Egg Nog Creme Brulee Sugar Cookies
These Egg Nog Creme Brûlée Sugar Cookies are the sweet treats that Santa wants! They are everything that a Christmas cookie should be: delicious, unique, and bursting with holiday flavor. Our daughter Mattes made these for the neighborhood cookie exchange and won the award for Most Creative. I promise you that they are as delicious as they are creative, but I will post CHA’s Money Cookies, a toffee-studded salted chocolate chip cookie that won Best Tasting at a later date. They were fantastic just less holiday-centric.
So without further ado, I share with you Egg Nog Creme Brulee Sugar Cookies. I hope that the holiday season delivers everything you are craving, whether that be time with family, friends, or some much-needed rest and relaxation. I will cherish a week with all three kids under the same roof and return with a full heart in 2026. Merry Christmas!
Egg Nog Creme Brulee Sugar Cookies
Ingredients
Egg Nog Creme
- 2 c egg nog
- 5 egg yolks
- 1 c sugar
- 1/4 tsp salt
- 2 tsp vanilla bean paste
- 3 Tbls cornstarch
- 3 Tbls salted butter
Sugar Cookies
- 2 1/2 c flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 c sugar
- 1 c 1 cups salted butter, softened
- 1 egg
- 2 tsp vanilla extract or vanilla bean paste
- 1/8 tsp almond extract
- 1/4 c sugar for rolling the cookie dough in
- 1/4 c sugar for the brulee topping
Instructions
For the Brulee Topping
- Warm the egg nog in a saucepan until it’s hot but not boiling. Keep it warm over low heat.
- Mix together egg yolks, sugar, salt, vanilla, and cornstarch in a big bowl until smooth and light in color. Slowly stir the warm milk into the mixture until it’s well combined. Cook it in a saucepan until it thickens, stirring constantly.
- Remove the creamy mixture from heat, stir in the butter, cover it directly with plastic wrap, and put it in the fridge until it’s cold.
For the Sugar Cookies
- Preheat the oven to 350F and line baking sheets with parchment paper.
- Mix flour, baking powder, and salt in a bowl and set it aside.
- Use an electric mixer to beat the butter and sugar until it’s fluffy. Add eggs and vanilla to the butter mixture, beat until it’s light and fluffy. Slowly add and mix in the dry ingredients until a dough forms.
- Shape the dough into balls, coat them with sugar, place them on the baking sheets, gently flatten, and bake for 8-10 minutes. Let the cookies cool on the baking sheet before transferring them to a cooling rack.
To Brulee
- Put the chilled pastry cream into a piping bag with a small tip (or just spoon from the bowl and smooth with the back of the spoon).
- Once the cookies are cooled, pipe or spoon pastry cream on top of each.
- Sprinkle sugar on the cream and use a kitchen blow torch to caramelize the sugar. Let the cookies cool a bit after torching before serving.