These Crumbl lemon bar cookies are everything you have ever needed. They are refreshing, tangy, and buttery too. You can make them with homemade lemon curd or a store-bought lemon pie filling or lemon curd too. So good and so easy 🙂
Since you are a lemon dessert lover too, check out these lemon recipes that I know you will love, Chick-Fil-A Frosted Lemonade Copycat Recipe, CRUMBL lemon poppy seed cookies with lemon curd filling, and Easy CRUMBL Lemon Glaze Cookies.
Lemon curd cookies are a life-changing thing, I can promise you that. First, I made the lemon poppy seed copycat cookies from Crumbl and they were absolutely adored by everyone.
So naturally now, I feel like it’s time to make the Crumbl lemon bar cookies. The cookie base isn’t too crazy. Just a simple lemon butter cookie but the lemon curd topping will blow your mind!
This is the best lemon bar cookie recipe ever!
This Crumbl cookie was inspired by our favorite lemon bars, you know the ones with a custard lemon topping that is baked in the oven with the crust underneath.
The difference when it comes to this cookie though is that the curd will only be used as a topping instead of it being baked on the cookie.
Why you need to make this recipe!
- This cookie is so lemony.
- You will love the tanginess of the lemon curd.
- This recipe allows you to use homemade or store-bought lemon curd.
- You can make this recipe anytime the craving hits without having to worry about it coming back in store.
- This recipe is also a great way to save some extra money by making your favorite treat at home!
- No need to wait for Crumbl to bring these back in stores, you can make them at home anytime the craving hits!
Ingredients for this lemon bar cookie recipe
Here are the ingredients you will need to make this lemony cookie. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– You can use salted or unsalted butter for this recipe.
- Granulated sugar & powdered sugar- The combination of both sugars will yield a super moist and chewy cookie.
- Egg– The egg is the binding agent. Make sure it is at room temperature.
- Butter vanilla emulsion– This will give our cookies that authentic buttery flavor you get from Crumbl cookies.
- Lemon flavoring– Can’t have a lemon cookie without the lemon flavoring.
- Lemon zest– The lemon zest will also add that extra zing to our cookies.
- Flour– AP flour works great here.
- Salt– Always use a little salt in your baked goods to balance out the flavors.
- Baking powder– This will give our cookies a little height.
- Lemon curd– You can either make homemade lemon curd or use store-bought. Both would work great but making it homemade would take a little more time since it has to set in the fridge for a few hours. The flavor of the homemade one is a million times better though!
Do I have to make homemade lemon curd?
No, you don’t. But I highly recommend it because it tastes a million times better than regular lemon pie filling.
It is tangier and lemony, and the creaminess is seriously unmatched. Plus it’s a great opportunity to practice making your own homemade lemon curd using my recipe.
How to make lemon bar cookies?
This is how you can make lemon bar cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and sugars together until combined.
- Mix in the egg, butter vanilla emulsion, and lemon zest until combined again.
- Fold in the dry ingredients then using a large cookie scooper, scoop out the cookie dough, place it on a baking sheet, flatten it to about 1 inch in thickness, and bake.
- Cool the cookies before topping them with the lemon curd mixture.
- Enjoy!
Frequently asked questions – FAQ
WHAT IF MY COOKIES LOOK UNDERBAKED WHEN I PULL THEM OUT OF THE OVEN?
Crumbl cookies often look a tad bit underbaked when you pull them out of the oven. But don’t worry about that they will continue baking as they cool.
Make sure to let these cookies cool down before you top them with the curd.
How to store lemon bar cookies?
Since these cookies are meant to be served chilled, you can store them in an air-tight container in the fridge for up to 3 days.
You can store them for longer if they are unfrosted. They will last in an air-tight container in the fridge for up to 7 days. Once ready to enjoy, top them with the lemon curd and enjoy!
Can I freeze lemon bar cookies?
