If you love bright, fruity desserts, these Crumbl Raspberry Lemonade Cookies are a must-try. This copycat recipe features thick, soft lemon cookies topped with a smooth layer of sweet raspberry frosting, creating the perfect balance of tart and sweet in every bite.
These bakery-style cookies are inspired by the popular Crumbl flavor and are easy to make at home with simple ingredients. Whether you’re baking for spring, summer, or just craving a fresh citrus dessert, these raspberry lemonade cookies deliver bold flavor, a soft texture, and that signature Crumbl-style look that everyone loves.
💖 Why You’ll Love This Crumbl Raspberry Lemonade Cookies Recipe
These Crumbl lemon raspberry cookies are soft, thick, and full of bright lemon flavor with a smooth layer of sweet raspberry frosting on top. If you love bakery-style cookies with a fruity twist, this easy Crumbl cookie copycat recipe is the perfect dessert to make at home.
Soft and thick bakery-style texture
These cookies bake up thick, tender, and soft in the center with that signature Crumbl-style texture everyone loves.
Bright lemon and raspberry flavor
The fresh lemon flavor pairs perfectly with the smooth raspberry frosting for a dessert that tastes sweet, fresh, and perfectly balanced.
Beautiful spring and summer dessert
The soft pink frosting and bright citrus flavor make these lemon raspberry cookies perfect for spring baking, summer parties, baby showers, and holiday dessert tables.
Easy Crumbl copycat recipe
You can make these bakery-style raspberry lemonade cookies at home with simple ingredients and no complicated steps.
Perfect for Crumbl cookie fans
If you love trying new Crumbl copycat cookies, this fruity cookie recipe is a fun and delicious flavor to add to your baking list.
🍋 Ingredient Notes for Crumbl Raspberry Lemonade Cookies
These Crumbl raspberry lemonade cookies use simple ingredients, but each one plays an important role in creating that soft, thick bakery-style texture and bright fruity flavor. Here’s what to know before you start baking.
Unsalted butter
Use softened unsalted butter so it creams smoothly with the sugars. This helps create the rich flavor and soft texture that makes these bakery-style raspberry lemonade cookies taste like a true Crumbl copycat.
Granulated sugar and powdered sugar
This combination gives the cookies sweetness while also helping create a tender, soft crumb. The powdered sugar adds a softer texture that works especially well in thick Crumbl cookie copycat recipes.
Egg
One large egg adds structure and moisture to the dough. It helps bind everything together while keeping the cookies soft in the center.
Lemon zest
Lemon zest is the key to the bold citrus flavor in these cookies. It gives these lraspberry lemonade cookies a fresh, bright taste without adding too much liquid to the dough.
Fresh lemon juice
A small amount of fresh lemon juice adds extra lemon flavor and balances the sweetness. Do not add too much, or the cookie dough can become too soft and spread more in the oven.
Vanilla extract and lemon extract
Vanilla adds warmth and depth, while a small amount of lemon extract can boost the citrus flavor even more. The lemon extract is optional, but it helps give these cookies a stronger bakery-style lemon flavor.
All-purpose flour
All-purpose flour gives the cookies their structure. Be sure to measure it correctly using the spoon-and-level method so your Crumbl raspberry lemonade cookies stay soft and thick instead of dry or dense.
Cornstarch
Cornstarch helps create a softer, more tender texture. It also helps the cookies stay thick and gives them that signature soft center.
Baking soda, baking powder, and salt
This combination gives the cookies the right amount of lift and balance. The baking soda and baking powder help create a thick, soft cookie, while the salt keeps the flavor from tasting overly sweet.
Raspberry preserves
Raspberry preserves flavor the frosting and add that sweet berry finish that pairs perfectly with lemon. Choose a good-quality preserve for the best flavor and smooth texture.
Heavy cream
Heavy cream helps loosen the frosting just enough to make it smooth and easy to spread over the tops of the cookies.
Freeze-dried raspberry powder
This is optional, but it is a great way to add more raspberry flavor and a naturally stronger pink color to the frosting without making it too thin.
