Strawberry Creme Brulee Cookies
I combined three of my favorite things, strawberries, creme brulee, and cookies to make these insanely addictive cookies. I love this recipe because it starts with one of my all-time favorite sugar cookie recipes. These cookies come out perfect every time and have just the right amount of softness in the center with a golden brown bottom. I topped the cookies with a few generous scoops of homemade strawberry compote, and then the real game changer is the vanilla custard, which gets topped with sugar and torched for the classic brulee taste and texture. This recipe earned a 10/10 in my book, and I hope that you all enjoy it as much as I do! :)
Check Out Some More Strawberry Recipes!
Cheesecake French Fries With Strawberry Dip
Strawberry Mousse Brownie Cake
Copycat Little Debbie Strawberry Shortcake Rolls
Strawberry Cinnamon Rolls
Chocolate Cream Puffs With Strawberry Whipped Cream
Strawberry Fluff Brownies
Strawberry Cheesecake Cookies
Strawberry Shortcake Ice Cream Sandwiches
Strawberry Sponge Cake
Strawberry Sugar Cookies
Strawberry Cheesecake Tacos
Nilla Wafer Strawberry Shortcake Cheesecake Bars
How To Make Strawberry Creme Brulee Cookies
I promise you that this recipe is so much easier to make than you might think. Don’t let the long, fancy name intimidate you! I remember the first time I made vanilla custard for a pastry I was making, and I went in a bit apprehensive, wanting it to come out PERFECT. I promise you that if you follow all the steps, this recipe will come together so easily for you, and all you’ll have to do in the end is enjoy this delicious cookie recipe :)
- This recipe starts with the preparation of the vanilla custard since it will need time to cool down. The vanilla custard is made using eight basic ingredients. I use vanilla bean paste in my custard because I think it packs more of a flavor punch than vanilla extract. By all means, use whatever you have on hand and whatever is easiest for you!
- After the custard is made and stored properly, we move on to making the sugar cookies. As I mentioned before, I LOVE this cookie recipe. I use it as the base for so many of my recipes because I really just can’t get enough of it. The cookies have a slight indent in the top for the strawberry compote to sit, which I made by pressing a spoon (or you can use a measuring cup) to gently press the cookie down ever so slightly in the center. The cookies cool on a wire rack while we make the strawberry compote.
- The strawberry compote is, of course, made with fresh strawberries and some fresh lemon juice to give it the perfect balance of sweet, refreshing, and tart.
- To assemble the cookies, I started with a few scoops of strawberry compote, then a dollop of vanilla custard on the very top.
- A dusting of sugar goes on top of the custard, and last but not least, the most fun – torching the top of the custard for the classic creme brulee characteristic :)
Why You’ll Love This Recipe
- surprisingly simple to make
- filled with rich vanilla custard and fresh strawberry flavors
- perfectly balanced between creamy, fruity, and crunchy
- made completely from scratch, ideal for holidays, brunches, or special occasions
Tips for Making Vanilla Custard
- Whisk Constantly
- Continuous whisking prevents lumps and keeps the egg yolks from scrambling.
- Use Medium Heat
- Cooking too quickly can cause the custard to curdle. Low and steady heat creates the smoothest texture.
- Chill Completely
- The custard needs time to fully cool and thicken before assembling the cookies.
- Cover with Plastic Wrap
- Pressing plastic wrap directly onto the custard prevents a film from forming on top.
- Use Vanilla Bean Paste
- Vanilla bean paste gives the custard a richer flavor and those beautiful vanilla specks that make it feel extra luxurious.
Ingredient Alternatives
- Vanilla Bean Paste
- You can substitute pure vanilla extract if needed.
- Strawberries
- Fresh raspberries, blackberries, or cherries would also work beautifully in this recipe.
- Whole Milk
- For a richer custard, use half-and-half in place of the whole milk.
- Heavy Cream
- You can substitute additional whole milk, though the custard may be slightly less rich.
