Description
These Lemon Curd Crème Brûlée Cookies are soft, buttery sugar cookies filled with tangy lemon curd and topped with a caramelized sugar crust. A unique blend of bright citrus flavor and the crackly top of a crème brûlée, these cookies are as impressive as they are delicious—perfect for springtime, brunch, or special occasions!
Ingredients
For the cookies:
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg + 1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the filling and topping:
1/2 cup lemon curd (store-bought or homemade)
1/4 cup granulated sugar (for brûlée topping)
Instructions
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Preheat oven: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Make the dough: In a large bowl, cream together butter and sugar until light and fluffy. Mix in egg, egg yolk, vanilla, and almond extract. In a separate bowl, whisk flour, baking powder, and salt. Gradually mix dry ingredients into the wet until a soft dough forms.
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Form cookies: Scoop dough into 2-tablespoon balls. Use your thumb or the back of a spoon to press a deep well into the center of each cookie.
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Bake: Bake for 10–12 minutes, until the edges are just golden. Remove from oven and reshape the centers if needed by pressing them again gently.
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Add lemon curd: Once cookies are slightly cooled, spoon about 1 teaspoon of lemon curd into each center.
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Brûlée topping: Sprinkle a thin layer of sugar over the lemon curd and torch it with a kitchen torch until caramelized. Let cool for a few minutes to allow the sugar top to harden.
Notes
If you don’t have a kitchen torch, you can broil the cookies briefly—but watch them closely!
Homemade lemon curd adds amazing flavor, but store-bought works great too.
Store cookies in the fridge and bring to room temp before serving for best texture.