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.

 

Copycat Crumbl Lemon Cookies

 

What Ingredients Do I Need For Copycat Crumbl Lemon Cookies?

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?

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:

Coconut Lime Swig Cookies

Copycat Crumbl Raspberry Cheesecake Cookies

Chocolate Swig Cookies with Cookie Dough Frosting

 

Yield: 36 cookies

Copycat Crumbl Lemon Cookies

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!

Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes

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

  1. In a mixing bowl, combine the butter, sugar, and vanilla extract, and then add eggs one at a time.
  2. Add the lemon zest and the fresh lemon juice.
  3. Slowly add the flour, baking powder, baking soda and salt.
  4. Roll the dough into 1-2" balls depending on what size you want your cookies.
  5. Place on a baking sheet that has a baking mat on it, or a regular baking sheet.
  6. Bake at 350 degrees for 10-12 minutes or just until cookies start to turn a golden brown around the edges.
  7. Place the cookies on a wire rack and allow them to cool.

Blender Lemon Curd:

  1. In a blender pulse the butter, sugar and lemon zest until combined.
  2. Add the eggs one at a time, then the lemon juice, and blend until smooth.
  3. Pour into a saucepan and cook over low heat, making sure that you stir it constantly.
  4. Use a thermometer to see when the curd gets to 170 degrees; it takes about 10-15 minutes.
  5. Then it will begin to thicken.
  6. 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:

  1. Place the butter and the cream cheese in a mixing bowl, and mix with a hand mixer.
  2. Add the powdered sugar, lemon zest and the lemon juice.
  3. Mix on high for 2-3 minutes or until the frosting is a nice consistency.
  4. Pipe the frosting on the cookie alternating with lemon curd.

Nutrition Information

Yield

36

Serving Size

1

Amount Per Serving Calories 232Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 64mgSodium 147mgCarbohydrates 31gFiber 1gSugar 23gProtein 3g

 

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