Creme Brulee Shortbread Cookies (Printable version)
Buttery shortbread topped with vanilla custard and crisp caramelized sugar for a classic French-inspired treat.
# What you 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 Custard
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 Topping
10 - 1/3 cup granulated sugar
# How to make it:
01 - Cream 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 overmix.
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 into 1/2-inch thick rounds. Arrange on prepared baking sheets and bake for 12-14 minutes until edges are just beginning to turn golden. Cool completely on wire racks.
06 - Whisk egg yolks, sugar, heavy cream, and vanilla in a small saucepan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly, approximately 4-5 minutes. Remove from heat and allow to cool completely.
07 - Spoon a small amount of cooled custard onto the center of each cookie. Gently spread to create an even layer.
08 - Sprinkle a thin, even layer of granulated sugar over the custard topping. Use a kitchen torch to caramelize until golden and crispy. Let stand for 5 minutes to allow sugar to harden before serving.
# Expert tips:
01 -
- The crisp caramelized sugar gives way to the most tender buttery shortbread you have ever tasted
- Everyone assumes you spent hours making these fancy French bakery cookies
02 -
- Chilling the dough is non negotiable because warm dough will spread too much and you will lose that crisp edge
- The custard must be completely cold before you put it on the cookies or it will melt right off
03 -
- Work quickly when torching the sugar because it goes from golden to burnt in seconds
- If you do not have a kitchen torch you can broil them for 30 seconds but watch closely