One of my favourite holiday traditions is to get in the kitchen with my family and bake. We love to make cookies and cakes to indulge in, and there is no greater joy than sharing fresh baked goods with friends and family and seeing their happy faces. Out of all of the treats and sweets we prepare, this Crème Brulée Gingersnap Cookies recipe is everyone’s favourite. Not only is it delicious, but also, it is unique, and is generally a welcome distraction from the sea of sugar cookies the holidays are known for.
Get the Kitchen Torch To Make The Crème Brulée Gingersnap Cookies
This recipe might sound fancy, but trust me, it is easy enough to prepare that you are probably going to do just that, time and time again. I have a feeling this cookie will end up on your holiday baking list for years to come. This is an exciting recipe to get the kids involved in because it involves the kitchen torch to toast the luscious creamy brulee. While they absolutely need supervision and assistance with the torch, the kids will love developing a new skill! Chances are they will never forget making this recipe with you! Hooray for holiday memories!
This recipe has all of the flavor of gingersnaps, which are a holiday classic. But the Crème Brulée takes things to a new level of delicious and make this cookie indulgent and rich, perfect for celebrating holidays! These are perfect for adding to a holiday spread, or tucking into a cookie tray to share with someone special.
If you are craving more holiday baking ideas you won’t want to miss these cookie recipes. Reader favourites include Rolo Stuffed Chocolate Cookies and Double Chocolate Holiday Cookies.
Crème Brulée Gingersnap Cookies Recipe
Crème Brulée Gingersnap Cookies Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cup flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp kosher salt
Crème Brulée topping
- 1 – 250 grams (8 oz) cream cheese, softened
- 6 tbsp unsalted butter, softened
- 3 cup powder sugar
- 1 cup sugar
- Kitchen Torch
How To Make the Gingersnap Cookies
- Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a large bowl, beat the butter and brown sugar until light and fluffy. Add in the egg and molasses and beat until smooth, scraping down sides of bowl as needed.
- In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt. Add the dry ingredients to the wet ingredients and mix just until combined (do not over mix!).
- Roll the cookie dough into tablespoon size balls and roll in the granulated sugar.
- Space the cookie dough at least 2 inches apart on the cookie sheet and bake for 8 to 10 minutes. Let cool for 5 minutes on cookie sheet before removing to wire rack to cool completely.
How To Make The Crème Brulée
- Using a standing mixer, beat together until smooth the butter and cream cheese.
- Gradually beat in all 3 cups of powder sugar until smooth.
3. Spoon 1 teaspoon of the mixture onto the top of the cookies and smooth evenly.
4. Sprinkle 1 tbsp of sugar on top of the cream cheese mixtures.
5. Using a kitchen torch, toast the top of the cream cheese mixture to get the slightly burnt look of Crème Brulée.
I hope you enjoyed my Crème Brulée Gingersnap Cookies as much as my family and myself did! If you make it, please share your photos with us on Facebook or Twitter! Also, check out all of our other Recipes!
Crème Brulée Gingersnap Cookies
Ingredients
Cookie ingredients
- 3/4 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cup flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp kosher salt
Creme brulee topping
- 1 – 250 grams (8oz) cream cheese softened
- 6 tbsp unsalted butter softened
- 3 cup powder sugar
- 1 cup sugar
- Kitchen Torch
Instructions
Cookie Directions
- Preheat oven to 375 degrees F.
- Line a cookie sheet with a silicone baking mat or parchment paper.
- In a large bowl beat the butter and brown sugar until light and fluffy.
- Add in the egg and molasses and beat until smooth, scraping down sides of bowl as needed.
- In a separate bowl sift together the flour, baking soda, cinnamon, ginger, cloves and salt. Add the dry ingredients to the wet ingredients and mix just until combined (do not over mix!).
- Roll the cookie dough into tablespoon size balls and roll in the granulated sugar.
- Space the cookie dough at least 2 inches apart on the cookie sheet and bake for 8 to 10 minutes.
- Let cool for 5 minutes on cookie sheet before removing to wire rack to cool completely
Creme brulee directions
- Using a standing mixer, beat together until smooth the butter and cream cheese
- Gradually beat in all 3 cups of powder sugar until smooth
- Spoon 1 teaspoon of the mixture onto the top of the cookies and smooth evenly
- Sprinkle 1 tbsp of sugar on top of the cream cheese mixtures
- Using a kitchen torch, toast the top of the cream cheese mixture to get the slightly burnt look of Crème Brulée
These sound like they are amazing A great way to make a gingesnap cookie for the holidays
Those Crème Brulée Gingersnap Cookies look and sound delicious, only thing is I don’t have a kitchen torch unfortunately. 🙁
You don’t have to brulé them!
These are a great idea.. I like all the flavors this cookie has to offer.
Yum! What a delicious twist to gingersnap cookies. One of my favourite traditions is building/decorating a gingerbread house with the family.
We used to build a gingerbread house too when my kids were little! This recipe is the grown-up version lol!
this looks super delicious
These look and sounds delicious!
I loved reading about these beloved traditions. Putting up a Christmas is definitely my favourite one.
These look delicious, I dont have a kitchen torch but wonder if you could use a camping/bbq lighter.
Not sure….. if you try it, let me know!
I love getting a hot chocolate, listening to christmas music and driving around looking at the decorated houses!
These would be great to bring to my Christmas party . Will definitely have to try making them although it might take a couple tries to get them right lol.
I love holly – it’s so pretty!
Thank you!
Gingersnap cookies are one of my favorite cookies
I love our tradition of opening our gifts on Christmas Eve. My maternal side is Ukrainian so it’s a big celebration. These cookies are so unique and yummy looking!
I like all the spices. This would be delicious.
These sound really yummy!