🍋 Sugar Cookie Lemonade Crumble Bars
Bright, buttery, and perfect for spring or summer gatherings — this dessert combines soft sugar cookie dough with tangy lemon filling and a crumbly top.
🛒 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 brightness)
🔪 Instructions
1️⃣ Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment paper.
2️⃣ Make the cookie dough
- Cream butter and sugar until light and fluffy.
- Mix in egg and vanilla.
- Stir in flour, baking powder, and salt until combined.
3️⃣ Form the base
- Press about 2/3 of the dough evenly into the bottom of the pan.
4️⃣ Prepare filling
- Whisk together sweetened condensed milk, lemonade concentrate, and zest until smooth.
5️⃣ Layer & crumble
- Pour lemon mixture over the cookie base.
- Crumble remaining dough evenly over the top.
6️⃣ Bake
Bake 25–30 minutes until edges are lightly golden.
7️⃣ Cool completely
Let cool before slicing (chilling helps them set cleanly).
✨ Optional Finishing Touch
- Dust with powdered sugar
- Drizzle with a simple lemon glaze (powdered sugar + lemon juice)
If you’d like, I can also give you:
- A from-scratch lemon curd version
- A strawberry lemonade twist
- Or a small-batch 8×8 pan version 🍋
