Creme Brûlée Cookies

These delectable cookies are a true delight, offering not just delicious flavours but also a wonderfully engaging baking experience! Picture a buttery and sweet sugar cookie base adorned with a lusciously soft and caramelly cream cheese frosting and topped off with a beautifully caramelized sugar glaze, achieved through the art of blow torching. Every bite of these cookies is a sensory journey - from the chewy and buttery textures to the perfect balance of flavours that dance on your taste buds. It's a culinary masterpiece that embodies the essence of indulgence and craftsmanship.

Baking Tips:

• Food torch: Please exercise utmost caution when operating your food torch for the first time. Prior to use, it is recommended to conduct a test in an open outdoor area, away from any flammable objects. You may also want to experiment with it on a cookie that didn't turn out perfectly, ensuring you have mastered the correct technique to avoid scorching the sugar toppings on your perfectly baked treats.

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Crème Brûlée Cookies

Yield: 24 Cookies

Author: Chloe Sims

Prep time: 30 MinCook time: 14 MinTotal time: 44 Min

Rich Buttery sugar cookies with cream cheese brûlée icing, topped with caramelised sugar.

Ingredients

Sugar Cookies

• 310g Plain Flour
• 250g Caster Sugar
• 225g Unsalted Butter (Softened)
• 1 Egg
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 3 tsp Vanilla Extract

Cream Cheese Brûlée Topping

• 225g Cream Cheese
• 180g Brown Sugar
• 100g Powdered Sugar
• 2 tsp Vanilla extract
• 65g Caster Sugar (for caramelising tops of cookies)

Instructions

Sugar Cookies

1. Preheat oven to 175°C and line 2-3 baking trays with parchment paper.
2. Whisk together flour, baking powder and salt, then set aside.
3. In a separate bowl, cream the butter and sugar with a handheld beater until pale and creamy.
4. Add the egg and vanilla then mix until combined.
5. Add your dry ingredients and fold them in using a spatula, until a dough forms.
6. Roll the dough into as many cookies as you like (I recommend slightly larger cookies to allow more surface for the brûlée top).
7. Lay the balls out on your baking trays and slightly flatten them using a spoon or your hands. Bake the cookies for 12-14 minutes. Let them cool while you make the cream cheese brûlée topping.

Cream Cheese Brûlée Topping

1. Whisk together the cream cheese and brown sugar using a handheld beater, until well combined and not grainy.
2. Add the powdered sugar and vanilla, then mix until combined and smooth.
3. Evenly distribute the cream cheese brûlée topping on each cookie and smooth over the top with a spoon.
4. Sprinkle about 1 tsp of caster sugar over each cookie.
5. Being very careful use a food torch and caramelise the sugar on top of each cookie. Work slowly until the sugar is nice and golden.
6. Give the cookies time to cool and harden.
7. Enjoy!

Notes

Food torch: Please exercise utmost caution when operating your food torch for the first time. Prior to use, it is recommended to conduct a test in an open outdoor area, away from any flammable objects. You may also want to experiment with it on a cookie that didn't turn out perfectly, ensuring you have mastered the correct technique to avoid scorching the sugar toppings on your perfectly baked treats.

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