Crumbl cookies are known for being massive, soft, and perfectly chilled, and these Raspberry Lemonade Cookies are no exception. They feature a dense, lemon-infused sugar cookie base topped with a swirl of vibrant, real-fruit raspberry buttercream.
This recipe brings that iconic bakery experience right into your kitchen with a refreshing summer twist. Between the zesty lemon dough and the tartness of the fresh raspberry icing, these cookies strike the perfect balance of sweet and tangy.
Why You’ll Love These Cookies
• Real Fruit Flavor: The icing uses a homemade raspberry reduction rather than artificial syrups for a truly authentic taste.
• The Perfect Texture: Thanks to the cornstarch and specific mixing method, the base is dense and moist, just like a professional gourmet cookie.
• Summer in a Bite: The bright citrus and berry combination makes these the ultimate treat for parties or hot afternoon snacks.
Ingredients
For the Cookies:
- 4 1/3 cups All-Purpose Flour (540g)
- 1/2 tsp Salt (3g)
- 1 tsp Cornstarch (3g)
- 2 tsp Baking Powder (8g)
- 1 cup Unsalted Butter, softened (227g)
- 1/2 cup Canola or Vegetable Oil (110g)
- 1 cup Granulated Sugar (200g)
- 1/4 cup Powdered Sugar (30g)
- 2 Eggs, room temperature
- 2 tsp Lemon Extract (9ml)
- 1 tsp Lemon Juice (5ml)
- Zest of one Lemon
For the Raspberry Buttercream:
- 1 cup Raspberries (fresh or frozen) (125g)
- 3 tbsp Water (45ml)
- 1 tsp Fresh Lemon Juice (5ml)
- 1 cup Unsalted Butter, softened (227g)
- 3 cups Powdered Sugar (360g)
- 2 tbsp Heavy Cream (30ml)
- 2 tsp Vanilla Extract (10ml)
- Pinch of Salt
Step-by-Step Instructions
1. Make the Lemon Cookie Base
1. Whisk Wet Ingredients: In a large bowl, combine the softened butter, oil, both sugars, eggs, lemon extract, lemon juice, and zest. Whisk until the mixture is completely smooth and pale.
2. Fold in Dry Ingredients: Add the flour, salt, cornstarch, and baking powder. Fold them in gently until a dense, moist dough forms.
3. Scoop and Bake: Preheat your oven to 350°F (175°C). Scoop the dough into large 3.7 oz balls. Place them on a baking sheet and flatten slightly. Bake for 10 minutes—do not overbake; they should remain soft. Let them cool completely.
2. Prepare the Raspberry Reduction
1. Simmer: In a small saucepan over medium heat, combine raspberries, water, and lemon juice.
2. Thicken: Cook the mixture, stirring often, until the liquid has evaporated and you are left with a thick fruit paste.
3. Cool: Allow the reduction to cool completely before adding it to the frosting. (You can strain out the seeds if you prefer a smoother texture).
3. Whip the Raspberry Buttercream
1. Cream Butter: Beat the softened butter and powdered sugar in increments until fluffy.
2. Add Flavorings: Mix in the heavy cream, vanilla, a pinch of salt, and several teaspoons of your cooled raspberry reduction.
3. Whip: Continue whipping until the frosting is light, airy, and holds its shape.
4. Assembly
1. Frost: Use a piping bag to swirl the pink buttercream onto the center of each cooled cookie.
2. Garnish: Top each cookie with a fresh raspberry and a thin slice of lemon for that signature bakery look.
Tips for Success
• Room Temp Eggs: This ensures your dough emulsifies perfectly and doesn’t curdle.
• High-Quality Extract: Since lemon is the star, use a high-quality lemon extract for the best flavor payoff.
• Don’t Overmix: Once you add the dry ingredients, mix just until combined to keep the cookies tender.
Storage, Freshness & Freezing
• Storage: Because of the real fruit in the icing, store these cookies in an airtight container in the refrigerator for up to 5 days.
• Freshness: These are best served chilled, which makes the texture even more like the original Crumbl version.
• Freezing: You can freeze the unfrosted cookies for up to 3 months. The frosting can also be frozen separately; just thaw and re-whip before using.
Lemon extract, piping bags, food colorings, cookie boxes and storage and tons of other items I use to bake with are linked for you in my Amazon Storefront!
Raspberry Lemonade Cookies (Crumbl Dupe)
Ingredients
Method
- Make the Lemon Cookie Base: In a large bowl, combine the softened butter, oil, both sugars, eggs, lemon extract, lemon juice, and zest. Whisk until the mixture is completely smooth and pale.
- Fold in Dry Ingredients: Add the flour, salt, cornstarch, and baking powder. Fold them in gently until a dense, moist dough forms.
- Scoop and Bake: Preheat your oven to 350°F (175°C). Scoop the dough into large 3.7 oz balls. Place them on a baking sheet and flatten slightly. Bake for 10 minutes—do not overbake; they should remain soft. Let them cool completely.
- Prepare the Raspberry Reduction: In a small saucepan over medium heat, combine raspberries, water, and lemon juice.
- Thicken: Cook the mixture, stirring often, until the liquid has evaporated and you are left with a thick fruit paste.
- Cool: Allow the reduction to cool completely before adding it to the frosting. (You can strain out the seeds if you prefer a smoother texture).
- Whip the Raspberry Buttercream: Beat the softened butter and powdered sugar in increments until fluffy.
- Add Flavorings: Mix in the heavy cream, vanilla, a pinch of salt, and several teaspoons of your cooled raspberry reduction.
- Whip: Continue whipping until the frosting is light, airy, and holds its shape.
- Frost: Use a piping bag to swirl the pink buttercream onto the center of each cooled cookie.
- Garnish: Top each cookie with a fresh raspberry and a thin slice of lemon for that signature bakery look.
Video
@bubbas_daughter Replying to @Anisaaaaaaaa Raspberry Lemonade is the 7th cookie in my ✨Crumbl Inspired✨ series! (Full recipe written in video) #raspberrylemonadecookies #crumblcookies #customcookies #crumblcookiesrecipe #lemonsugarcookies #raspberrycookie #crumbltiktok #crumblecookiereview
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