Ingredients:

  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/2 teaspoon (2 g) salt
  • 2 cups (240 g) all-purpose flour
  • 1/2 cup (120 ml) heavy cream
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/4 cup (50 g) granulated sugar (for sprinkling)
  • 2 tablespoons (25 g) granulated sugar (for caramelizing)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in vanilla extract and salt.
  5. Gradually add flour, mixing until just combined.
  6. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
  7. In a small saucepan, heat heavy cream and 1 teaspoon vanilla extract until warm.
  8. Allow it to cool slightly before proceeding.
  9. Line baking sheets with parchment paper.
  10. Scoop and roll the chilled dough into balls, spacing them evenly on the prepared sheets.
  11. Press a thumbprint into each ball to create a small well.
  12. Fill each well with a teaspoon of the cream mixture.
  13. Bake for 12-15 minutes or until edges are lightly golden.
  14. Remove cookies from the oven and let them cool slightly on a wire rack.
  15. Sprinkle additional granulated sugar on top of the cream filling.
  16. Using a kitchen torch, carefully caramelize the sugar until golden and bubbly.
  17. Alternatively, place cookies under the broiler for a few seconds—watch closely to prevent burning.
  18. Allow them to cool completely before serving.