Here’s a complete guide for making a Sugar Cookie Lemonade Crumble — a tangy, sweet dessert with a buttery crumble topping:
🍋 Sugar Cookie Lemonade Crumble Bars
🛒 Ingredients
For the Sugar Cookie Base & Crumble
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
For the Lemonade Filling
- 1 (14 oz) can sweetened condensed milk
- ½ cup frozen lemonade concentrate (thawed)
- 1 tbsp lemon zest (optional, for extra flavor)
🔪 Instructions
1️⃣ Prepare the Base
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Mix in the egg and vanilla extract.
- Stir in flour, baking powder, and salt until combined.
- Reserve about 1/3 of the dough for the crumble topping. Press the remaining dough evenly into the pan.
2️⃣ Make the Lemonade Filling
- In a bowl, whisk together sweetened condensed milk, lemonade concentrate, and lemon zest until smooth.
- Pour the filling evenly over the cookie base.
3️⃣ Add Crumble Topping
- Crumble the reserved dough over the lemonade layer.
4️⃣ Bake
- Bake 25–30 minutes until the edges are lightly golden and the filling is set.
- Let cool completely before cutting into bars (chilling helps them hold together).
✨ Optional Finishing Touch
- Dust with powdered sugar
- Drizzle with a simple glaze made from powdered sugar + lemon juice
- Serve with fresh berries for extra brightness
💡 Tips
- Use room-temperature butter for easy mixing.
- Avoid overbaking — the center should remain slightly soft for a gooey texture.
- Perfect make-ahead dessert: store in an airtight container for up to 4 days.
If you want, I can also give a shortcut mini-muffin version of this dessert that’s faster but just as tangy and sweet.
Do you want me to do that?
