Directions
-
Preheat the oven to 350°F (175°C). This step is vital for achieving that perfect bake, ensuring your cookies have a light, soft texture.
-
Cream together the butter and granulated sugar in a mixing bowl until the mixture is light and fluffy. This usually takes about 3-5 minutes. The tremendous creaminess of the butter should blend perfectly with the sugar, creating a wonderful base for your cookies.
-
Gradually add in the flour to the butter and sugar mixture. Mix until a dough forms. Be careful not to overmix, which can yield tough cookies. Instead, aim for a tender dough that feels soft and pliable.
-
Roll the dough into balls about one inch in diameter and place them on a baking sheet lined with parchment paper. Keep them spaced out, as they will spread while baking.
-
Make a small indent in the center of each cookie using your thumb or the back of a spoon. This is where the luscious lemon curd will sit, adding a burst of flavor to each bite.
-
Fill the indent with lemon curd. Don’t be shy! This filling will melt slightly into the cookie while baking and will create a tremendous lemon flavor.
-
Bake for 10-12 minutes or until the cookies are lightly golden around the edges. The center may look a bit soft, but don’t worry—it will firm up as the cookies cool.
-
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This is an essential step, as it helps prevent soggy bottoms.
-
For the crème brûlée topping, whisk together the eggs and a bit of sugar in a small bowl until smooth. Spread this mixture evenly over the tops of the cooled cookies for that luscious custard finish.
-
Use a kitchen torch to caramelize the sugar until it turns golden and crispy. Keep the torch moving to prevent burning. This creates that delightful crackling sugar crust we love about crème brûlée and takes these cookies to a tremendous new level.
-
Let cool again for a few minutes before serving. Enjoy the wonderful contrast between the warm, soft cookie, the creamy filling, and the crispy top!
Continue reading on the next page 👇👇