Creme Brûlée (Toasted) Sugar Cookies (& Pie Weights) Recipe

I recently baked Crème Brûlée Cookies that brought a delightful twist to a classic favorite. I used all-purpose flour, unsalted butter, and granulated sugar as the base, then topped them with a caramelized sugar finish. The tangy cream cheese frosting completes these cookies with a memorable burst of flavor.

I’m super excited to share my take on Creme Brûlée (Toasted) Sugar Cookies that bring a fresh twist to your classic cookie game. These cookies are chewy, vanilla-scented, and topped with a sugary layer that caramelizes like the real deal when baked.

I start with a mix of 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt along with 3/4 cup unsalted butter and 1/2 cup granulated sugar; don’t forget the large egg and 1 teaspoon vanilla extract to bring it all together. I even add an extra 1/4 cup granulated sugar on top to mimic that iconic crust of creme brulee.

After baking (and yes, I use pie weights when necessary), I frost them with a tangy cream cheese frosting made of softened cream cheese, more butter, powdered sugar, and vanilla extract. These cookies are a fun new favorite and a treat for anyone who loves both sweets and creative desserts.

Why I Like this Recipe

I really love this recipe for a few key reasons. First, the caramelized sugar on top gives each cookie a crunchy, sweet finish that makes them feel extra special. Second, the tangy cream cheese frosting is just the right mix of sweetness and tartness so that every bite feels balanced and indulgent. Third, it’s fun to make because I get to try neat tricks like blind baking using pie weights and even add a little extra crunch by toasting the sugar with a kitchen torch. Lastly, I appreciate how simple the recipe is but still manages to bring a surprising twist to traditional sugar cookies, making them a perfect treat for the holidays.

Ingredients

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for that caramelized top)
• Pie weights (for blind baking, use as needed)
• 8 oz cream cheese, softened (for the frosting)
• 1/2 cup unsalted butter, softened (for the frosting)
• 2 cups powdered sugar, sifted (for the frosting)
• 1 teaspoon vanilla extract (for the frosting)
• A pinch of salt (for the frosting)

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, mix together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

3. In a large bowl, cream 3/4 cup unsalted butter (softened) with 1/2 cup granulated sugar until light and fluffy. Then add in the egg and 1 teaspoon vanilla extract and mix well.

4. Gradually add the dry ingredients to the butter mixture stirring until just combined so as not to overmix.

5. Scoop about a tablespoon of dough per cookie onto the prepared sheet. If your cookies tend to flatten, you can set another piece of parchment on top and use pie weights for a minute or so to help them keep their shape.

6. Sprinkle 1/4 cup granulated sugar evenly over the tops of the cookies – this is what gives that delicious caramelized, crème brûlée finish.

7. Bake in your oven for 10-12 minutes, or until the edges start to turn a light golden color. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a cooling rack.

8. While the cookies are baking, make the frosting by beating 8 oz softened cream cheese with 1/2 cup softened unsalted butter until smooth.

9. Slowly mix in 2 cups sifted powdered sugar along with 1 teaspoon vanilla extract and a pinch of salt until the frosting is creamy and well blended.

10. Once the cookies have fully cooled, frost them with the cream cheese mixture. If you like a caramelized crunch, lightly toast the sugar topping on each cookie using a kitchen torch or by placing them under a broiler for a few seconds, watching carefully so they dont burn. Enjoy!

Equipment Needed

1. Preheated oven (set to 350°F)
2. Baking sheet
3. Parchment paper
4. Medium bowl for mixing dry ingredients
5. Large bowl for creaming butter and sugar
6. Electric mixer or whisk
7. Measuring cups and spoons
8. Spatula for stirring
9. Tablespoon or cookie scoop for portioning dough
10. Cooling rack for the cookies
11. Sifter for powdered sugar
12. Kitchen torch or access to a broiler for caramelizing the sugar topping

FAQ

Creme Brûlée (Toasted) Sugar Cookies (& Pie Weights) Recipe Substitutions and Variations

• If you can’t find all-purpose flour, you might mix cake flour or even a gluten-free blend. Just keep in mind the texture could change a bit.
• If you’re out of unsalted butter, salted butter works too – just use a little less extra salt in the recipe.
• Don’t have granulated sugar? You could try brown sugar or even coconut sugar, though it may add a slightly different caramel flavor.
• If cream cheese is an issue for the frosting, Neufchâtel cheese is a decent alternative that should work just fine.
• For powdered sugar, you can blitz regular granulated sugar in a blender until it reaches a fine consistency and then sift it.

Pro Tips

1. Make sure you cream the butter and sugar properly because if you don’t do it slow and steady, your cookies wont get that nice, light texture.
2. If your cookies start looking too flat, try placing another piece of parchment paper on top and using pie weights for a minute or two. It really helps them hold their shape.
3. Don’t rush moving the cookies off the baking sheet. Letting them cool for a few minutes makes it easier to remove them without breaking, and they keep their texture better.
4. For the caramelized top, be super careful when using the kitchen torch or broiler. A few extra seconds can make a big difference between that perfect crunch and burnt sugar.