Description

These Lemon Crème Brûlée Cookies are the ultimate blend of texture and flavor: zesty lemon-infused cookies topped with silky custard and finished with a crackly caramelized sugar crust. Perfect for tea parties, sunny brunches, or whenever you want a bakery-style treat at home. This easy recipe is a crowd-pleaser that’s bright, creamy, and irresistibly sweet—with a citrus punch and a brûléed crunch. Whether you’re looking for elegant dessert ideas, a unique take on cookies, or new spring baking inspiration, this quick and delightful recipe is for you.

Ingredients

For the Cookie Base:

1 cup (226g) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
2½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt

For the Lemon Crème Topping:

¾ cup sweetened condensed milk
¼ cup fresh lemon juice
1 egg yolk
1 tbsp lemon zest

For the Brûlée Finish:

¼ cup granulated sugar (for topping)

Instructions

Cream butter and sugar together until light and fluffy.
Mix in egg, vanilla extract, lemon juice, and lemon zest until smooth.
In another bowl, combine flour, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet, mixing until just combined.
Scoop dough onto lined baking sheet, flatten slightly. Bake at 350°F (175°C) for 10–12 minutes.
Cool cookies on rack. Meanwhile, whisk sweetened condensed milk, lemon juice, egg yolk, and zest.
Heat mixture in saucepan over low heat, stirring until thickened. Let cool.
Spoon cooled topping onto cookies and chill 15–30 minutes.
Sprinkle sugar over topping, then caramelize with a kitchen torch.