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Sweet Sugar Cookie Lemonade Crumble

Sweet Sugar Cookie Lemonade Crumble for a Zesty Summer Treat

This Sweet Sugar Cookie Lemonade Crumble is a refreshing twist on classic cookies, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Granulated Sugar For a healthier option, consider using coconut sugar.
  • 1/2 cup Unsalted Butter Can be replaced with coconut oil for a vegan-friendly option.
  • 2 cups All-Purpose Flour Substitute with a 1:1 gluten-free flour blend for a gluten-free version.
  • 1 teaspoon Baking Powder Check expiration date for best results.
  • 1 teaspoon Vanilla Extract Use pure vanilla for better flavor.
  • 1/2 teaspoon Almond Extract Can be omitted if allergic.
  • 1/4 teaspoon Salt
  • 1/4 cup Fresh Lemon Juice Always use fresh for optimal taste.
  • 1 tablespoon Lemon Zest
  • 1 large Egg For vegan, replace with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).

Equipment

  • Electric mixer
  • Mixing Bowl
  • baking sheets
  • parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream the granulated sugar and softened unsalted butter on medium speed until light and fluffy, about 2-3 minutes.
  3. Incorporate the egg, vanilla extract, and almond extract, beating for an additional minute until smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this to the wet mixture and blend for 1-2 minutes until fully incorporated.
  5. Stir in the fresh lemon juice and lemon zest until evenly mixed.
  6. Drop rounded scoops of dough onto prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, or until edges are lightly golden. Watch closely in the last few minutes.
  8. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 50mgPotassium: 20mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for 30 minutes before baking for better shape. Always use fresh lemon juice and zest for best flavor. Keep a close eye on cookies to prevent overbaking. Experiment with chocolate chips or nuts for variations.

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