Lemon Creme Brulee Cookies Recipe

If you’re craving a cookie that’s bursting with bright lemon flavor and has that indulgent crème brûlée touch, you’re in the right place. This Lemon Creme Brulee Cookies Recipe is one of my all-time favorites to bake for friends and family because it combines a tender lemon sugar cookie base with luscious lemon pastry cream topped with a perfectly torched crackly sugar glaze. Trust me, your kitchen is going to smell like heaven, and these cookies will disappear fast!

Ingredients You’ll Need

All the ingredients here work together to create that perfect balance of creamy custard and soft, flavorful cookies with a hint of citrus brightness. When gathering your ingredients, fresh lemons and high-quality butter make a huge difference, so don’t skip on these!

• Whole milk: Using whole milk gives the pastry cream its rich texture and indulgent mouthfeel.
• Egg yolks: Essential for thickening the custard; make sure they’re fresh for the best flavor.
• Granulated white sugar: Divided between the pastry cream, lemon sugar, and cookies, it sweetens and caramelizes beautifully.
• Salt: Just a pinch to balance all the sweetness and enhance the lemon flavors.
• Vanilla bean paste: Adds depth and a hint of classic brûlée aroma; you can substitute vanilla extract if needed.
• Lemon zest: Fresh zest packs the punch so vital for these cookies’ bright and tangy essence.
• Cornstarch: This helps thicken the pastry cream to that perfect spreadable consistency.
• Unsalted butter: Used in both pastry cream and cookies, make sure it’s softened for easier mixing.
• All-purpose flour: The base for your cookies providing structure without heaviness.
• Baking powder and baking soda: Both ensure your cookies have just the right lift and softness.
• Egg: Binds the cookie dough and adds richness.
• Parchment paper: For easy cookie baking and cleanup.

Variations

I love tweaking this recipe for seasons or special occasions—sometimes adding a little something unexpected keeps it exciting. You can easily adjust the lemon intensity or swap flavors to create your own spin!

• Lemon Lavender: Adding a teaspoon of culinary lavender to the cookie dough makes for a beautiful floral note; my friends went wild for this combo the first time I tried it.
• Orange Creme Brulee Cookies: Substitute orange zest for lemon zest for a sweeter, slightly tangier twist that’s just as divine.
• Gluten-Free Version: Use a trusted gluten-free flour blend instead of all-purpose flour, and you’re all set — the cookie texture still turns out tender and satisfying.
• Vegan Adaptation: While I haven’t tried this recipe vegan yet, replacing butter with vegan margarine and eggs with flaxseed or aquafaba could be a fun experiment for you!

How to Make Lemon Creme Brulee Cookies Recipe

Step 1: Whip Up That Luscious Lemon Pastry Cream

Start by warming the whole milk in a saucepan until it’s steaming but not boiling—this is key to gently tempering the eggs later on. In a bowl, whisk your egg yolks, sugar, zest, vanilla, salt, and cornstarch until it’s pale and smooth—this base looks thick at first but just keep whisking! Slowly stream in some warmed milk to temper the yolks, then add the rest and pour everything back into the pan. Cook it low and slow while whisking non-stop—that’s how you avoid lumps and get that silky texture. When you see soft peaks forming, remove from heat, stir in cubed butter, and cover tightly with plastic wrap pressed directly on the surface to prevent a skin from forming. Chill until cold before using.

Step 2: Mix and Roll Your Lemon Sugar Cookies

While the pastry cream chills, preheat your oven to 350°F and line cookie sheets with parchment. Mix together your dry ingredients—flour, baking powder, baking soda, and salt—so they are well combined and set them aside. Then cream softened butter with sugar until light and fluffy; this might take a couple of minutes with your mixer, but don’t rush it—this step gives your cookies their tender texture! Beat in the egg, vanilla, and plenty of fresh lemon zest until the mixture is pale. Slowly add the dry mix and combine gently until the dough comes together.

Use a large cookie scoop to portion dough balls, then roll each in your lemon sugar mixture that you prepared earlier. Placing these on parchment, gently flatten them just a bit—they’ll bake up soft and cakey. I like to bake 6 at a time to ensure even heat.

Step 3: Bake and Shape Perfect Cookies

Bake your cookies for about 9-10 minutes. As soon as they come out of the oven, while still warm, I like to gently press a round cookie cutter around the edges to perfect their shape—this little trick makes them look so professional with minimal effort. Let them cool on the pan for about 5 minutes before transferring to a rack to cool completely.

Step 4: Assemble and Torch Your Lemon Creme Brulee Cookies

Fill a piping bag fitted with a small round tip with your chilled lemon pastry cream. Pipe a generous dollop onto the top of each cooled cookie. Now comes the fun part: sprinkle about a teaspoon of sugar on top of the cream and grab your kitchen torch. Carefully brûlée the sugar until it bubbles and caramelizes into that golden brown, crackly crust we all love. Make sure not to torch too long or you’ll end up melting the creamy layer underneath!

Let these rest for about 10 minutes after torching so the sugar sets perfectly, then dig in. FYI, add the pastry cream only right before serving—if you let the cookies sit with the cream on top too long, they might get a bit soggy, and nobody wants that.

How to Serve Lemon Creme Brulee Cookies Recipe

Garnishes

I usually keep it simple—just a bit of extra lemon zest sprinkled on the brûlée topping if I want a fresh look. Sometimes, a few tiny edible flowers or a light dusting of powdered sugar around the plate adds a fancy touch when serving guests.

Side Dishes

These cookies pair beautifully with a cup of hot tea, especially herbal blends like chamomile or mint that won’t overpower the lemon. For brunch, I like serving them alongside fresh berries or a lightly sweetened Greek yogurt for a refreshing balance.

Creative Ways to Present

For special occasions, I set these cookies on a tiered dessert stand surrounded by thin lemon slices and sprigs of rosemary for a stunning spring or summer centerpiece. Another fun idea is to serve them in small cupcake liners to keep that brûlée topping pristine during parties.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare in my house!), store the cookies and lemon pastry cream separately in airtight containers in the fridge. The cookies stay best when kept crisp and will get soggy if stored with the cream on top.

Freezing

I recommend freezing just the cookie dough balls before baking if you want to prepare ahead. Once baked and assembled, these cookies don’t freeze well because the cream and brûlée topping won’t keep their texture.

Reheating

You can gently warm leftover cookies without the pastry cream in a 300°F oven for a few minutes to freshen them up. However, avoid reheating after adding the pastry cream or torching the sugar, as the texture will be lost.

FAQs

Final Thoughts

This Lemon Creme Brulee Cookies Recipe has a special place in my heart—not just because of the incredible flavor, but because it’s a recipe that makes baking feel like a celebration. Every time I make these, I’m reminded how a few simple techniques, like torching sugar and making a smooth pastry cream, can elevate a humble cookie into a showstopper. I really hope you give these a try soon. You’ll impress anyone lucky enough to get a bite, and honestly, they’re just so joyful to make and eat. Happy baking, friend!

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