Why You’ll Love Irresistibly Sweet Sugar Cookie Lemonade Crumble Recipe

It hits a delightful balance of sweet and citrusy — not too cloying, with just enough lemony brightness.
Prep is straightforward, with no overly complicated steps or fancy equipment.
It’s a crowd‑pleaser: great for gatherings, potlucks, or simply a treat at home.
The flavors deepen when chilled, making it ideal for make‑ahead serving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box sugar cookie mix (plus whatever additional ingredients the box calls for)
1 can (12 oz) frozen lemonade concentrate, thawed
1 cup powdered sugar
1 cup sour cream
1 teaspoon vanilla extract

Directions

Preheat oven to 350 °F (175 °C).
Prepare the sugar cookie mix according to its package instructions. Press half of the dough into a greased 9×13‑inch baking pan to form a crust.
Bake the crust for about 10 minutes, or until it is lightly golden.
In a mixing bowl, whisk together sour cream, the thawed lemonade concentrate, and vanilla extract until smooth.
Pour the lemon‑cream mixture over the baked crust layer.
Crumble the remaining half of the sugar cookie dough over top of that filling.
Bake again for 20–25 minutes, until the top crumbles are lightly golden and the filling is set (not jiggly).
Let cool completely. Meanwhile, whisk the powdered sugar with about 1 tablespoon of the lemonade concentrate (or more to reach desired consistency) to make a glaze. Drizzle the glaze over the cooled crumble.
Chill the dessert before serving — the flavors meld and firm up when cold.

Servings and timing

Yield: 12 servings (one 9×13 pan)
Prep time: ~10 minutes
First bake: ~10 minutes
Second bake: 20–25 minutes
Total active time (excluding chilling): ~35–40 minutes
Recommended chilling time before serving: at least 1–2 hours (or overnight for best flavor)

Variations

Use homemade cookie dough in place of box mix — just chill a bit before crumbling.
Lemon zest boost: Add 1 teaspoon of grated lemon zest into the filling for more citrus punch.
Swap sour cream: Use thick Greek yogurt for a tangier twist and extra protein.
Lower sweetness: Reduce powdered sugar in the glaze, or offset with a bit of cornstarch.
Gluten-free option: Use a gluten‑free sugar cookie mix (or gluten‑free dough) and ensure all ingredients are labeled gluten-free.
Dairy-free version: Use a non-dairy sour cream and dairy-free cookie mix or dough substitute.
Crunch addition: Sprinkle crushed graham crackers or finely chopped nuts over the filling before baking for extra texture.

Storage/Reheating

Refrigerator: Store covered in the fridge for up to 4 days.
Freezer: Place in airtight containers and freeze for up to 2 months.
Reheating / Serving: If frozen, thaw overnight in the refrigerator. Serve chilled or at room temperature. There’s no need to warm it — in fact, the chilled texture and flavors are preferable.

FAQs

What is the texture like?

The base and crumble parts are buttery and slightly crisp, while the filling is creamy, tangy, and smooth. The glaze adds a delicate sweetness on top.

Can I use fresh lemon juice instead of lemonade concentrate?

Yes — but you’ll need to adjust sweetness. Fresh lemon juice is more acidic, so increase powdered sugar to balance, and perhaps reduce the sour cream slightly.

Can I skip the glaze?

You can, though the glaze adds a finishing touch of sweetness and a slight lemon hint. Without it, the dessert is still delicious, just less sweet on top.

Does this dessert need to be served chilled?

Yes, it’s best when chilled. The filling firms up in the fridge, and the flavors become more harmonious.

Can I double the recipe?

Yes — simply double all ingredients and bake in a larger pan (or two pans) with the same temperatures and times (monitoring doneness).

How do I know when it’s done baking the second time?

The top should be lightly golden, and the filling should look set (not jiggly). The crumble layer should not burn.

Can I make this ahead of time?

Absolutely. It often tastes better after a few hours or overnight in the fridge. Just glaze and store until serving.

Will the crust get soggy from the filling?

Not usually. The first bake helps it firm up as a barrier. Just ensure your crust is baked through and cooled slightly before adding filling.

Can I cut smaller or larger servings?

Yes — cut to suit your event. Just keep in mind larger pieces will be more filling; smaller ones work well for samplings.

Is this recipe scalable for smaller batches?

Yes. You can make half a batch in a smaller dish (e.g. 8×8 inch) and adjust baking times slightly (less top baking time).

Conclusion

Sugar Cookie Lemonade Crumble is a sunny, refreshing dessert that brings together the comfort of sugar cookies with the bright tang of lemonade. It’s easy to make, easy to love, and perfect for warm days or anytime you crave a dessert that feels both familiar and delightfully new. Serve it chilled, slice it up, and watch it disappear.