Description
This Sweet Sugar Cookie Lemonade Crumble is a delightful and tangy dessert that blends soft sugar cookie dough with a zesty lemonade flavor and a buttery crumble topping. Perfect for summer gatherings or as a unique twist on classic cookie bars.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the crumble topping:
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1/2 cup all-purpose flour
- Zest of 1/2 lemon
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the egg, vanilla extract, lemon extract, lemon zest, and lemon juice. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Press the dough evenly into the prepared baking dish.
- In another bowl, mix together the melted butter, sugar, flour, and lemon zest to make the crumble topping.
- Sprinkle the crumble topping evenly over the cookie dough base.
- Bake for 25-30 minutes or until the top is lightly golden and the center is set.
- Allow to cool completely in the pan before slicing. Optional: Dust with powdered sugar before serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For extra lemon flavor, add more zest or a touch of lemon glaze.
- Can be served chilled or at room temperature.
