Lemon Cheesecake Brûlée Birthday Cake Cookies
Betty Crocker™ Soft Baked Birthday Cake Batter Cookie Mix makes a fun and easy base for home-baked cookies you can make your own!
These Lemon Cheesecake Brûlée Birthday Cake Cookies are an absolute showstopper. The cookies are tender with zesty fresh lemon that complements the sweet sprinkle-flecked dough. They feature fresh lemon zest in the cookie base, a creamy cheesecake-inspired frosting, tart lemon curd, and, of course, a next level brûléed finish. These cookies are a showcase of contrasting texture and flavor with the creamy frosting, tangy lemon curd, and a crunchy, slightly smoky, brûléed layer all atop a soft cookie base.
Frequently Asked Questions
Lemon Cheesecake Brûlée Birthday Cake Cookies
- Prep Time 30 min
- Total 45 min
- Servings 12
- Ingredients 11
Ingredients
Cookies
- 1 pouch Betty Crocker™ Soft Baked Birthday Cake Batter Cookie Mix
- 1/2 cup butter, softened
- 2 large eggs
- 1 tablespoon water or lemon juice
- Zest of 1 lemon (about 1 tablespoon)
Topping
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup cold heavy whipping cream
- 3/4 cup prepared lemon curd
- Granulated sugar
Instructions
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Step1
Heat the oven and mix the cookie mix, butter, eggs, and water according to the package instructions, adding the lemon zest along with the other ingredients.
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Step2
Scoop the dough into about 3 tablespoon-size balls (100g), and place on parchment-lined baking sheets, leaving a few inches between each cookie. Bake for 15 to 17 minutes. Cool the cookies for about 5 minutes before transferring them to a cooling rack. Let them cool completely before frosting.
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Step3
Meanwhile, make the cheesecake topping. Beat the cream cheese and powdered sugar together until smooth. Add the vanilla, and while mixing, slowly add the cream until incorporated. Beat about 1 to 2 more minutes or until fluffy.
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Step4
Once the cookies have cooled completely, generously frost them with cheesecake frosting, leaving a rounded well in the center to hold the lemon curd.
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Step5
Fill each cheesecake well with about 1 tablespoon lemon curd.
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Step6
Sprinkle the tops with about 1/2 teaspoon granulated sugar.
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Step7
Using a kitchen torch, brûlée the tops until the sugar melts and caramelizes.
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