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These giant CRUMBL lemon glaze cookies are soft, chewy, and packed with lemon flavors. They are made using lemon zest, lemon juice, and a little lemon extract to up the lemon flavor. They are then glazed with a tangy buttery lemon sauce for the perfect finish.
If you enjoy these Lemon Glaze Crumbl cookies, you need to try the CRUMBL Kentucky Butter cake Cookies copycat recipe, Chilled Crumbl Sugar Cookies Copycat recipe and Chilled CRUMBL Twix Cookies Copycat Recipe. I know you’ll love them!
CRUMBL lemon glaze cookies are a soft and chewy lemon sugar cookie topped with a thick lemon glaze and a slice of lemon on top. This exact crumbl cookie copycat recipe taste just like it and maybe even better if we’re being honest.
It is made with simple ingredients that you probably have in your pantry and fridge and will yield the most decadent cookie of your life!
This is the best-glazed lemon sugar cookie recipe ever!
Personally, I don’t love extremely sweet cookies. That’s why lemon cookie recipes are always a favorite for me. The acidity of the lemon helps balance out the sweetness of the cookie usually and will make it that much better.
The balance in sweetness of these cookies with the lemon cookie, as well as the buttery lemon glaze make this recipe perfect for spring and summer. But hey feel free to make this your next Christmas cookie too to bring a little sunshine into your cookie boxes too!
Table of Contents
- This is the best-glazed lemon sugar cookie recipe ever!
- Why you need to make this recipe!
- Ingredients for this CRUMBL lemon cookie recipe
- More lemon recipes you’ll love!
- How to make Crumbl lemon glaze cookies at home?
- Frequently asked questions – FAQ
- CRUMBL lemon glaze cookies copycat recipe
- Giant CRUMB Lemon Glaze Cookies Recipe
- Shop this recipe
- If you enjoyed this CRUMBL lemon glaze cookies recipe make sure to pin it for later!
Why you need to make this recipe!
- It yields soft melt in your mouth cookies.
- These cookies are the perfect treat for lemon lovers.
- This cookie recipe tastes just like the Crumbl lemon glaze cookies!
Ingredients for this CRUMBL lemon cookie recipe
Here are the ingredients you will need to make these cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- This recipe uses unsalted softened butter.
- Brown sugar & granulated sugar– This recipe uses a blend of granulated sugar and brown sugar to keep the cookies extra soft.
- Egg– The egg will need to be at room temperature.
- Lemon zest & lemon juice– You will need both lemon juice as well as lemon zest from a lemon.
- Lemon extract– The lemon extract will enhance the lemon flavor even more.
- Flour– All-purpose flour will work great for this recipe.
- Baking soda – The baking soda will add a little height to these cookies.
- Salt– The salt will balance out the sweetness of this cookie.
- Powdered sugar– This will be used to make the lemon butter glaze.
More lemon recipes you’ll love!
- Trendy Tiktok Creamy lemonade recipe
- The Best Moist Blueberry Lemon Loaf Cake
- Triple-layered Vanilla Cake – Lemon Curd & Italian Buttercream filling
How to make Crumbl lemon glaze cookies at home?
This is how you can recreate these cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add in the egg, lemon juice, lemon zest, and lemon extract and mix until combined.
- Gently mix in the flour, baking soda, and salt until the flour mixture disappears.
- Scoop out 8 equally sized cookie dough balls, place them on a place or baking sheet and freeze for 15 minutes.
- Bake the cookies in the preheated oven, once they come out swish them around with a larger cookie cutter to keep them thick and round. Then let them cool down to room temperature.
Make the butter lemon glaze
- Melt the butter, powdered sugar, lemon zest, and lemon juice together until the sugar is dissolved.
- Glaze the cooled down cookies using a pastry brush, then top with a lemon slice and enjoy!
Frequently asked questions – FAQ
Will the lemon glaze harden?
Yes it will. The lemon glaze will set in about 30 minutes if you live somewhere dry or a little longer if you live somewhere humid.
So after glazing them let them sit on the baking sheet for a while to set.
How to store glazed lemon sugar cookies?
You can store these cookies in an airtight container at room temperature for up to 4 days. Make sure not to top them with the lemon slices until you’re ready to serve to keep the cookie from getting too wet.
You can also store these cookies in an airtight container in the fridge for up to 7 days. Let them get back to room temperature before enjoying them.
Can I freeze CRUMBL lemon glaze cookies?
You sure can! After glazing them and letting the glaze set. Place the cookies in a single layer in the freezer for 1-2 hours before transferring them to. anairtgith container and back in the freezer for up to 2 months.
Again, make sure to not place the lemon wedge on top until you’re ready to serve.
Zesting a lemon vs juicing a lemon, which one to do first?
When a recipe requires both zest and juice of a lemon it can often be confusing to first time bakers, but I am here to help.
You will first need to zest your lemon, then slice the lemon in half to juice it. It is a very simple process once you get the gist of it.
CRUMBL lemon glaze cookies copycat recipe
If you made these lemon glazed sugar cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Giant CRUMB Lemon Glaze Cookies
Ingredients
- 1/2 cup butter softened unsalted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg at room temperature
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 & 1/2 tsp lemon extract
- 1 & 3/4 cup all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
Lemon butter glaze
- 2 tbsp butter
- 1 tbsp + 1/4 cup powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- extra lemon slices for decorating
Instructions
- Preheat the oven to 350F then line a baking sheet with aprchement paper and set aside.
- Cream the butter, granulated sugar, and brown sugar together until light and fluffy. Add in the egg, lemon juice, lemon zest, and lemon extract and mix until combined.
- Gently mix in the flour, baking soda, and salt until the flour mixture disappears. don't overmix so that your cookies stay soft and chewy.
- Scoop out 8 equally sized cookie dough balls then place them on a plate or baking sheet and freeze for 15 minutes.
- Bake the cookies in the preheated ovenfor 10-11 minutes, once they come out swish them around with a larger cookie cutter to keep them thick and round. Then let them cool down for 10 minutes on the baking sheet before transferring them to a cooling rack.
Make the butter lemon glaze
- Melt the butter, powdered sugar, lemon zest, and lemon juice in a small sauce pan stirring constantly until the sugar dissolves.
- Glaze the cooled down cookies using a pastry brush, then top with a lemon slice and enjoy!
Notes
How to store glazed lemon sugar cookies?
You can store these cookies in an airtight container at room temperature for up to 4 days. Make sure not to top them with the lemon slices until you’re ready to serve to keep the cookie from getting too wet. You can also store these cookies in an airtight container in the fridge for up to 7 days. Let them get back to room temperature before enjoying them.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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If you enjoyed this CRUMBL lemon glaze cookies recipe make sure to pin it for later!
Hi do you mix it with hand or mixer is ok too? Also can I skip brown sugar and do all granulated ?:) thank you in advance! Looks amazing❤️
Mixing by hand is safest so you don’t over-mix, but you could still use a mixer as long as you stop as soon as the dry ingredients disappear. All granulated can replace the brown sugar but the texture will be slightly drier since the butter sugar adds a tad bit of moisture. But it should work 🙂
These were a huge waste of time and very disappointing! I’m an experienced baker, and followed the recipe exactly. Even after chilling the dough, the cookies spread like pancakes. And as others have said, the glaze is insanely thin and doesn’t harden. It’s more like lemon curd. There should really be no butter in it at all for a hard glaze.
Hi Sandi! This recipe has hundreds of good reviews, and with both your dough and topping being too thin, this sounds like this could be a measuring issue. If you didn’t, try using a kitchen scale instead of measuring cups to weigh the ingredients with better accuracy. If it happens to be very hot or humid in your kitchen, this could affect it as well. Hope it works better next time 🙂
I’m 13 and I loved this recipe it was fun to make and pretty easy and taste awesome my family loved, definitely recommend!
Good job on making it at such a young age! I’m happy to hear they turned out well 🙂
So I messed up a bit by mushing the cookies instead of leaving them a ball before baking—guess I’ll be making them again! 😋 they were a little soft but sat out a couple of days and dried out some. Then I glazed. Despite my issues these cookies were delicious. Hubby has not visited Crumbl in 2 months! Thank you!
I’m glad you both liked them! I hope they turned out better the second time!
Don’t understand swishing the cookie!!
I’m sorry I know the verbiage is a bit confusing. What I mean is to take a large circular cookie cutter, at least a 1/2 or full inch larger than the cookie, and move it in a circle around the cookie in a swift yet gentle motion. It’s just to make the cookie look more appealing is all. It’s alright if you don’t have the cookie cutter or want to skip the step.
Love the flavor of the cookie but my glaze did not harden. Not sure if I cooked it long enough. How long would you say they usually take to harden ?
It could take up to 30 minutes or more depending on different factors. Make sure it cools all the way to room temp first and use a kitchen scale to weigh the powdered sugar instead of measuring cups. Hope this helps.
What size cookie scoop are you using for these cookies?
1/4 cup or 4 tbsp 🙂
If you use the weight measurement for flour and you’re doubling or tripling the recipe, it doesn’t change on the recipe. It stays at 225 g which is why the recipe doesn’t work for some people! My cookies were super flat and spread out and burnt on the edges and raw in the middle. Now I’m trying to figure out how much flour to add to make up for the cookies I already baked. I’ll keep you posted on how they turn out after adding more flour!
I’m so sorry that happened and the recipe card has been fixed. The doubling and tripling feature will work.
I’ve made them sooooo many time! They are almost exactly the same as crumble actually a little better!!!
Yay! I’m glad you enjoyed it 🙂