Sugar Cookie Lemonade Crumble is a delightful dessert that perfectly balances the sweetness of sugar cookies with the tangy freshness of lemonade. This treat is not only refreshing but also easy to make, making it a great choice for any occasion. Whether you’re hosting a summer barbecue or just looking for a sweet snack, this recipe is sure to impress.

Delicious sugar cookie lemonade crumble dessert in a decorative serving dish.

Why Make This Recipe

This recipe is a wonderful way to enjoy the flavors of summer with a combination of sugar cookies and lemonade. The soft, chewy base pairs beautifully with the bright, zesty filling, while the crumble on top adds a satisfying crunch. It’s an easy dessert that can be prepared in no time, and it’s sure to become a favorite among family and friends. Plus, you can enjoy it warm or chilled, making it versatile for any season!

Ingredients

1.5 cups All-purpose flour
0.5 teaspoon Baking powder
0.25 teaspoon Salt
0.5 cup Unsalted butter, softened
0.5 cup Granulated sugar
0.25 cup Brown sugar
1 large Egg
1 teaspoon Vanilla extract
1 cup Freshly squeezed lemon juice
0.5 cup Granulated sugar
0.25 cup All-purpose flour
0.25 teaspoon Salt
3 large Eggs
2 tablespoons Unsalted butter, melted
0.5 cup All-purpose flour
0.5 cup Granulated sugar
0.25 cup Cold unsalted butter, cut into small pieces
0.25 cup Granulated sugar, for sprinkling on top (Optional for extra sweetness)

Directions

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Prepare the sugar cookie base: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract, mixing well. Gradually add in the dry ingredients, stirring until just combined. Press dough evenly into the bottom of your prepared pan.
Make the lemonade filling: In a medium bowl, whisk together lemon juice, granulated sugar, flour, and salt until smooth. Add eggs one at a time, whisking well after each addition. Stir in melted butter. Pour the lemonade mixture over the sugar cookie base.
Prepare the crumble topping: In a small bowl, combine flour and granulated sugar with cold butter pieces. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Sprinkle crumble evenly over the lemonade filling.
Bake for 30-35 minutes, or until the filling is set and the crumble topping is golden brown. Allow to cool completely in the pan before cutting into squares. For an extra touch of sweetness, sprinkle the top with additional granulated sugar before serving.
Serve and enjoy!

Serve Sugar Cookie Lemonade Crumble in square pieces. You can enjoy it plain or add some whipped cream on top for extra creaminess. It’s perfect for parties, family gatherings, or as a sweet treat after dinner.

To store Sugar Cookie Lemonade Crumble, place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.

Use fresh lemon juice for the best flavor.
Make sure the butter is softened for the cookie base to mix well.
Allow the crumble to cool completely before cutting to ensure clean squares.
Feel free to add lemon zest to the filling for an extra citrus kick.

Variation

You can experiment with different flavors by adding fruits like blueberries or strawberries to the lemonade filling for a fruity twist. Alternatively, try adding a dash of food coloring to the lemonade mix for a fun, colorful dessert!

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the Sugar Cookie Lemonade Crumble a day in advance. Just store it covered in the refrigerator and bring it to room temperature before serving.

2. Is there a gluten-free version of this recipe?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend in equal measures.

3. What other toppings can I use?
You can top the crumble with fresh berries, a sprinkle of powdered sugar, or even a scoop of ice cream for a delicious dessert combination!

Sugar Cookie Lemonade Crumble

A refreshing dessert that combines the sweetness of sugar cookies with tangy lemonade, topped with a crunchy crumble.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Dessert, Snack

Cuisine American

Servings 9 pieces

Calories 200 kcal

Ingredients

For the Sugar Cookie Base

1.5 cups All-purpose flour
0.5 teaspoon Baking powder
0.25 teaspoon Salt
0.5 cup Unsalted butter, softened
0.5 cup Granulated sugar
0.25 cup Brown sugar
1 large Egg
1 teaspoon Vanilla extract

For the Lemonade Filling

1 cup Freshly squeezed lemon juice Use fresh lemon juice for the best flavor.
0.5 cup Granulated sugar
0.25 cup All-purpose flour
0.25 teaspoon Salt
3 large Eggs
2 tablespoons Unsalted butter, melted

For the Crumble Topping

0.5 cup All-purpose flour
0.5 cup Granulated sugar
0.25 cup Cold unsalted butter, cut into small pieces
0.25 cup Granulated sugar, for sprinkling on top Optional for extra sweetness.

Instructions

Preparation

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat softened butter, granulated sugar, and brown sugar until light and creamy.
Add the egg and vanilla extract to the butter mixture, mixing well. Gradually add in the dry ingredients, stirring until just combined.
Press dough evenly into the bottom of your prepared pan.

Make the Lemonade Filling

In a medium bowl, whisk together lemon juice, granulated sugar, flour, and salt until smooth.
Add eggs one at a time, whisking well after each addition. Stir in melted butter.
Pour the lemonade mixture over the sugar cookie base.

Prepare the Crumble Topping

In a small bowl, combine flour and granulated sugar with cold butter pieces.
Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Sprinkle crumble evenly over the lemonade filling.

Baking

Bake for 30-35 minutes, or until the filling is set and the crumble topping is golden brown.
Allow to cool completely in the pan before cutting into squares.
For an extra touch of sweetness, sprinkle the top with additional granulated sugar before serving.