool completely on baking sheets.
07 - Whisk egg yolks, granulated sugar, heavy cream, and vanilla in a small saucepan. Cook over medium-low heat, stirring constantly, for 4 to 5 minutes until slightly thickened. Remove from heat and allow to cool completely.
08 - Spread a small amount of cooled custard onto the center of each cooled cookie using a small offset spatula or spoon.
09 - Sprinkle a thin, even layer of granulated sugar over custard-topped cookies. Using a kitchen torch, caramelize sugar until golden brown and crispy. Let set for 5 minutes before serving.
# Expert Hints:
01 -
- The custard layer stays silky beneath a crackled caramel shell that shatters beautifully when you bite down
- These cookies bridge the gap between elegant dinner party dessert and midnight snack
02 -
- Chilling the dough is nonnegotiable because warm dough spreads into flat, disappointing cookies instead of holding their shape
- The custard must cool completely before spreading or it will melt right off the cookies and make a mess
03 -
- Work quickly when torching because the sugar goes from perfectly amber to burnt in seconds
- Turbinado sugar creates an even crunchier caramelized layer than regular granulated sugar