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Lemon Curd Crème Brûlée Cookies Recipe

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4.7 from 101 reviews

These Lemon Curd Crème Brûlée Cookies offer a delightful blend of tangy lemon curd and a crisp caramelized sugar topping, reminiscent of the classic crème brûlée dessert. Soft, chewy cookies with a luscious lemon center and a crunchy brûléed top make for an irresistible treat perfect for lemon lovers.

Ingredients

Scale

Cookie Dough

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • Pinch of salt

Filling and Topping

  • ½ cup lemon curd
  • 2 tablespoons granulated sugar (for topping)

Optional Substitutions

  • Gluten-free flour can substitute for all-purpose flour for gluten-sensitive diets.
  • For a vegan version, replace the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use a plant-based butter alternative.

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and ¾ cup granulated sugar until the mixture is light and fluffy. This process incorporates air into the dough for a tender texture.
  3. Add Wet Ingredients: Mix in the egg, lemon zest, lemon juice, and vanilla extract until fully combined, ensuring the lemon flavor is evenly distributed.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until incorporated to avoid tough cookies.
  5. Form Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, then gently flatten them. Press your thumb or a spoon into the center of each to create a small well.
  6. Add Lemon Curd: Fill each indentation with about ½ teaspoon of lemon curd, which will provide a tangy and creamy surprise in every bite.
  7. Bake: Bake for 12-15 minutes until the edges turn lightly golden, making sure not to overbake so the centers stay soft and chewy.
  8. Sugar Topping: Remove cookies from the oven and immediately sprinkle the tops with the remaining 2 tablespoons of granulated sugar.
  9. Caramelize Sugar: Using a kitchen torch, carefully caramelize the sugar on top of each cookie until it forms a golden, crisp crust reminiscent of crème brûlée. Allow the cookies to cool slightly so the topping hardens.

Notes

  • Do not over-mix the dough to maintain soft, tender cookies.
  • Keep an eye during baking to prevent the cookies from becoming too hard or overcooked.
  • A kitchen torch is essential for caramelizing the sugar on top; alternatively, you could use the broiler carefully, but watch closely.
  • Store cookies in an airtight container to maintain freshness, best enjoyed within 2-3 days.
  • For gluten-free or vegan adaptations, expect some texture changes but delicious flavor remains.

Keywords: lemon curd cookies, crème brûlée cookies, lemon dessert, baked cookies, caramelized sugar topping, lemon zest cookies

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