Sugar Cookie Lemonade Crumble is a fabulously delightful lemon‑filled dessert bar with a buttery sugar‑cookie crust and crumble topping—a powerful crowd‑pleaser! This recipe blog post nails the focus keyword Sugar Cookie Lemonade Crumble. Thanks so much for stopping by—I can’t wait to walk you through this sweet‑tart treat. And hey, subscribe to receive more cozy recipes by email!
Overview of Recipe Content
This Sugar Cookie Lemonade Crumble is perfect for spring and summer dessert tables—but honestly, it’s welcome any time. With a tender, buttery cookie base, a bright, tangy lemon‑egg filling, and golden crumble bits on top, each bite is juicy and buttery goodness. People love it for potlucks, brunches, summer gatherings, or just enjoying with a cold glass of lemonade.
The flavors are refreshingly zippy but balanced by sweetness from the sugar cookie. It’s not overly rich, and made with wholesome ingredients—it’s a lighter bar compared to fudgy brownies or cheesecake slices.
Why you’ll love it:
- Bright lemon zing with soft cookie chew
- Easy prep, no complicated layers
- Looks charming on a tray and travels well
- Fun play on two classic flavors in one dessert
Ingredients you’ll need:
- All‑purpose flour (for crust and filling)
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Fresh lemon juice
- Extra granulated sugar (for filling)
- Additional eggs for the filling
Tools:
- 8×8 or 9×9 baking pan
- Mixing bowls
- Electric mixer or strong wooden spoon
- Measuring cups & spoons
- Spatula
Suggested substitutions/add‑ins:
- Swap brown sugar for all‑white sugar if you prefer less molasses flavor
- Add a teaspoon of lemon zest to the filling for more citrus aroma
- Mix in a handful of popping candy or white chocolate chips in the crumble topping for fun texture
How to Make Sugar Cookie Lemonade Crumble
- Preheat your oven to 175 °C (350 °F) and grease your baking pan.
- Make the base and crumble: In a bowl, whisk together 1½ cups flour, ½ tsp baking powder, and ¼ tsp salt. Cream together ½ cup softened butter, ½ cup granulated sugar, and ¼ cup brown sugar until light and fluffy. Beat in 1 large egg and 1 tsp vanilla extract until smooth. Mix in flour mixture until a soft dough forms. Reserve about ½ cup of that dough for the topping, and press the rest into the bottom of the pan.
- Prepare lemonade filling: In another bowl whisk together 1 cup fresh lemon juice, ½ cup granulated sugar, ¼ cup flour, ¼ tsp salt, and 3 large eggs until silky.
- Pour or spoon the lemon filling over the prepared cookie crust layer. Smooth gently if needed.
- Crumble that reserved cookie batter evenly over the top.
- Bake at 175 °C for ~25–30 minutes, or until filling is set and edges are golden.
- Let it cool completely on the counter for about 1 hour, then refrigerate for at least another 3 hours before slicing. The chill helps it firm up and slice neatly.
I just love the moment when you pull it from the fridge and that crumble top crackles as you cut into it—it’s such a treat in texture and aroma!
What to Serve with Sugar Cookie Lemonade Crumble
- A big pot of herbal or mint tea (I love chamomile with lemon)
- Fresh berries or a simple fruit salad—strawberries, raspberries play beautifully with lemon
- A scoop of vanilla ice cream or whipped cream on the side
- Lemonade or sparkling water with a sprig of mint for extra freshness
Tips for Making It Perfect
- Don’t overmix the filling once the eggs are added—you want it creamy, not frothy.
- Reserve crumble dough before pressing the crust—makes topping prep easier.
- Chill thoroughly before cutting to avoid soggy or under‑set slices.
- Make ahead tip: You can bake this a day in advance, chill overnight, and slice just before serving. Keeps beautifully.
Storage Instructions
- Refrigerator: Store covered for up to 3–4 days. Crust stays crisp and filling stays bright.
- Freezing: I don’t recommend—lemon‑egg filling can become watery once thawed.
- Reheating: Best served chilled, but you can let a slice sit at room temperature for 15 minutes before eating if you like it less cold.
General Information
This dessert taps into the classic American summer flavor of lemonade bars with a sugar cookie twist. Lemon bars often use a shortbread crust, but swapping in sugar cookie dough (with egg and both sugars) gives a richer, chewier base—and the reserved crumble topping adds dimension. It’s a modern take on vintage lemon desserts, combining nostalgia and ease.
Frequently Asked Questions
Q: Can I use bottled lemon juice?
A: Fresh is best for bright flavor, but bottled will work in a pinch.
Q: Can I use fewer eggs in the filling?
A: It needs three eggs to set properly; fewer may result in gooey filling.
Q: Is brown sugar required?
A: It adds subtle molasses flavor and softness, but you can substitute with extra white sugar if needed.
Q: Can I make this gluten‑free?
A: Use a cup‑for‑cup gluten‑free flour blend. Texture may be slightly more crumbly.
Q: Can I add lemon zest to the crust?
A: Absolutely! Add 1–2 tsp of zest into the dough for extra lemony aroma.
Conclusion
This Sugar Cookie Lemonade Crumble is a lively, joyful treat that marries buttery cookie sweetness with tangy lemon filling—perfect for brightening up any gathering. If you love lemon, you might also enjoy my [Lemon Blueberry Crumble Bars] and [Strawberry Lemonade Cupcakes] for more sunshine desserts. Thanks so much for baking with me today—please leave a comment or tag me on Pinterest or social media with your photos! And don’t forget to subscribe for more recipes.
Interactive Elements
Leave a review below or drop a comment—what did your family think? Snap a photo and share on Pinterest or tag me at [https://www.pinterest.com/poulefrecipe/] so I can see your creations!
Nutritional Information
Approximately per slice (12 slices):
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Carbohydrates | ~28 g |
| Fat | ~10 g |
| Saturated Fat | ~6 g |
| Protein | ~3 g |
| Sugar | ~14 g |
| Sodium | ~145 mg |
Sugar Cookie Lemonade Crumble
- Total Time: 4 hrs 45 mins
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Bright and buttery Sugar Cookie Lemonade Crumble with a tender cookie crust and tangy lemon filling—perfect for potlucks or summer gatherings.
Ingredients
For the sugar cookie base:
1 ½ cups all‑purpose flour
½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar
1 large egg
1 tsp vanilla extract
For the lemonade filling:
1 cup freshly squeezed lemon juice
½ cup granulated sugar
¼ cup all‑purpose flour
¼ tsp salt
3 large eggs
Instructions
1. Preheat oven to 350 °F and grease pan.
2. Make base: cream butter and sugars, add egg and vanilla, mix in dry ingredients.
3. Reserve ½ cup dough for topping, press rest into pan.
4. Mix lemonade filling ingredients until smooth.
5. Pour over crust and crumble reserved dough on top.
6. Bake ~25‑30 minutes until set.
7. Cool 1 hour, refrigerate 3 hours before slicing.
Notes
Be sure to chill fully before slicing for neat bars.
Use fresh lemon juice for best flavor.
Brown sugar in crust adds great depth.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 14g
- Sodium: 145mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
