Lemon Crème Brûlée Cookies: A Decadent Twist on a Classic Dessert

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Imagine the silky smoothness of crème brûlée, that luxurious vanilla custard capped with a crunchy caramelized sugar top, but now in a soft, buttery cookie form bursting with zesty lemon flavor. That’s exactly what Lemon Crème Brûlée Cookies bring to your table—a dessert that blends elegance with home-baked charm. These cookies are soft and cakey, layered with a luscious lemon custard or curd, then torched to golden, crackly perfection. Each bite delivers a delightful contrast of creamy citrus brightness and toasty sugar glaze.

Perfect for spring brunches, afternoon tea, or an indulgent snack, these cookies are sure to captivate both lemon lovers and dessert enthusiasts. Whether you’re planning a baby shower or simply want something special to enjoy with your coffee, Lemon Crème Brûlée Cookies offer a gourmet experience without the fuss. Now let’s get into what you’ll need to whip up a batch of these irresistible treats.

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Ingredients for Lemon Crème Brûlée Cookies

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the Lemon Topping:

• ¾ cup lemon curd (store-bought or homemade)
• ¼ cup granulated sugar (for brûlée topping)
• Lemon slices or zest, for garnish (optional)

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Step 1: Prepare the Cookie Dough

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy—this should take about 2-3 minutes using an electric mixer on medium speed. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract, blending until the mixture is smooth and fragrant.

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Step 2: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Be careful not to overmix—you want the cookies to stay tender.

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Step 3: Chill and Preheat

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the cookies hold their shape and enhances the lemon flavor. While the dough chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

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Step 4: Shape and Bake

Scoop out the dough using a medium cookie scoop or tablespoon and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with your palm or the bottom of a glass. Bake for 10–12 minutes or until the edges are set and the tops look just barely golden. Let them cool completely on a wire rack.

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Step 5: Add the Lemon Curd

Once cooled, spoon about 1–2 teaspoons of lemon curd onto the top of each cookie and spread it into a circle. You want a generous but not overflowing layer.

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Step 6: Torch the Tops

Sprinkle a light, even layer of granulated sugar over the lemon curd topping. Using a kitchen torch, carefully brûlée the sugar until it melts and forms a crisp, golden crust. If you don’t have a torch, you can broil the cookies for 1–2 minutes—but watch them closely to prevent burning.

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Step 7: Cool and Garnish

Allow the sugar tops to cool and harden completely before serving. Garnish with a small wedge of lemon or a sprinkle of zest if desired. Now they’re ready to impress!

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Estimated Nutrition

Per 1 cookie (based on a batch of 24):

• Calories: ~185
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 24g
• Sugar: 14g
• Protein: 2g
• Fiber: 0.5g
• Cholesterol: 35mg
• Sodium: 75mg

Nutritional values are approximate and can vary depending on ingredients used.

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Frequently Asked Questions

1. Can I make these cookies ahead of time?

Yes! Bake the cookies in advance and store them without the topping. Add lemon curd and brûlée just before serving for the best texture.

2. Can I use store-bought lemon curd?

Absolutely. Store-bought lemon curd works great and saves time, but homemade will give you a fresher, more vibrant flavor.

3. What if I don’t have a kitchen torch?

You can use your oven’s broiler. Place cookies on a baking sheet and broil for 1–2 minutes—but keep a close watch to avoid burning the sugar.

4. Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking mix. Results may vary slightly in texture but will still be delicious.

5. Do I need to refrigerate lemon curd cookies?

Yes, once topped with lemon curd, they should be refrigerated to maintain freshness and food safety.

6. Can I use other citrus flavors?

Certainly! Try orange or lime curd for a twist on the original lemon version.

7. Why didn’t my sugar topping get crispy?

The sugar layer may have been too thick or not brûléed evenly. Use fine granulated sugar and a steady hand with the torch.

8. How do I prevent cookies from spreading too much?

Chilling the dough before baking helps retain their shape and results in a more tender, thick cookie.

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