Simple Lemon Crème Brûlée Cookies Recipe
These Simple Lemon Crème Brûlée Cookies are a delightful treat combining the crisp texture of a classic cookie with the bright, refreshing flavor of lemon. Inspired by the creamy, caramelized topping of crème brûlée, these cookies feature a light lemon-infused dough topped with a dusting of powdered sugar for a sweet finish. Perfect for any occasion, these cookies blend tangy citrus notes with a buttery, tender crumb.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
Wet Ingredients
- 0.5 cups Unsalted Butter, softened to room temperature
- 1 cup Granulated Sugar
- 1 Large Egg
- Zest of 2 lemons
- 2 tablespoons Lemon Juice
Topping
- 0.25 cups Powdered Sugar, for dusting
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter with granulated sugar using a mixer until the mixture becomes light, fluffy, and creamy, about 3-5 minutes.
- Add egg and lemon: Beat in the large egg until fully incorporated. Then add the lemon zest and lemon juice; continue mixing until the wet ingredients are combined and fragrant.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to form a smooth cookie dough without overmixing.
- Shape cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them evenly spaced on the prepared baking sheet.
- Bake cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool and dust: Remove the cookies from the oven and allow them to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, dust the tops generously with powdered sugar.
Notes
- For extra lemon flavor, consider adding a teaspoon of lemon extract.
- Ensure butter is softened, not melted, to achieve the best cookie texture.
- Do not overbake; cookies will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen before baking; simply bake from frozen adding a couple extra minutes to the cook time.
