Description
Soft and chewy vanilla cookies inspired by classic crème brûlée, topped with a crisp, caramelized sugar crust that cracks beautifully with every bite.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 cup granulated sugar (for topping and caramelizing)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large mixing bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and almond extract if using.
- Gradually mix dry ingredients into wet ingredients until just combined. Do not overmix.
- Scoop rounded tablespoons of dough onto prepared baking sheet, spacing about 2 inches apart.
- Bake for 9–11 minutes, until edges are lightly golden and centers remain soft.
- Cool cookies completely on a wire rack.
- Sprinkle a thin, even layer of granulated sugar over each cookie.
- Using a kitchen torch, caramelize the sugar until melted and golden brown. Let harden for a few minutes before serving.
Notes
- Do not overmix the dough to maintain a soft texture.
- If dough feels too warm, chill for 20–30 minutes before baking.
- Ensure cookies are fully cooled before caramelizing the sugar topping.
- Caramelize sugar shortly before serving for the crispiest texture.
- If using a broiler instead of a torch, monitor carefully to prevent burning.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
