These Vanilla Pastry Cream Brûlée Sugar Cookies take the classic sugar cookie to a whole new level of sophistication. The cookies are topped with a rich and creamy vanilla pastry cream and finished with a brûlée topping, creating a delightful contrast between the soft pastry cream and the crisp caramelized sugar. Each bite offers a perfect blend of textures and flavors, making these cookies an indulgent treat that’s perfect for any special occasion.
Why You'll Love This: These cookies combine the simplicity of sugar cookies with the luxurious taste of vanilla pastry cream and the satisfying crunch of brûlée topping. The result is a dessert that is both elegant and comforting, with a flavor profile that appeals to all ages. Whether you’re hosting a party or simply want to enjoy a gourmet treat at home, these cookies are sure to impress.
Perfect Occasion: These cookies are perfect for holiday gatherings, birthday parties, or any occasion where you want to serve something special. They also make a fantastic addition to dessert tables at weddings or other formal events. Serve them at your next afternoon tea or bring them to a potluck to wow your friends and family.
Decoration Tips: For a beautiful presentation, pipe the pastry cream in a decorative pattern on top of the cookies before brûléeing the sugar. You can also garnish with a sprinkle of edible gold dust or a few fresh berries for an added touch of elegance. If you’re feeling creative, use different shaped cookie cutters for a variety of festive looks.
- Ingredients:
- For the Vanilla Pastry Cream:
- 2 ¼ cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tbsp (225 g) granulated white sugar
- ⅛ tsp salt
- 1 ½ tbsp vanilla bean paste
- 3 ½ tbsp (28 g) cornstarch
- 3 tbsp (42 g) unsalted butter, cut into cubes
- For the Sugar Cookies:
- 2 ½ cups (313 g) all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ½ tsp salt
- 1 ¼ cups (250 g) granulated white sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
- ½ cup (100 g) granulated white sugar (for rolling the dough in)
- ½ cup (100 g) granulated white sugar (for the brûlée topping)
- For the Vanilla Pastry Cream:
Instructions:
- Prepare the Vanilla Pastry Cream:
- In a medium saucepan, heat the milk over medium-low heat until steaming. Reduce heat to low and keep warm.
- In a large bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until pale yellow and smooth.
- Gradually add about ¼ of the heated milk to the egg mixture, stirring vigorously to temper the eggs. Add the remaining milk and stir to combine.
- Return the mixture to the saucepan and cook over medium-low heat, whisking continuously, until thickened and soft peaks form (about 8-12 minutes).
- Remove from heat, transfer to a bowl, and stir in the butter until melted and fully incorporated. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until completely cold.
- Prepare the Sugar Cookies:
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another large bowl, cream together the softened butter and granulated sugar with an electric mixer on high speed until light and fluffy (about 2 minutes).
- Add the egg and vanilla bean paste to the butter mixture and beat on medium speed until pale and fluffy (1-2 minutes).
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Scoop the dough into balls using a large cookie scoop and roll each ball in granulated sugar. Place on the prepared baking sheets, spacing about 2 inches apart. Slightly flatten each ball with your hand.
- Bake for 9-10 minutes, or until the edges are set and the centers look slightly underdone. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Assemble the Cookies:
- Once the cookies are cooled, transfer the chilled pastry cream to a piping bag fitted with a small circular tip.
- Pipe the pastry cream onto the top of each cookie.
- Sprinkle about 1 teaspoon of granulated sugar over the pastry cream on each cookie. Use a kitchen torch to brûlée the sugar until golden brown and caramelized.
- Allow the brûlée topping to cool and harden for about 10 minutes before serving.
Enjoy these luxurious Vanilla Pastry Cream Brûlée Sugar Cookies, a perfect blend of creamy, crunchy, and sweet that will delight your taste buds!
