Lemon Crème Brûlée Cookies
Delight in the combination of creamy lemon flavors and a satisfying caramelized top with these portable lemon crème brûlée cookies, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened Ensure at room temperature.
- 3/4 cup granulated sugar For the dough.
- 1 large egg
- 1 tablespoon lemon zest About 1 lemon.
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For caramelizing the cookies
- 1/4 cup granulated sugar For topping.
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add in the egg, lemon zest, lemon juice, and vanilla extract. Mix well until combined.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined. Avoid over-mixing.
- Scoop out tablespoons of dough and place them onto the prepared baking sheet, leaving space between each cookie since they will spread.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool for a few minutes.
- Before serving, sprinkle about a teaspoon of granulated sugar on the top of each cookie.
- Use a kitchen torch to caramelize the sugar until it’s golden and crisp. If you don’t have a torch, you can place the cookies under the broiler for just a minute, watching closely to prevent burning.
- Allow the caramelized sugar to set before serving.
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Notes
Store cookies in an airtight container after cooling completely. For longer storage, keep cookies without the caramelized sugar and torch them when serving. Cookies can be frozen for up to three months.