why make this recipe
Crème Brûlée Cookies are a delightful twist on the classic dessert. They combine the creamy, rich flavors of crème brûlée with the fun, easy-to-eat shape of cookies. Perfect for gatherings or a cozy night in, these cookies are sure to impress family and friends. Plus, they offer a delicious taste of a fancy dessert without all the fuss.
how to make Irresistible Crème Brûlée Cookies
Ingredients:
- 1 Egg
- 6 Egg yolks
- 2 1/2 tbsp Vanilla bean spread
- 2 1/2 cups All purpose flour
- 1/2 tsp Baking powder
- 3 1/2 tbsp Cornstarch
- 5/8 tsp Salt
- 3 3/8 cups White sugar granulated
- 19 tbsp Butter unsalted
- 2 1/4 cups Whole milk
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together unsalted butter and sugar until fluffy.
- Beat in the egg and egg yolks, then mix in the vanilla bean spread.
- In another bowl, whisk together the flour, baking powder, cornstarch, and salt.
- Gradually blend the dry ingredients into the creamed mixture.
- Form dough into small balls and place onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until edges are golden.
- Allow to cool before serving.
how to serve Irresistible Crème Brûlée Cookies
These cookies are best served warm and can be enjoyed on their own or with a scoop of ice cream. For a fancy touch, sprinkle some sugar on top and use a kitchen torch to caramelize it slightly, mimicking the classic crème brûlée topping.
how to store Irresistible Crème Brûlée Cookies
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can refrigerate them. Just make sure they are well-covered to prevent them from drying out.
tips to make Irresistible Crème Brûlée Cookies
- Use room temperature ingredients for a smoother batter.
- Don’t overbake the cookies; they should be soft in the center when you take them out.
- Experiment with different flavors of vanilla or even add a hint of caramel for a unique twist.
variation
You can add chocolate chips, nuts, or dried fruit to the dough for added texture and flavor. Another option is to swap some of the white sugar with brown sugar to enhance the caramel notes.
FAQs
1. Can I freeze these cookies?
Yes, you can freeze the cookie dough before baking. Form the dough balls, place them on a baking sheet to freeze, then transfer to a freezer bag. Bake directly from frozen, adding a couple of minutes to the baking time.
2. What can I use instead of vanilla bean spread?
You can use vanilla extract as a substitute. It will still give a lovely vanilla flavor but might not have the same texture.
3. Are these cookies nut-free?
Yes, this recipe does not include nuts, making it suitable for those with nut allergies. Always check your ingredients to avoid cross-contamination.
