Sugar Cookie Lemonade Crumble is a dreamy dessert that brings together the soft sweetness of sugar cookies and the bright zing of lemonade. With a tender sugar cookie base, a tangy lemonade cream cheese filling, and a buttery crumble topping, it hits all the right notes—sweet, tart, creamy, and crunchy. This is the kind of dessert I keep coming back to, especially when I want something refreshing yet indulgent.

Why I Love This Recipe

I love how this dessert is both nostalgic and fresh. The sugar cookie crust reminds me of classic childhood treats, while the lemonade filling adds a grown-up citrus twist. It’s also super simple to put together using shortcut ingredients, but the result tastes like I’ve spent hours in the kitchen. Whether I’m making it for a potluck, family gathering, or just for myself, it’s always a hit.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust and topping:

17.5 oz sugar cookie mix
½ cup butter, softened

For the filling:

16 oz cream cheese, softened
½ cup granulated sugar
1 tablespoon all-purpose flour
¾ cup frozen lemonade concentrate, thawed
1 teaspoon vanilla extract
3.4 oz instant lemon pudding mix
1 egg

Directions

I start by preheating my oven to 350°F (175°C) and lightly greasing a 9x13-inch baking dish.
In a mixing bowl, I blend the sugar cookie mix and softened butter until it forms a crumbly mixture.
I reserve about ½ cup of the mixture to use later as the crumble topping.
I press the remaining mixture firmly into the bottom of the baking dish to form the crust.
In a separate bowl, I beat together the cream cheese and sugar until smooth.
Then I add in the flour, lemonade concentrate, vanilla, lemon pudding mix, and egg, mixing until everything is creamy and fully combined.
I carefully spread the lemonade filling over the crust, making sure not to disturb the bottom layer.
I sprinkle the reserved cookie mixture evenly over the top as the crumble.
I bake it for about 30 minutes, or until the top turns golden and the edges are set.
Once baked, I let it cool at room temperature for an hour, then refrigerate it for at least 3 hours before serving.

Servings and Timing

Servings: 18
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling and Chilling Time: 4 hours
Total Time: 4 hours 50 minutes

Variations

I sometimes switch it up by using limeade instead of lemonade for a different citrus twist.
If I want a fruitier version, I swirl in a few tablespoons of raspberry or strawberry preserves into the filling before baking.
For a homemade touch, I swap out the cookie mix for my favorite sugar cookie dough recipe.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese layer, I avoid leaving it out for long periods. I don’t recommend freezing it, since the texture of the filling can become grainy after thawing. I always serve it cold or let it sit at room temperature for 10–15 minutes for a softer bite.

FAQs

How do I know when it’s done baking?

The top should be lightly golden and the center just slightly jiggly—it’ll firm up as it cools. If the edges are set and slightly pulling away from the sides, it’s ready.

Can I use homemade sugar cookie dough?

Yes, I’ve done it with my own dough before and it turns out great. I just make sure the consistency is similar to store-bought dough so it bakes evenly.

What if I don’t have lemonade concentrate?

I’ve used fresh lemon juice with added sugar as a substitute. It works in a pinch, though the flavor isn’t quite as bold as the concentrate.

Can I make it the night before?

Absolutely. In fact, I prefer making it a day ahead so it has plenty of time to chill and set in the fridge.

What’s the best way to cut clean slices?

I use a sharp knife and wipe it clean between each cut. Chilling the dessert well before slicing helps keep the layers neat.

Conclusion

Sugar Cookie Lemonade Crumble is one of those desserts that feels like sunshine in every bite. It’s easy, crowd-pleasing, and packed with flavor. I love how the tangy lemonade cuts through the sweetness of the cookie and cream cheese layers, making each bite balanced and delicious. Whether I’m baking for a celebration or a quiet night in, this is a recipe I know I can count on.

Sugar Cookie Lemonade Crumble

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Author: Sue
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 4 hours 50 minutes
Yield: 18 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Sugar Cookie Lemonade Crumble is a layered dessert with a soft sugar cookie base, tangy lemonade cream cheese filling, and a buttery crumble topping, offering a perfect blend of sweet, tart, creamy, and crunchy.

Instructions

Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a mixing bowl, blend sugar cookie mix and softened butter until crumbly.
Reserve ½ cup of the mixture for topping.
Press the remaining mixture firmly into the baking dish to form the crust.
In a separate bowl, beat cream cheese and sugar until smooth.
Add flour, lemonade concentrate, vanilla extract, lemon pudding mix, and egg; mix until fully combined.
Spread the filling evenly over the crust.
Sprinkle the reserved cookie mixture over the filling.
Bake for 30 minutes, until the top is golden and edges are set.
Cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.