🍪 How to Make Crumbl Raspberry Lemonade Cookies
These Crumbl raspberry lemonade cookies are soft, thick, and full of bright lemon flavor with a smooth raspberry frosting on top. They have that signature bakery-style texture Crumbl fans love, and they are easy to make at home with simple ingredients.
1. Cream the butter and sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together for 2 to 3 minutes until the mixture looks light and fluffy. This step is important because it helps create the soft, thick texture that makes these raspberry lemonade cookies taste like a true Crumbl copycat.
2. Mix in the wet ingredients
Add the egg, fresh lemon zest, lemon juice, vanilla extract, and lemon extract if using. Mix until everything is smooth and fully combined. The lemon zest gives these Crumbl lemon cookies their bright citrus flavor, while the lemon juice adds that classic lemonade-inspired taste.
3. Whisk together the dry ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt. This combination helps create thick, soft cookies with a tender center and just the right amount of lift.
4. Combine the wet and dry mixtures
Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms. Be careful not to overmix, or the cookies can turn out dense instead of soft and bakery-style.
5. Scoop and shape the cookie dough
Scoop the dough into large portions, about ¼ cup each, to get that classic Crumbl cookie size. Roll the dough into balls and gently flatten the tops so they bake evenly.
6. Chill the dough
Place the cookie dough balls in the refrigerator for 30 minutes. Chilling helps prevent the cookies from spreading too much and keeps them thick and soft.
7. Bake until just set
Bake the cookies at 350°F for 10 to 11 minutes, or until the edges are set and the centers still look soft. Do not overbake. The cookies will continue to set as they cool, which helps give them that soft Crumbl-style center.
8. Cool completely before frosting
Let the cookies cool on the baking sheet for 5 to 10 minutes, then transfer them to a wire rack and let them cool completely. This step is important because warm cookies can cause the frosting to melt.
9. Make the raspberry frosting
In a clean bowl, beat the softened butter until smooth. Add the powdered sugar, raspberry preserves, heavy cream, and a pinch of salt, then beat until the frosting is light, creamy, and smooth. If you want a stronger berry flavor and more vibrant color, you can also mix in freeze-dried raspberry powder.
10. Frost and serve
Spread the raspberry frosting smoothly over the tops of the cooled cookies. Serve right away, or chill them slightly if you want the frosting to firm up more. These Crumbl raspberry lemonade cookies are perfect for spring, summer, parties, or anytime you want a bright and fruity bakery-style dessert.
🌸 Pro Tips for the Best Crumbl Raspberry Lemonade Cookies
These Crumbl raspberry lemonade cookies are easy to make, but a few small details can make a big difference in the final texture, flavor, and bakery-style look. Use these pro tips to help your cookies turn out thick, soft, and full of bright lemon and raspberry flavor every time.
Use room temperature butter
Softened butter creams more smoothly with the sugars, which helps create the soft and thick texture that makes these bakery-style raspberry lemonade cookies taste like a true Crumbl copycat. Butter that is too cold will not cream properly, while butter that is too warm can lead to spreading.
Do not skip the lemon zest
Lemon zest gives these cookies their strongest citrus flavor. It adds a fresh, bright taste without adding too much extra moisture to the dough, which helps keep the cookies thick and soft.
Measure the flour correctly
Use the spoon-and-level method when measuring flour. Too much flour can make your Crumbl raspberry lemonade cookies dry or dense, while too little can cause them to spread too much in the oven.
Chill the dough before baking
Chilling the dough for at least 30 minutes helps prevent spreading and gives the cookies their signature thick, bakery-style shape. This is one of the most important steps for getting that classic Crumbl-style texture.
Use a large cookie scoop
For the most authentic look, portion the dough into large cookies using about ¼ cup of dough each. This helps the cookies bake up thick and soft, just like a real Crumbl cookie copycat recipe.
Do not overbake
Take the cookies out when the edges are set but the centers still look soft and slightly underbaked. They will continue to firm up as they cool, which gives them that soft middle Crumbl cookies are known for.
Cool completely before frosting
Let the cookies cool all the way before adding the raspberry frosting. If the cookies are even slightly warm, the frosting can melt, slide, or lose its smooth finish.
