Sugar Cookie Lemonade Crumble
A delightful dessert that balances sweet and tangy flavors, perfect for summer picnics!
Servings: 8 servings
Calories: 200kcal
Equipment
- Mixing Bowl
- Baking Dish
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 0.5 tsp baking powder
- 0.25 tsp salt
Wet Ingredients
- 0.25 cups lemonade concentrate, thawed
- 1 unit zest of 1 lemon
- to taste powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish or line it with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, mixing until just combined.
- Gently fold the lemonade concentrate and lemon zest into the cookie dough.
- Spread the mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Bake for 20-25 minutes or until the edges are golden and a toothpick comes out clean.
- Let it cool completely before dusting with powdered sugar. Cut into squares and enjoy!
Notes
Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.
Nutrition
Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg