Advertisements

Introduction

Craving a dessert that combines the buttery sweetness of sugar cookies with the zesty tang of lemonade? Look no further than Sugar Cookie Lemonade Crumble! This delightful treat features a soft sugar cookie base, a creamy lemon curd-like filling, and a buttery crumble topping, creating a perfect balance of sweet and tart. Ideal for summer gatherings, potlucks, or a refreshing treat any time, this dessert is as vibrant as it is delicious. Curious about how to create this citrusy masterpiece? Let’s dive into this easy recipe that’s sure to brighten your day!

Advertisements

Overview: Why Sugar Cookie Lemonade Crumble Is Special

Sugar Cookie Lemonade Crumble is a unique dessert that blends the comfort of a sugar cookie with the refreshing zing of lemonade, topped with a crunchy crumble for added texture. The layers work together to deliver a delightful mix of creamy, tangy, and buttery flavors, all baked in a convenient 8×8-inch pan. It’s simple to prepare, visually appealing, and perfect for sharing, making it a great choice for casual get-togethers or special occasions.

Time Requirement:
- Prep: 20 minutes
- Baking: 30–35 minutes
- Cooling: 1 hour
- Total: About 1 hour 55 minutes
Difficulty Level: Easy to Moderate. Involves basic baking skills but is straightforward with clear instructions.
Why It’s Special: This recipe serves 9–12, offers a vibrant lemony flavor, and combines multiple textures. It’s refreshing, great for citrus lovers, and ideal for any season.

Essential Ingredients

This dessert comes together with ingredients for three distinct layers: a sugar cookie base, lemonade filling, and crumble topping. Here’s what you need and why each matters:

For the Sugar Cookie Base

All-Purpose Flour (1½ cups): Forms the structure of the soft, buttery cookie base.
Baking Powder (½ tsp): Adds a slight lift for a tender texture.
Salt (¼ tsp): Enhances the flavors and balances sweetness.
Unsalted Butter (½ cup, softened): Provides richness and a creamy texture.
Granulated Sugar (½ cup): Sweetens the base.
Brown Sugar (¼ cup): Adds a hint of molasses depth.
Large Egg (1): Binds the dough and adds moisture.
Vanilla Extract (1 tsp): Enhances the cookie flavor with a warm note.

For the Lemonade Filling

Lemon Juice (1 cup, freshly squeezed): Delivers a bright, tangy flavor; fresh is best for vibrancy.
Granulated Sugar (½ cup): Balances the tartness of the lemon.
All-Purpose Flour (¼ cup): Thickens the filling for a creamy, curd-like consistency.
Salt (¼ tsp): Enhances the lemon flavor.
Large Eggs (3): Create a smooth, custard-like texture.
Unsalted Butter (2 tbsp, melted): Adds richness and smoothness.

For the Crumble Topping

All-Purpose Flour (½ cup): Forms the base of the crumbly texture.
Granulated Sugar (½ cup): Sweetens the topping and adds crunch.
Unsalted Butter (¼ cup, cold and cut into small pieces): Creates a buttery, crumbly texture when mixed.
Granulated Sugar (¼ cup, optional): Sprinkled after baking for extra sweetness and sparkle.

Substitutions and Variations

Flour: Use a gluten-free all-purpose flour blend for a gluten-free version.
Lemon Juice: Swap for lime juice for a key lime-inspired twist, or use half orange juice for a citrus blend.
Sugar: Reduce sugar in the filling to ⅓ cup for a tarter flavor, or use coconut sugar for a different sweetness.
Butter: Replace with vegan butter for a dairy-free option.
Eggs: For a vegan version, use a commercial egg replacer or flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), though texture may vary.
Topping: Add ¼ cup rolled oats or chopped nuts (like almonds) to the crumble for extra texture.

Advertisements

Step-by-Step Instructions

Follow these steps to create a Sugar Cookie Lemonade Crumble that’s buttery, tangy, and perfectly crumbly:

Prepare the Sugar Cookie Base:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together 1½ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt.
- In a large bowl, beat ½ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup brown sugar using a hand mixer until creamy (about 2 minutes).
- Add 1 large egg and 1 tsp vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined (do not overmix).
- Press the dough evenly into the bottom of the prepared pan, smoothing with a spatula or your hands. Set aside.
Prepare the Lemonade Filling:
- In a medium bowl, whisk together 1 cup freshly squeezed lemon juice, ½ cup granulated sugar, ¼ cup all-purpose flour, and ¼ tsp salt until smooth.
- Add 3 large eggs one at a time, whisking well after each addition to ensure a smooth mixture.
- Stir in 2 tbsp melted unsalted butter until fully incorporated.
Prepare the Crumble Topping:
- In a small bowl, combine ½ cup all-purpose flour, ½ cup granulated sugar, and ¼ cup cold unsalted butter (cut into small pieces).
- Use a pastry cutter, fork, or your fingers to mix until the mixture resembles coarse crumbs with small butter pieces.
Assemble the Dessert:
- Pour the lemonade filling evenly over the sugar cookie base in the prepared pan.
- Sprinkle the crumble topping evenly over the filling, ensuring full coverage.
Bake:
- Bake in the preheated oven for 30–35 minutes, or until the filling is set (it should jiggle slightly but not be liquid) and the crumble topping is golden brown.
- If the topping browns too quickly, cover loosely with foil during the last 10 minutes.
Cool and Serve:
- Allow the dessert to cool completely in the pan (about 1 hour) to set the filling.
- Optionally, sprinkle with an additional ¼ cup granulated sugar for extra sweetness and a sparkly finish.
- Use the parchment overhang to lift the dessert out, then cut into 9–12 squares.
- Serve at room temperature or chilled for a refreshing treat.

Cooking Tips

Fresh Lemon Juice: Use freshly squeezed lemons for the brightest flavor; bottled juice is less vibrant.
Even Cookie Base: Press the dough firmly and evenly to create a sturdy base that supports the filling.
Cold Butter for Crumble: Keep the butter cold for the topping to achieve a crumbly, not greasy, texture.
Check Doneness: The filling should be set but slightly soft in the center; it will firm up as it cools.

Advertisements

Assembly: Building the Perfect Sugar Cookie Lemonade Crumble

This dessert is all about layering complementary textures and flavors for a vibrant result. Here’s how to make it look and taste amazing:

Sugar Cookie Base:
- Press the dough evenly to ensure a consistent thickness that bakes uniformly.
- Smooth the surface for a polished look under the filling.
Lemonade Filling:
- Pour the filling gently to avoid disturbing the cookie base.
- Ensure it spreads evenly for consistent tartness in every bite.
Crumble Topping:
- Sprinkle the crumble evenly to cover the filling, creating a golden, crunchy top.
- Leave some larger crumbs for texture variety.
Presentation Tips:
- Cut into neat squares and serve on a platter to showcase the layers.
- Garnish with lemon zest or a dusting of powdered sugar for extra flair.
- Pair with a glass of iced tea or lemonade to enhance the citrusy vibe.

Storage and Make-Ahead Tips

This dessert is great for preparing ahead and stays fresh with proper storage:

Room Temperature: Store covered at room temperature for up to 1 day.
Refrigerator: Store in an airtight container in the fridge for up to 5 days. Serve chilled or let sit for 10 minutes for a softer texture.
Freezer: Freeze cut squares in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and serve chilled or at room temperature.
Make-Ahead: Prepare the dessert up to 2 days in advance and refrigerate. Add the optional sugar sprinkle just before serving for the freshest look.
Serving Tip: Serve chilled for a refreshing summer treat or slightly warmed for a cozier feel.

Recipe Variations

Get creative with these fun twists to make the crumble your own:

Lime Cookie Crumble: Swap lemon juice for lime juice and add 1 tsp lime zest to the filling.
Berry Lemonade Crumble: Mix ½ cup fresh blueberries or raspberries into the filling for a fruity twist.
Ginger Lemonade Crumble: Add ½ tsp ground ginger to the cookie base for a spicy kick.
Coconut Lemonade Crumble: Add ¼ cup shredded coconut to the crumble topping for a tropical note.
Gluten-Free Version: Use a gluten-free all-purpose flour blend for all layers.

Conclusion

Sugar Cookie Lemonade Crumble is the ultimate dessert for citrus lovers, offering a perfect blend of buttery cookie, tangy lemon filling, and crunchy crumble in every bite. With its easy preparation, vibrant flavors, and crowd-pleasing appeal, it’s a must-try for summer barbecues, potlucks, or any time you want a refreshing treat. This recipe is so versatile and delightful, you’ll want to make it a seasonal favorite. So grab your lemons, preheat that oven, and get ready to enjoy a dessert that’s pure zesty bliss!

Sugar Cookie Lemonade Crumble

Author: Alyssa

Print Recipe

Description