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Crème Brûlée Thumbprint Cookies Recipe

Crème Brûlée Thumbprint Cookies Recipe
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★★★★★

4.9 from 32 reviews

These Crème Brûlée Thumbprint Cookies combine a buttery, tender cookie base with a smooth, creamy custard filling, topped with a crispy caramelized sugar crust. Perfect for those who love the classic crème brûlée flavor in a fun, handheld form, these cookies deliver a gourmet dessert experience in every bite.

Ingredients

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For the cookies:

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the crème brûlée filling:

  • 1/2 cup heavy cream
  • 1 egg yolk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon brown sugar (for caramelizing)

Instructions

  1. Preheat and prepare baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream butter and sugar: In a mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
  3. Add dry ingredients and vanilla: Gradually mix in the all-purpose flour and salt until just combined. Then stir in the vanilla extract for flavor.
  4. Shape the cookies: Scoop the dough into small balls using a spoon or cookie scoop. Press your thumb or the back of a spoon into the center of each ball to create a deep indentation for the filling.
  5. Bake the cookies: Place the shaped dough on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove and let the cookies cool completely.
  6. Prepare the crème brûlée filling: In a small saucepan, gently heat the heavy cream until warm. Whisk the egg yolk, granulated sugar, and vanilla extract in a bowl, then slowly pour in the warm cream while whisking continuously. Return the mixture to low heat and cook, stirring constantly, until it thickens to a custard consistency. Remove from heat and let cool.
  7. Fill and caramelize the cookies: Spoon the cooled custard filling into the thumbprint centers of the cookies. Sprinkle a thin layer of brown sugar on top of each filled cookie, then use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust. Allow the caramelized sugar to harden before serving.

Notes

  • For best results, chill the dough for 30 minutes before shaping to prevent spreading.
  • If you do not have a kitchen torch, you can caramelize the sugar under a broiler watching carefully to avoid burning.
  • Allow the custard filling to cool completely before adding it to prevent melting the cookies.
  • Store cookies in an airtight container in the refrigerator for up to 3 days due to the custard filling.
  • Let cookies come to room temperature before serving for the best flavor and texture.

Nutrition

Keywords: Crème Brûlée Cookies, Thumbprint Cookies, Custard Cookies, Caramelized Sugar, French Dessert, Gourmet Cookies

Find it online: https://maicook.com/creme-brulee-thumbprint-cookies-recipe/