Use good-quality raspberry preserves
Good raspberry preserves give the frosting better berry flavor and a more natural color. For an even stronger raspberry flavor, mix in a little freeze-dried raspberry powder without making the frosting too thin.
Flatten the tops slightly before baking
Gently flattening the dough balls helps the cookies bake more evenly and gives you a smoother top for spreading the frosting later.
🔄 Variations for Crumbl Raspberry Lemonade Cookies
These Crumbl raspberry lemonade cookies are easy to customize depending on your flavor preferences. Whether you want something more citrusy, extra sweet, or even more bakery-style, these variations will help you create new versions of this fruity cookie recipe.
Lemon glaze version
Skip the raspberry frosting and drizzle the cookies with a simple lemon glaze made from powdered sugar and lemon juice. This creates a lighter, more citrus-forward lemon cookie recipe that still has that soft, thick texture.
Raspberry-filled cookies
Add a small spoonful of raspberry preserves to the center of each dough ball before baking. This creates a soft, gooey center and turns these cookies into a more indulgent raspberry lemon cookie variation.
White chocolate raspberry cookies
Mix white chocolate chips into the dough for a sweeter, creamier version. White chocolate pairs perfectly with both lemon and raspberry and adds extra richness to these bakery-style cookies.
Stronger lemon flavor
For a more intense lemon taste, add a little extra lemon zest or a small amount of lemon extract. Avoid adding more lemon juice, as too much liquid can affect the texture of the cookie dough.
Raspberry buttercream upgrade
Blend freeze-dried raspberry powder into the frosting for a stronger berry flavor and a more vibrant pink color. This gives your Crumbl raspberry lemonade cookies a more bakery-style finish.
Mini cookie version
Make smaller cookies using 2 to 3 tablespoons of dough instead of ¼ cup. Reduce the baking time slightly. This is perfect for parties, dessert trays, or when you want bite-sized lemon raspberry cookies.
Chilled cookie version
After frosting, chill the cookies in the refrigerator before serving. This creates a slightly firmer frosting and gives the cookies a refreshing, bakery-style texture that works especially well for spring and summer desserts.
❄️ Storage and Make-Ahead Tips for Crumbl Raspberry Lemonade Cookies
These Crumbl raspberry lemonade cookies store well and can easily be made ahead, making them perfect for parties, meal prep, or planning your baking in advance. Follow these tips to keep your cookies soft, fresh, and bakery-quality.
How to store at room temperature
Store unfrosted cookies in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry place to maintain their soft texture.
How to store frosted cookies
Once frosted, store the cookies in an airtight container in the refrigerator for up to 5 days. Chilling helps keep the raspberry frosting smooth and stable while preserving the soft texture of the cookies.
How to freeze the cookies
Freeze unfrosted cookies in a sealed container or freezer bag for up to 2 months. Thaw at room temperature, then frost before serving for the best texture and flavor.
How to freeze cookie dough
Scoop the dough into portions and freeze the dough balls on a baking sheet until solid. Transfer to a freezer bag and store for up to 2 months. Bake from frozen, adding 1–2 extra minutes to the baking time.
Make-ahead tips
You can prepare the cookie dough up to 24 hours in advance and keep it covered in the refrigerator. Let it sit at room temperature for a few minutes before scooping if it becomes too firm.
Best way to keep cookies soft
Store cookies with a piece of parchment paper between layers to prevent sticking. Keeping them sealed tightly helps maintain that soft, bakery-style texture that makes these lemon raspberry cookies so delicious.
❓ Frequently Asked Questions About Crumbl Raspberry Lemonade Cookies
If you have questions about making these Crumbl raspberry lemonade cookies, these helpful answers will guide you through the most common baking, frosting, and storage questions so your cookies turn out soft, thick, and bakery-style every time.
Can I make Crumbl raspberry lemonade cookies ahead of time?
Yes. You can make the cookie dough up to 24 hours ahead and keep it covered in the refrigerator before baking. You can also bake the cookies in advance and frost them later once they are fully cooled.
Why did my raspberry lemonade cookies spread too much?
