Ginger Spice Creme Brulee Cookies


Makes about 20 cookies

For the dough:

3/4 cup (1-1/2 sticks) unsalted butter, softened

1/2 cup (113g) brown sugar

1/2 cup (100g) sugar

1 large egg

1 tsp vanilla extract

2 cup (240g) all-purpose flour

2 tsp cornstarch

1 tsp baking soda

1/4 tsp salt

1 tbsp ground ginger

1-1/2 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp clove

1/2 tsp allspice

1-1/2 tsp cocoa powder

For the cream cheese frosting:

1 block (8 oz) cream cheese, softened

1-1/4 cup (140g) powdered sugar

1/2 tsp all spice

1/4 tsp cardamom

1/2 tsp cinnamon

1/4 cup sugar, to top and brulee


For the dough:

Cream butter and sugars until light and fluffy. Beat in egg and vanilla.

In another bowl, whisk together flour, cornstarch, baking soda, salt, spices, and cocoa powder.

Add mixture to wet ingredients and mix until smooth, I use a spatula for less mess. Chill for 30 minutes in the fridge – this dough is freezable.

For the cream cheese frosting:

Preheat oven to 350F. Beat cream cheese, spices, and powdered sugar, in parts to avoid spilling, together until smooth.

For assembly:

Using a 2 Tbsp (1 oz) scoop, place balls onto parchment lined cookie sheets.

Bake until edges are firm, about 10-12 minutes.

Remove from oven and let cool 2-3 minutes, then transfer to a cooling rack to cool completely.

Spread frosting onto each cookie in an even layer.

Pour sugar onto a plate or shallow bowl. Press each frosting topped cookie into the sugar. Sprinkle with a little more sugar on top.

Use a kitchen torch to caramelize the sugar on top. Set aside to cool. Store cookies in fridge for up to 4 days. Also freezable, but the sugar will not stay hard.