Gingerbread-spiced crème brûlée cookies

Based on 5 ratings
Sponsored

Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
60
min.
Resting

Ingredients

Servings:-36+
3 tsp gingerbread spice
600 g flour
1 tbsp baking powder
2 tsp unsweetened cocoa powder
¼ tsp salt
115 g unsalted butter
125 g sugar
egg
275 g honey
1 tbsp molasses
egg yolks
70 g confectioner’s sugar
30 g starch
450 ml whole milk
vanilla bean
flour (for dusting)
sugar (for serving)
Metric
Imperial

Utensils

  • fine sieve
  • bowl (large)
  • kitchen machine with whisk (e.g. Bosch OptiMUM)
  • plastic wrap
  • oven
  • rolling pin
  • cookie cutter
  • baking sheet
  • cutting board
  • knife
  • pot
  • whisk
  • piping bag
  • flambé torch

Nutrition per serving

Cal
151
Protein
3g
Fat
4g
Carb
26g

Step 1/5

Sift flour, baking powder, gingerbread spice, cocoa powder, and salt and add to a large mixing bowl. Cream most of the butter, sugar, and egg together in the bowl of a kitchen machine, then add the honey and molasses and beat until combined. Add the flour mixture in batches until a crumbly dough forms. Turn dough out, knead a bit, and form into a disc. Wrap in plastic and let rest in the fridge at least 1 hr.
  • 600 flour
  • 1 tbsp baking powder
  • 3 tsp gingerbread spice
  • 2 tsp unsweetened cocoa powder
  • ¼ tsp salt
  • 100 unsalted butter
  • 125 sugar
  • 1 egg
  • 275 honey
  • 1 tbsp molasses
  • fine sieve
  • bowl (large)
  • kitchen machine with whisk (e.g. Bosch OptiMUM)
  • plastic wrap

Sift flour, baking powder, gingerbread spice, cocoa powder, and salt and add to a large mixing bowl. Cream most of the butter, sugar, and egg together in the bowl of a kitchen machine, then add the honey and molasses and beat until combined. Add the flour mixture in batches until a crumbly dough forms. Turn dough out, knead a bit, and form into a disc. Wrap in plastic and let rest in the fridge at least 1 hr.

Step 2/5

Preheat oven to 200°C/390°F. Roll out dough on a floured work surface. It should be 3/4-cm/1/3-in thick. Cut out cookies with a round cookie cutter. Transfer them onto a baking sheet and bake for approx. 8 – 10 min. Then let cool completely.
  • flour (for dusting)
  • oven
  • rolling pin
  • cookie cutter
  • baking sheet

Preheat oven to 200°C/390°F. Roll out dough on a floured work surface. It should be 3/4-cm/1/3-in thick. Cut out cookies with a round cookie cutter. Transfer them onto a baking sheet and bake for approx. 8 – 10 min. Then let cool completely.

Step 3/5

Add egg yolks to the bowl of a kitchen machine. Gradually add confectioner’s sugar and beat until well combined. Add starch and beat for approx. 5 min. Add some of the milk and mix until combined. Set aside.
  • 3 egg yolks
  • 70 confectioner’s sugar
  • 30 starch
  • 50 ml whole milk
  • kitchen machine with whisk (e.g. Bosch OptiMUM)

Add egg yolks to the bowl of a kitchen machine. Gradually add confectioner’s sugar and beat until well combined. Add starch and beat for approx. 5 min. Add some of the milk and mix until combined. Set aside.

Step 4/5

Split and scrape vanilla bean. Add remaining milk to a pot over medium heat. Add vanilla bean seeds and pod and whisk to combine. Whisk often to keep milk from burning. Once milk is hot, slowly add egg mixture, whisking continuously until mixture thickens. Remove from heat, whisk in remaining butter, cover tightly with plastic, and store in the fridge to cool.
  • 1 vanilla bean
  • 400 ml whole milk
  • 15 unsalted butter
  • cutting board
  • knife
  • pot
  • whisk
  • plastic wrap

Split and scrape vanilla bean. Add remaining milk to a pot over medium heat. Add vanilla bean seeds and pod and whisk to combine. Whisk often to keep milk from burning. Once milk is hot, slowly add egg mixture, whisking continuously until mixture thickens. Remove from heat, whisk in remaining butter, cover tightly with plastic, and store in the fridge to cool.

Step 5/5

To assemble, put the cooled vanilla pudding into a piping bag. Pipe an even layer of filling onto the gingerbread cookies. Top with sugar, approx. 1 tsp per cookie. Torch the sugar until it’s golden brown and caramelized. Enjoy immediately!
  • sugar (for serving)
  • piping bag
  • flambé torch

To assemble, put the cooled vanilla pudding into a piping bag. Pipe an even layer of filling onto the gingerbread cookies. Top with sugar, approx. 1 tsp per cookie. Torch the sugar until it’s golden brown and caramelized. Enjoy immediately!