What are Copycat Crumbl Lemon Cookies? A few weeks ago I had a friend ask me to figure out a lemon cookie that tasted like the “Lemon Crumbl Cookie” that the Crumbl store in our area sells.
So I thought about it for a few weeks, and here is the end result. Oh, I really like this cookie. And with Spring just around the corner, this cookie just says “Bring on Spring”!
I made lemon curd and lemon cream cheese frosting. I also think that a frosting with almond flavoring would be wonderful for these cookies. Lemon and almond taste very well together.
What Ingredients Do I Need For Copycat Crumbl Lemon Cookies?
Here’s a list of ingredients you’ll need to make these cookies (scroll down for the full recipe):
Cookies:
- Butter
- Sugar
- Vanilla extract
- Eggs
- Lemon zest
- Fresh lemon juice
- Flour
- Baking powder
- Baking soda
- Salt
Blender Lemon Curd:
- Butter
- Sugar
- Lemon zest
- Eggs
- Fresh lemon juice
Cream Cheese Lemon Frosting:
- Butter
- Cream cheese
- Powdered sugar
- Lemon zest
- Lemon juice
- Milk
How Do I Make Copycat Crumbl Lemon Cookies?
Here’s the simple steps you’ll follow to make these cupcakes (scroll down for the full recipe):
Cookies:
- In a mixing bowl, combine the butter, sugar, and vanilla extract, and then add eggs one at a time.
- Add the lemon zest and the fresh lemon juice.
- Slowly add the flour, baking powder, baking soda, and salt.
- Roll the dough into 1-2″ balls depending on what size you want your cookies.
- Place on a baking sheet that has a baking mat on it, or a regular baking sheet.
- Bake at 350 degrees for 10-12 minutes or just until cookies start to turn a golden brown around the edges.
- Place the cookies on a wire rack and allow them to cool.
Blender Lemon Curd:
- In a blender, pulse the butter, sugar and lemon zest until combined.
- Add the eggs one at a time, then the lemon juice, and blend until smooth.
- Pour into a saucepan and cook over low heat, making sure that you stir it constantly.
- Use a thermometer to see when the curd gets to 170 degrees; it takes about 10-15 minutes.
- Then it will begin to thicken.
- Remove from the heat and allow to cool.
- Can be placed in an airtight container and stored in the refrigerator to use within the next two weeks.
Cream Cheese Lemon Frosting:
- Place the butter and the cream cheese in a mixing bowl, and mix with a hand mixer.
- Add the powdered sugar, lemon zest and the lemon juice.
- Mix on high for 2-3 minutes or until the frosting is a nice consistency.
- Pipe the frosting on the cookie alternating with lemon curd.
What is Lemon Curd?
- Lemon curd is a dessert spread and topping made with lemons.
What is Lemon Zest?
- Lemon zest is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of unwaxed lemons.
- Zest is used to add flavor to foods.
How wonderful is it to have a fresh lemon cookie!?! These wonderful lemon cookies are topped off with lemon curd, or if you do not want to make your own lemon curd, you can always buy some lemon pie filling.
I love lemon curd so much, these cookies just gave me a good excuse to make up a batch of lemon curd.
Then you add the lemon curd to cream cheese lemon frosting and you will be a very happy person.
i love this super easy dough, no rolling required.
One thing that I wanted to tell you is that these cookies are pretty rich and so I like to make 1″ cookie balls. however, you could make them bigger and make them 2″.
More Delicious Cookie Recipes For You:
Copycat Crumbl Raspberry Cheesecake Cookies
Chocolate Swig Cookies with Cookie Dough Frosting
Copycat Crumbl Lemon Cookies
Copycat Crumbl Lemon Cookies just say Spring. A lemon sugar cookie topped off with lemon curd and cream cheese lemon frosting!
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- zest of 2 lemons
- 1/4 cup fresh lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Blender Lemon Curd:
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 3 large lemons, zested
- 5 large eggs
- 1/2 cup fresh lemon juice
Cream Cheese Lemon Frosting:
- 1/4 cup butter
- 4 ounces cream cheese
- 2 1/2 cups powdered sugar
- 1-2 Tablespoons lemon zest
- 2 Tablespoons lemon juice
- If needed, add milk a little at a time to make the frosting the desired consistency
Instructions
- In a mixing bowl, combine the butter, sugar, and vanilla extract, and then add eggs, one at a time.
