Alright, picture this: the first summer I tried combining my two favorite things—sugar cookies and lemonade—into one dessert, it was like a sunny day exploded in my kitchen. The soft, buttery sugar cookie base meets tangy, bright lemonade flavor, then gets topped with a buttery crumble that crackles with every bite. It’s like a little celebration of warmth and zest all at once. I can still remember the smell wafting through the house, sweet and citrusy, making everyone sneak into the kitchen for “just a taste.” If your taste buds love a sweet yet tart surprise, this Sugar Cookie Lemonade Crumble is going to feel like summer captured in a pan!
Quick Facts
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Main Dish:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons fresh lemon juice
For the Crumble Topping:
3/4 cup all-purpose flour
1/3 cup light brown sugar, packed
1/4 teaspoon salt
1/2 teaspoon lemon zest
1/2 cup (1 stick) unsalted butter, cold and cubed
How I Make It
Step 1:
Start by preheating your oven to 350°F and greasing an 8×8-inch baking dish. In a large bowl, whisk together flour, sugar, baking powder, and salt. Then, add the softened butter and use your fingers or a pastry cutter to blend until crumbly but still holding together when pressed.
Step 2:
Mix in the egg, vanilla extract, lemon zest, and lemon juice—this bright combo will give our cookie layer that lively tang. Once combined, press the dough evenly into the bottom of your prepared pan, creating a smooth base.
Step 3:
For the crumble topping, toss together the flour, brown sugar, salt, and lemon zest in a separate bowl. Add the cold, cubed butter and use a fork or pastry cutter to cut it in until you get a coarse, sandy texture with some pea-sized pieces.
Step 4:
Scatter the crumble topping evenly over the cookie base. Don’t be shy—this topping adds that perfect crunchy contrast!
Step 5:
Bake for about 30-35 minutes. You’ll know it’s done when the edges are golden and the crumble looks crisp and inviting. If it starts browning too fast, tent with foil.
Step 6:
Let it cool for at least 15 minutes before slicing. The crumble will firm up, and those juicy bursts of lemon will balance the sweet cookie perfectly.
Variations & Tips
Swap the lemon zest/juice for orange or lime for a different citrus twist.
If you love nuts, sprinkle chopped pecans or almonds into the crumble topping for added texture.
For an extra pop, drizzle a simple powdered sugar glaze with lemon juice over the top once cooled.
If your butter is too soft for the crumble, pop it in the freezer for a few minutes—it makes blending easier.
Use fresh lemons for the best zing, but bottled lemon juice works in a pinch.
How I Like to Serve It
This crumble shines as a light dessert served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s absolute sunshine on a plate for summer get-togethers, but honestly, it’s such a crowd-pleaser you might find yourself baking it well into fall. A tall glass of iced tea or lemonade alongside really seals the deal!
Notes
Store leftovers covered at room temperature for up to 3 days or in the fridge for a week.
To reheat, pop individual slices in the microwave for 15-20 seconds or warm in a 300°F oven for 8-10 minutes to revive that crisp crumble texture.
Closing: This Sugar Cookie Lemonade Crumble always brings a little sunshine to my kitchen, and I know it’ll brighten your day too!
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
