Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Crème Brûlée Cookies

Scott Phillips

Yield: Yields 3-1/2 dozen cookies

Bursting with vanilla flavor, these butter cookies sport the burnt-sugar topping of their namesake.


  • 3 cups (13-1/2 oz.) unbleached all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. table salt
  • 8 oz. (1 cup) unsalted butter, softened
  • 1-1/2 cups plus 1/3 cup granulated sugar
  • Seeds scraped from 2 large vanilla beans or 4 tsp. pure vanilla extract
  • 2 large eggs plus 2 large egg yolks

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 30
  • Sodium (mg): 80
  • Carbohydrates (g): 16
  • Fiber (g): 0
  • Protein (g): 1


  • In a medium bowl, whisk the flour, baking powder, and salt.

    In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add 1-1/2 cups of the sugar and the vanilla seeds or extract and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.

    Turn the dough out onto a large piece of plastic wrap. Using the plastic as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12-inch round log about 3 inches in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours. (The dough may be refrigerated for up to 3 days or frozen for up to 1 month.)

    Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners. Put the remaining 1/3 cup sugar in a small bowl.

    Cut the dough into slices about 1/4 inch thick. Gently press one side of each cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1 inch apart on the lined cookie sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden-brown, 11 to 14 minutes. Let the cookies cool on the sheet for about 5 minutes and then transfer them to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up 3 days before proceeding.)

    Dip the sugared side of the cookies into the remaining sugar. Arrange the cookies sugar side up on a flameproof work surface. Pass the flame of a small kitchen torch over the cookie tops until evenly caramelized. Let cool completely, about 3 minutes, before serving.


Rate or Review

Reviews (6 reviews)

  • minerva | 02/15/2019

    Are these crispy or soft cookies?

  • pastatx | 12/11/2016

    Love these. A great addition to the cookie plate I make for neighbors. More special than a regular sugar cookie.

  • amlyfe | 12/16/2010

    These cookies are amazing. I made them for mailing to friends so I only got to try one but I feel they are truly worth the effort. I am a big fan of the strong vanilla flavor. I think they would be delicious even without the burnt sugar topping.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial