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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!
Amazing cookies! I have made them three times now. I make them smaller. The glaze needs to be thicker, as it runs off the cookies even when they are fully cooled. I am not a lemon person, but even I like these! I made them for my daughter-in-law the first time, as she liked the Crumbl ones.
Hi Heidi, I’m sorry to hear about your experience 🙁 , what did you use to measure your ingredients? Also, depending on your oven, the bake time might be different as well. If you have any questions, I’m more than happy to help 🙂
Hi there! My suggestion would be to use a kitchen scale instead of measuring cups to weigh your powdered sugar for better accuracy. Hope that helps with the icing and I’m glad you all enjoyed them 🙂
So GOOD! I didn’t flatten my dough enough so they turned out to about medium sized and a bit thicker. Which was perfect for eating a smaller portion at once. I let the cookies sit in the fridge for a few minutes to get the glaze to harden a bit more so I could stack them
That’s awesome! I’m glad you enjoyed the recipe!😁
I made these this year to add a burst of freshness to my holiday cookie trays. They were a huge hit. I didn’t add the glaze or the lemon on top and you didn’t miss the lemon. I scooped the dough into balls and froze them, baking directly from the freezer. They did bake up a little flatter but the taste was fantastic. When they came out of the oven, I topped with some white chocolate wafers and let them melt, stirring with an offset spatula and then added some nonpareils for crunch. Delicious!
That’s awesome! Thank you for trying out the recipe!😁
SO lemony! My daughter-in-law loved the Crumbl version, so I thought I would give it a try. Easy to make. My glaze was runny, so I added about 1.5 Tbsp. extra powdered sugar. Turned out great!
So glad to hear that!
Hi Chahinez! I just got done making this dough and it seems very wet. I didn’t want to make a trip to the store for lemon extract so I added extra zest and an additional tbs of lemon juice, but the dough seems more wet than I would expect despite the additional tbs of juice.
Is this a pretty wet dough (supported by the 15 min freeze) or would you suggest I add an additional 10-15 grams of flour?
Thank you!
Hi Nicole,
This dough is fairly wet but adding those additional tablespoons of lemon juice migh tjust put it over the top. Try adding a little more flour to balance out the addition of the wet ingredients.
Thanks for the recipe! Pardon my ignorance, in step 5 what do you mean by “swish” the cookies around? I have never hear that term before. “Once they come out swish them around with a larger cookie cutter to keep them thick and round.
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.
I love all things lemon and these are my new favorite cookie! I even did a side by side comparison with the actual Crumbl lemon glaze cookie, and Chahinez’s recipe is better! Far moister and more flavorful than the crumbl cookie.
So glad to hear these cookies lived up to your expectations!
Hello, could I use melted butter instead?
You can use melted butter in the glaze but softened butter in the cookie dough.
This is by far(!!!) the BEST recipe e v e r. Do yourself a favor and try it out.
My boyfriend literally begged for me to make them again this week – and I definitely will make them again. Soooo delicious!
Thank you so much for sharing this recipe with the world Chahinez <3!!:)
This is Amazing!! You are very welcome Sara!
Does the glaze get hard or does it stay sticky? I’m thinking of shipping them to someone.
The glaze gets hard! I hope this helps 🙂
I made these cookies a few weeks ago, and they were absolutely amazing! I ended up making some for my teacher’s as well, and they all loved them.
If you’re debating on whether or not you want to make these cookies, I 100% recommend making them!
This is amazing to hear Naya! Thank you!
Hands down the absolute best cookie ever! These are chewy with a Rich lemon flavor. They were the bomb, everyone thought I went to Crumbl but nope I made these and I happily told them to follow you on IG.
Aww thank you so much for that 🙂