Sugar Cookie Lemonade Crumble

Ingredients:

For the Sugar Cookie Base:

1 ½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

½ cup granulated sugar

¼ cup brown sugar

1 large egg

1 teaspoon vanilla extract

For the Lemonade Filling:

1 cup freshly squeezed lemon juice

½ cup granulated sugar

¼ cup all-purpose flour

¼ teaspoon salt

3 large eggs

2 tablespoons unsalted butter, melted

For the Crumble Topping:

½ cup all-purpose flour

½ cup granulated sugar

¼ cup cold unsalted butter, cut into small pieces

¼ cup granulated sugar (optional, for extra sweetness)

Directions:

Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat softened butter with granulated and brown sugars until creamy.

Add egg and vanilla, mixing well. Gradually add dry ingredients, mixing until just combined. Press dough evenly into the bottom of the pan.

In a medium bowl, whisk lemon juice, granulated sugar, flour, and salt until smooth. Add eggs one at a time, mixing well after each. Stir in melted butter.

Pour lemonade filling over the cookie base.

In a small bowl, combine crumble topping ingredients and mix with a pastry cutter or fingers until coarse crumbs form. Sprinkle evenly over filling.

Bake for 30-35 minutes until filling is set and topping is golden brown.

Cool completely before cutting into squares. Optionally, sprinkle with extra sugar.

Servings: 9–12