Lemon Curd Crème Brûlée Cookies Recipe
Introduction
These Lemon Curd Crème Brûlée Cookies combine buttery, tender cookies with a tangy lemon curd topping and a crisp caramelized sugar finish. They offer a delightful twist on classic crème brûlée flavors in a handheld treat perfect for any occasion.
Ingredients
- 1 cup butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- Granulated sugar for topping
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a large bowl, cream the butter and 3/4 cup sugar together until light and fluffy.
- Step 3: Beat in the egg and vanilla extract until fully combined.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until a dough forms.
- Step 5: Scoop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 6: Bake for 12–15 minutes or until the cookies are lightly golden around the edges. Remove from the oven and let cool completely.
- Step 7: Once cooled, top each cookie with about a teaspoon of lemon curd, spreading it slightly.
- Step 8: Sprinkle a thin layer of granulated sugar over the lemon curd, then use a kitchen torch or the oven broiler to caramelize the sugar until golden and crisp.
Tips & Variations
- Chill the dough before baking to help the cookies hold their shape better.
- Use homemade lemon curd or a high-quality store-bought version for the best flavor.
- For a variation, try orange or raspberry curd instead of lemon.
- Keep an eye when caramelizing the sugar to avoid burning it—this step goes quickly.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. Because of the lemon curd topping, avoid refrigerating to prevent sogginess. If needed, re-crisp the sugar topping briefly with a kitchen torch before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can help enhance the flavors and make the dough easier to handle.
What can I use if I don’t have a kitchen torch?
You can use your oven’s broiler to caramelize the sugar. Place the cookies on the top rack and watch carefully, as the sugar can burn quickly under the broiler.
PrintLemon Curd Crème Brûlée Cookies Recipe
These Lemon Curd Crème Brûlée Cookies combine the rich, creamy flavor of classic crème brûlée with the bright zestiness of lemon curd, all atop a buttery, tender cookie base. Finished with a caramelized sugar topping, these cookies deliver a delightful contrast of textures and flavors, perfect for a special dessert or elegant treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups (312g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Topping
- 1/4 cup lemon curd
- Extra granulated sugar for topping, about 1 tablespoon per cookie
Instructions
- Prepare the oven and baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes. This step is crucial for a tender cookie texture.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated, creating a smooth, uniform batter.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Mix dry ingredients into wet: Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding by hand until just combined to prevent overworking the dough.
- Scoop the dough onto baking sheets: Use a cookie scoop or tablespoon to drop rounded balls of dough spaced about 2 inches apart on the prepared sheets.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Cool completely: Remove the cookies from the oven and allow them to cool on the sheets for 5 minutes before transferring to wire racks to cool fully. This prevents breakage when handling the delicate cookies.
- Add lemon curd topping: Once fully cooled, place a small dollop (about 1 teaspoon) of lemon curd on the center of each cookie.
- Sprinkle sugar and caramelize: Sprinkle a thin, even layer of granulated sugar over the lemon curd on each cookie. Using a kitchen torch or the oven broiler, caramelize the sugar until it melts and forms a golden, crisp brûlée crust. Watch carefully to avoid burning.
Notes
- Be careful not to overbake the cookies; they should remain soft in the center.
- Use a small, controlled flame when torching the sugar to prevent melting the lemon curd underneath.
- Lemon curd can be homemade or store-bought for convenience.
- Cookies can be stored in an airtight container for up to 3 days; add lemon curd and caramelize sugar just before serving for best texture.
Keywords: Lemon Curd Cookies, Crème Brûlée Cookies, Lemon Dessert Cookies, Caramelized Sugar Cookies, Baked Cookies with Lemon
