I love how these cookies bring together three of my favorite dessert elements in one bite. I get the rich, buttery comfort of a cookie, the bright tang of lemon curd, and the irresistible crackly sugar topping inspired by crème brûlée. Every time I make them, they feel elegant but still fun and approachable.
Why You’ll Love This Recipe
I like this recipe because it feels special without being overly complicated. I enjoy how the lemon curd adds freshness that balances the sweetness, while the caramelized sugar topping gives a satisfying crunch. I also appreciate that these cookies look impressive, making them perfect for gatherings, gifting, or when I simply want to treat myself.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cookies
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
For the lemon curd filling
½ cup lemon curd
For the crème brûlée topping
¼ to ½ cup granulated sugar
Directions
I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.
In a large bowl, I cream the softened butter and sugar together until light and fluffy. I mix in the egg and vanilla extract until everything is well combined.
In a separate bowl, I stir together the flour, baking powder, and salt. I gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
I scoop the dough into balls and place them on the prepared baking sheets, leaving space between each one. Using my thumb or the back of a spoon, I gently press an indentation into the center of each cookie.
I bake the cookies for about 10 to 12 minutes, until the edges are lightly golden but the centers are still pale. Once out of the oven, I reinforce the indentations if needed and let the cookies cool completely.
After cooling, I spoon lemon curd into the center of each cookie. I then sprinkle a thin, even layer of granulated sugar over the lemon curd. Using a kitchen torch, I carefully caramelize the sugar until it melts and turns golden. If I don’t have a torch, I place them briefly under a broiler while watching closely.
Servings And Timing
I usually get about 20 to 24 cookies from this recipe.
Prep time is around 20 minutes, baking takes about 12 minutes per batch, and cooling plus topping adds another 15 to 20 minutes. In total, I plan for about 50 to 60 minutes from start to finish.
Variations
I sometimes swap lemon curd for lime or orange curd when I want a different citrus flavor.
I like adding a pinch of lavender or thyme to the sugar topping for a subtle herbal note.
When I want a richer cookie, I mix a little almond extract into the dough alongside the vanilla.
Storage/Reheating
I store these cookies in a single layer in an airtight container in the refrigerator for up to 3 days. Because of the caramelized topping, I avoid stacking them. I don’t usually reheat them, but if the sugar softens, I re-caramelize it quickly with a torch before serving.
FAQs
Can I make the cookie dough ahead of time?
I often prepare the dough a day in advance and keep it covered in the refrigerator until I’m ready to bake.
Do I need a kitchen torch for the topping?
I prefer using a torch, but I’ve also used the oven broiler with careful attention to prevent burning.
Can I use homemade lemon curd?
I love using homemade lemon curd when I have it, and it works beautifully in this recipe.
Why did my cookies spread too much?
When this happens, I usually find that the butter was too warm or the dough needed a short chill before baking.
Can I freeze these cookies?
I freeze the baked cookies without the lemon curd and sugar topping. I add those fresh after thawing.
Conclusion
I find these Luscious Lemon Curd Crème Brûlée Cookies to be a perfect balance of creamy, crunchy, sweet, and tangy. Every step feels worth it when I crack through that caramelized sugar and reach the bright lemon center. They’re a dessert I’m always excited to make and share.
Luscious Lemon Curd Crème Brûlée Cookies: buttery cookies with a bright lemon curd center and a crackly caramelized sugar topping for a sophisticated, fun dessert.
Total Time:50–60 minutes
Yield:20–24 cookies
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup lemon curd
¼ to ½ cup granulated sugar for topping
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream butter and sugar until light and fluffy. Mix in egg and vanilla.
Combine flour, baking powder, and salt; gradually add to wet mixture until soft dough forms.
Scoop dough into balls on prepared sheets and press an indentation into the center of each.
Bake 10–12 minutes until edges are lightly golden; cool completely.
Spoon lemon curd into each indentation.
Sprinkle sugar over curd and caramelize with a kitchen torch or broiler until golden.
Notes
Swap lemon curd with lime or orange curd for variation.
Add a pinch of lavender or thyme to sugar topping for herbal notes.
Mix almond extract into dough for a richer flavor.
Store in a single layer in an airtight container in the fridge up to 3 days; re-caramelize sugar if softened.
