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Sugar Cookie Dessert Soup

A creamy, dreamy deconstructed take on a beloved classic, this "soup" features a luscious vanilla base, generously topped with buttery sugar cookie crumbles and elegant swirls of velvety cream cheese frosting, making for a unique and delightful dessert experience.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Sugar Cookie Crumbles
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
For the Sweet Vanilla Cream Base
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 1/2 tsp vanilla bean paste or vanilla extract
  • pinch salt
For the Cream Cheese Frosting Swirl
  • 4 oz cream cheese softened
  • 2 tbsp unsalted butter softened
  • 1 cup powdered sugar sifted
  • 1/2 tsp vanilla extract
  • pinch salt

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Small saucepan
  • Baking Sheet
  • Parchment Paper
  • Electric Mixer
  • Rubber Spatula
  • Piping Bag with Star Tip (optional)

Method
 

Prepare the Sugar Cookie Crumbles
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and 1/2 cup granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
  2. Beat in the egg yolk and 1 tsp vanilla extract until well combined. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and 1/4 tsp salt.
  3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
  4. Drop small, irregular pieces (about 1/2 tsp each) of dough onto the prepared baking sheet. You don't need to make them uniform as they will be crumbled.
  5. Bake for 8-10 minutes, or until the edges are lightly golden. The centers might still be slightly soft. Let cool completely on the baking sheet, then gently break them into small crumbles. Set aside.
Make the Sweet Vanilla Cream Base
  1. In a small saucepan, whisk together the whole milk, heavy cream, 1/4 cup granulated sugar, cornstarch, and pinch of salt until smooth.
  2. Place the saucepan over medium heat, stirring constantly with a whisk. Bring to a gentle simmer and cook for 3-5 minutes, or until the mixture thickens to a consistency similar to thin custard or soup.
  3. Remove from heat and stir in the vanilla bean paste (or extract). Pour the cream base into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 30 minutes, or until thoroughly cooled.
Whip the Cream Cheese Frosting Swirl
  1. In a medium mixing bowl, using an electric mixer, beat the softened cream cheese and 2 tbsp softened unsalted butter on medium speed until smooth and creamy, about 2 minutes.
  2. Gradually add the sifted powdered sugar, 1/2 tsp vanilla extract, and pinch of salt. Beat on low speed until combined, then increase to medium-high and beat until light and fluffy, about 2-3 minutes.
  3. Transfer the frosting to a piping bag fitted with a star tip, or simply use a spoon if you prefer. Set aside at room temperature.
Assemble the Sugar Cookie Dessert Soup
  1. Once the vanilla cream base is chilled, divide it evenly among 4 individual serving bowls.
  2. Generously sprinkle the prepared sugar cookie crumbles over the top of each cream-filled bowl.
  3. Finish each dessert soup with a decorative swirl or dollop of the cream cheese frosting. Serve immediately.

Notes

For best results, ensure all dairy ingredients for the cream base and frosting are at room temperature. The dessert soup can be made ahead of time; store the cream base and cookie crumbles separately, assembling just before serving to maintain the cookie's crunch. Leftover frosting can be stored in an airtight container in the fridge for up to a week.