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Lemon Curd Crème Brûlée Cookies Recipe

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★★★★★

4.9 from 74 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://famdishes.com/lemon-curd-creme-brulee-cookies-recipe-2/