Description
Soft, buttery cookies filled with tangy lemon curd and topped with a caramelized sugar crust — a sweet twist on classic crème brûlée in cookie form.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup lemon curd (store-bought or homemade)
- ¼ cup granulated sugar (for caramelizing the tops)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into wet mixture until just combined.
- Cover dough and chill for at least 30 minutes.
- Scoop tablespoon-sized portions of dough and roll into balls. Place on parchment-lined baking sheet.
- Use your thumb or a spoon to make an indentation in the center of each ball.
- Bake for 10–12 minutes, until edges are golden brown.
- Let cookies cool for 5 minutes. Spoon 1 teaspoon of lemon curd into each indentation.
- Cool completely. Sprinkle tops with granulated sugar.
- Use a kitchen torch to brûlée the sugar until caramelized and crispy. Let set and enjoy.
Notes
- Chilling the dough helps control cookie spread during baking.
- You can swap lemon curd for lime or orange curd for variation.
- Use a small ice cream scoop for evenly sized cookies.
- A kitchen torch gives the best brûlée effect, but you can use a broiler carefully if needed.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon curd cookies, crème brûlée cookies, lemon dessert, torch sugar cookies, citrus cookies