Creme Brulee Shortbread Cookies (Printable)
Buttery cookies with creamy custard and caramelized sugar topping
# What You'll 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 Finish
10 - 1/3 cup granulated sugar for torching
# How To Make:
01 - Cream butter and powdered sugar in large bowl until smooth and fluffy. Beat in vanilla extract until incorporated.
02 - Sift flour and salt into butter mixture. Mix until just combined and dough forms without overworking.
03 - Divide dough in half and shape into 2-inch diameter logs. Wrap tightly in plastic wrap and refrigerate for minimum 30 minutes.
04 - Heat oven to 350°F and line baking sheets with parchment paper.
05 - Cut chilled dough logs into 1/2-inch thick rounds. Place on prepared baking sheets, spacing 1 inch apart.
06 - Bake for 12-14 minutes until edges are just turning golden brown. Cool completely on baking sheets.
07 - Whisk egg yolks, granulated sugar, heavy cream, and vanilla in small saucepan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly, about 4-5 minutes. Remove from heat and cool completely.
08 - Spoon small amount of cooled custard onto center of each cookie. Gently spread to create even layer.
09 - Sprinkle thin layer of granulated sugar over custard on each cookie. Use kitchen torch to melt and caramelize sugar until golden brown and crispy. Let set 5 minutes before serving.
# Expert Tips:
01 -
- The contrast between buttery shortbread and silky custard creates layers of texture in every bite
- Watching the sugar caramelize with a kitchen torch feels like being a pastry chef in your own home
02 -
- Cold dough is essential for clean rounds, otherwise the edges will crumble and bake unevenly
- The custard must be completely cooled before spooning onto cookies or it will melt the shortbread
03 -
- Use the sharpest knife you own for clean dough slices that bake into perfectly round cookies
- Work quickly once the custard is on the cookies, as moisture from the filling will eventually soften the shortbread