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Delicious Sugar Cookie Lemonade Crumble dessert with a creamy topping.
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Sugar Cookie Lemonade Crumble

A delightful dessert combining soft sugar cookie, tangy lemonade filling, and a crunchy crumble topping.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 9 servings

Equipment

  • Mixing Bowl
  • Baking Pan
  • Whisk

Ingredients

Sugar Cookie Base

  • 1.5 cups All-purpose flour
  • 0.5 teaspoon Baking powder
  • 0.25 teaspoon Salt
  • 0.5 cup Unsalted butter, softened
  • 0.5 cup Granulated sugar
  • 0.25 cup Brown sugar
  • 1 large Egg
  • 1 teaspoon Vanilla extract

Lemonade Filling

  • 1 cup Freshly squeezed lemon juice
  • 0.5 cup Granulated sugar
  • 0.25 cup All-purpose flour
  • 0.25 teaspoon Salt
  • 3 large Eggs
  • 2 tablespoons Unsalted butter, melted

Crumble Topping

  • 0.5 cup All-purpose flour
  • 0.5 cup Granulated sugar
  • 0.25 cup Cold unsalted butter, cut into small pieces

Optional Topping

  • 0.25 cup Granulated sugar, for sprinkling on top Optional for extra sweetness

Instructions

  • Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
  • Prepare the sugar cookie base: In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat softened butter, granulated sugar, and brown sugar until light and creamy. Add the egg and vanilla extract, mixing well. Gradually add in the dry ingredients, stirring until just combined. Press dough evenly into the bottom of your prepared pan.
  • Make the lemonade filling: In a medium bowl, whisk together lemon juice, granulated sugar, flour, and salt until smooth. Add eggs one at a time, whisking well after each addition. Stir in melted butter. Pour the lemonade mixture over the sugar cookie base.
  • Prepare the crumble topping: In a small bowl, combine flour and granulated sugar with cold butter pieces. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Sprinkle crumble evenly over the lemonade filling.
  • Bake for 30-35 minutes, or until the filling is set and the crumble topping is golden brown. Allow to cool completely in the pan before cutting into squares.
  • For an extra touch of sweetness, sprinkle the top with additional granulated sugar before serving.
  • Serve and enjoy!

Notes

Store leftovers in an airtight container at room temperature for up to two days, or in the fridge for up to five days. These bars also freeze well.