Sugar Cookie Lemonade Crumble is a delightful summer treat that combines the sweetness of sugar cookies with a refreshing tangy lemon flavor. This dessert features layers of lemon-infused filling, a buttery sugar cookie base, and a crunchy crumble topping. Perfect for summer gatherings or simply as a refreshing dessert, this recipe is sure to impress your friends and family.

Why You’ll Love This Sugar Cookie Lemonade Crumble

There are countless reasons to fall in love with this sugar cookie lemonade crumble. First, it balances sweet and tangy flavors beautifully, making it a perfect summer dessert. Second, it’s easy to prepare with minimal ingredients; we use a sugar cookie mix to save time. Third, it’s a unique dessert that stands out at any gathering. You’ll also appreciate that it’s vegetarian and can be made ahead of time. Lastly, this recipe is versatile, allowing for creative lemonade cookie variations!

Ingredients for Sugar Cookie Lemonade Crumble

Gather these items:

1 package sugar cookie mix (17.5 oz)
1/2 cup (1 stick) unsalted butter, softened
1 large egg
1 can (14 oz) sweetened condensed milk
1/2 cup lemon juice (freshly squeezed recommended)
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour (for crumble topping)
1/4 cup granulated sugar (for crumble topping)
1/4 cup cold unsalted butter, cubed (for crumble topping)

How to Make Sugar Cookie Lemonade Crumble Step-by-Step

Step 1: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
Step 2: In a large bowl, mix the sugar cookie mix with softened butter and egg until a dough forms.
Step 3: Press 2/3 of the dough into the bottom of the prepared baking dish to form the base.
Step 4: In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until well combined.
Step 5: Pour the lemon mixture over the sugar cookie base.
Step 6: To make the crumble topping, combine the remaining sugar cookie dough with flour, sugar, and cold cubed butter. Use a pastry cutter or fork to mix until crumbly.
Step 7: Sprinkle the crumble topping evenly over the lemon layer.
Step 8: Bake for 25–30 minutes, or until the top is lightly golden and the center is set.
Step 9: Allow to cool completely, then refrigerate for at least 1 hour before slicing into bars.
Step 10: Serve chilled and enjoy!

Pro Tips for the Best Sugar Cookie Lemonade Crumble

Keep these in mind:

Use freshly squeezed lemon juice for the best flavor.
Let the dessert cool completely before refrigerating to achieve the right texture.
This dessert is best served chilled, making it perfect for hot summer days.

Best Ways to Serve Sugar Cookie Lemonade Crumble

There are multiple ways to enjoy your sugar cookie lemonade crumble. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. You can also garnish it with additional lemon zest for a pop of color and flavor. This dessert pairs wonderfully with iced tea or lemonade for a complete summer experience.

Sugar Cookie Lemonade Crumble: 7 Refreshing Layers - Sugar Cookie Lemonade Crumble - main visual representation

How to Store and Reheat Sugar Cookie Lemonade Crumble

To store your sugar cookie lemonade crumble, keep it in an airtight container in the refrigerator for up to a week. This dessert can also be made ahead of time, making it an ideal choice for meal prep. To reheat, simply let it sit at room temperature for a few minutes before serving.

Frequently Asked Questions About Sugar Cookie Lemonade Crumble

What’s the secret to perfect Sugar Cookie Lemonade Crumble?

The secret lies in using the right balance of lemon juice and zest. This enhances the lemon flavor and ensures a delightful tartness in your dessert. Remember, fresh ingredients make a significant difference in flavor. Learn more about the benefits of lemon juice.

Can I make Sugar Cookie Lemonade Crumble ahead of time?

Yes! This dessert can be made a day in advance, which allows the flavors to meld beautifully. Simply store it in the refrigerator until you’re ready to serve.

How do I avoid common mistakes with Sugar Cookie Lemonade Crumble?

Ensure that your ingredients are at room temperature, especially the butter. Overmixing the crumble topping can lead to a dense texture, so mix until just combined for a light and airy result.

Variations of Sugar Cookie Lemonade Crumble You Can Try

For a twist on the classic, consider adding poppy seeds to the lemon layer for added texture. You can also experiment with different citrus flavors, such as lime or orange, for a unique spin. Lastly, try using almond flour in your crumble for a nutty flavor!

Sugar Cookie Lemonade Crumble: 7 Refreshing Layers - Sugar Cookie Lemonade Crumble - additional detail

For more delicious dessert ideas, check out our dessert recipes or try making berry crumble with fresh berries for a fruity twist!

For a refreshing drink pairing, consider making a blood orange mimosa to complement your dessert.

Sugar Cookie Lemonade Crumble: 7 Refreshing Layers

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This Sugar Cookie Lemonade Crumble is a sweet and tangy dessert bar featuring layers of lemon-infused filling, sugar cookie dough, and a buttery crumble topping. Perfect for summer gatherings or a refreshing treat anytime.

Author: Robert
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 package sugar cookie mix (17.5 oz)
1/2 cup (1 stick) unsalted butter, softened
1 large egg
1 can (14 oz) sweetened condensed milk
1/2 cup lemon juice (freshly squeezed recommended)
1 tablespoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour (for crumble topping)
1/4 cup granulated sugar (for crumble topping)
1/4 cup cold unsalted butter, cubed (for crumble topping)

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Instructions

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a large bowl, mix the sugar cookie mix with softened butter and egg until a dough forms.
Press 2/3 of the dough into the bottom of the prepared baking dish to form the base.
In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until well combined.
Pour the lemon mixture over the sugar cookie base.
To make the crumble topping, combine the remaining sugar cookie dough with flour, sugar, and cold cubed butter. Use a pastry cutter or fork to mix until crumbly.
Sprinkle the crumble topping evenly over the lemon layer.
Bake for 25–30 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 into bars.
Serve chilled and enjoy!