Copycat Crumbl Lemon Cupcake Cookie
Ingredients
Cookie Base
- ½ cup butter (softened)
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 ½ cups flour
- ½ tsp baking powder
- ½ tsp salt
Lemon Frosting
- ½ cup butter (softened)
- 2 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1–2 tbsp milk (as needed)
Instructions
1. Make cookie dough
Cream butter and sugar until light and fluffy.
Add egg, vanilla, lemon zest, and lemon juice.
Mix in flour, baking powder, and salt until a soft dough forms.
2. Bake
Scoop and slightly flatten cookies.
Bake at 350°F for 9–11 minutes.
Cookies should stay pale and soft.
Let cool completely.
3. Make frosting
Beat butter until smooth.
Add powdered sugar, lemon juice, and zest.
Adjust with milk until smooth and spreadable.
4. Frost
Spread frosting generously over cooled cookies.
Tips
- Use fresh lemon for best flavour
- Don’t overbake — keeps that cupcake texture
- Chill frosting slightly if too soft