Crumbl Raspberry Lemonade cookie is enough to make your taste buds tingle with excitement. This delightful treat, with its perfect blend of sweet raspberry and tart lemon, has captured the hearts (and stomachs) of dessert lovers everywhere.
Table of Contents
How to make Crumbl Raspberry Lemonade
Crumbl Raspberry Lemonade is a seasonal chilled cookie that blends the refreshing flavors of lemonade and raspberry in a sweet, tangy treat.
Ingredients
For the Lemon Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Raspberry and Lemon Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh raspberry puree (strained to remove seeds)
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Red and yellow food coloring (optional to achieve vibrant colors)
Instructions
Prepare the Lemon Cookie Dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the lemon juice and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually combine the dry ingredients with the wet mixture until a soft dough forms.
Bake the Cookies:
- Scoop the dough into preferably 1/4 cup balls and place them onto the prepared baking sheets, spacing them about 2 inches apart.
- Lightly press each dough ball down to slightly flatten.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Prepare the Frosting:
- In a large mixing bowl, beat the butter until creamy.
- Gradually add in the powdered sugar and beat until smooth and fluffy.
- Divide the frosting in half. For the lemon half, add lemon juice, lemon zest, and yellow food coloring if desired, and mix until combined.
- For the raspberry half, mix in the raspberry puree and red food coloring until well blended.
Assemble the Cookies:
- Once the cookies are completely cool, pipe or spread the lemon frosting on half of each cookie.
- Then pipe or spread the raspberry frosting on the other half, or create a marbling effect using a piping bag with the two frostings side-by-side.
- Optional: Decorate with lemon zest or fresh raspberries for an extra touch.
Tips for Success
- Room Temperature Ingredients: Ensure that all your ingredients, particularly the butter and eggs, are at room temperature for easier mixing and better texture.
- Chill the Dough (Optional): If the dough seems too soft, consider chilling it for 30 minutes to an hour to make shaping the cookies easier.
- Flavor Boost: For a more intense flavor, add a drop or two of lemon extract to the cookie dough.
- Test Frosting Consistency: If the frosting is too thick, add small amounts of lemon juice or raspberry puree to reach the desired consistency. If it’s too thin, add additional powdered sugar.
What to serve with
Crumbl Raspberry Lemonade cookies are a delightful mix of sweet and tangy, making them a standout treat. However, pairing them with complementary foods and drinks can elevate your dessert experience even further.
a. Raspberry Lemonade (Homemade or Store-Bought)
- Staying true to the theme, serve a chilled glass of raspberry lemonade. The tartness of the drink will enhance the lemony notes in the cookie, while the raspberry ties everything together.
- Garnish with fresh raspberries and lemon slices for extra flair.
b. Iced Tea
- Opt for a hibiscus or berry-flavored iced tea with a fruity-tart profile that pairs well with the cookies.
- Alternatively, classic unsweetened or lightly sweetened iced tea allows the cookie flavors to shine.
c. Sparkling Water or Soda
- Serve berry-flavored sparkling water for a light and fizzy accompaniment. Strawberry or raspberry soda works wonderfully too, offering a fun and vibrant pairing.
d. Coffee or Hot Tea
- For those who love balancing flavors, pair these cookies with a warm cup of herbal tea. Chamomile or lemon tea works particularly well.
- Light coffee blends, such as a Colombian roast, help offset the sweetness while providing a neutral contrast.
Ingredients Substitutes
Crumbl Raspberry Lemonade Cookies are known for their bright, citrusy flavor and soft texture. While the original recipe has specific ingredients to achieve the perfect flavor profile, you might want to use substitutes due to dietary restrictions or availability issues or to create your unique spin on these cookies.
1. Flour
Original Ingredient:
All-purpose flour serves as the base for the cookie dough and provides its structure.
Substitutes:
- Gluten-Free Flour Blend: For gluten-free cookies, use a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum or guar gum for proper binding.
- Whole Wheat Flour: For a heartier texture, substitute 50–100% of the all-purpose flour with whole wheat flour (though this may alter the texture and flavor slightly).
- Almond Flour: Use almond flour for a grain-free option. You’ll need to adjust binding agents, such as adding an extra egg or a teaspoon of xanthan gum, and reduce any liquid ingredients slightly to prevent spreading.
2. Butter
Original Ingredient: Butter gives the cookies their rich flavor and helps achieve their soft texture.
Substitutes:
- Vegan Butter: Use a plant-based butter alternative (like Earth Balance) for vegan cookies. Opt for stick butter rather than tub butter for consistent results.
- Coconut Oil: Replace butter with solid coconut oil. This works well for dairy-free or paleo versions and adds a light coconut undertone to the flavor.
- Applesauce: Use unsweetened applesauce for a lower-fat option. Substitute ½ cup of butter with ⅓ cup of applesauce, though the texture may become softer and slightly more cake-like.
3. Granulated Sugar
Original Ingredient: Sugar helps sweeten the cookies and contributes to their tender crumb texture.
Substitutes:
- Coconut Sugar: Coconut sugar is a natural replacement that works well for a refined sugar-free version. Keep in mind it has a deeper caramel flavor.
- Honey or Maple Syrup: Replace granulated sugar with an equal amount of honey or maple syrup (adjust flour slightly to compensate for extra moisture).
- Stevia or Monk Fruit Sweetener: For a low-calorie option, use stevia or a monk fruit sweetener blend designed for baking. Follow the conversion instructions on the product packaging.
4. Egg
Original Ingredient: Eggs act as a binding agent, providing structure and moisture.
Substitutes:
- Flaxseed Egg: Combine 1 tablespoon of ground flaxseed with 2½ tablespoons of water and let sit for 5 minutes to form a gel-like consistency. This works well for vegan cookies.
- Applesauce: Use ¼ cup unsweetened applesauce per egg for moisture and binding.
- Silken Tofu: Blend ¼ cup silken tofu per egg for vegan cookies that maintain a rich texture.
- Yogurt: Substitute with ¼ cup plain yogurt or Greek yogurt to add moisture while keeping the texture intact.
Final Thoughts
By following these steps, you’ll be well on your way to enjoying homemade Crumbl Raspberry Lemonade cookies that capture the beloved flavors of the original.
More Crumbl Recipes:
- Copycat French Toast Crumbl Cookie Recipe
- Copycat Crumbl Skillet Cookie Recipe
- Homemade Crumbl Tres Leches Cake Recipe
Ingredients
For the Lemon Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Raspberry and Lemon Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh raspberry puree
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- Red and yellow food coloring
Instructions
Prepare the Lemon Cookie Dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the lemon juice and lemon zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually combine the dry ingredients with the wet mixture until a soft dough forms.
Bake the Cookies:
- Scoop the dough into preferably 1/4 cup balls and place them onto the prepared baking sheets, spacing them about 2 inches apart.
- Lightly press each dough ball down to slightly flatten.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Prepare the Frosting:
- In a large mixing bowl, beat the butter until creamy.
- Gradually add in the powdered sugar and beat until smooth and fluffy.
- Divide the frosting in half. For the lemon half, add lemon juice, lemon zest, and yellow food coloring if desired, and mix until combined.
- For the raspberry half, mix in the raspberry puree and red food coloring until well blended.
Assemble the Cookies:
- Once the cookies are completely cool, pipe or spread the lemon frosting on half of each cookie.
- Then pipe or spread the raspberry frosting on the other half, or create a marbling effect using a piping bag with the two frostings side-by-side.
- Optional: Decorate with lemon zest or fresh raspberries for an extra touch.
