Lemon Crème Brûlée Cookies (Print Version)
# Ingredients:
01 -
All-purpose flour: 1 1/2 cups, to provide structure for the cookies.
02 -
Unsalted butter: 1/2 cup, softened, for richness and moisture.
03 -
Granulated sugar: 3/4 cup, to sweeten the cookies.
04 -
Large egg: 1, to bind the ingredients.
05 -
Lemon zest: 1 tbsp, for a bright lemon flavor.
06 -
Lemon juice: 2 tbsp, to enhance the lemon taste.
07 -
Vanilla extract: 1 tsp, to add depth of flavor.
08 -
Baking powder: 1/2 tsp, for a slight rise.
09 -
Salt: A pinch, to balance sweetness.
10 -
Lemon curd: 1/2 cup, for the creamy, tangy filling.
11 -
Granulated sugar: 2 tbsp, for caramelizing on top.
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment. Cream together softened butter and sugar until fluffy. Mix in egg, lemon zest, lemon juice, and vanilla extract.
02 -
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just smooth.
03 -
Scoop tablespoon-sized balls of dough onto the baking sheet, flatten slightly, and make an indentation in each cookie. Fill the indentation with 1/2 tsp lemon curd.
04 -
Bake for 12-15 minutes or until the edges are golden.
05 -
Sprinkle granulated sugar on top of each cookie. Use a kitchen torch or broiler to caramelize the sugar for a brûlée effect.
# Notes:
01 -
Use a kitchen torch for best caramelization results, but a broiler works if needed.
02 -
Allow cookies to cool slightly before serving for the best texture and flavor.