- Add the lemon zest and the fresh lemon juice.
- Slowly add the flour, baking powder, baking soda and salt.
- Roll the dough into 1-2" balls depending on what size you want your cookies.
- Place on a baking sheet that has a baking mat on it, or a regular baking sheet.
- Bake at 350 degrees for 10-12 minutes or just until cookies start to turn a golden brown around the edges.
- Place the cookies on a wire rack and allow them to cool.
Blender Lemon Curd:
- In a blender pulse the butter, sugar and lemon zest until combined.
- Add the eggs one at a time, then the lemon juice, and blend until smooth.
- Pour into a saucepan and cook over low heat, making sure that you stir it constantly.
- Use a thermometer to see when the curd gets to 170 degrees; it takes about 10-15 minutes.
- Then it will begin to thicken.
- Remove from the heat and allow to cool, then place in a jar, seal and store in the refrigerator to use within the next two weeks.
Cream Cheese Lemon Frosting:
- Place the butter and the cream cheese in a mixing bowl, and mix with a hand mixer.
- Add the powdered sugar, lemon zest and the lemon juice.
- Mix on high for 2-3 minutes or until the frosting is a nice consistency.
- Pipe the frosting on the cookie alternating with lemon curd.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 232Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 64mgSodium 147mgCarbohydrates 31gFiber 1gSugar 23gProtein 3g
Ohhh I have a friend who loves lemon things (me too) and I’ll have to make these for her! Thanks for sharing.
I was so pleased with how these cookies turned out. I love Lemon, and these cookies are fabulous! Thank you for coming by and leaving a comment. We appreciate your support.
Lemon to the third power!! These cookies look almost too pretty to eat. But I’d give in and eat them anyway hehehe.
Thank you Kelly. They are very tasty. I hope all is well with you!
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
This lemon curd is made with whole eggs? Not just the yolks?
Yes, use the whole eggs, per the recipe. Thank you for the question.
I love the Crumbl lemon cookies and can’t wait to try these!
I hope that you love them as much as we do. Thank you for coming by and leaving a comment.
Perfect recipe! I made these and paired them with a honey lavender buttercream frosting and they were amazing. I’m saving this recipe as my go-to lemon cookie recipe! Thanks again!
Wow, the honey lavender buttercream frosting sounds amazing with these cookies! I think that I am going to have to try that. I’m so glad that you enjoyed the cookies. Thank you for leaving a comment.
How much lavender did u use
It was good, but not crumbl worthy. I had to add 1.5 cups more flour than the recipe called for to get a cookie consistency, which made them taste a bit floury…is that word? I also thought it needed more lemon, so I added about another 1/4 cup of lemon. I will have to try it again and see what I did wrong. The frosting was amazing!
Sorry your cookies didn’t turn out. I always use a high quality flour, not sure if altitude makes a difference or I also use a little more expensive butter and I know that makes a difference sometimes as well. One other thing if you added more lemon juice, you will need more flour. Try adding lemon flavoring to make your cookie more lemon flavored. As far as the cookie goes, it is not a major lemony flavor, when you add the frosting, and the curd, that is what makes it a lot of lemon. Thank you for stopping by, and have a beautiful week.
I am having the same issue. No way can these be formed into a ball without much more flour.
Some times it makes a difference what kind of butter or flour one uses. I use a little more expensive butter and flour I usually buy what ever the store carries. Also my lemons were not very large. If you think its too much juice just use one. The dough in the picture is what my dough looked like. Thanks you for checking out the recipe!
I had the same issue! My dough was runny and they came out very cakey
I’m sorry that the cookies did not work out for you. Sometimes it makes a difference what kind of butter or flour one uses. I use a little more expensive butter and flour. I usually buy whatever the store carries. Also my lemons were not very large. If you think its too much juice, just use one. The dough in the picture is what my dough looked like. Thanks you for checking out the recipe!
Refrigerate your dough if too sticky
Are these soft texture cookies?
It is really kind of in between. But still pretty soft. I hope that that helps.
