Sugar cookie lemonade crumble

Here’s a fresh, summery dessert: Sugar Cookie Lemonade Crumble—a mix of buttery sugar cookie, tangy lemon, and sweet crumble topping 🍋🍪

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Sugar Cookie Lemonade Crumble

Makes 6–8 servings

Ingredients

Sugar Cookie Base:

• 1½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Lemon Filling:

• ¾ cup sugar
• 2 tbsp all-purpose flour
• 2 tsp lemon zest
• ¼ cup fresh lemon juice
• 2 large eggs

Crumble Topping:

• ½ cup all-purpose flour
• ½ cup brown sugar
• ¼ cup cold butter, cubed
• ¼ tsp salt

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Instructions

1. Preheat oven: 350°F (175°C). Grease a 9×9-inch baking pan.
2. Make the sugar cookie base:
   • Beat butter and sugar until creamy.
   • Add egg and vanilla, mix well.
   • Stir in flour, baking powder, and salt until combined.
   • Press evenly into prepared pan. Bake 10–12 minutes until lightly golden.
3. Prepare lemon filling:
   • Whisk together sugar, flour, lemon zest, lemon juice, and eggs.
   • Pour over the baked cookie base.
4. Add crumble topping:
   • Mix flour, brown sugar, cold butter, and salt until crumbly.
   • Sprinkle evenly over lemon layer.
5. Bake:
   • Bake 25–30 minutes until topping is golden and lemon layer is set.
6. Cool & serve:
   • Let cool completely, then cut into squares. Optional: dust with powdered sugar.

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💡 Tips

• Use fresh lemons for the best flavor.
• For extra tang, add a teaspoon of lemon extract to the filling.
• Can be served chilled or at room temperature.

I can also give you a mini cupcake version or a no-bake lemon crumble bar version if you want a faster treat.

Do you want me to do that?