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This zingy lemon-filled cookie brings the wow factor of crème brûlée to a handy little treat that nails the sweet-sour combo in each mouthful. The sugar top breaks with that awesome crack you'd expect, while the middle delivers a punch of bright lemon goodness.
I came up with these cookies while trying to mash up my two dessert favorites. What began as just messing around in my kitchen quickly turned into the treat my friends beg me to make whenever they come over for dinner.
Ingredients
- All purpose flour: Creates just the right base for these tender but solid cookies
- Unsalted butter: Adds luxury and lets you fine-tune the saltiness yourself
- Granulated sugar: Brings sweetness and makes that crunchy top layer
- Large egg: Holds everything together for just the right feel
- Fresh lemon zest: Packs in bold citrus flavor without making things wet
- Lemon juice: Gives that sunny tang that cuts the sweetness down
- Vanilla extract: Brings a cozy undertone that works against the sourness
- Baking powder: Adds just enough puff without making them too fluffy
- Salt: Makes all the flavors pop and keeps sweetness in check
- Lemon curd: Forms the creamy middle that makes these cookies stand out
Step-by-Step Instructions
- Prepare your workspace:
- Heat your oven to 350°F and put parchment on your baking sheets. Get all your stuff measured out first so everything flows better. This prep work makes the whole job way easier.
- Create the cookie dough:
- Beat the soft butter and sugar together for at least 3 minutes until it's super fluffy and pale. This puts air in the mix for the best texture. Drop in your egg, lemon zest, juice, and vanilla, mixing till it's all combined. Don't worry if it looks a bit separated - it'll come together when the dry stuff goes in.
- Combine dry ingredients:
- Mix your flour, baking powder and salt in another bowl. This spreads out the raising agents evenly. Slowly add this dry mix to your wet stuff, stirring just until you can't see flour anymore. Don't go crazy mixing or you'll end up with tough cookies.
- Shape and fill cookies:
- Drop tablespoon-sized balls onto your lined baking sheets, keeping them 2 inches apart. Flatten each one slightly and push a dent in the middle with your thumb. Put some lemon curd in each dent, but don't go overboard or it'll bubble out while baking.
- Bake to perfection:
- Stick them in the oven for 12-15 minutes until the edges just start turning golden. The middles will still look a bit soft. Keep an eye on them toward the end since they can go from just right to overdone really quick.
- Create the brûlée topping:
- Right away sprinkle sugar on top while they're still warm. Use a kitchen torch to brown the sugar until it's golden and crispy. Keep the torch moving and a few inches back so you don't burn them. Let them cool before you dig in.
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My favorite thing about making these cookies is seeing how people react when they take that first bite. The mix of the crunchy sugar top with the soft cookie and that burst of lemon curd creates such an amazing treat that always gets compliments.
Perfect Lemon Curd
Want to make these cookies extra special? Try making your own lemon curd. The store stuff works okay, but homemade brings more zing and feels silkier. Just mix 3 egg yolks, 1/3 cup sugar, the zest and juice from 2 lemons, and 3 tablespoons butter in a bowl that can take heat. Cook it over a pot of simmering water, keep stirring until it gets thick. Let it cool completely before putting it in your cookies.
No Torch? No Problem!
Don't have a kitchen torch? You can still get that awesome caramelized top. After your cookies are baked and cooled, put them on a baking sheet and sprinkle sugar on top. Stick them under your broiler for just a minute or two, but watch them like a hawk so they don't burn. The sugar will still get that nice crunch, though it might not be as even as using a torch.
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Serving Suggestions
These cookies go great with afternoon tea or as the sweet finish to a nice dinner. To make them even fancier, serve them with some fresh berries and a small scoop of vanilla ice cream. The mix of the warm, crunchy-topped cookie against cold ice cream creates an amazing contrast that really brings out all the flavors.
Frequently Asked Questions
- → What’s the best way to caramelize sugar without a torch?
If you don’t have a torch, just pop the cookies under the broiler for a few seconds. Watch closely to make sure the sugar doesn’t burn!
- → How can these cookies be made gluten-free?
To make them gluten-free, swap the all-purpose flour for a gluten-free blend. The texture might be a bit different, but they’ll still be delicious.
- → What’s the best way to keep these fresh?
Put the cookies in an airtight container to store at room temperature for 3 days, or refrigerate them for up to a week. Warm them briefly in an oven for that fresh-made feel.
- → Can I use a different filling instead of lemon curd?
Definitely! Switch it up with orange curd, lime curd, or berry jam for a fun twist on flavor.
- → How can I make the lemon flavor stronger?
Fresh lemon zest and juice are your best bet for a stronger citrus pop. Stick with fresh lemons instead of bottled juice!
- → How do I stop the cookies from spreading too much?
Chill the dough in the fridge for 30 minutes before baking. This helps the cookies stay thick and chewy.