Creme Brulee Shortbread Cookies (Printable)

Buttery shortbread topped with vanilla custard and crisp caramelized sugar for an elegant French-inspired dessert.

# 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 Topping

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

# How To Make:

01 - Beat the unsalted butter and powdered sugar together in a large bowl until the mixture is smooth and fluffy. Stir in the vanilla extract until fully incorporated.
02 - Sift the all-purpose flour and salt into the butter mixture. Mix until just combined and a cohesive dough forms, taking care 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 - Set oven temperature to 350°F and line baking sheets with parchment paper.
05 - Cut the chilled dough logs into 1/2-inch thick rounds. Place the rounds on the prepared baking sheets, spacing them evenly.
06 - Bake for 12 to 14 minutes or until the edges begin to turn golden brown. Remove from oven and allow to cool completely on the baking sheets.
07 - Whisk together the 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 slightly thickened. Remove from heat and let cool completely.
08 - Spoon a small amount of the cooled custard onto the center of each cooled cookie. Gently spread to create an even layer.
09 - Sprinkle a thin, even layer of granulated sugar over the custard topping. Use a kitchen torch to caramelize the sugar until golden and crisp. Allow the caramelized layer to set for 5 minutes before serving.

# Expert Tips:

01 -
  • The texture contrast between the sandy shortbread and crackly caramel top is absolutely addictive
  • These look impressive but are actually quite approachable, even for relatively new bakers
  • They keep beautifully in the fridge and actually taste better after the flavors meld overnight
02 -
  • Cold cookies are essential before torching. The custard needs to be completely set or it will melt under the heat and slide right off.
  • Practice your torching technique on a spare cookie first. Once you get that even amber color, it becomes surprisingly meditative.
03 -
  • If you do not have a kitchen torch, you can broil the topped cookies for 30-60 seconds, but watch them like a hawk because they go from perfect to burned instantly.
  • Turbinado sugar creates a deeper, more complex caramel flavor that is worth seeking out for special occasions.

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