Lemon Crumb Cookies

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Spring is in the air, and these perfect lemon-infused cookies are topped with a delicate buttery crumb and a tangy lemon cream cheese glaze.

As the days grow longer and the air fills with the sweet scent of blossoms, it's time to embrace the vibrant flavors of spring. And what better way to welcome the season of renewal than with freshly baked treats bursting with zesty lemon goodness? These Lemon Crumb Cookies with a creamy lemon glaze are the perfect indulgence to elevate your springtime gatherings or simply satisfy your craving for something sweet and tangy.

Ingredients:

For the lemon cookies: 

• 1 cup (225g) Salted Butter, softened
• 1 ¼ cups (250g) Granulated Sugar
• 2 tablespoon (30ml) lemon zest
• 2 Large Eggs + 1 large egg yolk
• 1 teaspoon (6g) Baking Soda
• 1 teaspoon (6g) Baking Powder
• 1 teaspoon (6g) Salt
• 1 tablespoon (15ml) Pure Vanilla Extract
• 2 ¾ cups (330g) All-Purpose Flour

For the crumb topping:

• ½ cup (65g) all-purpose flour
• ⅓ cup (65g) granulated sugar
• ⅓ cup (75g) salted butter, softened

For the Lemon cream cheese drizzle:

• 1 ounce (28g) cream cheese, softened
• ½ teaspoon (2.5g) lemon zest
• 2 teaspoons (10ml) fresh lemon juice
• Splash of vanilla extract
• ⅔ cup (85g) sifted powdered sugar

Instructions for these Lemon Crumb Cookies:

• Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
• Prepare Lemon Cookies:
  • In a large mixing bowl, blend the lemon zest with the granulated sugar until fragrant and well combined. Then, cream together the softened butter and lemon-infused sugar until light and fluffy.
  • Beat in eggs and egg yolk, one at a time, incorporating well after each addition.
  • Stir in baking soda, baking powder, salt, and vanilla extract until evenly distributed.
  • Gradually add all-purpose flour, mixing until a smooth dough forms.
• Make Crumb Topping:
  • In a separate bowl, combine all-purpose flour, and granulated sugar.
  • Cut in softened butter using a pastry cutter or fork until mixture resembles coarse crumbs. Set aside.
• Form Cookies:
  • Scoop 3-tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, leaving space between each for spreading.
• Add Crumb Topping:
  • Press down lightly on each cookie dough ball with the palm of your hand to flatten ever so slightly. You want to create a "shelf" for the crumb topping to sit on.
  • Sprinkle a generous amount of crumb topping over each flattened cookie, about one tablespoons per cookie. Press lightly to adhere.
• Bake:
  • Bake in the preheated oven for 13-14 minutes, or until edges are lightly golden.
  • Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Prepare Lemon Cream Cheese Drizzle:
  • In a small mixing bowl, combine softened cream cheese, lemon zest, lemon juice, and vanilla extract.
  • Gradually add sifted powdered sugar, stirring until smooth and creamy. Adjust consistency if needed by adding more powdered sugar for a thicker drizzle or lemon juice for a thinner consistency.
  • Drizzle over cooled cookies. Makes 15 cookies.

Lemon Crumb Cookies - FAQs:

• Can I add blueberries as a mix-in? 
• Absolutely! Lemon blueberry is a very popular flavor combination. Simply ensure that your blueberries are fresh and gently fold them into the batter before shaping the dough. If using frozen berries, just be sure to thaw them completely and pat them dry before folding them into the cookie dough to prevent excess moisture.
• Can I make the dough ahead of time and freeze it for later use?
• Yes, you can! Simply prepare the cookie dough as instructed, then shape it into balls and freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container and store them for up to 3 months. When ready to bake, allow the dough balls to thaw in the refrigerator overnight before adding the crumb topping and baking as usual.
• Can I omit the crumb topping if I prefer a simpler cookie?
• Of course! While the crumb topping adds a delightful texture and flavor to these cookies, you can certainly omit it if you prefer a simpler treat. Just bake the cookies without the topping and proceed with drizzling them with the lemon cream cheese glaze as directed.

Dietary Substitutions:

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Conclusion:

With their delicate crumb, soft cookie base, and tangy lemon cream cheese glaze, these Lemon Crumb Cookies are sure to become a springtime favorite. Whether enjoyed with a cup of tea on a sunny afternoon or shared with loved ones at a festive gathering, these cookies are a delightful way to celebrate the joys of the season. So go ahead, preheat your oven, gather your ingredients, and let the baking begin!

If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review. 

Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations. 

Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy! 

XO,

Heather

PS- try my Frosted Lemon Sugar Cookies for another lemony take on springtime cookie making!