There’s something magical about the way Sugar Cookie Lemonade Crumble captures sunshine in dessert form. It’s soft, buttery, tangy, and sweet all at once—a perfect balance of lemony brightness and cookie-like richness. With a base that tastes like chewy sugar cookies, a layer of tart lemon filling, and a golden crumble topping, this dessert is as beautiful as it is delicious. I first made it on a warm afternoon when I wanted something fresh but comforting, and it instantly became a favorite. Whether you serve it warm with ice cream or chilled with powdered sugar on top, this crumble brings summer flavor to every bite.
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Sugar Cookie Lemonade Crumble: A Bright, Sweet, and Buttery Summer Dessert
- Total Time: 50 mins
- Yield: 9 squares
- Diet: Vegetarian
Description
Sugar Cookie Lemonade Crumble is a bright, zesty dessert that combines tangy lemon filling with a sweet, buttery sugar cookie crumble topping. Each bite delivers the perfect balance of citrus freshness and cookie sweetness — a refreshing treat for spring or summer gatherings.
Ingredients
- For the Lemon Filling:
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 tablespoon lemon zest
- 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
- 1/4 cup unsalted butter, melted
- For the Crumble:
- 1 (16.5 oz) package sugar cookie mix
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: powdered sugar for dusting or a drizzle of lemon glaze
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, prepare the crumble by combining the sugar cookie mix, softened butter, vanilla extract, and salt. Mix until crumbly but holds together when pressed.
- Press about two-thirds of the mixture evenly into the bottom of the prepared pan to form the base.
- In another bowl, whisk together sugar, flour, eggs, lemon zest, lemon juice, and melted butter until smooth and slightly thickened.
- Pour the lemon filling evenly over the cookie base.
- Sprinkle the remaining cookie crumble mixture over the lemon layer.
- Bake for 30–35 minutes, or until the top is lightly golden and the center is set.
- Allow to cool completely, then refrigerate for at least 1 hour before slicing.
- Dust with powdered sugar or drizzle with lemon glaze before serving for a beautiful finish.
Notes
- For extra lemon flavor, add an additional teaspoon of zest to the filling.
- Substitute the cookie mix with homemade sugar cookie dough if desired.
- Store leftovers in the refrigerator for up to 4 days.
- Best served chilled with whipped cream or fresh berries.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
This Sugar Cookie Lemonade Crumble is the ultimate treat for lemon lovers and cookie fans alike. It’s easy to make, looks gorgeous on the table, and combines soft, gooey textures with a satisfying crumbly top. The cookie base stays chewy, the lemon layer adds just the right amount of tang, and the buttery crumble delivers that irresistible crunch. It’s perfect for potlucks, brunches, or any time you want a sunny, feel-good dessert. Plus, the ingredients are simple, and you can even make it ahead for effortless entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour: Forms the base of the crumble, giving structure and lightness.
Sugar cookie mix: The shortcut secret! It provides sweetness, butter flavor, and that nostalgic sugar cookie texture.
Butter: Melted butter adds richness and helps bind the cookie mix and crumble topping together.
Lemon juice: Freshly squeezed lemon juice gives the dessert that bright, tart flavor that balances the sweetness.
Lemon zest: Adds a fragrant citrus aroma and intensifies the lemon flavor throughout the crumble.
Granulated sugar: Sweetens the lemon filling, making it zesty but not overly sour.
Eggs: Bind the lemon layer and help it set into a soft, custard-like texture when baked.
Cornstarch: Thickens the lemon mixture, ensuring a silky, smooth consistency.
Salt: Enhances the flavor and balances the sweetness in every layer.
Powdered sugar: Perfect for dusting on top before serving, adding a delicate, bakery-style finish.
Optional add-ins: A few crushed graham crackers for a subtle crunch or white chocolate chips for extra sweetness.
Directions
- Preheat the oven: Set the oven to 350°F (175°C) and lightly grease or line an 8×8-inch baking dish with parchment paper.
- Make the base: In a large bowl, mix the sugar cookie mix with half of the melted butter. Stir until crumbly, then press two-thirds of the mixture evenly into the bottom of the baking dish to form the base.
- Prepare the lemon filling: In another bowl, whisk together sugar, eggs, lemon juice, lemon zest, cornstarch, and a pinch of salt until smooth and glossy.
- Assemble the crumble: Pour the lemon filling over the sugar cookie base, then sprinkle the remaining cookie crumble on top.
- Bake: Place in the oven and bake for 25–30 minutes, or until the edges are golden and the center is just set.
- Cool completely: Let the crumble cool in the pan for at least 1 hour before slicing. Dust with powdered sugar just before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Mixing bowls
- Whisk and spatula
- 8×8-inch or 9×9-inch baking dish
- Measuring cups and spoons
- Grater or zester for lemons
- Fine sieve for dusting powdered sugar
Servings and timing
This recipe serves 9 to 12 pieces.
Prep time: 15 minutes
Bake time: 30 minutes
Cooling time: 60 minutes
Total time: About 1 hour 45 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Serve chilled for a firmer texture or warm gently in the microwave for a softer, gooier treat. You can also freeze the crumble (well-wrapped) for up to 2 months—thaw overnight in the fridge before serving.
Variations and Customizations
Raspberry Lemonade Crumble – Add fresh raspberries between the cookie base and lemon layer for a fruity twist.
Strawberry Lemon Crumble – Fold chopped strawberries into the lemon filling for a burst of sweetness.
White Chocolate Lemon Crumble – Mix white chocolate chips into the topping for extra richness.
Lemon Blueberry Cookie Bars – Sprinkle fresh blueberries over the filling before baking for a beautiful color contrast.
Glazed Lemon Crumble – Drizzle with a simple lemon glaze (powdered sugar + lemon juice) for added shine.
Coconut Lemon Crumble – Mix shredded coconut into the crumble for a tropical note.
Cream Cheese Lemon Bars – Add a thin layer of cream cheese filling beneath the lemon layer for extra creaminess.
Meyer Lemon Version – Use Meyer lemons for a slightly sweeter, floral flavor.
Vegan Option – Use plant-based butter, a vegan sugar cookie mix, and replace eggs with ¼ cup of applesauce or aquafaba.
Lemon Almond Crumble – Add slivered almonds to the top for a nutty, toasty crunch.
FAQs
1. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice gives the best flavor, but bottled works if that’s what you have on hand.
2. Can I use homemade sugar cookie dough?
Yes! Homemade or store-bought both work perfectly for the base and crumble.
3. How do I know when it’s done baking?
The edges should be golden, and the center should be just set but slightly jiggly—it will firm up as it cools.
4. Can I double the recipe?
Absolutely—just bake it in a 9×13-inch pan and increase the baking time by about 10 minutes.
5. Can I make it gluten-free?
Yes, use a gluten-free sugar cookie mix and gluten-free flour if making from scratch.
Conclusion
This Sugar Cookie Lemonade Crumble is the perfect fusion of tangy citrus and buttery sweetness—a dessert that brings pure sunshine to your table. The chewy sugar cookie base, silky lemon filling, and crisp crumble topping make every bite a little piece of joy. I’ve tried it with both fresh and bottled lemon juice, and it never fails to impress. Whether you’re baking for a summer picnic, a spring brunch, or simply to brighten your day, this crumble is a guaranteed crowd-pleaser that’s as beautiful as it is delicious.