Description
These cookies combine the tangy brightness of lemon curd with the satisfying crunch of a crème brûlée topping for a truly delightful dessert experience.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Make a slight indentation in the center of each cookie with your thumb.
- Spoon a small amount of lemon curd into each indentation.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from oven and immediately sprinkle the tops of the cookies with the remaining 1/4 cup granulated sugar.
- Carefully use a kitchen torch to caramelize the sugar on top of each cookie until golden brown and bubbly, creating a crème brûlée crust.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your butter is softened but not melted for the best cookie texture.
- Do not overmix the dough once the flour is added.
- Adjust baking time based on your oven.
- A kitchen torch is essential for achieving the crème brûlée effect.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert Cookies
- Method: Baking and Torching
- Cuisine: American