Crème Brûlée Shortbread Cookies (Printable Version)

Buttery French cookies with creamy custard centers and crisp 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 Topping

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

# How To Make:

01 - Cream together 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 dough forms, being careful not to overwork.
03 - Divide dough in half and shape into 2-inch diameter logs. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
04 - Preheat oven to 350°F and line baking sheets with parchment paper.
05 - Slice chilled dough into 1/2-inch thick rounds and place on prepared baking sheets. Bake for 12–14 minutes until edges are lightly golden. Cool completely on wire racks.
06 - Whisk together egg yolks, 1/4 cup granulated sugar, heavy cream, and vanilla in a small saucepan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly, about 4–5 minutes. Remove from heat and cool completely.
07 - Spoon a small amount of cooled custard onto the center of each cookie. Smooth gently with the back of a spoon or offset spatula.
08 - Sprinkle a thin, even layer of granulated sugar over the custard on each cookie. Use a kitchen torch to caramelize the sugar until golden and crisp. Let set for 5 minutes before serving.

# Expert Tips:

01 -
  • That satisfying crack when your spoon hits the caramelized sugar top feels like a tiny celebration in every bite
  • The buttery shortbread base practically dissolves while the creamy custard center lingers just long enough
  • They look incredibly impressive but the secret is they're mostly made ahead in stages
02 -
  • The custard must be completely cool before spooning it onto the cookies or the butter will start melting and you'll have a sad, soggy situation
  • Work quickly once you start torching because the sugar begins to harden within seconds
  • These cookies are best served the same day but can be stored in the refrigerator with parchment between layers
03 -
  • Turbinado sugar creates larger, crunchier caramelized crystals that some people actually prefer over the traditional fine sugar finish
  • If you don't have a kitchen torch, you can broil the topped cookies for 30 to 60 seconds, watching them like a hawk to prevent burning

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