Description
Delicious cookies topped with lemon curd and caramelized sugar, perfect for any occasion.
Ingredients
Scale
- 1 cup Butter (Softened; substitute with margarine for dairy-free option)
- 1 cup Sugar (Coconut sugar can be used for lower glycemic alternative)
- 2 whole Eggs (Flax eggs can be used for vegan)
- 1 teaspoon Vanilla Extract (Almond extract offers a unique twist)
- 2 cups All-Purpose Flour (Swap with gluten-free blend for gluten-free)
- 1 teaspoon Baking Powder (Leavening agent; ensure freshness)
- 1/4 teaspoon Salt (Balances sweetness)
- 1 cup Lemon Curd (Store-bought is quick, but homemade recommended)
- 1 cup Granulated Sugar (For caramelizing on top of cookies)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs and vanilla extract to the mixture and beat until fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, then gradually mix into the wet ingredients until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Scoop portions of the chilled dough onto the prepared baking sheets and bake for 10-12 minutes until golden brown edges.
- Allow cookies to cool for 5 minutes, then transfer to a wire rack and cool completely.
- Drizzle lemon curd over each cooled cookie.
- Sprinkle sugar over the lemon curd and caramelize using a kitchen torch until golden.
- Let caramelized sugar set for about a minute before serving.
Notes
- This recipe can be adapted for a dairy-free or vegan option.
- Ensure that the baking powder is fresh to get the best rise from your cookies.
- Consider using homemade lemon curd for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg