Description

Lemon Curd Crème Brûlée Cookies are a delightful fusion of a soft sugar cookie, a tangy lemon curd center, and a crisp caramelized sugar topping. These elegant cookies combine bright citrus flavor with the creamy richness of crème brûlée.

Ingredients

1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup lemon curd (store-bought or homemade)
2 tbsp granulated sugar (for brûlée topping)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, cream together butter and 3/4 cup sugar until light and fluffy. Beat in egg and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.
Roll dough into 1.5-inch balls and place on the baking sheet. Flatten slightly and create a small indent in the center with your thumb or a spoon.
Bake for 10–12 minutes, until edges are lightly golden. Cool for 5 minutes on the pan.
Fill each cookie indent with about 1 tsp of lemon curd.
Sprinkle a pinch of granulated sugar over the lemon curd and use a kitchen torch to caramelize until golden and crisp. Let cool.
Serve and enjoy!

Notes

Use a small spoon or rounded measuring spoon to create uniform wells for lemon curd.
If you don’t have a kitchen torch, broil for 1–2 minutes, watching closely.
Cookies are best enjoyed the day they’re brûléed.
Store unfrosted cookies in an airtight container for up to 3 days; add curd and brûlée just before serving.