These taste really good, which isn’t a surprise given that their namesake is so absolutely delicious.
You could use several types of cookies for the base, so I used a basic cookie recipe. The frosting for these cookies is really basic, and the key to the flavor lies in torching the frosting and sugar.
Enjoy!
What to do for the cookies
Make these. Just skip the step of adding sugar to the tops of the cookies.
What you’ll need for the frosting
- 8-oz. brick of softened cream cheese
- 1t vanilla extract, real or fake
- 145g (1.25 cups) powdered sugar
- 50g (0.25 cups) granulated sugar
What to do for the frosting
Beat the cream cheese with a hand mixer or stand mixer until smooth. Carefully add the vanilla and powdered sugar, then mix, starting on low speed until the mixture is smooth.
For assembly and completion, use a table knife to spread some of the frosting across the top of each cookie as evenly as possible.
Next, the cookies need a top coating of sugar. To get the granulated sugar on top of the cookies, you can either 1) sprinkle the sugar evenly across the cookies and press the sugar into the frosting with a small spatula, or 2) put the sugar in a shallow bowl and push each cookie into the sugar, frosting-side down. Each method has its merits.
To brûlée, put the cookies on a flameproof surface and use a torch to caramelize and harden the sugar. For best results, do this just before serving.
Because of the frosting, the cookies should be refrigerated. They’ll be good for about 4 days.
Leave a Reply