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Lemon Crumb Cookies

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.
Course: Cookies, cream cheese, cream cheese drizzle, crumb topping, crumbl, crumble, Dessert, drizzle, lemon, lemon cookies, lemon crumb cookies
Servings: 15 Cookies

Ingredients

For the Lemon Cookies:

  • 1 Cup (225g) Salted Butter, softened
  • 1 ¼ Cups (250g) Granulated Sugar
  • 2 Tablespoons (30ml) Lemon Zest
  • 2 Large Eggs + 1 Large Egg Yolk
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon 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 Pure Vanilla Extract
  • ⅔ Cup (85g) Sifted Powdered Sugar

Instructions

  • 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, granulated sugar, and softened butter.
    Cut in softened butter using a pastry cutter or fork until mixture resembles coarse crumbs. Set aside.
    Form Cookies:
    Scoop 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 or the bottom of a glass to flatten ever so slightly. You want to create a "shelf" for the crumb topping to sit on.
    Spoon a generous amount of crumb topping over each flattened cookie, about one tablespoon 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 the cooled cookies.
    Makes 15 cookies.
    Store any unfrosted leftovers covered for up to three days. Store leftover glaze in the refrigerator for up to a week.

Notes

See blog for dietary substitutions on dairy and gluten. 
See blog for Frequently Asked Questions including fun fruit mix ins!