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Lemon Curd Crème Brûlée Cookies Recipe

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★★★★★

4.5 from 77 reviews

These Lemon Curd Crème Brûlée Cookies combine buttery, tender cookies with a luscious layer of lemon curd and a caramelized crème brûlée topping. The result is a delightful textural contrast with bright citrus notes and a brûléed sugar crown for an elegant twist on classic cookies.

Ingredients

Scale

For the Cookies

  • 1 cup unsalted butter (can substitute with coconut oil for a dairy-free option)
  • 1 cup granulated sugar (can be swapped with coconut sugar for a lower glycemic index)
  • 2 large eggs (at room temperature)
  • 2 cups all-purpose flour (can replace with 1:1 gluten-free flour blend)
  • 1 teaspoon baking powder (check for gluten-free certification if needed)
  • 1 teaspoon vanilla extract (fresh vanilla beans recommended for upscale taste)
  • 1 cup lemon curd (store-bought or homemade)

For the Crème Brûlée Topping

  • 1/2 cup heavy cream (can substitute with coconut cream for dairy-free version)
  • 1/4 cup granulated sugar (for caramelizing)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes, to incorporate air for tender cookies.
  3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract on medium speed until the mixture is fully smooth and combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder, then gradually fold this dry mixture into the wet ingredients to form a dough without overmixing.
  5. Chill Dough: Refrigerate the cookie dough for 30 minutes to help it firm up, preventing spreading during baking and improving texture.
  6. Scoop Cookies: Drop rounded tablespoons of the chilled dough onto prepared baking sheets, spacing them about 2 inches apart for even baking.
  7. Bake Cookies: Bake for 10-12 minutes until the edges are golden brown but the centers remain soft.
  8. Cool Cookies: Allow cookies to cool on the baking sheets for 5 minutes before transferring them onto a wire rack to cool completely.
  9. Add Lemon Curd: Spoon a generous layer of lemon curd on top of each cooled cookie, spreading gently but leaving the edges visible.
  10. Prepare Crème Brûlée Topping: In a small bowl, combine heavy cream and granulated sugar. Drizzle this mixture evenly over the lemon curd layer on each cookie.
  11. Caramelize Sugar: Using a kitchen torch, carefully caramelize the sugar topping by moving the flame evenly until the sugar forms a golden brown, crisp brûlée layer.
  12. Serve: Serve the cookies warm or at room temperature to enjoy the contrast of the creamy lemon curd, crisp brûléed sugar, and buttery cookie base.

Notes

  • Chill the dough for at least 30 minutes to prevent cookie spreading and to achieve the perfect shape.
  • Use parchment paper on baking sheets for easy removal and even baking.
  • For a dairy-free version, substitute the butter with coconut oil and heavy cream with coconut cream.
  • Ensure room temperature eggs for better mixing and consistent dough texture.
  • Caramelizing with a kitchen torch provides the best control and crispy brûlée finish.
  • Let cool before adding lemon curd and brûlée topping to prevent melting and mixing layers.
  • Tried this recipe? Let us know how it was!

Keywords: lemon curd cookies, crème brûlée cookies, lemon dessert, caramelized sugar cookies, baked cookies, citrus desserts

Find it online: https://biteandenjoy.com/lemon-curd-creme-brulee-cookies-recipe/