Lemon Curd Brûlée Cookies
Delightful cookies featuring buttery dough with a smooth dollop of tangy lemon curd, topped with a crisp sugar shell.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened to a creamy texture Start with room temperature.
- 3/4 cup powdered sugar Adding a sweet powdery touch.
- 2 tsp lemon zest Bursting with citrusy essence.
- 1 tsp vanilla extract Enriches the flavor.
- 2 cups all-purpose flour Forms the base of the cookies.
- 1/4 tsp salt Enhances all the delightful tastes.
Filling & Topping
- 1/2 cup lemon curd Provides that luscious, tangy center.
- 1/4 cup granulated sugar Destined for the brûlée topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and powdered sugar until fluffy and light.
- Add the lemon zest and vanilla extract, incorporating the flavors.
- Gradually mix in the all-purpose flour and salt until a soft dough forms.
- Scoop rounded balls of dough onto the prepared baking sheet and gently flatten them, using your thumb to create a small well in the center of each cookie.
Baking
- Bake the cookies for 10 to 12 minutes, until the edges are lightly golden and the cookies are just set.
- Allow the cookies to cool on the baking sheet, then fill each well with lemon curd.
- Sprinkle tops with granulated sugar.
- Using a kitchen torch, carefully torch the sugar until caramelized and forms a crisp shell.
- Let the cookies set for a few minutes before serving.
Notes
Ensure even coverage of sugar for uniform caramelization. Refrigerate dough for 30 minutes for firmer texture before baking.