Copycat Crumbl Lemon Cookie
This Copycat Crumbl Lemon Cookie recipe captures the light, tangy flavor of Crumbl’s famous lemon cookies right in your own kitchen. With a soft and chewy cookie base and a creamy, zesty lemon frosting, these cookies are perfect for any occasion. Whether you're craving a sweet treat or planning a special gathering, this recipe will delight your taste buds and leave everyone asking for more.Nutrition Facts (Per servings)Calories: 390, Total Fat: 20g, Saturated Fat: 12g, Cholesterol: 70mg, Sodium: 190mg, Total Carbohydrates: 49g, Dietary Fiber: 0.5g, Sugars: 32g, Protein: 3g, Vitamin C: 6% DV, Calcium: 2% DV, Iron: 6% DVEstimated based on one serving (assuming 18 servings per batch)
Equipment
- 1 Electric mixer (or hand mixer) – for creaming the butter and sugar
- 2 Baking sheets – for baking the cookies
- Parchment paper – to line the baking sheets
- 1 Cookie scoop – for evenly portioning dough
- 1 Medium mixing bowl – for combining wet ingredients
- 1 Small mixing bowl – for mixing dry ingredients
- 1 Whisk – to combine dry ingredients
- 1 Cooling rack – to cool cookies after baking
- 1 Spatula – to spread the frosting
Ingredients
For the Cookies:
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Lemon Frosting:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
Instructions
Preheat the oven and prepare baking sheets:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Mix wet ingredients for the dough:
- In a large mixing bowl, beat together softened butter and granulated sugar until creamy and light, about 2–3 minutes. Add eggs one at a time, beating well after each addition. Stir in lemon zest and lemon juice.
Combine dry ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until combined. Be careful not to overmix.
Shape the cookies:
- Using a cookie scoop, form dough balls about 2 tablespoons in size and place them about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand.
Bake the cookies:
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden but the centers are still soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make the frosting:
- While the cookies cool, beat softened butter in a medium mixing bowl until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla extract, and beat until creamy. Gradually add heavy cream to achieve a smooth, spreadable consistency.
Frost the cookies:
- Once the cookies are completely cooled, frost each cookie with a generous amount of the lemon frosting.
Serve and enjoy:
- Garnish with additional lemon zest or candied lemon peel for an extra citrus touch if desired. Serve and enjoy your homemade Copycat Crumbl Lemon Cookies!
Notes
- Chill the dough: For thicker, chewier cookies, chill the dough for 30 minutes before baking.
- Adjust the sweetness: If you prefer a less sweet frosting, reduce the amount of powdered sugar slightly and adjust with more lemon juice to keep the tangy flavor.
- Make ahead: Both the cookie dough and frosting can be prepared in advance. Store the dough in the fridge for up to 2 days or freeze it for up to 3 months. Frosting can be made and stored in the fridge for up to 1 week.
- Gluten-free version: You can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free option. Ensure all other ingredients are gluten-free.