Chewy Caramelized Vanilla Cookies (Printable Version)
Chewy butter cookies with luscious pastry cream and a crackling caramelized sugar top - French-inspired indulgence in cookie form.
# Ingredients:
→ Vanilla Pastry Cream
01 -
540 ml whole milk
02 -
6 egg yolks
03 -
225 g granulated sugar
04 -
1/8 tsp salt
05 -
1 1/2 tbsp vanilla bean paste
06 -
28 g cornstarch
07 -
42 g unsalted butter, cut in cubes
→ Sugar Cookies
08 -
313 g all-purpose flour, spooned and leveled
09 -
1/2 tsp baking powder
10 -
1/2 tsp salt
11 -
250 g granulated sugar
12 -
224 g unsalted butter, softened
13 -
1 egg
14 -
1 tbsp vanilla bean paste
→ Finishing
15 -
100 g granulated sugar for rolling dough
16 -
100 g granulated sugar for brûlée topping
# Steps:
01 -
Heat milk over medium-low heat until steaming. In a bowl, whisk egg yolks, sugar, salt, vanilla, and cornstarch until pale. Gradually whisk in the heated milk. Pour back into the saucepan and cook for 8-12 minutes until thick. Remove from heat, add butter, mix, cover with plastic wrap, and chill.
02 -
Preheat oven to 175°C and line cookie sheets with parchment paper. In a bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
Cream butter and sugar with a mixer until fluffy. Add egg and vanilla, mixing until pale and fluffy.
04 -
Gradually add dry ingredients, mixing until dough forms. Scoop into balls, roll in sugar, and flatten slightly on the baking sheet. Bake for 9-10 minutes. Cool for 5 minutes on the sheet, then transfer to a cooling rack.
05 -
Pipe chilled pastry cream on top of each cookie. Sprinkle with sugar, then brûlée with a kitchen torch until golden brown. Let cool for 10 minutes before serving.
# Notes:
01 -
These indulgent Crème Brûlée Cookies combine a chewy, buttery sugar cookie with a creamy vanilla pastry filling and a crispy, caramelized sugar topping, giving you the ultimate dessert experience.
02 -
Be sure to chill the pastry cream before piping it onto the cookies for the perfect consistency.