Cookies usually spread too much if the butter was too warm, the flour was undermeasured, or the dough was not chilled long enough. For thick Crumbl-style cookies, chill the dough for at least 30 minutes before baking.
Can I use raspberry jam instead of raspberry preserves?
Yes, but raspberry preserves usually give the frosting a slightly stronger berry flavor and a better texture. Jam can work if that is what you have on hand.
Do I have to use lemon extract?
No. Lemon extract is optional, but it helps boost the lemon flavor without adding extra liquid to the dough. If you prefer a more subtle lemon flavor, you can leave it out.
Can I freeze Crumbl raspberry lemonade cookies?
Yes. Freeze the unfrosted cookies for up to 2 months, then thaw and frost before serving. You can also freeze the cookie dough balls and bake them later for a make-ahead dessert option.
How do I know when the cookies are done baking?
The edges should look set, but the centers should still look soft and slightly underbaked. The cookies will continue to firm up as they cool, which helps create that soft Crumbl-style texture.
Can I make these cookies smaller?
Yes. You can make smaller cookies if you prefer, but reduce the baking time slightly. Keep in mind that large cookies help create the signature thick bakery-style cookie look.
Should these cookies be refrigerated?
Yes, once they are frosted, it is best to store them in the refrigerator. This keeps the raspberry frosting smooth and fresh while helping the cookies stay soft.
Crumbl Lemon Raspberry Cookies (Soft & Frosted Copycat Recipe)
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Large cookie scoop (¼ cup size for Crumbl-style cookies)
- Measuring cups and spoons
- wire cooling rack
Ingredients
Cookies
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract optional
- 2 ¼ cups all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Raspberry Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons raspberry preserves
- 1 tablespoon heavy cream
- pinch of salt
- optional: 1–2 tablespoons freeze-dried raspberry powder
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the butter, granulated sugar, and powdered sugar together for 2–3 minutes until light and fluffy.
- Add the egg, lemon zest, lemon juice, vanilla extract, and lemon extract (if using). Mix until smooth and fully combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Scoop large portions of dough (about ¼ cup each), roll into balls, and slightly flatten the tops.
- Chill the dough balls for 30 minutes to prevent spreading.
- Bake for 10–11 minutes, until the edges are set and the centers are soft and slightly underbaked.
- Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack and cool completely.
- To make the frosting, beat the butter until smooth, then add powdered sugar, raspberry preserves, heavy cream, and salt. Mix until light and fluffy.
- Spread the frosting evenly over completely cooled cookies.
Notes
- For the best Crumbl-style lemon raspberry cookies, use fresh lemon zest—this is the main source of bright citrus flavor.
- Do not skip chilling the dough. Chilling for at least 30 minutes helps prevent spreading and keeps the cookies thick and bakery-style.
- Slightly underbake the cookies. The centers should look soft and pale when removed from the oven—this creates that signature soft Crumbl texture.
- Measure flour correctly using the spoon-and-level method to avoid dense or dry cookies.
- Use high-quality raspberry preserves for the best flavor and natural color in the frosting.
- For a stronger raspberry flavor and a more vibrant pink color, add freeze-dried raspberry powder to the frosting.
- Frost the cookies only after they are completely cooled to prevent the frosting from melting or sliding off.
- If your cookies spread too much, chill the dough longer or check that your butter isn’t too warm.
- For extra lemon flavor, add a small amount of lemon extract—but do not increase the lemon juice, as it can affect texture.
🍪 More Crumbl Cookies and Fruity Dessert Recipes You’ll Love
If you loved these Crumbl raspberry lemonade cookies, don’t miss these other Crumbl cookie copycat recipes and fruity dessert favorites. These recipes are perfect for spring and summer baking and are designed to give you that same soft, thick bakery-style texture at home.
- Crumbl Strawberry Cheesecake Cookies
- Crumbl Orange Creamsicle Cookies
- Crumbl Strawberry Cupcake Cookies
- Crumbl Chocolate Covered Strawberry Cookies
Explore more Crumbl-inspired cookie recipes to build your ultimate cookie collection and keep discovering new dessert ideas for your baking list.
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