Begin by gathering all your ingredients and preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.

In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 3–4 minutes. Add the eggs and vanilla extract, mixing until combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mix into the butter-sugar mixture until just combined.

Cover your dough with plastic wrap and refrigerate for at least 30 minutes to prevent spreading.

In a small bowl, whisk together the heavy cream and an extra tablespoon of granulated sugar until well combined.

Scoop tablespoon-sized balls onto your prepared baking sheets, leaving space for spreading. Bake for 10–12 minutes until edges are lightly golden.

Allow the cookies to cool for about 5 minutes before transferring them to a wire rack. Drizzle each cookie with lemon curd and a thin layer of the crème brûlée topping.

Using a kitchen torch, caramelize the sugar topping on each cookie until it forms a crackly crust, about 1–2 minutes.