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Sugar Cookie Lemonade Crumble

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This Sugar Cookie Lemonade Crumble is a sweet and tangy dessert bar featuring layers of lemon-infused filling, sugar cookie dough, and a buttery crumble topping. Perfect for summer gatherings or a refreshing treat anytime.

Ingredients

  • 1 package sugar cookie mix (17.5 oz)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup lemon juice (freshly squeezed recommended)
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (for crumble topping)
  • 1/4 cup granulated sugar (for crumble topping)
  • 1/4 cup cold unsalted butter, cubed (for crumble topping)

Instructions

  1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
  2. In a large bowl, mix the sugar cookie mix with softened butter and egg until a dough forms.
  3. Press 2/3 of the dough into the bottom of the prepared baking dish to form the base.
  4. In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until well combined.
  5. Pour the lemon mixture over the sugar cookie base.
  6. To make the crumble topping, combine the remaining sugar cookie dough with flour, sugar, and cold cubed butter. Use a pastry cutter or fork to mix until crumbly.
  7. Sprinkle the crumble topping evenly over the lemon layer.
  8. Bake for 25–30 minutes, or until the top is lightly golden and the center is set.
  9. Allow to cool completely, then refrigerate for at least 1 hour before slicing into bars.
  10. Serve chilled and enjoy!

Notes

  • Use freshly squeezed lemon juice for the best flavor.
  • Chilling the bars makes them easier to cut and enhances the flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/sugar-cookie-lemonade-crumble/