Crème Brûlée Shortbread Cookies (Printable)
Buttery shortbread meets creamy custard with a caramelized sugar crunch for an elegant French-inspired treat.
# What You'll Need:
→ Shortbread Base
01 - 1 cup unsalted butter, room temperature
02 - 2/3 cup powdered sugar
03 - 2 teaspoons vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt
→ Crème Brûlée Topping
06 - 1/4 cup granulated sugar
07 - 1/4 cup heavy cream
08 - 1/2 teaspoon vanilla bean paste or pure vanilla extract
09 - 2 large egg yolks
→ Caramelized Sugar Finish
10 - 1/3 cup granulated sugar for sprinkling and torching
# Directions:
01 - Cream together butter and powdered sugar in a large bowl until smooth and fluffy. Beat in vanilla extract until fully incorporated.
02 - Sift flour and salt into the butter mixture. Mix until just combined and a cohesive dough forms, being careful not to overwork.
03 - Divide dough in half and shape each portion into 2-inch diameter logs. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes until firm.
04 - Preheat oven to 350°F and line baking sheets with parchment paper.
05 - Slice chilled dough logs into 1/2-inch thick rounds. Place cookies on prepared baking sheets, spacing 1 inch apart.
06 - Bake for 12 to 14 minutes until edges just begin turning golden. Remove from oven and let cool completely on baking sheets.
07 - Whisk together egg yolks, 1/4 cup granulated sugar, heavy cream, and vanilla in a small saucepan. Cook over medium-low heat, stirring constantly, for 4 to 5 minutes until slightly thickened. Remove from heat and allow to cool completely.
08 - Spoon a small amount of cooled custard onto the center of each cooled cookie. Gently spread to create an even layer.
09 - Sprinkle a thin, even layer of granulated sugar over the custard topping. Using a kitchen torch, caramelize the sugar until golden and crisp. Let set for 5 minutes before serving.
# Expert Tips:
01 -
- The moment when your teeth crack through that caramelized sugar shell into the tender custard topping is pure magic
- These cookies look incredibly impressive but actually come together in under an hour of active time
- They combine the best elements of a French patisserie with the comforting simplicity of homemade shortbread
02 -
- The custard must be completely cold before spreading or it will melt into the cookie and ruin the layers
- Work quickly when torching the sugar so the heat does not warm up the custard underneath
- These cookies taste best at room temperature, so pull them out of the fridge about 20 minutes before serving
03 -
- Chill your mixing bowl for the custard if your kitchen is warm to help the mixture thicken properly
- Rotate the baking sheet halfway through baking for evenly golden cookies