Sugar Cookie Lemonade Crumble (Printable Version)

Buttery sugar cookie base brightened with lemon zest and topped with a sweet, crisp crumble for texture and flavor contrast.

# Ingredients:

→ Cookie Base

01 - 227 g unsalted butter, softened
02 - 300 g granulated sugar
03 - 2 large eggs
04 - 2 teaspoons lemon zest
05 - 30 ml lemon juice
06 - 1 teaspoon vanilla extract
07 - 345 g all-purpose flour
08 - 1 teaspoon baking soda
09 - 0.5 teaspoon baking powder
10 - 0.5 teaspoon salt

→ Crumble Topping

11 - 150 g granulated sugar
12 - 125 g all-purpose flour
13 - 113 g cold unsalted butter, cubed
14 - 2 tablespoons lemon zest

→ Lemon Glaze (optional)

15 - 120 g powdered sugar
16 - 15-30 ml lemon juice

# Steps:

01 - Preheat oven to 175°C and line a 23×33 cm baking dish with parchment paper.
02 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
03 - Add eggs, lemon zest, lemon juice, and vanilla extract; mix until fully incorporated.
04 - In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
05 - Gradually add the dry mixture into the wet ingredients, stirring until smooth and uniform.
06 - Evenly press the dough into the prepared baking dish.
07 - Combine sugar, flour, and lemon zest. Cut in cold cubed butter using a pastry cutter or fork until crumbly.
08 - Sprinkle the crumble mixture evenly over the cookie base.
09 - Bake for 25 to 30 minutes until the topping turns golden and the center is set.
10 - Allow to cool completely before drizzling with optional lemon glaze.

# Notes:

01 - Ensure butter is softened to room temperature for optimal creaming results.
02 - Using fresh lemon zest enhances the citrus aroma and flavor balance.

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