These cookies freeze beautifully. Keep in mind that I made this recipe with my homemade lemon curd recipe so I know that that curd will frost well.
I can’t guarantee that storebought or other recipes of lemon curd will set the same.
To freeze these cookies, flash freeze them on a flat surface for (baking sheet, plate…) for a few hours to set, then transfer to an airtight container and freeze for up to 2 months.
Once ready to enjoy, pull them out and let them thaw on a flat surface (baking sheet, plate…) in the fridge overnight or on the countertop for a few hours before enjoying!
How to make mini Crumbl lemon bar cookies?
To make the mini catering crumbl cookies, instead of making 7 large cookies, you will make 14 smaller ones.
And instead of baking them for 11minutes, bake them for 8 minutes. The rest of the steps are all the same and you will get cute little cookies out of this.
Crumbl lemon bar cookies
If you made these Crumbl lemon bar 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
Crumbl Lemon Bar Cookies
Ingredients
- ½ cup butter softened
- ⅓ cup granulated sugar
- ¼ cup powdered sugar extra for dusting the cookies
- 1 teaspoon lemon zest
- 1 egg at room temperature
- 2 teaspoon butter vanilla emulsion
- ½ teaspoon lemon extract
- 1 & ½ cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup Lemon curd Homemade preferably* see notes
Instructions
Make the funfetti cookies
- Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
- Cream the butter, granulated sugar, and powdered sugar together until smooth and creamy.
- Whisk in the egg, the vanilla butter emulsion, and the lemon extract and mix until combined.
- Mix in the flour, baking powder, salt until the flour mixture disappears. Don't overmix your dough. Then using a large cookie scooper (4tbsp/1/4cup) scoop out 7 equally sized cookie dough balls, and place them on the prepared baking sheet and gently flatten them to about ¾ inch in thickness.
- Bake the cookies in the oven for 11 minutes, then let them cool down on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool down fully.
- Once fully cooled down, top with a generous amount of lemon curd, spread it all around, dust some powdered sugar on top and enjoy
Notes
How to store lemon bar cookies?
Since these cookies are meant to be served chilled, you can store them in an air-tight container in the fridge for up to 3 days. You can store them for longer if they are unfrosted. They will last in an air-tight container in the fridge for up to 7 days. Once ready to enjoy, top them with the lemon curd and enjoy!Nutrition
Thank you for making it all the way down here 🙂
If you enjoyed this recipe don’t forget to let us know in the comments below! In the meantime, don’t forget to follow me on Instagram!
Shop this recipe
This post may contain affiliate posts, meaning that at no cost to you I will get a small percentage of every purchase you make!
If you enjoyed this Crumbl lemon bar cookie recipe make sure to pin it for later!
Tom
The recipe calls for one teaspoon of lemon zest, but it never says when to use it.
Kenzie
Could you add blueberries into the cookie mix to have a blueberry/lemon situation going on??
Chahinez
I would try and go for freeze dried blueberries so you don’t thin out the cookie dough!
Miko
these cookies without the lemon curd are great by themselves. The homemade lemon curd is the icing on the cookie! I love that the sweetness doesn’t over power the flavor like Crumbl cookies sometimes does.
Chahinez
I’m glad you enjoyed it and that’s exactly why I make my recipes!😁
Lori
Great recipe. These were really easy and quick to make, and they taste amazing.
Chahinez
I’m thankful you liked the recipe!
Alice
Fluffy & light! I loved the texture of these & found that they puffed up just like a thick cake. The lemon flavor was subtle, I used lemon juice, extract, and zest because I did not have enough of each. Personally, I found the lemon curd a bit sweet when paired with the cookie.
Teresa
Yummy! Fresh decadent tender cookie …and that lemon curd… Holy Smokes!
I found emulsions a while ago and have been using them in place of extracts in recipes ever since. Well worth the investment.
The cookie freezes very well, and the lemon curd needs to become a staple in my refrigerator! (Make it! You’ll see what I mean!)
