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Creme Brulee Gingersnap Cookies

Crème Brulée Gingersnap Cookies

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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


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
Tried this recipe?Let us know how it was!