Crème Brûlée Cookies

Crème Brûlée Cookies
Photo by Scott Phillips


  • 3 cups (13-½ oz.) unbleached all-purpose flour
  • 8 oz. (1 cup) unsalted butter, softened
  • 1 tsp. table salt
  • 2 tsp. baking powder
  • 2 large eggs plus 2 large egg yolks
  • Seeds scraped from 2 large vanilla beans or 4 tsp. pure vanilla extract
  • 1-½ cups plus 1/3 cup granulated sugar

In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add 1-1/2 cups of the sugar and the vanilla seeds or extract and beat on medium speed until well blended, about 2 minutes...

View full recipe at Fine Cooking


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