Crumbl Lemon Raspberry Cookies (Soft & Frosted Copycat Recipe)
These Crumbl Lemon Raspberry Cookies are soft, thick, and bursting with fresh lemon flavor and sweet raspberry swirls. Topped with a creamy raspberry frosting, this easy copycat recipe delivers bakery-style cookies with the perfect balance of tart and sweet—just like Crumbl. Perfect for spring and summer desserts, parties, or when you want a bright, fruity treat at home.
Servings 12 large cookies
Calories 420kcal
Cost $10 for entire 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.