Lemon Brûlée Cookies (Print Version)
# Ingredients:
→ Dough
01 -
¾ cup granulated sugar
02 -
½ cup softened unsalted butter
03 -
1 large egg
04 -
2 tablespoons fresh lemon juice
05 -
1 tablespoon zest from a lemon
06 -
1½ cups all-purpose flour
07 -
½ teaspoon baking powder
08 -
Pinch of salt
09 -
1 teaspoon vanilla extract
→ Topping
10 -
2 tablespoons sugar
11 -
½ cup lemon curd
# Instructions:
01 -
Set your oven to 350°F (175°C) and prepare a baking tray with parchment paper.
02 -
In a large bowl, beat the butter with ¾ cup of granulated sugar until the mixture is fluffy and light.
03 -
Mix in the egg, vanilla, lemon juice, and zest until everything is fully blended in.
04 -
In a different bowl, stir together baking powder, flour, and salt. Slowly add this dry blend to the wet mixture, mixing until it turns into a dough.
05 -
Use a tablespoon to scoop dough onto the baking tray. Flatten each piece a little with your fingers and press your thumb or a spoon into the middle to make small wells.
06 -
Spoon around a ½ teaspoon of lemon curd into every indentation.
07 -
Pop the cookies into the oven and bake for 12 to 15 minutes. The edges should be golden, but the centers will stay soft.
08 -
When the cookies are still warm, sprinkle the tops with 2 tablespoons of sugar. Carefully caramelize the sugar using a kitchen torch until it turns golden brown.
09 -
Give the cookies a bit of time to cool off before digging in.
# Notes:
01 -
Make sure the butter and egg are at room temperature to mix easily.
02 -
Chilling the dough for 30 minutes before baking helps the texture stay firm.
03 -
If a kitchen torch isn't handy, use the broiler in your oven to caramelize the sugar carefully.