Creme Brulee Gingersnap Cookies are so good! The flavorful cookies are frosted. Then, a kitchen torch is used to toast the top of the cream cheese mixture to get a lightly charred look of creme brulee.
My favorite holiday cookies are gingersnaps. There’s just something about the flavor of these cookies that always remind me of Christmas.
I also love Creme Brulee Gingersnap Cookies. The frosting makes all cookies better, right? And I love that the frosting is lightly browned with a kitchen torch. Of course, you don’t have to brown the topping but it sure is good.
Add a cup of coffee or a tall glass of cold milk and I have the perfect holiday cookie.
Christmas cookies are a must during the holidays. I’ve never met a cookie I didn’t like. There are so many different kinds of Christmas cookies including drop cookies, rolled cookies, bar cookies, no-bake cookies, molded cookies, pressed, and sandwich cookies.
Did you know that Santa eats over 300 million cookies on Christmas Eve? Wow! That’s a lot of cookies.
How To Store Cookies
I love all the pretty, festive cookie tins you can find during the holiday season. Just make sure the top fits snugly because you need an airtight container when it comes to storing cookies.
You need to let homemade cookies cool completely before storing them. When you add the cookies to an airtight container, place parchment papers between the layers. Keep them at room temperature.
Helpful Hint: Place a slice of fresh bread before closing your container. A slice of bread will help absorb moisture and keep the cookies fresh.
How Long Will Homemade Cookies Last?
Most cookies will stay fresh for about 3-4 days (some a little longer). After that, it’s best to freeze the cookies.
How To Freeze Homemade Cookies
Freeze cookies in air-tight containers after they have cooled completely. I like to use large ziplock freezer bags and freeze them in a single layer. Frozen cookies will last for up to 3 months.
Thaw the cookies for 15 minutes. Don’t frost the cookies until after you thaw them.
How To Freeze Cookie Dough
You can also freeze cookie dough. Mix up the cookie dough, shape into balls, a log or a ball. Freeze.
Drop cookies or cookies already shaped, can be baked from a frozen state. Remember to add a few minutes to the cooking time. Rolled cookie dough (like sugar cookies) needs to be thawed in the refrigerator until cold but not overly soft. Roll out and bake.
You can freeze cookie dough for up to 3 months.
Creme Brulee Gingersnap Cookies
After baking the Gingersnap cookies, let cool in the pan for 5 minutes. Remove and let cool completely.
Once the cookies are cooled completely, add 1 teaspoon of the frosting mixture onto the top of the cookies and smooth evenly.
Sprinkle a tablespoon of sugar over the top of the cream cheese mixture. Using a kitchen torch, toast the top of the cream cheese mixture to get the lightly charred look of creme brulee. Let cool completely before eating.
- 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 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon kosher salt
Creme Brulee topping
- 1 - 8 oz. cream cheese, softened
- 6 Tablespoons unsalted butter, softened
- 3 cups powder sugar
- 1 cup sugar
1. Preheat oven to 375 degrees F. Line a cookie sheet with a silicone baking mat or parchment paper.
2. 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 the sides of the bowl as needed.
3. 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!).
4. Roll the cookie dough into tablespoon-size balls and roll in the granulated sugar.
5. 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
1. Using a stand mixer, beat together the butter and cream cheese until smooth.
2. 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 Tablespoon of sugar on top of the cream cheese mixture. Using a kitchen torch, toast the top of the cream cheese mixture to get the lightly charred look of creme brulee. Let cool before eating.
Amount Per Serving Calories 162Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 20mgSodium 84mgCarbohydrates 27gFiber 0gSugar 22gProtein 1g