Introduction
Welcome to a delightful adventure with these luscious Lemon Curd Crème Brûlée Cookies! Imagine biting into a warm, buttery cookie that reveals a burst of tangy lemon curd and is crowned with a perfectly caramelized sugar shell. These cookies are not just a treat; they’re a charming blend of classic crème brûlée with a refreshing citrus twist, making them the perfect addition to your dessert table or a sweet surprise for your family. Let’s get baking!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- 1/2 cup granulated sugar (for topping)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, creating a luscious base for your cookies.
- Add the eggs one at a time, mixing well after each addition, and then stir in the fragrant vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly incorporate the dry ingredients into the wet mixture, stirring gently until just combined for a soft cookie dough.
- Gently fold in the lemon curd, ensuring it swirls beautifully into the dough without overmixing.
- Using a tablespoon, drop rounded balls of dough onto the prepared baking sheet, making sure to space them about 2 inches apart for even baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are gloriously golden brown and the centers are set.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies have cooled, generously sprinkle the tops with granulated sugar. With a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden layer on each cookie, adding that signature brûlée touch.
Notes or Tips
For an extra zesty kick, consider adding a teaspoon of lemon zest to the dough! If you don’t have a kitchen torch, you can place the sprinkled cookies under the broiler for a minute or two, watching them closely to avoid burning. Let the brûlée topping cool before serving; it turns beautifully crunchy!
Cooking Techniques
This recipe involves a few essential techniques that are fun to master. Creaming the butter and sugar creates a light texture in your cookie, while folding in the lemon curd ensures a smooth distribution of flavor without deflating your dough. Caramelizing the sugar on top brings a delightful contrast of textures, adding crunch to the soft cookie base.
FAQ
Can I use store-bought lemon curd?
Absolutely! Store-bought lemon curd saves time and still brings that wonderful citrus flavor.
How should I store these cookies?
These cookies can be stored in an airtight container at room temperature for up to a week. If you prefer a softer cookie, keep them without the caramelized sugar topping until you’re ready to enjoy.
Conclusion
These Lemon Curd Crème Brûlée Cookies are sure to become a favorite in your household. With their melt-in-your-mouth texture and bright, refreshing flavor, they beautifully marry the comfort of homemade cookies with the elegance of a classic dessert. So go ahead, treat yourself, and impress your friends and family with these sweet delights!