Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.

Step 3: Add the vanilla extract and the large egg to the butter-sugar mixture, and continue to beat until well combined.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.

Step 5: Gradually add the dry ingredients to the wet mixture, stirring until the dough forms and everything is well incorporated.

Step 6: Shape the dough into small 1-inch balls and place them onto the prepared baking sheet, spacing them about 2 inches apart.

Step 7: Use the back of a spoon or your fingers to gently flatten each dough ball into a thick disk.

Step 8: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers have set.

Step 9: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 10: While the cookies are cooling, prepare the creme brûlée topping by heating the heavy cream in a small saucepan over medium heat, stirring occasionally until it begins to simmer.

Step 11: In a separate small bowl, combine the brown sugar and cornstarch, then slowly add this mixture to the simmering heavy cream, whisking constantly to prevent any lumps.

Step 12: Continue to cook the cream mixture over medium heat for another 2 to 3 minutes until it thickens slightly.

Step 13: Remove the saucepan from the heat and let the mixture cool for a few minutes.

Step 14: Once the cookies are completely cool, spoon a small amount of the creme brûlée mixture onto each cookie.

Step 15: Place the cookies under the broiler in your oven for 1 to 2 minutes, keeping a close eye on them, until the creme brûlée topping turns golden and caramelized.

Step 16: Remove the cookies from the oven and allow the caramelized topping to cool and set before serving.

Tips & Variations

For a richer flavor, use vanilla bean paste instead of extract.

Try adding a pinch of sea salt on top before broiling for a salted caramel twist.

Use a kitchen torch to caramelize the topping for more control and even coloring.

Store the creme brûlée mixture separately if you want to keep the cookies crisp.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. Because of the creme brûlée topping, these cookies are best enjoyed fresh and may lose their crispness over time. Reheat briefly under the broiler or with a kitchen torch to refresh the caramelized top before serving.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly for easier shaping.

What if I don’t have a broiler or kitchen torch?

If you don’t have a broiler, you can caramelize the topping under a very hot grill or use a hot spoon to press and caramelize the sugar carefully. Alternatively, the topping can be left as is for a creamy finish, though without the crisp caramelized layer.