Buttery shortbread cookies topped with creamy vanilla custard and torched sugar crust — Easy Creme Brûlée Cookies (Torched Topping) capture French dessert magic in handheld form. Silky pudding center shatters under caramelized sugar shell, shortbread base crunches golden — no water bath, 45-minute bake yields 24 elegant treats.
Introduction
Easy Creme Brûlée Cookies deliver patisserie brilliance: crisp shortbread cradles vanilla bean custard that sets silky, granulated sugar torches caramel-crisp providing addictive shatter against creamy dissolve. Cornstarch thickens no-eggs perfectly, browned butter infuses nutty depth, sea salt crystals balance sweetness.
Perfect holiday platters, tea service, dinner party finales. Torch optional—broiler works. Cookies freeze unfrosted, torched sugar fresh. Scales effortlessly crowds.
What Makes Creme Brûlée Cookies Special
Shortbread high-butter low-sugar tender-crisp base. Custard cornstarch + half-half no yolks = foolproof set. Vanilla bean paste specks perfume penetrates. Granulated sugar torches evenly vs powdered melt. Sea salt flakes crunch contrast. Browned butter solids caramel depth.
425°F shortbread blast, 325°F custard gentle set, torch Maillard shell. Every bite butter crunch, custard silk, sugar shatter.
Texture perfection: crisp base, creamy heart, glassy crackle.
Essential Ingredients
Shortbread Base
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup unsalted butter, browned
- 1 tsp vanilla extract
- ¼ tsp salt
Vanilla Custard
- 2 cups half & half
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 tsp vanilla bean paste
- Pinch salt
Torched Topping
- ½ cup granulated sugar
- Flaky sea salt
Step-by-Step Instructions
Browned Butter Shortbread
Saucepan: butter melt foam subside, solids brown nutty 5 minutes. Cool. 9×13 parchment: flour + powdered sugar + salt whisk. Brown butter + vanilla stir dough. Press even ¼-inch. 425°F 12-15 minutes golden. Cool 20 minutes firm.
Custard Thick Set
Saucepan: half & half + sugar + cornstarch + salt whisk cold. Medium heat constant whisk boil 2 minutes thick pudding. Off-heat vanilla paste. Pour shortbread holes (¼-inch indentations). Smooth offset spatula. Refrigerate 30 minutes set.
Torch Sugar Shell
Granulated sugar sprinkle even 1 tsp per cookie. Kitchen torch sweep circles caramel amber (30 seconds). Broiler 1 minute watch close. Sea salt flake instant. Cool 5 minutes shatter sets.
Pro Tips for Success
Browned butter solids = flavor essential.
Shortbread cool firm = custard hold.
Cornstarch cold whisk = no lumps.
Vanilla bean paste > extract specks.
Torch low flame even—no black spots.
Granulated torches best—powdered melts.
Refrigerate set = clean shatter.
Serving Suggestions
Tea perfection: Earl Grey pots.
Holiday trays: ribbon boxes.
Dinner party: espresso pairing.
Gift tins: parchment layers.
Ice cream tacos: vanilla scoop.
Chocolate ganache dip half.
Variations and Customizations
Chocolate: cocoa shortbread base.
Matcha custard powder green.
Lemon zest curd bright.
Berry compote swirl.
Vegan: coconut cream + vegan butter.
Gluten-free: 1:1 blend.
Mini tart pans individual.
Why Perfect for Cookies
45 minutes total—chill hands-off.
Yields 24; $8-10 bakery third.
Room-temp 2 days crisp.
Freezer dough balls bake fresh.
Vanilla-caramel aromas bistro instant.
Scales parties effortlessly.
Conclusion
Easy Creme Brûlée Cookies prove torched topping needs shortbread basics: browned butter base + cornstarch custard + sugar shell 45-minute patisserie mastery. Gentle set + kitchen torch delivers shatter-cream perfection effortlessly.
Custard silk + glassy crunch ensures dessert elegance consistently scaling tea service or gifts. Vanilla depth elevates instant. Torch tonight—discover creme brûlée cookies redefine cookie mastery.
