Crème Brûlée Shortbread Cookies (Printable)

Buttery cookies topped with vanilla custard and torch-caramelized sugar for that signature crackle.

# 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

# Steps:

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 into 1/2-inch thick rounds and place on prepared baking sheets, spacing 1 inch apart.
06 - Bake for 12 to 14 minutes until edges are just turning golden brown. Remove from oven and let cool completely on the baking sheets.
07 - Whisk together egg yolks, granulated sugar, heavy cream, and vanilla in a small saucepan. Cook over medium-low heat, stirring constantly, until mixture slightly thickens, approximately 4 to 5 minutes. Remove from heat and cool completely.
08 - Spoon a small amount of cooled custard onto the center of each cooled cookie. Use the back of a spoon or small offset spatula to spread gently.
09 - Sprinkle a thin, even layer of granulated sugar over the custard topping. Use a kitchen torch to caramelize until golden and crisp. Allow to set for 5 minutes before serving.

# Expert Advice:

01 -
  • The contrast between that satisfying caramelized sugar crackle and the tender shortbread underneath is absolute magic
  • They look like something from a fancy pastry shop but come together with mostly pantry staples
  • Each bite delivers that signature burnt sugar flavor that makes crème brûlée so unforgettable
02 -
  • The custard layer must be completely cold before applying it to the cookies or the butter will melt and ruin your perfect shortbread base
  • A kitchen torch creates the best texture but you can broil them for 30 seconds if you watch like a hawk and rotate the pan halfway through
03 -
  • Use a pastry brush to sweep away any excess sugar from the edges of the cookie before torching to prevent burning the shortbread
  • If your kitchen torch runs out of fuel mid batch, these are still delicious without the caramelized top, just more like traditional vanilla cookies

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