Creme Brulee Shortbread Cookies (Printable Version)

Buttery shortbread cookies topped with vanilla custard and caramelized sugar for a classic French-inspired dessert.

# What You Need:

→ Shortbread Base

01 - 1 cup unsalted butter, room temperature (225 g)
02 - 2/3 cup powdered sugar (85 g)
03 - 2 teaspoons vanilla extract
04 - 2 cups all-purpose flour (250 g)
05 - 1/4 teaspoon salt

→ Crème Brûlée Custard

06 - 1/4 cup granulated sugar (50 g)
07 - 1/4 cup heavy cream (60 ml)
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 (65 g)

# How-To:

01 - Cream the butter and powdered sugar in a large bowl until smooth and fluffy. Beat in the vanilla extract until fully incorporated.
02 - Sift the flour and salt into the butter mixture. Mix until just combined and a cohesive dough forms, being careful not to overmix.
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. Line baking sheets with parchment paper and set aside.
05 - Slice the chilled dough into 1/2-inch thick rounds. Place cookies on the prepared baking sheets, spacing them about 1 inch apart.
06 - Bake for 12 to 14 minutes or until the edges are just beginning to turn golden brown. Remove from oven and let cool completely on the baking sheets.
07 - While cookies cool, whisk together egg yolks, granulated sugar, heavy cream, and vanilla paste in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly, about 4 to 5 minutes. Remove from heat and let cool completely.
08 - Spoon a small amount of the cooled custard onto the center of each cooled shortbread round. Gently spread to create an even layer.
09 - Sprinkle a thin, even layer of granulated sugar over the custard-topped cookies. Using a kitchen torch, carefully caramelize the sugar until golden brown and crispy. Let stand for 5 minutes to allow the sugar to harden before serving.

# Expert Hints:

01 -
  • The contrast between buttery shortbread and silky custard creates the most incredible texture
  • That satisfying crackle when you bite through the caramelized sugar top
  • They look impressive but are actually quite straightforward to make
02 -
  • The dough must be thoroughly chilled or the cookies will spread into thin, sad puddles
  • Work quickly when torching the sugar, as it goes from perfect to burnt in seconds
  • The custard layer should be thin, or it will slide right off the cookie
03 -
  • Use turbinado sugar for the caramelized top if you want extra crunch and texture
  • If you do not have a kitchen torch, you can broil the cookies for 30 to 60 seconds, but watch them like a hawk

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