This copycat Crumbl lemon cookie recipe yields soft, chewy lemon cookies topped with a sweet and tangy butter lemon glaze. They are easy to make, and the perfect cookies for lemon lovers everywhere!

I love a fresh baked cookie, and apparently so do millions of you – cookie bakeries are popping up all over the place! There are several in my area, but Crumbl is one of the most popular.

Since I love baking, I like to try and recreate Crumbl cookie copycat recipes at home rather than spending four dollars for one cookie!

Lemon desserts always call to me, so I knew I needed to try these delicious cookies at home. I love the buttery, chewy cookies packed with fresh lemon flavor thanks to plenty of zest.

And the warm lemon glaze tops them off perfectly! Sweet, tangy, and perfectly luscious.

How to make lemon Crumbl cookies with lemon glaze

PREP – Let your butter sit at room temperature until it is soft. Wash, dry, and zest two or three lemons. Zest the outer yellow skin, then cut in half and juice them.
WET INGREDIENTS – Cream the butter and sugar for 2-3 minutes, or until very fluffy. Beat in the eggs, lemon zest, lemon juice, and extract if desired. (I usually use an additional tablespoon of zest in place of the extract.)
DRY INGREDIENTS – In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Add to the wet ingredients and stir until well combined.
FORM – Roll the dough into 16 cookie dough balls. Place them on a plate or cookie sheet and freeze for 15 minutes. While the dough chills, line your cookie sheets with silicone liners or parchment. Preheat your oven to 350 degrees.
BAKE – Place four dough balls on prepared baking sheets. Bake at 350° for about 12-15 minutes, or until set in the middle. They may appear undercooked, but will continue baking on the pan after you remove them from the oven.
COOL – Let the baked cookies sit on the pan for 10 minutes, then transfer to cooling racks.
GLAZE – In a small saucepan, heat the butter, powdered sugar, lemon juice, and zest over medium low heat until melted, stirring often.
SERVE – Brush the warm glaze over the cookies.
If desired, garnish with a thin lemon slice, halved or quartered.

Leftover cookies can be stored at room temperature for 3-4 days, or frozen for up to 3 months in a freezer-safe bag. Do not add lemon slices to the top until you are ready to serve them.

PRO TIPS:

If you use unsalted butter, add an additional 1/2 teaspoon of salt to the dough.
Fresh lemons give both the cookies and the glaze their perfect flavor, so don’t try to use substitutes!
For perfectly round cookies, when they come out of the oven, place a large glass or bowl over a hot cookie and swirl it around to even out the edges.

Crumbl lemon cookie recipe variations:

This recipe makes giant cookies like they serve at Crumbl, but you can make small cookies if you prefer. Simply use a tablespoon of dough and decrease the bake time to 7-8 minutes.
Instead of glazing the cookies, you can stir in a cup or two of white chocolate chips. Or drizzle melted white chocolate over the top.

glazed lemon crumbl cookie broken in half

More cookie recipes:

Glazed Lemon Crumbl Cookie Recipe

Kara

Chewy, buttery lemon cookies with a warm, tangy glaze. Some of the best lemon cookies you'll ever taste!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 13

Additional Time 15

Total Time 58

Course Dessert: Cookies

Cuisine American

Servings large cookies

Calories 352 kcal

Equipment

Ingredients

Cookie Base:

1 cup salted butter softened to room temperature
2 cups granulated sugar
2 large eggs
2 Tbsp fresh lemon zest
2 Tbsp fresh lemon juice
1 tsp lemon extract or another tablespoon of zest
3 ¼ cups all purpose flour about 16 ounces
¼ cup cornstarch
1 ½ tsp baking soda
½ tsp salt

Lemon Glaze:

¼ cup salted butter
⅔ cup powdered sugar
2 Tbsp fresh lemon juice
2 tsp fresh lemon zest

Instructions

Let your butter sit on the counter until it softens. Wash, zest, and juice 2-3 lemons.
In a large bowl, beat the softened butter and sugar with a hand mixer at medium speed for 2-3 minutes, or until light and fluffy.
Beat in the eggs, lemon zest, lemon juice, and extract.
Whisk together the flour, cornstarch, baking soda, and salt in a small bowl. Add to the wet ingredients and stir until well combined.
Divide the dough into 16 portions and roll each one into a ball. Freeze for 15 minutes.
While the dough balls chill, line cookie sheets with silicone liners or parchment paper. Preheat your oven to 350°.
Place 4 dough balls on a cookie sheet. Bake for 12-15 minutes, or until set.
Let cool on the pan for 8-10 minutes, then transfer to a cooling rack.
To make the glaze, combine the butter, powdered sugar, lemon juice, and zest in a small saucepan. Heat over medium low heat until melted.
Brush the glaze over the tops of the warm or cooled cookies.
If desired, garnish each cookie with half a lemon slice.

Notes

-Let the cookies sit for at least an hour until the glaze is set before transferring them to an airtight container. They will keep for 3-4 days. I like to place waxed paper between the layers.

Nutrition

Serving: 1gCalories: 352kcalCarbohydrates: 52gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 59mgSodium: 298mgPotassium: 45mgFiber: 1gSugar: 30gVitamin A: 474IUVitamin C: 3mgCalcium: 13mgIron: 1mg

Keyword lemon crumbl cookie recipe

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Serve these copycat Crumbl lemon cookies any time of year for a fresh burst of sunshine! If you love them, please come back and leave a 5-star rating. 🙂

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