Omg these were so fun to make with my family and so delicious ?. I love them and very easy to make!!
Thank you. We love these cookies. We appreciate you leaving a comment, and are so glad that you enjoyed the cookies.
I had to add flour. Dough was too loose to form a ball as illustrated. The curd was too loose. It ran off from the top of the cookie.
Shannon, I am so sorry about that. I always use Land O Lakes butter not sure if that makes a difference and I use a flour that is ground right here in Utah, maybe that makes a difference. As far as the curd goes sometimes if the egg are not large I add an extra. It does take some time to make it thicken up. So sorry they didn’t work out for you. Thank you!
Thsnk you for this recipeI will try these today. Can I ask why use the blender and not a mixer?
When making curd it is just easier to pour the mixture out of the blender into the pan and less mess than with the mixer, sometimes it likes to splash out of the bowl. You can use a mixer if you like. Thanks for asking! And thank you for stopping by.;)
Will leaving the curd in the fridge over night help it to thicken up? And if it doesn’t can I throw it back on the stove or do I need to start over?
I haven’t tried it but here is what google says “Remember that curd will thicken more once cooled. If your cooled curd is not thick enough, you can reheat it to thicken. Put it over a low heat, stirring constantly. Ensure it coats the back of a spoon before taking it off the heat.” I hope that that helps.
The crumbl cookie doesn’t have the curd on it. Do you think this recipe would be good without the curd, and just frosting?
I think that it would be good, but I think that the curd makes it better!
I made these for my daughter’s 15th bday. #1 – They taste amazing! #2 – They take WAY longer than stated to make. #3 – The curd didn’t thicken as much as I’d have liked, but we made it work. The cookie part was just wonderful. Thank you so much. We will definitely be making these again!
They do take a little time to make, but worth the time so I upped the time a little. I am not sure what make the curd set up thicker sometimes than others. Maybe more juice in the lemons. And I am so glad that you enjoyed the cookies!:) Thank you for your comment and have a wonderful week. Happy 15th to your daughter.
I made these yesterday and they turned out great. My dough was a little tacky, but I baked them as is. Got an incredible soft texture. I could have added just a bit more flour if I chose but it wasn’t necessary. I opted to use my traditional cream cheese icing recipe instead of the lemon one, but did most of everything else the same. The curd does need some breaks between stirring to bubble. I stirred for over 15 minutes and it never thickened but did so very quickly when I took some breaks to let them bubble. I have about half the dough left in the freezer so I’ll be making these again soon after the ones I have are gone. What a great recipe. I only had the crumbl one once, but this was very close if not better
Thank you for the tip to take some breaks between stirring to bubble. I appreciate that and will try it. And thank you for leaving a comment to let us know that you liked the recipe. That makes me really happy!
I agree that the dough was far too wet. I added flour but was careful. They were good, but the recipe definitely didn’t work as is. I didn’t add any curd and think that was the right choice. It would have tipped them over the top in my opinion. The frosting too was far too wet for my liking.
Thank you for sharing your opinion. Enjoy your holiday weekend!
Hi Amy, do you use salted or unsalted butter for this recipe ?
Salted, thank you for the question.
Do these cookies freeze well?
Yes, they do freeze well. Thank you for coming by.
These are soo good!! Especially with the next day when the cookies have had time to absorb all the lemon flavours! I will say, my dough turned out more like batter but after putting it in the fridge for an hour, it was more dough like and I could scoop it with an ice-cream scoop. Delicious recipe!
Thank you for coming by and leaving a comment. I love these cookies – lemon is a favorite of mine! Thank you for sharing the tip of refrigerating the dough.
These cookies were so good. The dough was a little wetter than a normal cookie, but i used my cookie scoop to put them on the tray and didn’t touch them a whole lot and they were find, cooked up perfectly soft. I did notice mine was more dome shaped and chalked that up to not being a perfect circle. I used my own recipe for the lemon frosting and curd, but the cookie was so good, and came together just fine.
Wonderful! I am so glad that they turned out for you. One could also press the cookies with the bottom of a glass to make the cookies flatter if they wanted. And that is the beauty of recipes, you can change them up how you like, using your own frosting recipe and curd recipe. Thanks so much for letting us know. 🙂