Ultimate Luscious Lemon Curd Crème Brûlée Cookies Recipe

Introduction

These Ultimate Luscious Lemon Curd Crème Brûlée Cookies combine a tender buttery crust with a tangy lemon curd center and a caramelized sugar topping. Ready in just 30 minutes, they are a delightful treat perfect for any occasion.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup lemon curd
• 1/4 cup turbinado sugar (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing gently until just combined.
6. Step 6: Roll the dough into 1-inch balls and place them evenly spaced on the prepared baking sheet.
7. Step 7: Use your thumb to press an indentation into the center of each cookie ball.
8. Step 8: Spoon about 1/2 teaspoon of lemon curd into each indentation.
9. Step 9: Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
10. Step 10: Remove the cookies from the oven and let them cool slightly.
11. Step 11: Sprinkle turbinado sugar over each lemon curd center and carefully use a kitchen torch to caramelize the sugar until it is bubbly and golden.

Tips & Variations

• For a smoother caramel layer, chill the cookies briefly before torching the sugar.
• Substitute lemon curd with raspberry or passion fruit curd for a fruity twist.
• If you don’t have a kitchen torch, place the cookies under a hot broiler for 1-2 minutes, watching carefully to prevent burning.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To maintain the crisp caramel topping, add the turbinado sugar and torch it just before serving. These cookies can also be refrigerated for up to a week, but bring to room temperature before enjoying.

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. Roll and bake when ready for fresher cookies.

What if I don’t have turbinado sugar?

Regular granulated sugar can be used but may not caramelize as nicely or provide the same crunchy texture as turbinado sugar.

Ultimate Luscious Lemon Curd Crème Brûlée Cookies Recipe

Print Recipe

★★★★★

4.4 from 90 reviews

These Ultimate Luscious Lemon Curd Crème Brûlée Cookies combine a soft, buttery crust with a tangy lemon curd center topped with a caramelized sugar crust. Ready in just 30 minutes, these cookies are a perfect blend of tart and sweet with a delightful brûlée finish that will impress anyone craving a citrus-infused treat.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup lemon curd
• 1/4 cup turbinado sugar (for topping)

Instructions

1. Prepare the Oven and Baking Sheet: 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 large bowl, beat the softened unsalted butter together with the granulated sugar until the mixture is light and fluffy, which helps create a tender and airy cookie texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract to infuse your dough with rich aroma and flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning throughout the dough.
5. Mix Dry Ingredients into Wet: Gradually add the flour mixture to the butter mixture, mixing just until combined to avoid overworking the dough and producing tough cookies.
6. Shape the Cookies: Roll the dough into 1-inch balls and place them spaced apart on the prepared baking sheet. Use your thumb to gently press down and create an indentation in the center of each ball.
7. Fill with Lemon Curd: Spoon about 1/2 teaspoon of lemon curd into each indentation carefully, ensuring the curd stays in place for baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, or until the edges are lightly golden, indicating they are fully cooked but still soft inside.
9. Caramelize the Sugar Topping: Remove the cookies from the oven and let them cool slightly. Sprinkle turbinado sugar evenly over the lemon curd centers, then use a kitchen torch to caramelize the sugar by heating it until it becomes bubbly and golden brown, creating a crisp brûlée topping.

Notes

• Use softened butter for easier creaming and better cookie texture.
• Do not overmix the dough to keep cookies tender.
• Keep an eye on the caramelizing process as turbinado sugar browns quickly when torched.
• Allow cookies to cool before serving to let the lemon curd set.
• If you don’t have a kitchen torch, you can broil the cookies for a minute or two, watching carefully to avoid burning.

Keywords: lemon curd cookies, crème brûlée cookies, lemon dessert, caramelized sugar cookies, quick cookies