Best lemon cookie I’ve ever made and/or tasted ❤
Mary
These are absolutely the best lemon cookie ever!!! I am so glad I tried your wonderful recipe.
Chahinez
Awh, thank you Mary!
CaityJ
I see there is a teaspoon of lemon zest in the ingredients list but I can’t seem to find where you’re supposed to add it in the instructions. Is this just for topping decoration?
Thanks!
Chahinez
You mix it in with the egg, vanilla butter emulsion, and lemon extract in step 3 🙂
Ariana
I tried the lemon glaze ones and they came out perfect.. this one though my dough was really crumbly and dry. I’m thinking I need more butter? I substituted the emulsion for vanilla extract, was that a wrong move? The homemade curd came out beautifully.
Chahinez
When baking you may have used too much flour 🙁
Lauren
I made these for myself and my friends during finals and they loved them! They were so good, and the lemon flavor was also refreshing!
Chahinez
I am so glad you enjoyed them!
Polina
Is it important to use vanilla butter emulsion ? Because I can’t find it in Europe (only online) but I really want to cook those cookies because I adore lemon desserts❣️
Chahinez
Use vanilla extract 🙂 ! Enjoy!
Rasha
I couldn’t find a usage for the lemon zest in the recipe.
When do I use it.
Also, if I made it without the lemon zest would it matter?
Chahinez
You mix it in with the egg, butter vanilla emulsion, and lemon extract in step 3. The lemon zest just adds a punch of flavor that would be a noticeable difference without the lemon zest.
Phuong
Wow it’s really easy to make and the cookies turned out looking so good and absolutely delicious!
Chahinez
Thank you so much Phuong! I appreciate it.
christine
You are my favorite for any dessert recipes! Thank you! Just a small error I noticed on the blog recipe; it says “Make the confetti cookies” under the instructions <3
Chahinez
Thank you for catching that Christine! 🙂
Ashley
These turned out fantastic. The curd is just tart enough and the cookies are very soft. Perfect lemon bar in cookie form.
Halley
the vanilla butter emulsion?? did you mean the sugar butter emulsion??
Chahinez
No I mean vanilla butter emulsion. I use the one from Lorann’s! It makes the cookies so good. I was able to find mine at Walmart.
Chanel Bresette
These cookies were so delicious! Perfect amount of lemon!
Bre
Just made these! Going to bring some to my friend who just lost her husband. My only critique is that the cookie itself did not have a lot of lemon flavor. It was very shortbread like but still had a soft bite to it. I will probably double the amount of lemon juice next time and maybe even add some lemon zest in the cookie dough. The true star is the lemon curd! Never thought it would be that easy to make homemade. It truly makes this cookie special. My family rates it an 8.5/10 🙂
Thanks for sharing!
Chahinez
Thank you for trying the recipe Bre! 🙂
Maria
Whisk in the egg, the vanilla butter emulsion, and the lemon extract and mix until combined.…
This is the first mention of vanilla butter emulsion, what is that?
Chahinez
The vanilla butter emulsion is a flavoring that doesn’t evaporate too much when you bake it making your cookies extra buttery and flavorful! That’s what Crumbl uses I heard. It can be found online or at Walmart!
Teresa
Yummy! Fresh decadent tender cookie …and that lemon curd… Holy Smokes!
I found emulsions a while ago and have been using them in place of extracts in recipes ever since. Well worth the investment.
The cookie freezes very well, and the lemon curd needs to become a staple in my refrigerator! (Make it! You’ll see what I mean!)
Best lemon cookie I’ve ever made and/or tasted ❤
Tanya
Oh! So glad you created these – how did you know this is just what I was hoping for?
Katie
Where in the recipe is the lemon zest supposed to be added?
Chahinez
In step 3 when mixing the egg, the vanilla butter emulsion, and the lemon extract 🙂