Creme Brulee Shortbread Cookies (Print version)

Buttery cookies topped with vanilla custard and crisp caramelized sugar for an elegant French dessert.

# 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

# How to make it:

01 - Cream together the butter and powdered sugar in a large bowl until smooth and fluffy. Beat in vanilla extract until fully incorporated.
02 - Sift the flour and salt into the butter mixture. Mix until just combined and a soft dough forms, being careful not to overwork.
03 - Divide the dough in half and shape each portion into logs approximately 2 inches in diameter. 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 the chilled dough logs into 1/2-inch thick rounds and arrange on prepared baking sheets. Bake for 12 to 14 minutes until edges are just beginning to turn golden. Allow cookies to cool completely on the pans.
06 - While cookies bake, whisk together egg yolks, 1/4 cup granulated sugar, heavy cream, and vanilla in a small saucepan. Cook over medium-low heat, stirring constantly, for 4 to 5 minutes until mixture thickens slightly. Remove from heat and let cool completely.
07 - Spoon a small amount of cooled custard onto the center of each cookie and smooth gently. Sprinkle a thin, even layer of granulated sugar over the custard. Using a kitchen torch, caramelize the sugar until golden and crisp. Let set for 5 minutes before serving.

# Expert suggestions:

01 -
  • The contrast between buttery shortbread and crisp caramelized sugar creates something almost magical
  • You get all the elegance of a French dessert in cookie form, perfect for sharing
  • The kitchen torch step makes you feel like a pastry chef, even if you're definitely not
02 -
  • The dough logs will slice cleanly if you rotate them every few cuts while slicing, otherwise they flatten on one side
  • Let the custard cool completely or it will soften your cookies, I learned this the hard way once
  • The sugar topping softens over time, so torch right before serving for that signature crackle
03 -
  • If you don't have a kitchen torch, you can broil the topped cookies for thirty seconds, but watch like a hawk
  • Turbinado sugar creates a deeper, more complex caramel flavor that's worth trying

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