Hey y’all! If you’re looking for a unique sweet treat that combines the luscious creaminess of crème brûlée with the bright zing of fresh lemons—all wrapped up in a soft, chewy cookie—these Lemon Crème Brûlée Cookies will steal your heart (and your tastebuds!). Perfect for picnics, holiday trays, or any day you want a bakery-worthy dessert, these cookies are guaranteed to impress your friends and family. Got your apron ready? Let’s get cooking!

Why You’ll Love This Lemon Crème Brûlée Cookies Recipe

Bright, citrusy lemon flavor pairs beautifully with rich, creamy vanilla undertones.
Each cookie boasts a caramelized, crackly sugar topping, just like classic crème brûlée.
Soft and chewy interior delivers the perfect melt-in-your-mouth texture.
Easy to make ahead and a definite crowd-pleaser for parties or gifting.
Simple pantry ingredients with a gourmet twist make these cookies extra special.

Ingredients for Lemon Crème Brûlée Cookies

2 cups (250g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar, plus extra for brûlée topping
1/4 cup (60g) cream cheese, softened
2 large eggs
1/4 cup (60ml) fresh lemon juice (about 2 lemons)
Zest from 2 lemons
1 teaspoon vanilla extract
2 tablespoons cornstarch

Step-by-Step Directions for Lemon Crème Brûlée Cookies

1. Prep the Ingredients

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Zest and juice your lemons, then set aside.

In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter, cream cheese, and sugar together for 3 minutes, until light and fluffy. Beat in eggs, lemon zest, juice, and vanilla extract until smooth. Gradually add dry ingredients, mixing just until combined.

3. Shape & Bake

Using a cookie scoop or tablespoon, drop 2-tablespoon mounds of dough onto prepared baking sheets, spacing 2 inches apart. Flatten slightly with your fingers. Bake for 10-12 minutes, until edges are set and centers are just barely golden. Let cool on baking sheets for 5 minutes before transferring to a wire rack.

4. Caramelize the Sugar Topping

Once cookies are completely cool, sprinkle the tops liberally with granulated sugar. Use a kitchen torch to caramelize the sugar until golden and crackly. (If you don’t have a torch, briefly broil cookies 6 inches from the heat for 1-2 minutes—keep a close eye on them!)

Notes for Making the Best Lemon Crème Brûlée Cookies

Use high-quality flour for superior texture.
Don’t skip the cream cheese; it makes the cookies extra soft and creamy.
If you’re new to using a kitchen torch, read this guide on caramelizing sugar for success.

Creative Variations for Lemon Crème Brûlée Cookies

Berry Brûlée Cookies: Add 1/2 cup freeze-dried raspberries to the dough for berry bursts.
Gluten-Free Version: Substitute all-purpose flour for gluten-free flour blend.
Orange Crème Brûlée Cookies: Swap lemon zest and juice for orange for a citrusy twist.

Required Equipment for Lemon Crème Brûlée Cookies

Mixing bowls (medium & large)
Electric mixer
Parchment-lined baking sheets
Cookie scoop or tablespoon
Kitchen torch (or broiler)
Cooling racks

Storage Instructions for Lemon Crème Brûlée Cookies

Store cooled Lemon Crème Brûlée Cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week. For longest shelf life, freeze for up to 3 months and brûlée the tops just before serving.

Serving Recommendations & Pairings

Serve with afternoon tea, like classic British tea.
Pair with fresh berries and a dollop of whipped cream for an elegant dessert plate.
Enjoy alongside a scoop of vanilla ice cream for a decadent after-dinner treat.

Pro Tips for Lemon Crème Brûlée Cookies Perfection

Chill the dough for 30 minutes to minimize spreading and intensify flavor.
Caramelize the sugar in batches to keep the crackly topping crisp until serving (see this kitchen torch review for choosing one).
Use room temperature cream cheese and butter for the smoothest dough texture.

FAQ: Lemon Crème Brûlée Cookies

Can I make Lemon Crème Brûlée Cookies without a kitchen torch?: Yes! Use your oven’s broiler for 1-2 minutes, closely monitoring for caramelization.
Can I use bottled lemon juice instead of fresh?: Fresh lemon juice gives the best flavor, but bottled will work in a pinch—just add a tad more zest for brightness.
Why did my cookies spread too much?: Too-soft butter or skipping chilling can cause spreading. Chill your dough for firmer, thicker cookies.

Enjoy making these delightful Lemon Crème Brûlée Cookies—your kitchen is about to smell amazing!