Christmas Creme Brulee Cookies

Cookies

Preheat oven to 425F. Mix in order given, beating cream cheese and butter together well before adding sugars.

Chill 1-2 hours before rolling if time allows; if not add an extra ½ cup of flour to your dough.

Roll out to about ¼ inch thick, and use extra flour when rolling or your dough will stick. I also recommend parchment paper or these silpat mats to keep your cookies from sticking to the baking sheets!

Bake 5-7 minutes, until lightly browned at the edges. Cool completely before decorating. Will keep 2-3 days at room temperature, up to 10 in the fridge, and can be frozen for 2-3 months!

Brulee topping

When you’re ready to decorate, I recommend a quick watch through the video for reference! Basically, you want a thin layer of frosting down so that the sugar sticks to the top of the cookie and doesn’t burn. Here’s a link to my favorite Cream Cheese Buttercream Frosting - you’ll probably just need a quarter of a batch, and any butter-based frosting would work here. Sprinkle about a teaspoon of sugar evenly onto each cookie, and place on a heat-resistant surface like a plate or baking sheet. Light your brulee torch and evenly fire each cookie until the sugar melts and then crystallizes – I often do 3-4 at a time to save time/fuel and keep from burning them!

Allow to cool until the sugar hardens – then enjoy!