Creme Brulee Shortbread Cookies (Print Version)
Buttery shortbread meets creamy custard with a crisp caramelized sugar topping for an elegant French-inspired dessert.
# 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 Finish
10 - 1/3 cup granulated sugar for sprinkling and torching
# How To Make It:
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 cohesive 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 until firm.
04 - Preheat oven to 350°F and line baking sheets with parchment paper.
05 - Slice chilled dough logs into 1/2-inch thick rounds. Place cookies 2 inches apart on prepared baking sheets.
06 - Bake for 12-14 minutes until edges are just beginning to turn golden. Remove from oven and let cool completely on the baking sheet.
07 - Whisk together egg yolks, 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 allow to cool completely.
08 - Spoon a small amount of cooled custard onto the center of each cooled cookie. Gently spread to create an even layer.
09 - Sprinkle a thin, even layer of granulated sugar over the custard topping. Use a kitchen torch to caramelize until golden and crispy. Let set for 5 minutes before serving.
# Handy Tips:
01 -
- The contrast between the shattering caramelized sugar and tender shortbread creates an unforgettable texture experience
- These elegant cookies impress everyone but secretly use simple techniques you can master on the first try
02 -
- The dough must chill thoroughly or the rounds will bake into uneven shapes instead of perfect circles
- Work quickly when torching the sugar because it can go from perfect to burnt in seconds
03 -
- Hold the torch about 2 inches above the sugar and move constantly for even caramelization
- Let the custard cool completely or it will melt into the shortbread and lose its distinct layer