Description
Indulge in these delightful Lemon Crème Brûlée Cookies that combine zesty lemon flavor with a creamy custard filling and a perfectly caramelized sugar topping. With a tender, buttery dough and a luscious lemon cream cheese filling, these cookies offer a sweet surprise in every bite—perfect for parties, gifts, or a special treat.
Ingredients
Scale
Filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- Zest of 2 fresh lemons
- Juice of 2 fresh lemons
- 1 cup heavy cream
Dough
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Zest of 2 fresh lemons (use separate zest from filling)
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 pinch salt
Topping
- 1/4 cup caster sugar (for caramelizing)
Instructions
- Prepare the Filling: Beat together the softened cream cheese, powdered sugar, lemon zest, and lemon juice until smooth and creamy. Gradually whisk in the heavy cream to incorporate it fully, then chill the filling mixture in the refrigerator for 30 minutes to set.
- Make the Dough: In a mixing bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is fluffy and light. Then mix in the egg, egg yolk, vanilla extract, and lemon zest. Gently fold in the all-purpose flour, cornstarch, and a pinch of salt until just combined. Cover the dough and chill it in the refrigerator for 1 hour to firm up.
- Assemble the Cookies: Preheat your oven to 350°F (175°C). Scoop portions of the chilled dough and flatten each slightly. Place about 1 teaspoon of the chilled lemon cream filling into the center, encase the filling by folding the dough around it, and roll gently into a smooth ball. Arrange the filled dough balls on a baking sheet lined with parchment paper, spaced apart.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the cookies remain soft. Remove from the oven and transfer to a wire rack to cool completely.
- Brûlée Topping: Once the cookies are fully cooled, sprinkle the tops evenly with caster sugar. Using a kitchen torch, caramelize the sugar by heating it evenly until it turns a golden brown and forms a crisp, brûléed crust. Allow the topping to harden slightly before serving.
Notes
- Use room temperature ingredients for best mixing results.
- Make sure the filling is well chilled before assembling to prevent leakage during baking.
- Caster sugar is ideal for caramelizing due to its fine texture.
- If you do not have a kitchen torch, you can place the cookies briefly under a broiler but watch closely to avoid burning.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
