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Creme Brulee Sugar Cookies

 

Ingredients

2 ¾ cups flour

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

2 cups toasted sugar

1 cup unsalted butter

2 large eggs, at room temperature 2 tsp. vanilla extract

1 cup unsalted butter

226g cream cheese

56g powdered sugar

2 tsp. vanilla extract

¼ cup milk

Pinch of salt


Method

In a small bowl, whisk together the flour, baking soda, powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 ¼ cups of the sugar and the butter until light and fluffy, about 5 minutes. 

Scrape down the bowl before adding the eggs, one at a time, and mixing well to incorporate.  Stir in vanilla and scrape the bowl to ensure an even mixture. Working in three batches, add the dry ingredients, mixing well to incorporate. 

Using a medium cookie scoop, portion the dough out onto a baking tray lined with parchment paper. 

Cover the dough and chill for at least 4 hours, or overnight. When ready to bake, preheat the oven to 180 degrees. Place portioned dough 1 ½ inches apart on lined baking trays and bake for 10 – 12 minutes, or until edges of cookies are golden brown and the centers are just set. 

Remove from the oven and cool on a wire rack.  To frost, Cream together butter and cream cheese until smooth and fluffy, about 2 minutes. Scrape down the bowl and add almost all of the powdered sugar, vanilla, milk, and salt. Pulsing the mixer on and off, slowly begin to combine the dry ingredients. Increase mixer speed to medium and whip frosting for 2 – 3 minutes, or until very light and fluffy. 

Add the remaining powdered sugar, if desired consistency has not been reached yet and mix again.  Sprinkle remaining sugar over the tops of the frosted cookies and caramelize using a kitchen torch.  

Enjoy!

Inspired by: https://midwestniceblog.com/creme-brulee-sugar-cookies-recipe/

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