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Photo for - Crème Brûlée Sugar Cookies

Crème Brûlée Sugar Cookies

This yummy cookie spin on a classic dessert is an impressive treat that tastes as good as it looks.

  • Yields: 40
  • Preparation: 45 minutes (+ 30 minutes cooling time)

Ingredients

Sugar Cookies:

  • ¾ cup (175mL) GAY LEA - Bakers Gold, at room temperature
  • 2 cups (500mL) all purpose flour
  • 4 tsp (20mL) cornstarch
  • 1 tsp (5mL) baking powder
  • ½ tsp (2mL) baking soda
  • ¼ tsp (1mL) salt
  • 2/3 cup (150mL) granulated sugar
  • 1/3 cup (75mL) brown sugar, packed
  • 1 egg
  • 1 tbsp (15mL) milk, 2%
  • 2 tsp (10mL) vanilla, extract

Crème Brûlée Frosting:

  • 2 tbsp (30mL) GAY LEA - Bakers Gold, at room temperature
  • cream cheese, plain brick-style, at room temperature
  • 1 ½ cups (375mL) icing sugar, sifted
  • 1 tsp (5mL) vanilla, extract
  • 1/3 cup (75mL) granulated sugar
  • 1 pinch salt

Instructions

  1. Sugar Cookies: Preheat oven to 350°F (180°C). Whisk together flour, cornstarch, baking powder, baking soda and salt; set aside.
  2. Using electric mixer, beat butter, sugar and brown sugar until light and fluffy. Beat in egg; beat in milk and vanilla. Mix in flour mixture just until combined. Roll tablespoonfuls of dough into 1-inch (2.5 cm) balls. Place on parchment paper–lined baking sheets, about 2 inches (5 cm) apart. Press lightly to flatten each cookie slightly.
  3. Bake, one sheet at a time, in centre of oven for 8 to 12 minutes or until edges are lightly golden and tops are firm. Let cool in pan on rack for 5 minutes; transfer directly to rack. Let cool completely.
  4. Crème Brûlée Frosting: Beat cream cheese until smooth; beat in butter until blended. On low speed, beat in icing sugar, vanilla and salt until smooth. Refrigerate for 15 to 30 minutes or until chilled.
  5. Place granulated sugar in small bowl. Spread 1 tbsp (15 mL) frosting over top of each cookie; dip tops of cookies in sugar to coat well.
  6. To caramelize sugar, place cookies on foil-lined baking sheet. Hold kitchen blowtorch so that flame is about 2 inches (5 cm) above surface of cookie. Working quickly, direct flame so that the sugar melts and caramelizes evenly (keep kitchen torch moving so sugar doesn’t burn). Let stand for 5 minutes before serving. (Cookies can be refrigerated for up to 4 days.)
  • Alternatively, sandwich 2 cookies with the frosting and roll sides in holiday sprinkles.
Photo of - Crème Brûlée Sugar Cookies

Ingredients

Sugar Cookies:

  • ¾ cup (175mL) GAY LEA - Bakers Gold, at room temperature
  • 2 cups (500mL) all purpose flour
  • 4 tsp (20mL) cornstarch
  • 1 tsp (5mL) baking powder
  • ½ tsp (2mL) baking soda
  • ¼ tsp (1mL) salt
  • 2/3 cup (150mL) granulated sugar
  • 1/3 cup (75mL) brown sugar, packed
  • 1 egg
  • 1 tbsp (15mL) milk, 2%
  • 2 tsp (10mL) vanilla, extract

Crème Brûlée Frosting:

  • 2 tbsp (30mL) GAY LEA - Bakers Gold, at room temperature
  • cream cheese, plain brick-style, at room temperature
  • 1 ½ cups (375mL) icing sugar, sifted
  • 1 tsp (5mL) vanilla, extract
  • 1/3 cup (75mL) granulated sugar
  • 1 pinch salt

Products Used

GAY LEA - Bakers Gold Photo of - GAY LEA - Bakers Gold