Creme Brûlée Cookies

Why You’ll Love It

Irresistible flavor: The creamy frosting paired with the crunchy, caramelized sugar topping is a delight for creme brûlée lovers!
Perfect texture: These crème brûlée sugar cookies are soft and chewy, providing a satisfying bite, while the bruleed sugar adds a crisp, caramelized layer on top.
Simple and quick: Using a sugar cookie mix simplifies the process. You’ll love how easy it is to whip up.
Party perfect: These are standout cookies and will be a talking point at your next gathering, for sure!

Ingredients for Creme Brûlée Sugar Cookies

A complete list of ingredients and amounts can be found in the recipe card below.

Sugar cookie mix: Use regular white sugar cookies, like the Betty Crocker version. Another option is to use a Snickerdoodle cookie mix – discard the cinnamon sugar packet or use it in another recipe.
Cream cheese: Use full-fat cream cheese at room temperature.
Salted butter: Unsalted butter and a pinch or two of salt can also be used.
Vanilla extract: Vanilla is a traditional flavor in creme brulee. Try using almond or maple extract for a more intense taste.
Heavy cream: You can substitute a smaller amount of Half & Half or whole milk. Note they do not whip up as well, so you will want to use a much smaller amount and add it gradually until you get the texture you want.

How to Make Creme Brûlée Cookies

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the cookie dough: In a large bowl, beat the sugar cookie mix, cream cheese, salted butter, egg, and vanilla extract until smooth (the batter will be thick and slightly sticky).
Form the cookies: Use a 1½ tablespoon cookie scoop to form the balls. Place them 1 inch apart on prepared cookie sheets. Gently flatten balls into thick discs (use greased fingers, a glass or parchment paper).
Bake the cookies: Bake on parchment lined cookie sheets for 11 to 13 minutes at 350°F, until the edges are golden and the centers are set. Allow the cookies to cool completely before frosting.
Make the frosting: In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth. The cream cheese frosting should be thick. Cover and refrigerate until ready to use.
Decorate the cookies: Pipe frosting onto cookies using a piping bag with a 1A Wilton tip (or equivalent). Pour granulated white sugar into a shallow bowl. Press each frosted cookie top into the sugar.
Caramelize sugar: Sprinkle an additional teaspoon of sugar onto each cookie and brulee the top with a butane kitchen torch (my favorite here) until golden brown and smooth. Transfer cookies from baking sheet and cool.

Substitutions and Variations

Gluten-free version: Use a gluten-free sugar cookie mix.
Dairy-free option: Replace cream cheese with a dairy-free cream cheese alternative. Use dairy-free butter in place of salted butter.
Flavor swaps and add-ins: For a different flavor profile, add a teaspoon of almond extract or citrus zest (lemon or orange) to the dough. Mix in white chocolate chips or toffee bits for extra sweetness and texture.
Different frosting: Swap the cream cheese frosting with a simple buttercream or mascarpone frosting. Add a tablespoon of cocoa powder to the frosting for a chocolatey creme brûlée cookie.
Topping alternatives: Instead of granulated sugar, use brown sugar for a richer caramel flavor when bruleeing. Sprinkle sea salt flakes over the bruleed sugar for a sweet and salty duo.

Serving Suggestions

Appetizer: Start with a fresh salad like burrata and tomatoes, a plate of marinated olives with feta, or a batch of brie and cranberry bites.
Main: Here’s a tasty onion soup recipe with fontina and mozzarella cheese to inspire your menu. Another tasty main is French onion gnocchi – so good!
Dessert: Finish off with a plate of these outrageously delicious creme brûlée frosted sugar cookies.

How to Store Creme Brûlée Cookies

Store: Creme brûlée cookies should be stored in an airtight container or bag in the refrigerator, lasting up to 5 days.
Freezer: Freeze this creme brûlée cookie recipe in a freezer-safe bag for 2 to 3 months.
Thaw: These cookies can be thawed overnight in the fridge. Once thawed, the frosting and topping are slightly liquidy.