Lemon Curd Crème Brûlée Cookies Recipe
Introduction
These Lemon Curd Crème Brûlée Cookies offer a delightful twist on classic cookies by combining a tender, buttery base with a luscious lemon curd topping. Finished with a caramelized sugar crust, they are perfect for anyone who loves a balance of sweet and tangy flavors with a satisfying crunch.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup lemon curd
- Granulated sugar for topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Step 3: Beat in the egg and vanilla extract until fully incorporated.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Step 5: Scoop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 6: Bake cookies for 12-15 minutes, or until the edges are lightly golden. Remove from oven and let cool completely on a wire rack.
- Step 7: Once cooled, spoon a small dollop of lemon curd onto the center of each cookie, then sprinkle a thin layer of granulated sugar over the curd.
- Step 8: Using a kitchen torch or the oven broiler, caramelize the sugar topping by heating until it bubbles and forms a crisp, golden crust. Allow the topping to set before serving.
Tips & Variations
- For an extra burst of citrus, add a teaspoon of lemon zest to the cookie dough.
- Use store-bought or homemade lemon curd depending on your preference; homemade curd tends to be fresher and more flavorful.
- If you don’t have a kitchen torch, place the cookies under a broiler for just a minute or two—watch carefully to prevent burning.
- Try substituting lime curd or orange marmalade for a unique flavor twist.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness. The caramelized sugar topping is best enjoyed fresh but will soften slightly overtime. Refrigeration is not recommended as it can affect the texture of the cookie and lemon curd.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cookie dough ahead of time?
Yes, you can prepare the dough a day in advance and keep it refrigerated. Allow it to come to room temperature before scooping and baking for best results.
How do I prevent the lemon curd from soaking into the cookie?
Make sure the cookies are completely cooled before adding the lemon curd. Applying the curd just before caramelizing the sugar helps keep it from soaking in too much.
PrintLemon Curd Crème Brûlée Cookies Recipe
These Lemon Curd Crème Brûlée Cookies combine the buttery, tender texture of classic cookies with a tangy lemon curd topping that’s caramelized to perfection, offering a delightful twist inspired by the beloved crème brûlée dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 1/2 cup lemon curd
- granulated sugar, for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step is key to creating tender, buttery cookies.
- Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and homogeneous, ensuring full incorporation for flavor and moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined to avoid overworking the dough.
- Scoop Dough onto Baking Sheets: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden brown, indicating the cookies are cooked through but still tender inside.
- Cool Completely: Remove the cookies from the oven and allow them to cool completely on the baking sheets, as this will help them firm up and prepare for the topping application.
- Top with Lemon Curd and Sugar: Once cool, spoon a small dollop of lemon curd onto the center of each cookie. Sprinkle a thin layer of granulated sugar evenly over the lemon curd to create the brûlée crust.
- Caramelize the Sugar: Using a kitchen torch, carefully caramelize the sugar topping on each cookie until it forms a crisp, golden crust. Alternatively, place the cookies under a broiler for 1-2 minutes, watching closely to prevent burning.
Notes
- For an even topping, do not overload the cookies with lemon curd; a small dollop is sufficient.
- If you don’t have a kitchen torch, the broiler method works well but requires close attention.
- Store finished cookies in a single layer at room temperature for up to 3 days.
- Chilling the dough for 30 minutes before baking can help reduce spreading if desired.
- You can substitute lemon curd with other fruit curds for variety.
Keywords: lemon curd, crème brûlée, cookies, lemon cookies, caramelized sugar topping, dessert, baking
