Lemon Crème Brûlée Cookies

I made these Lemon Crème Brûlée Cookies on a rainy Saturday when the neighbor dropped off a bag of lemons the size of cricket balls. I had grand plans for proper crème brûlée, then I remembered I already promised cookies to my kiddo and his pals. So, a mashup it was, and honestly it felt a bit like cheating in the very best way. The tops shatter like glass, the middle is creamy and lemony, and the edges have that soft cookie hug. Also, at some point I managed to get sugar on the cat. He forgave me, sort of.

Why I keep making these, even when I should be folding laundry

I make this when I want the drama of a brûlée without committing to a whole custard in ramekins. My family goes a little bonkers for the crackly top, especially when we do the spoon tap at the table. And if I have friends round, these are the first to disappear because they look fancy but they taste like childhood lemon cookies. Minor frustration I had to conquer though, the first time I torched the sugar, I torched my nerves too. Turns out a gentle flame is your friend, not a firework.

What you need, with a few real life swaps

115 g unsalted butter, softened to room temp, about half a cup
150 g granulated sugar, about three quarters cup plus a generous pinch for good luck
Finely grated zest of 2 lemons, plus 2 tbsp fresh lemon juice
1 large egg and 1 egg yolk
1 tsp vanilla extract, or a splash more if you love it
240 g plain flour, about 2 cups, and 1 tbsp cornstarch for tenderness
1 tsp baking powder
1/2 tsp fine sea salt

For the creamy middle:

170 g cream cheese, softened, about 6 oz
1/2 cup lemon curd, homemade or store bought
2 tbsp powdered sugar, optional for extra sweetness
1/2 tsp vanilla

For the brûlée top:

About 1/3 cup superfine sugar for sprinkling, regular granulated is fine too

Substitutions I actually use: I sometimes use lime zest when I am out of lemons. My grandmother always insisted on a particular European butter, but honestly any decent butter works fine. If I am in a hurry, I grab a good jar of lemon curd rather than making it. If you want to DIY the curd, I like this guide from Sally, it is reliable and calm when I am not: lemon curd tutorial.

How to make them, with both precise steps and little nudges

Make the creamy filling first. In a small bowl, beat the cream cheese until smooth. Add lemon curd, powdered sugar, and vanilla. Beat until silky. It should be spreadable, not runny; if it is loose, pop it in the fridge while you make the dough. This is where I usually sneak a taste.
Heat oven to 350 F, 175 C. Line two baking sheets with parchment. Or a silicone mat, if that is your jam.
Rub the lemon zest into the sugar with your fingertips in a large bowl until it smells zingy. Add butter and beat with a hand mixer 2 minutes until fluffy and pale. Beat in egg and yolk, then vanilla and lemon juice. If it looks a bit curdled, do not panic, it always looks like this before flour comes in to save the day.
Whisk flour, cornstarch, baking powder, and salt in another bowl. Add the dry mix to the wet in two additions and mix just until combined. The dough should be soft, a little sticky. If it is very sticky, actually, I find it works better if you chill it for 20 minutes. If it is a tiny bit crumbly, let it rest 5 minutes and it usually relaxes.
Scoop dough into 18 to 20 balls, about 1 1/2 tbsp each. Use a thumb or the back of a teaspoon to make a shallow well in each ball. Spoon in about 1 teaspoon of the lemony filling. Nudge the dough around the filling so it is mostly enclosed, like a tiny dumpling, but do not overthink it. A peek of filling is cute.
Freeze the filled cookies for 10 minutes. I once skipped this and regretted it because the cookies spread too much and the filling tried to escape.
Bake 10 to 12 minutes, until the edges are set and the tops look matte but still pale. Do not wait for deep browning, we want soft centers. Cool on the sheet 10 minutes, then move to a rack. Let them go fully cool before the brûlée part, or the sugar melts weirdly.
Brûlée time. Sprinkle about 1 to 2 teaspoons sugar over each cookie, tilting to coat evenly. Use a kitchen torch to melt the sugar to amber. Keep the flame moving, small circles, take your time. Or see the broiler note below. Let the sugar harden for a couple minutes before serving.

And breathe. They will look like café treats, which is not at all a problem.

