Christmas Creme Brulee Cookies
I know I’ve asked this before...but where are my fellow low-key pyromaniacs looking for an excuse to pull out their brulee torches? ;)
Pretty sure there’s not a bad time of year for sugar cookies, and Christmas is definitely no exception!
These cookies are my favorites – I love the deeper flavors the brown sugar and cream cheese gives them, and the cream cheese keeps they from getting too dry! You can up the flour a bit if your chilling time is limited, so these are my go-to if I don’t have tons of time! You can always decorate these cookies just by icing them, buuut I use ANY and all excuses to bust out my brulee torch, and the caramelized sugar adds a fun texture and caramelized crunch to the tops of the cookies. Enjoy!
Of note - not all of my in-post links carry through on foodtalk.com; if there's a product I mention you'd like a link for they're on my website! www.intensivecakeunit.com/creme-brulee-cookies
Christmas Creme Brulee Cookies
- 4 ounces cream cheese, softened
- ¾ cup unsalted butter (or 1 ½ sticks) room temperature
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons clear vanilla extract
- 1 teaspoon lemon juice
- 2 eggs
- 3 cups all-purpose flour (3 ½ if your chilling time is limited)
- 2 teaspoon baking powder
- ¼ teaspoon salt
- Christmas cookie cutters of your choice - I found large shapes the easiest to brulee without burning the edges of the cookies ;)
- - Brulee torch – here’s a link to the one I’ve used for years! (The torch itself doesn’t come with butane; the torch fuel is available online here)
- - Baker’s Superfine sugar – regular granulated sugar will kind of work, its just harder to caramelize without burning. You can find it in some stores, buy it here online, or make your own by putting granulated sugar in a food processor.
- 1/4 cup frosting - you can buy frosting or use my favorite Cream Cheese Buttercream Frosting recipe!
- 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!
- 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!
- Make this recipe? Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!