Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Crème Brûlée Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

  • Author: Sara
  • Total Time: 2 hours
  • Yield: 24 servings

Description

These Lemon Crème Brûlée Cookies combine a crisp lemon-scented sugar cookie base with a luscious, tangy lemon pastry cream and a caramelized brûlée topping. Perfect for lovers of citrus and creamy desserts, these cookies offer a delightful balance of textures and flavors, featuring a soft, creamy center under a crackling caramelized sugar crust.

Ingredients

Lemon Pastry Cream

  • 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

Lemon Sugar

  • 1/2 cup (100 g) granulated white sugar
  • 1/2 tbsp lemon zest

Lemon Sugar Cookies

  • 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)

Instructions

  1. Prepare Lemon Pastry Cream: In a medium saucepan, heat whole milk over medium-low heat until steaming, then reduce heat to low and keep warm. In a large bowl, whisk together egg yolks, 1 cup + 2 tbsp granulated sugar, lemon zest, salt, vanilla bean paste, and cornstarch until pale yellow and smooth. Gradually whisk in 1/4 of the warm milk to temper the eggs, then add the remaining milk and mix well.
  2. Cook Pastry Cream: Return the mixture to the saucepan and cook over medium-low heat, stirring constantly for 8-12 minutes, until thickened and soft peaks form. Remove from heat, stir in cubed butter until smooth. Cover with plastic wrap directly on the surface to prevent skin formation and refrigerate until chilled completely.
  3. Make Lemon Sugar: Combine 1/2 cup granulated sugar with 1/2 tbsp lemon zest in a bowl, mix well and set aside for rolling cookies.
  4. Preheat Oven and Prep Pans: Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside.
  5. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  6. Cream Butter and Sugar: Using an electric mixer on high speed, beat softened butter and 1 cup granulated sugar for about 2 minutes until fluffy and light.
  7. Add Wet Ingredients: Beat in egg, vanilla bean paste, and lemon zest on medium speed until the mixture is pale and fluffy, about 1-2 minutes.
  8. Combine Dough: Gradually add dry ingredients into the wet mixture, mixing on low speed just until dough comes together.
  9. Shape and Sugar-Coat Dough Balls: Using a large cookie scoop, scoop dough into balls. Roll each ball in the prepared lemon sugar mixture, making sure each ball is well coated.
  10. Arrange and Flatten Dough on Sheets: Place sugar-coated dough balls on parchment-lined cookie sheets spaced apart. Slightly flatten each ball. Bake 6 cookies at a time.
  11. Bake Cookies: Bake in preheated oven for 9-10 minutes. Remove from oven and let cookies cool on the baking sheet for 5 minutes. Use a circular cookie cutter around still-warm cookies to perfect their shape. Transfer to a cooling rack to cool completely.
  12. Pipe Pastry Cream: Fill a piping bag fitted with a small circular tip with the chilled lemon pastry cream. Pipe a dollop of cream onto each cooled cookie.
  13. Brûlée the Topping: Sprinkle about 1 teaspoon of granulated sugar over each pastry cream-topped cookie. Use a kitchen torch to caramelize the sugar until golden brown and fragrant like roasted marshmallows.
  14. Final Cooling and Serving: Allow the brûléed topping to cool and set for 10 minutes. Serve immediately for best texture as the cookies can become soggy if left too long with the cream.

Notes

  • For best results, add the pastry cream just before serving to avoid soggy cookies.
  • If you don’t have a kitchen torch, you can broil the cookies quickly in the oven but watch carefully to prevent burning.
  • Ensure eggs and butter are at room temperature before starting for better incorporation.
  • Chilling the pastry cream thoroughly is key to piping clean designs.
  • Use fresh lemon zest to maximize citrus flavor without bitterness.
  • Cookies can be stored separately without cream and assembled just before serving.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert/Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/lemon-creme-brulee-cookies-recipe/