Little notes I learned the sticky way

If your sugar is very coarse, pulse it a few times in a food processor so it melts evenly.
Cold cookies make the crispiest tops. Warm cookies make the sugar liquify and run. Ask me how I know.
The torch does not need to be on high. Gentle heat gives a thinner, glassy layer rather than a thick toffee cap.
If the filling looks curdled after chilling, whisk it briefly. It usually comes back to silky. If not, add a spoon of curd to smooth it out.

Variations I actually tried

Meyer lemon version: use Meyer zest and juice. It is floral and dreamy.
Lime coconut: swap lime for lemon, and roll the dough balls in a handful of fine coconut before filling. Proper sunny vibes.
Earl Grey sugar: steep 1 tsp finely ground tea in the sugar for 30 minutes before using. Lovely and a bit posh.
Raspberry ripple: add a teaspoon of seedless raspberry jam to the filling bowl and swirl, do not stir. Pretty streaks, big flavor.
The one that did not really work: I tried baking the cookies with raw custard inside like a mini crème brûlée. The custard kept weeping and the bottoms were soggy, so, nope.

Tools I use, and what to do if you do not have them

Kitchen torch. I say it is essential for the best crackle. On second thought, if you do not have one, a hot oven broiler works. Place the sugared cookies on a sheet close to the element and watch like a hawk for 50 to 90 seconds.
Microplane for zest. If you only have a box grater, use the fine side and be gentle so you do not get bitter pith.
Hand mixer. But a sturdy wooden spoon and some elbow grease will do in a pinch.
Good parchment. If you are curious about cookie basics, this guide is ace: cookie baking guide.

Storage, and a real life confession

Keep these in an airtight container in the fridge up to 4 days because of the cream cheese. The sugar top stays crisp the first day and softens after, which I think tastes better the next day but you lose the snap. Bring to room temp for 10 to 15 minutes before serving. Though honestly, in my house it never lasts more than a day.

How I like to serve them

We set them on a board and pass a teaspoon so everyone can tap the tops. It is oddly satisfying. Great with strong tea, or a tiny espresso, or a pile of blueberries. For birthdays, I stick a candle in the cookie and it looks silly in the best way.

Pro tips I learned the hard way

I once tried rushing the chill and regretted it because the filling slid out the side like a runaway sled.
I tried torching in a breeze near an open window and the flame wandered, so the sugar got patchy. Kitchen calm is key.
Do not heap the sugar. A thin even layer melts faster and gives a proper glassy finish.
Use fresh lemons. Bottled juice works in a pinch, but its a little flat here.

FAQ, because you always ask the best questions

Can I make these without a torch
Yes. Use your oven broiler. Place cooled sugared cookies on a tray near the element and watch closely, rotate the tray if needed. Serious Eats has a handy overview on brûlée technique if you want a deep dive: creme brulee basics.

Do they freeze well
The unbaked filled dough balls freeze beautifully. Freeze on a sheet, then bag for up to 2 months. Bake from frozen, just add a minute or two. I do not love freezing finished brûléed cookies because the sugar loses its charm.

Can I use lemon extract instead of zest
You can, but go easy. Start with a quarter teaspoon and taste the dough. Zest gives fragrance that extract cannot quite fake, though.

Gluten free option
Use a cup for cup gluten free blend that includes xanthan. The dough may be softer, so chill a bit longer. Friends have reported good results, and I have had a batch turn out lovely, but the edges are more tender.

Why did my sugar not harden
Two reasons usually. Cookies were warm when you sprinkled the sugar, or the sugar layer was too thick. Chill the cookies, go thinner, and keep the flame moving.

Help, my filling leaked
Try freezing the filled balls for a few extra minutes, and make sure the well is sealed gently. Also, do not overfill, one teaspoon is plenty. I learned that the messy way when I grabbed the bowl form the fridge and got enthusiastic.

Can I make them bigger
Sure. Make 12 larger cookies, bake 12 to 14 minutes. The centers will be extra soft which is a treat, but go easy with the sugar so it melts evenly.

Unrelated but sort of related, I once used the leftover lemon curd on toast with a few chia seeds and felt like a person who has their life together. Then I remembered I left the mixer whisks in the sink. We move.