Oh, you’re going to love this Lemon Creme Brulee Cookies Recipe — it’s one of those delightful treats that feels like summer trapped in every bite. Imagine a crisp, buttery cookie with that golden brûlée crunch on top, layered with a smooth, tangy lemon pastry cream inside. It’s like having a mini crème brûlée and a cookie all rolled into one, perfect for brightening up any afternoon tea or impressing at your next gathering.

What makes this recipe really special is that balance of textures and flavors: the soft, luscious lemon cream isn’t overly sweet but sings with fresh citrus zest, while the cookie’s caramelized sugar top gives it that addictive crunch. Whenever I bake these, I find they brighten my kitchen with both their aroma and their sunny vibe — a must-try for anyone who loves a fresh twist on classic desserts.

Ingredients You’ll Need

Each ingredient in this Lemon Creme Brulee Cookies Recipe works together to create layers of flavor and texture, from the rich lemon pastry cream to the crisp cookie base and brûlée topping. Here are the essentials, along with a few tips to help you shop smart.

Whole milk: Opt for full-fat milk to get that rich, creamy base in your lemon pastry cream.
Egg yolks: These add richness and help thicken the custard, so use fresh ones for the best results.
Granulated white sugar: Separate amounts are used for sweetness in different parts—don’t skip the brûlée sugar topping!
Salt: Just a pinch to balance sweetness and enhance all those citrus notes.
Vanilla bean paste: Adds depth with real vanilla flavor; if you don’t have it, pure vanilla extract works too.
Lemon zest: The star ingredient here! Use fresh, unwaxed lemons and zest just the yellow part for the brightest flavor.
Cornstarch: This natural thickener makes the pastry cream luxuriously smooth without any grit.
Unsalted butter: Adds richness to the pastry cream and makes the cookies tender—softened, not melted, for mixing.
All-purpose flour: The base of your cookies; make sure to spoon and level it for precise measurements to avoid dry or crumbly cookies.
Baking powder and baking soda: These leaveners help your cookies rise just right—don’t omit either!
Egg: Brings it all together in the cookie dough for structure and moisture.

Variations

I like to personalize this Lemon Creme Brulee Cookies Recipe depending on the season or cravings. It’s such a versatile base that you can easily make it your own!

Berry twist: Adding a small dollop of raspberry or blueberry jam under the pastry cream adds a fruity surprise that’s just divine.
Gluten-free option: I’ve swapped the all-purpose flour with a gluten-free blend a few times, and the cookies still turn out tender and delicious.
Less sweet: If you prefer a less sugary cookie, reduce the granulated sugar slightly in the cookie dough but keep the brûlée topping for that classic crunch.
Herb infusion: Adding a touch of finely chopped fresh thyme or basil to the dough gives a subtle, refreshing flavor change that’s unexpected but so good.

How to Make Lemon Creme Brulee Cookies Recipe

Step 1: Whip Up That Luscious Lemon Pastry Cream

Start by heating your whole milk gently until just about to simmer—don’t let it boil, or the cream might curdle. Meanwhile, whisk your egg yolks with sugar, salt, lemon zest, and cornstarch until smooth and pale. Slowly temper the hot milk into the egg mixture, whisking constantly to avoid scrambled eggs, then pour it back into the pan and cook on medium heat. You want it thickened and glossy—think pudding consistency—which usually takes around 5 minutes. Remove from heat, stir in the butter and vanilla bean paste until silky smooth, and then let it cool with plastic wrap pressed directly on the surface to prevent a skin forming.

Step 2: Mix the Lemon Sugar Cookies Dough

While the pastry cream chills, make the dough by creaming softened butter with sugar until light and fluffy. Beat in your egg, vanilla, and zest for that fresh lemon punch. In another bowl, whisk together flour, baking powder, baking soda, and salt, then slowly add that to your wet ingredients. Stir just until everything is combined—don’t overmix, or your cookies might get tough.

How to Serve Lemon Creme Brulee Cookies Recipe

The image shows eight white bowls arranged on a white marbled surface; the bowls contain different ingredients. One bowl is filled with seven brown eggs, another has a mound of white flour with a slightly rough texture, and a third bowl holds several yellow butter cubes stacked together. There is a bowl with several lemon slices showing bright yellow color and visible pulp, and another small bowl holds white sugar granules. Next to it, a bowl contains what looks like white cream or milk with a smooth surface. One bowl is filled with dark brown cocoa powder with a fine texture, and a smaller bowl contains white cubes, which look like cream cheese or marshmallows. All the bowls are simple white ceramic and neatly organized, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these cookies with a tiny grating of fresh lemon zest or a delicate sprig of mint for a pop of color and freshness. Sometimes, I toast a few slivered almonds and sprinkle them on top for a little crunch and nuttiness.

Side Dishes

These cookies pair beautifully with a mild cup of Earl Grey tea or a fresh herbal infusion like chamomile or lemon verbena. For a more indulgent treat, a scoop of vanilla ice cream or a dollop of whipped cream on the side never fails to impress guests.

