Easy Snickerdoodle Creme Brulee Cookies
About this recipe
As the leaves begin to change and a crisp breeze fills the air, there's an undeniable craving for cozy, soul-warming treats. If you're like me, autumn is synonymous with baking, and that's where our Snickerdoodle Creme Brulee Cookies come into play. They're a splendid fusion of two beloved classics - the snickerdoodle and creme brulee. The best part? You won't be hunting for cream of tartar or wielding a blow torch for this recipe. It's all about easy indulgence in the heart of autumn. So, let's embark on this culinary journey and whip up a batch of these delectable cookies together.
Ingredients
For the Brown Butter Snickerdoodle Cookies:
- 125g butter
- 115g brown sugar
- 110g white sugar
- 220g plain flour
- 1 egg
Coating:
- 1 tbsp cinnamon
- 3 tbsp white sugar
For the Vanilla Custard:
- 350ml milk
- 3 egg yolks
- 50g caster sugar
- 1 tbsp vanilla paste
- 3 tbsp cornflour mixed with 50ml water
Brulee Topping
- Sugar
For the Brulee Topping (Alternative to Blow Torch):
- Sugar and water (for caramelizing)
Ingredients
Instructions
- Start by browning the butter: Place the butter in a saucepan or skillet over medium-low heat. Let it melt and continue cooking until it turns a beautiful brown color, and a nutty aroma develops. Remove from heat and allow it to cool slightly.
- In a mixing bowl, combine the cooled browned butter, brown sugar, and white sugar. Mix until well combined.
- Add the egg and stir until the mixture is smooth.
- Gradually add the plain flour and mix until a cookie dough forms.
- Sccop up the dough into small, flattened cookies mine weighed roughly 85g.
- In a separate bowl, combine the cinnamon and white sugar for the coating.
- Roll each cookie in the cinnamon-sugar mixture.
- Place the coated cookies on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes at 170°C (340°F) or until the cookies turn golden brown.
For the Vanilla Custard:
- While the cookies are baking, prepare the custard. In a saucepan, combine milk, egg yolks, caster sugar, and vanilla paste.
- In a separate small bowl, mix cornflour with 50ml of water to create a smooth paste.
- Add the cornflour mixture to the saucepan with the other custard ingredients.
- Cook the custard over medium heat, stirring constantly, until it thickens. Make sure to sieve it to remove any lumps.
- Cover the custard with cling film to prevent a skin from forming and let it cool.
For the Brulee Topping:
- Once the cookies are baked and cooled, pipe on your cooled custard and add a tablespoon of white sugar then blow torch until the white sugar caramelises and turns brown.
For the Brulee Topping (Alternative to Blow Torch):
- Once the cookies are baked and cooled, prepare the brulee topping. In a small saucepan, heat sugar and water until it caramelizes and turns golden brown. PLEASE BE VERY CAREFUL AS THIS IS VERY HOT.
- Use a spoon to drizzle the caramelized sugar over the cookies.
- Allow everything to set, and then indulge in the rich, complex flavors of these Brown Butter Snickerdoodle Creme Brulee Cookies. Enjoy!
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