Creme Brulee Shortbread Cookies (Print Version)

Buttery shortbread meets creamy custard with caramelized sugar topping

# What You Need:

→ Shortbread Base

01 - 1 cup unsalted butter, softened to 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 Coating

10 - 1/3 cup granulated sugar for topping

# Directions:

01 - Beat softened butter and powdered sugar in a large bowl until smooth and fluffy, approximately 3 minutes. Incorporate vanilla extract until fully combined.
02 - Sift flour and salt into the butter mixture. Mix on low speed until just combined and dough begins to form, being careful not to overwork.
03 - Divide dough into two equal portions. Roll each into a 2-inch diameter log, wrap tightly in plastic wrap, and refrigerate for 30 minutes until firm.
04 - Set oven to 350°F and line baking sheets with parchment paper.
05 - Slice chilled dough logs into 1/2-inch thick rounds. Arrange on prepared baking sheets and bake for 12-14 minutes until edges are lightly golden. Cool completely on wire racks.
06 - Whisk together egg yolks, 1/4 cup granulated sugar, heavy cream, and vanilla in a small saucepan. Cook over medium-low heat, stirring continuously, until mixture thickens slightly, about 4-5 minutes. Remove from heat and cool completely.
07 - Spread a small amount of cooled custard onto the center of each cookie using a small offset spatula or spoon.
08 - Sprinkle a thin, even layer of granulated sugar over the custard topping. Using a kitchen torch, caramelize the sugar until golden brown and crispy. Allow to set for 5 minutes before serving.

# Expert Tips:

01 -
  • That first crisp crack through the caramelized top feels like pure magic
  • Buttery shortbread melting into creamy custard creates the most luxurious texture combination
  • The kitchen torch moment makes everyone feel like a professional pastry chef
02 -
  • The custard must be completely cold or it will melt into the shortbread and you will lose that distinct layer effect
  • Work quickly with the kitchen torch because the sugar goes from perfect to burnt in seconds
  • Room temperature ingredients are the secret to smooth dough and silky custard every single time
03 -
  • Turbinado sugar creates an even crunchier caramelized layer than regular granulated sugar
  • If you do not have a torch, you can broil the cookies for thirty seconds but watch them like a hawk

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