Creative Ways to Present

For special occasions, I’ve arranged these cookies on a tiered dessert stand, with edible flowers slapped around for charm. Another time, I placed them in little glass jars topped with extra pastry cream and a sprinkle of brûlée sugar for a deconstructed but equally delightful presentation.

Make Ahead and Storage

Storing Leftovers

I keep any leftover Lemon Creme Brulee Cookies in an airtight container in the fridge since the pastry cream needs to stay chilled. They’ll stay fresh and tasty for about 3 days, which is perfect if you want to prep in advance for a party.

Freezing

I’ve had success freezing the cookie dough balls (before baking) wrapped tightly in plastic wrap for up to a month. Just thaw them in the refrigerator overnight before baking and brûlée as usual. I don’t recommend freezing the assembled cookies since the texture of the pastry cream can change.

Reheating

If you want to refresh the brûlée topping, a quick pass with a kitchen torch does wonders. Avoid the microwave for reheating assembled cookies since it can make the pastry cream runny. Instead, serve chilled or at room temperature for the best texture.

FAQs

Can I make the lemon pastry cream ahead of time?

Absolutely! The lemon pastry cream actually benefits from resting in the fridge for a few hours or overnight. It allows the flavors to meld and the texture to thicken perfectly. Just be sure to cover it tightly with plastic wrap pressed directly onto the surface to avoid a skin forming.
What if I don’t have a kitchen torch?

No worries—you can safely use your oven broiler to caramelize the sugar on the cookies. Place them on a baking sheet and broil for about 1-2 minutes, watching carefully to prevent burning. Keep your oven door slightly ajar to avoid overheating.
How do I store leftover Lemon Creme Brulee Cookies?

Store assembled cookies in an airtight container in the refrigerator for up to 3 days. If unassembled, the cookies themselves can be kept in an airtight container at room temperature for a few days without their filling.
Can I use lemon juice instead of zest?

Lemon zest provides essential aromatic oils that give the cookies their bright, fresh flavor. While a little lemon juice won't hurt, it can’t replace the zest’s intensity. If you only have juice, consider adding a bit more flavor with lemon extract or extra vanilla to balance.

Final Thoughts

This Lemon Creme Brulee Cookies Recipe holds a special place in my heart because it combines so many little joys — the fun of cracking sugar, the brightness of fresh lemon, and the comfort of homemade pastry cream tucked between buttery cookies. If you’re looking to surprise friends or just want a refreshing twist on your usual cookie routine, give this one a try. I promise, once you make these, they’ll become your go-to for bringing a bit of sunshine into your kitchen.

Lemon Creme Brulee Cookies Recipe

★★★★★ 4.6 from 76 reviews

Author: Isabella
Prep Time: 40 minutes
Cook Time: 12 minutes
Total Time: 1 hour 10 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

These Lemon Creme Brulee Cookies combine the delicate tang of lemon pastry cream with a crisp sugar-topped cookie base, creating a delightful treat that balances creamy, citrusy filling with a satisfyingly crunchy brûlée topping.

Ingredients

Scale

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

Make the Lemon Pastry Cream: In a medium saucepan, heat the whole milk over medium heat until just simmering. In a separate bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, lemon zest, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and whisk in the unsalted butter cubes until melted and fully incorporated. Transfer to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate until fully chilled.
Prepare the Lemon Sugar: In a small bowl, combine the granulated sugar and lemon zest. Set aside to allow flavors to meld.
Make the Lemon Sugar Cookies Dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, vanilla bean paste, and lemon zest until well combined. Gradually mix in the dry ingredients until a soft dough forms. Chill the dough briefly if needed to make it easier to handle.
Shape and Sugar the Cookies: Preheat the oven to 350°F (175°C). Using a cookie scoop or tablespoon, form dough balls and roll each ball in the lemon sugar mixture until fully coated. Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Remove from the oven and allow to cool completely on the baking sheet.
Assemble the Cookies: Once the cookies have cooled, pipe or spoon a generous amount of the chilled lemon pastry cream onto the flat side of half the cookies, then sandwich with the remaining cookies.
Add the Brûlée Topping: Sprinkle about 1/2 teaspoon of granulated sugar on top of each completed cookie. Use a kitchen torch to carefully caramelize the sugar until it forms a crisp, golden brûlée layer. Allow the topping to harden before serving.

Notes

Make sure to fully chill the lemon pastry cream before assembling to prevent it from melting.
Use fresh lemon zest for the best citrus flavor.
The brûlée topping adds a delightful crunch and flavor contrast but can be skipped if you don’t have a kitchen torch.
Store cookies in an airtight container in the refrigerator and consume within 3 days for optimal freshness.

Keywords: lemon cookies, creme brulee cookies, lemon pastry cream, brûlée topping, citrus dessert, sugar cookies