- Gluten-Free Flour
- Use a quality 1:1 gluten-free baking flour blend for gluten-free cookies. I love King Arthur GF flour!
Can I Make These in a Ramekin?
Yes! If you love traditional crème brûlée, you can absolutely transform the custard portion of this recipe into a classic ramekin dessert.
Simply pour the vanilla custard into oven-safe ramekins and chill until set. Top with sugar and torch until caramelized.
You can also serve the strawberry compote layered underneath or spooned on top for a delicious strawberry crème brûlée variation.
Strawberry Creme Brulee Cookies
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10-12
servings35
minutes10
minutes1
hour10
minutesKeep the screen of your device on.
Ingredients|Vanilla Custard
2/3 cup sugar
1/4 cup cornstarch
1/4 salt
4 egg yolks
1 1/2 cups whole milk
1/3 heavy cream
1 Tbsp. unsalted butter, room temperature
3 tsp. vanilla bean paste, or extract
- Sugar Cookies
3 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, softened
1 cup sugar
2 eggs, room temperature
2 tsp. vanilla extract
- Strawberry Compote
1 3/4 cups fresh strawberries, chopped
5 Tbsp. sugar
3 Tbsp. water
1/2 Tbsp. lemon juice
1 tsp. lemon zest
2 tsp. cornstarch
Directions
- Start with the vanilla custard since it will need to cool down before using. Whisk together the sugar, salt, and cornstarch in a medium-sized bowl.
- Add the egg yolks, whole milk, and heavy cream. Whisk to combine. Transfer this mixture to a medium-sized sauce pot and place over medium heat. Whisk this mixture constantly for 10-15 minutes until it begins to thicken.
- Remove the custard from the heat and add the butter and vanilla. Whisk to combine until the butter has melted.
- Transfer this to a heatproof bowl, then cover with plastic wrap. Gently tap the plastic wrap down so that it is touching the custard when securing it tightly. This will prevent the custard from forming a film on top as it cools. Place it in the fridge until we use it later.
- Sugar Cookies
- Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate, large bowl, use an electric mixer to cream together the butter and the sugar. About 2 minutes.
- Scrape down the sides of the bowl, then add in the eggs and vanilla. Mix to combine.
- Pour the dry ingredients into the wet mixture and mix until a soft, fully combined dough forms. The dough will be a little sticky – don’t worry.
- Scoop and roll the cookie dough into about 3 Tbsp. -sized balls. Place them about 2″ apart on the prepared cookie sheet. Use the palm of your hand to gently flatten them each slightly.
- Bake the cookies for about 12 minutes or until lightly golden brown on the sides. As soon as the cookies have come out of the oven, use a 1/4 cup measuring cup to press gently in the center of every cookie, being careful not to crack the cookie too much.
- Allow the cookies to cool completely on a wire rack before decorating.
- Strawberry Compote
- Bake the cookies for about 12 minutes or until lightly golden brown on the sides. As soon as the cookies have come out of the oven, use a 1/4 cup measuring cup to press gently in the center of every cookie, being careful not to crack the cookie too much.
- Allow the cookies to cool completely on a wire rack before decorating.
- Assembling
- To assemble these cookies, start by spooning 1-2 tablespoons of strawberry compote in the center of the cookie, working your way out, but not to the very edge of the cookie so that it doesn’t drop off.
- Place a generous dollop of vanilla custard in the center of the cookie on top of the strawberry compote. Spread slightly.
- Sprinkle some granulated sugar on top of the custard, coating it evenly, then use a kitchen torch to caramelize the top of the cookies until they are deep golden brown. Repeat for each cookie.
- Enjoy!
Nutrition Facts
- Serving Size: 128 g
- Total number of serves: 11
- Calories: 284kcal
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 89mg
- Sodium: 75mg
- Carbohydrates: 39g
- Fiber: 1g
- Sugar: 23g
- Protein: 4g
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