Crème Brûlée Shortbread Cookies (Printable)

Buttery shortbread topped with vanilla custard and caramelized sugar for a crackling finish.

# 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 for torching

# How To Cook:

01 - Beat unsalted butter and powdered sugar in a large bowl until smooth and fluffy. Incorporate vanilla extract until fully combined.
02 - Sift flour and salt into the butter mixture. Mix until just combined and dough forms without overworking.
03 - Divide dough in half and shape into 2-inch diameter logs. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
04 - Heat oven to 350°F and line baking sheets with parchment paper.
05 - Cut chilled dough logs into 1/2-inch thick rounds. Arrange on prepared baking sheets and bake for 12 to 14 minutes until edges turn golden.
06 - Whisk 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 to 5 minutes. Remove from heat and let cool completely.
07 - Spread a small amount of cooled custard onto each cookie center. Sprinkle thin layer of granulated sugar over custard and torch until sugar forms a golden, crisp caramelized layer. Let set 5 minutes before serving.

# Expert Suggestions:

01 -
  • The shatteringly crisp sugar top gives way to impossibly tender shortbread thats worth every minute of chill time
  • Theyre the kind of fancy dessert that makes people think you spent hours in the kitchen
  • The crème brûlée custard layer adds just enough creaminess without making the cookies soggy
02 -
  • The dough must chill properly or youll end up with cookies that spread into thin, crispy discs instead of tender rounds
  • Work quickly when torching the sugar, it goes from perfectly amber to burnt in seconds
  • The custard layer should be completely cool before you spread it, otherwise it will slide right off the cookies
03 -
  • If you don't have a kitchen torch, you can broil the topped cookies for 30 to 60 seconds, but watch them like a hawk
  • Turbinado sugar creates an extra crunchy, textural caramelized top that's worth seeking out

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