Description
Buttery, spiced dough meets a caramelized cream topping in these indulgent cookies. A modern take on crème brûlée, these cookies deliver a rich, elegant flavor with a DIY twist—ready in under an hour.
Ingredients
Unsalted Butter (1 cup, softened)
Granulated Sugar (1 cup, or brown sugar)
Vanilla Extract (1 tbsp, or almond extract)
Egg (1 large, or flax egg for vegan)
All-Purpose Flour (2 cups, or gluten-free flour)
Baking Soda (1 tsp)
Salt (1/2 tsp)
Ground Cinnamon (1/2 tsp)
Ground Nutmeg (1/4 tsp)
Heavy Cream (1 cup, or half-and-half)
Caster Sugar (2 tbsp, for caramelizing)
Instructions
Preheat oven to 350°F (175°C). Mix butter and sugar until creamed. Add egg and vanilla, then gradually mix in flour, baking soda, salt, cinnamon, and nutmeg.
Form dough into balls (about 1 tbsp each) and chill 15 minutes.
Place cookies on parchment-lined baking sheet, spacing 2 inches apart. Bake 10-12 minutes until set.
Temperature), ensuring sugar crisps but doesn’t burn.
While cookies cool, whisk cream and 1 tbsp caster sugar in small saucepan until thickened, about 3-5 minutes. Spread a small dollop of topping over each cookie before cooling.
Optionally use a kitchen torch to crisp the sugar topping, or broil 2-3 minutes for homemade caramelized effect.
Notes
Vegan option: Replace large egg with flax egg (1 tbsp ground flax + 3 tbsp water). For gluten-free: swap all-purpose flour with certified gluten-free blend. Caramelizing equipment: A handheld kitchen torch works best; broiler (watch closely) is an alternative.
Storage: Keep cookies in an airtight container at room temperature up to 3 days. Topping can be reduced to viscous sauce for glazing.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking (with caramelization)
- Cuisine: North American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg