Description

These Lemon Crème Brûlée Cookies blend the bright, tangy flavor of lemon with the creamy richness of a custard-like filling topped with a crisp caramelized sugar crust. Soft and tender cookie bases cradle a luscious lemon cream cheese filling, finished with a delicate brûlée topping that cracks beautifully with every bite. Perfect for dessert lovers who enjoy a refreshing citrus twist combined with the indulgence of classic French crème brûlée.

Ingredients

Scale

Cookie Dough

1 cup Unsalted Butter (Softened)
1 cup Granulated Sugar
1/2 cup Brown Sugar (Adds richness)
2 Eggs (Use one whole egg and one extra yolk)
2 cups All-Purpose Flour
2 tablespoons Cornstarch (Enhances tenderness)
1 tablespoon Lemon Zest (Infuses vibrant citrus flavor)
2 tablespoons Lemon Juice

Filling

8 ounces Cream Cheese (Softened)
1 cup Heavy Cream (For custard-like consistency)
1 teaspoon Vanilla Extract
1/2 cup Powdered Sugar (Lightens filling)

Topping

1/4 cup Caster Sugar (For caramelizing on top)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cookie Dough: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. Beat in the whole egg and extra yolk until well combined. Mix in the lemon zest and lemon juice to infuse the dough with bright citrus flavor. Gradually sift in the all-purpose flour and cornstarch, gently folding them into the wet ingredients to form a smooth, tender dough. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes to firm up.
Make the Lemon Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth. Slowly add the heavy cream and vanilla extract, continuing to beat until the mixture is smooth and has a creamy, custard-like consistency. Chill the filling in the refrigerator until ready to assemble.
Form and Bake the Cookies: Preheat the oven to 350°F (175°C). Remove the dough from the fridge and roll it out on a lightly floured surface to about 1/4 inch thickness. Use a cookie cutter to cut out rounds of dough, then place them onto a parchment-lined baking sheet. Bake for approximately 12 minutes or until the edges are just beginning to turn golden. Remove from the oven and allow to cool completely on a wire rack.
Assemble the Cookies: Once the cookies are completely cooled, pipe or spread a generous amount of the lemon cream cheese filling onto the flat side of one cookie, then top with another cookie to create a sandwich.
Caramelize the Topping: Sprinkle a thin, even layer of caster sugar on top of each cookie sandwich. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crisp, golden-brown crust similar to crème brûlée topping. Let the sugar harden before serving.

Notes

Chilling the dough is essential to prevent spreading and to ensure tender cookies.
If you don’t have a kitchen torch, you can place the cookies under a very hot broiler for a minute or two to caramelize the sugar, but watch carefully to avoid burning.
Store assembled cookies in an airtight container in the refrigerator to keep the cream cheese filling fresh.
Bring cookies to room temperature before serving for best texture and flavor.