Description

Craving a dessert that’s the perfect balance of sweet, tangy, and buttery? What if you could combine the comfort of a sugar cookie with the zesty brightness of lemonade in a single, shareable treat? Say hello to Sugar Cookie Lemonade Crumble! This delightful dessert features a soft sugar cookie base, a creamy lemon curd-like filling, and a buttery crumble topping, baked to golden perfection. Perfect for summer gatherings, potlucks, or a refreshing treat, it’s a beginner-friendly recipe that delivers a burst of flavor.

Ingredients

For the Sugar Cookie Base

All-Purpose Flour (1½ cups): Forms the structure of the soft, chewy cookie base.
Baking Powder (½ tsp): Provides a slight lift for a tender texture.
Salt (¼ tsp): Enhances the flavors and balances sweetness.
Unsalted Butter (½ cup, softened): Adds richness and a creamy texture to the cookie base.
Granulated Sugar (½ cup): Sweetens the base with a clean, classic flavor.
Brown Sugar (¼ cup): Adds a hint of molasses depth and chewiness.
Large Egg (1): Binds the dough and adds moisture.
Vanilla Extract (1 tsp): Enhances the cookie base with a warm, aromatic note.

For the Lemonade Filling

Lemon Juice (1 cup, freshly squeezed): Provides a bright, tangy flavor, mimicking lemonade.
Granulated Sugar (½ cup): Sweetens the filling, balancing the lemon’s tartness.
All-Purpose Flour (¼ cup): Helps thicken the filling for a creamy, curd-like texture.
Salt (¼ tsp): Enhances the lemon flavor and balances sweetness.
Large Eggs (3): Create a rich, custard-like consistency for the filling.
Unsalted Butter (2 tbsp, melted): Adds smoothness and richness to the filling.

For the Crumble Topping

All-Purpose Flour (½ cup): Forms the base of the crumbly, crunchy topping.
Granulated Sugar (½ cup): Sweetens the crumble and adds crispness.
Unsalted Butter (¼ cup, cold and cut into small pieces): Creates a buttery, crumbly texture when mixed.
Granulated Sugar (¼ cup, optional, for extra sweetness): Adds a sparkly, sweet finish after baking.

Substitutions and Variations

Flour: Use a 1:1 gluten-free flour blend for a gluten-free version; ensure it’s suitable for baking.
Butter: Swap with vegan butter for a dairy-free dessert, using softened for the base and cold for the topping.
Sugar: Reduce granulated sugar to ⅓ cup in the filling for a tarter flavor; use coconut sugar or brown sugar in the base or topping for a deeper flavor.
Lemon Juice: Use bottled lemon juice if fresh isn’t available, or mix with lime juice for a citrus twist (½ cup each).
Eggs: For a vegan filling, use ⅓ cup silken tofu or 3 tbsp cornstarch mixed with 3 tbsp water, though texture may vary.
Brown Sugar: Replace with all granulated sugar in the base for a lighter flavor, or use all brown sugar for extra chewiness.
Crumble Topping: Add ¼ cup rolled oats or chopped almonds to the crumble for extra texture.
Vegan Option: Use vegan butter, a flax egg (1 tbsp flaxseed + 3 tbsp water) for the base, and a vegan egg substitute (e.g., cornstarch slurry or silken tofu) for the filling.
Gluten-Free: Use gluten-free flour for all components and ensure baking powder is gluten-free.

Instructions

Prepare the Sugar Cookie Base:
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper, leaving an overhang for easy removal.
- In a medium mixing bowl, whisk together 1½ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt.
- In a large mixing bowl, beat ½ cup softened unsalted butter with ½ cup granulated sugar and ¼ cup brown sugar using a hand mixer or stand mixer on medium speed until creamy, about 2 minutes.
- Add 1 large egg and 1 tsp vanilla extract, mixing until fully combined, about 1 minute.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed or by hand until just combined, about 1 minute (avoid overmixing).
- Press the dough evenly into the bottom of the prepared pan, using your fingers or a flat-bottomed glass to create a smooth layer.
- Tip: Ensure the dough is evenly spread to avoid thin spots, and chill for 10 minutes if it’s too soft to press.
Prepare the Lemonade Filling:
- In a medium mixing bowl, whisk together 1 cup freshly squeezed lemon juice, ½ cup granulated sugar, ¼ cup all-purpose flour, and ¼ tsp salt until smooth, about 1 minute.
- Add 3 large eggs one at a time, whisking well after each addition to fully incorporate, about 1 minute total.
- Stir in 2 tbsp melted unsalted butter until blended, about 30 seconds.
- Tip: Use freshly squeezed lemon juice for the brightest flavor, and whisk thoroughly to avoid lumps in the filling.
Prepare the Crumble Topping:
- In a small mixing bowl, combine ½ cup all-purpose flour, ½ cup granulated sugar, and ¼ cup cold unsalted butter (cut into small pieces).
- Use a pastry cutter, fork, or your fingers to mix until the mixture resembles coarse crumbs with pea-sized butter pieces, about 2 minutes.
- Tip: Keep the butter cold to ensure a crumbly texture, and work quickly to avoid melting it with warm hands.
Assemble the Dessert:
- Pour the lemonade filling evenly over the sugar cookie base in the prepared pan, spreading gently to cover the entire surface.
- Sprinkle the crumble topping evenly over the filling, ensuring it reaches the edges for consistent texture.
- Tip: Pour the filling slowly to avoid disturbing the cookie base, and break up any large crumble clumps for an even topping.
Bake:
- Place the pan in the preheated oven and bake for 30–35 minutes, or until the filling is set (jiggles slightly in the center) and the crumble topping is golden brown.
- Check for doneness: the filling should be firm around the edges, and a toothpick inserted in the center should come out mostly clean.
- Tip: Rotate the pan halfway through baking if your oven has hot spots, and cover with foil if the topping browns too quickly.
Cool and Serve:
- Remove the pan from the oven and let the dessert cool completely in the pan, about 1–2 hours, to set the filling for clean slicing.
- Optionally, sprinkle ¼ cup granulated sugar over the cooled dessert for extra sweetness and a sparkly finish.
- Lift the dessert out using the parchment overhang (if used) and cut into 9–12 squares (3×3 or 3×4 grid) with a sharp knife, wiping clean between cuts.
- Serve at room temperature or chilled, optionally with whipped cream, fresh berries, or a dusting of powdered sugar.
- Tip: Refrigerate for 30 minutes before cutting for neater squares, and store leftovers chilled to maintain the filling’s texture.