Name: Lemon Crème Brûlée Cookies Recipe
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 2 h
Cuisine: American
Ingredients: 2 1/4 cups (540 ml) whole milk; 6 egg yolks; 1 cup + 2 tbsp (225 g) granulated white sugar; 1/8 tsp salt; 1/2 tbsp vanilla bean paste; 2 tbsp lemon zest; 3 1/2 tbsp (28 g) cornstarch; 3 tbsp (42 g) unsalted butter, cut in cubes; 1/2 cup (100 g) granulated white sugar; 1/2 tbsp lemon zest; 2 3/4 cups (344 g) all-purpose flour, spooned and leveled; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup (200 g) granulated white sugar; 1 cup (224 g) unsalted butter, softened; 1 egg, at room temperature; 1 tsp vanilla bean paste; 2 1/2 tbsp lemon zest; 1/2 cup (100 g) granulated white sugar (for the brûlée topping)

Jump to Recipe· 4.3 from 64 reviews

Oh my goodness, have you heard about this amazing Lemon Crème Brûlée Cookies Recipe? If you adore both lemony treats and the luxurious, creamy goodness of crème brûlée, this cookie is your dream come true. These cookies strike the perfect balance with a soft, buttery lemon sugar cookie base topped with a luscious, silky lemon pastry cream, all crowned by a crisp, caramelized sugar layer that crackles delightfully with every bite. They are absolutely irresistible and bound to impress anyone lucky enough to get one!

Ingredients You’ll Need

A white bowl filled with smooth, thick yellow lemon curd swirled gently on top, with several small cubes of pale yellow butter scattered over the surface. Surrounding the bowl on a white marbled surface are whole bright yellow lemons, and two lemons cut in half showing their juicy, glistening interiors. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Lemon Crème Brûlée Cookies Recipe is carefully chosen for a reason – they’re simple yet essential to building those incredible layers of flavor and texture. From the zesty lemon components that bring brightness, to the rich butter and eggs that create a tender crumb, each element plays a starring role.

Whole milk (2 1/4 cups): The creamy base of the lemon pastry cream that keeps it silky and smooth.
Egg yolks (6): Provide richness and help thicken the pastry cream perfectly.
Granulated sugar (various amounts): Sweetens the dough, pastry cream, and creates the signature brûlée topping.
Salt (1/8 tsp + 1/2 tsp): Balances all the sweetness and enhances the lemon flavor.
Vanilla bean paste (1/2 tbsp + 1 tsp): Adds a subtle aromatic depth to both pastry cream and cookies.
Lemon zest (multiple measures): Bursts of citrus flavor light up every bite.
Cornstarch (3 1/2 tbsp): Thickens the pastry cream to that perfect pudding-like consistency.
Unsalted butter (3 tbsp for cream + 1 cup for cookies): This brings that buttery, tender texture and rich flavor.
All-purpose flour (2 3/4 cups): The structure that holds these dreamy cookies together.
Baking powder and baking soda (1/2 tsp each): Give the cookies a delicate rise and chewiness.

How to Make Lemon Crème Brûlée Cookies Recipe

Step 1: Prepare the Lemon Pastry Cream

Start by warming your whole milk just until it’s steaming but not boiling—that’s key to avoid curdling the eggs later. While the milk heats, whisk together egg yolks, sugar, salt, vanilla, lemon zest, and cornstarch until the mixture transforms from thick lumps into a smooth, pale-yellow blend. Gradually temper this by adding the warm milk in batches while stirring vigorously. Then, transfer it all back to the saucepan over medium-low heat and whisk non-stop until the cream thickens enough to hold soft peaks. Finally, stir in cubes of butter for extra silkiness, cover with plastic wrap touching the surface, and chill until cold. This luscious pastry cream is the heart and soul of this Lemon Crème Brûlée Cookies Recipe.

Step 2: Mix the Lemon Sugar

While the pastry cream chills, combine granulated sugar and lemon zest in a small bowl. This fragrant lemon sugar coat will give the cookies that fragrant citrus sparkle before baking and help create that delightful brûlée sugar crust later on.

Step 3: Bake the Lemon Sugar Cookies

Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper to keep things simple and clean. In a bowl, whisk together dry ingredients—flour, baking powder, baking soda, and salt—and set aside. In a separate large bowl, cream softened butter with sugar until fluffy and light, then mix in the egg, vanilla bean paste, and lemon zest until pale and whipped to perfection. Slowly add the dry ingredients until just combined to avoid overmixing. Scoop the dough into balls, roll each one in the lemon sugar mixture, place onto the baking sheet while slightly flattening them, and bake batches for about 9-10 minutes until edges are set but centers stay soft. Resulting cookies have the perfect texture: chewy, buttery, and bursting with lemony goodness.

Step 4: Assemble and Brûlée

Once your cookies have fully cooled, fit a piping bag with a small round tip and fill it with the chilled lemon pastry cream. Pipe a generous dollop onto each cookie for that creamy contrast. Then sprinkle a teaspoon of granulated sugar on top and use a kitchen torch to caramelize the sugar until gloriously golden and crackly. This caramelized layer brings that classic brûlée finish that melts in your mouth while adding a subtle smoky undertone. Let the cookies rest for about 10 minutes after torching to let everything set beautifully before serving.

How to Serve Lemon Crème Brûlée Cookies Recipe

The image shows round cookies topped with a thick, caramelized lemon layer. Each cookie has two layers: a light brown base with a slightly rough texture and a shiny, golden yellow topping that looks smooth and slightly burnt on top in places, with some darker orange brown spots. Around the cookies are fresh lemon slices and small lemon wedges placed on a white marbled surface. A silver spoon is visible on the left side near a cookie. The overall look is bright and fresh with a hint of rustic charm. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate the presentation of these cookies, try adding a small twist of lemon peel or a tiny edible flower on top after the brûlée step. A light dusting of powdered sugar can add a charming snow-kissed look. Fresh mint leaves can also provide a refreshing color contrast and aroma that complements the lemon beautifully.

Side Dishes

These cookies shine on their own but pairing them with a cup of Earl Grey tea or a delicate chamomile infusion can amplify the citrus and vanilla notes. If you want to serve a dessert platter, fresh berries or a light lemon sorbet alongside work wonderfully to balance the richness of the pastry cream.

Creative Ways to Present

If you’re bringing these to a party or gifting them, arrange the cookies in a dainty box lined with parchment and add a sprig of lemon thyme for an herbal touch. For a party platter, stack them neatly with small dollops of whipped cream between layers for a delightful presentation that encourages guests to indulge.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies without pastry cream in an airtight container at room temperature for up to 3 days. If they have been assembled with cream, they’re best stored in the fridge and consumed within 24 hours to avoid sogginess.

Freezing

You can freeze unbaked cookie dough balls or baked cookies before assembling. Wrap dough tightly in plastic and freeze for up to 2 months. When ready, thaw overnight in the fridge before baking or assembling. Avoid freezing cookies with pastry cream since texture and flavor may be compromised.

Reheating

If you want to enjoy a freshly crisp brûlée top after storing, sprinkle a little granulated sugar on the chilled cookie cream and re-torch with a kitchen torch just before serving. Avoid reheating in the oven or microwave as this can melt the cream or make the cookie chewy.

FAQs

Can I use lemon juice instead of lemon zest in this recipe?

While lemon juice adds acidity, it lacks the strong aromatic oils found in lemon zest that make these cookies burst with flavor. For best results, using fresh lemon zest is highly recommended in this Lemon Crème Brûlée Cookies Recipe.

What is the best way to caramelize the sugar on top?

A kitchen torch is the gold standard for brûlée sugar topping, allowing even caramelization without heating the entire cookie. If you don’t have a torch, you might briefly broil the cookies, but watch closely to avoid burning.

Can I make the lemon pastry cream ahead of time?

Absolutely! The pastry cream benefits from time in the fridge to fully set and develop flavor. Make it a day ahead and keep it covered tightly to prevent skin from forming.

Are these cookies gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free. However, gluten-free flour blends may work with some adjustments, but the texture might differ from the classic chewy cookie.

How do I prevent the cream from making cookies soggy?

It’s best to pipe the lemon pastry cream onto the cookies right before serving. If you assemble too early, the moisture from the cream can soften the cookie base and lose that perfect texture.

Final Thoughts

Trust me, once you try this Lemon Crème Brûlée Cookies Recipe, it will quickly become one of your treasured go-to desserts. The harmony of tender lemon cookies with silky pastry cream and that unforgettable brûlée crust truly is a celebration of flavors and textures. Don’t hesitate to gather your ingredients and treat yourself and loved ones to these little bites of sunshine. Happy baking!