Lemon Curd Crème Brûlée Cookies

(A zesty, creamy twist on classic cookies!)

Ingredients:

For the Cookies:

• 1 ½ cups (190g) all-purpose flour
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 1 large egg
• 1 tbsp lemon zest (from about 1 lemon)
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• ½ tsp baking powder
• ¼ tsp salt

For the Lemon Curd Filling:

• ½ cup store-bought or homemade lemon curd
• 2 tbsp powdered sugar (for dusting)

For the Brûlée Topping (Optional):

• 2 tbsp granulated or turbinado sugar

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Instructions:

1. Make the Cookie Dough:

1. Cream butter & sugar – In a bowl, beat softened butter and sugar until light and fluffy.
2. Add wet ingredients – Mix in egg, lemon zest, lemon juice, and vanilla.
3. Combine dry ingredients – Whisk flour, baking powder, and salt in a separate bowl.
4. Mix together – Gradually add dry ingredients to wet, mixing just until combined.
5. Chill dough – Wrap in plastic and refrigerate for 30 minutes (helps prevent spreading).

2. Bake the Cookies:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Scoop dough – Roll into 1-inch balls and place 2 inches apart.
3. Make indentations – Use your thumb or a spoon to press a well in the center of each.
4. Bake for 10–12 minutes until edges are lightly golden.

3. Fill with Lemon Curd:

• Once cooled, spoon ½ tsp lemon curd into each cookie’s center.

4. Brûlée Topping (Optional):

• Sprinkle cookies with sugar and use a kitchen torch to caramelize for a crispy, brûlée effect.

5. Serve & Enjoy!

• Dust with powdered sugar and serve.

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Tips:

✔ Don’t overbake – Cookies should be soft in the center.
✔ Chill dough – Prevents cookies from spreading too much.
✔ No torch? Broil for 30–60 sec (watch closely!).

These cookies are tangy, creamy, and irresistibly crisp—perfect for lemon lovers! 🍋✨