Creme brûlée sugar cookies

 
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Creme Brûlée Sugar Cookies

Ingredients

  • 3/4 c. (1 1/2 sticks) butter, softened
  • 1/2 c. packed brown sugar
  • 1/2 c. granulated sugar
  • 1 large egg
  • 1 tbsp. pure vanilla extract
  • 2 c. all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt

FOR THE FROSTING

  • 1 (8-oz.) block cream cheese, softened
  • 1 1/4 c. powdered sugar
  • 1 tsp. pure vanilla extract
  • 1/4 c. granulated sugar
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Directions

40 minutes
  • 1Preheat oven to 350° and line two cookie sheets with parchment. Cream butter and sugars until light and fluffy, 3 to 4 minutes. Mix in egg and vanilla.
  • 2In another bowl, whisk together flour, cornstarch, baking soda, and salt, then add mixture to wet ingredients and mix until smooth. Dough will be thick.
  • 3Using a small cookie scoop, place tablespoon balls of dough onto parchment-lined cookie sheets. Press down lightly on each cookie to flatten slightly. Bake until edges are just starting to brown, 9 to 10 minutes.
  • 4Remove from oven and let cool 2 to 3 minutes, then transfer to a cooling rack to cool completely.
  • 5Make frosting: Beat cream cheese until smooth. Add powdered sugar and vanilla and mix until smooth.
  • 6Put sugar into a small bowl. Spread about a tablespoon of frosting onto tops of each cookie, then press into granulated sugar, coating frosting with sugar.
  • 7Just before serving, use a kitchen torch to caramelize sugar on top, then set aside to cool. Store cookies in the fridge for up to 4 days.
 

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