Copycat Crumbl Lemon Raspberry Cookie Recipe – Trying This Week's Crumbl Drop
The lemon raspberry combo on this cookie is pure spring magic! Tangy lemon cookie with marbled lemon-raspberry frosting infused with fresh raspberry jam, topped with a zesty lemon slice.
Ingredients
Main ingredients
- Unsalted butter 1 cup
- Granulated sugar 1.5 cups
- Cream cheese (softened) 2 oz
- Large eggs 2 pieces
- Fresh lemon zest 2 tbsp
- Fresh lemon juice 3 tbsp
- All-purpose flour 3.25 cups
- Cornstarch 2 tbsp
- Baking powder 1.5 tsp
- Baking soda 0.5 tsp
Seasonings/Sauce
- Kosher salt 0.5 tsp
- Vanilla extract 2 tsp
- Yellow food coloring (optional) 4 drops
- Powdered sugar 2.5 cups
- Unsalted butter (room temp, for frosting) 0.5 cup
- Cream cheese (room temp, for frosting) 4 oz
- Fresh lemon juice (for frosting) 2 tbsp
- Raspberry jam (seedless) 3 tbsp
- Fresh lemon slices 8 pieces
Nutrition summary
Carbohydrates
72 g
55%
Protein
5 g
4%
Fat
25 g
41%
Cooking steps
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1
Cream together 1 cup unsalted butter, 1.5 cups granulated sugar, and 2 oz softened cream cheese in a stand mixer on medium speed until very light and fluffy, 3–4 minutes. This extended creaming mimics Crumbl’s tender crumb.
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2
Add 2 large eggs, one at a time, beating well after each; mix in 2 tbsp lemon zest, 3 tbsp fresh lemon juice, and 2 tsp vanilla extract until fully combined. For the signature color, mix in 4 drops yellow food coloring if using.
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3
Whisk together 3.25 cups all-purpose flour, 2 tbsp cornstarch, 1.5 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp kosher salt. Add dry ingredients to wet and mix on low just until a soft dough forms—do not overmix. Cornstarch and cream cheese replicate Crumbl’s soft, thick cookie center.
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4
Portion dough into 8 oversized balls (~4.5 oz each), roll gently, and slightly flatten into thick pucks (about 1" tall, 3–4" wide). Chill dough on baking sheet for 1 hour—this prevents spreading and creates Crumbl’s signature thickness.
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5
Bake at 350°F (175°C) for 15–18 minutes until edges are just set but centers look slightly underbaked. Do not overbake—Crumbl cookies are best soft. Cool completely on the sheet.
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6
Make the frosting: Beat 0.5 cup unsalted butter and 4 oz cream cheese until smooth. Gradually add 2.5 cups powdered sugar on low, then increase speed. Mix in 2 tbsp lemon juice for a tart, creamy base.
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7
Gently swirl 3 tbsp seedless raspberry jam into half the frosting to create a marbled look. Frost fully cooled cookies with a thick layer, marbling lemon and raspberry frostings together for that signature Crumbl look.
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8
Top each cookie with a fresh lemon slice just before serving. For best texture, store cookies chilled and serve at room temp.
Personalized Q&A
Q. Does this actually taste like the Crumbl Lemon Raspberry Cookie?
Absolutely! This recipe uses cream cheese and cornstarch in the dough for that ultra-soft, thick Crumbl texture, plus fresh lemon zest and juice for brightness. The marbled lemon-raspberry frosting swirled with real raspberry jam is key to replicating both the flavor and visual signature of the real deal.
Q. Why did my cookies spread too much or come out flat?
For thick, puffy cookies, chilling the portioned dough for at least 1 hour before baking is non-negotiable—this stops excessive spreading. Also, be sure to measure your flour accurately and cream the butter and sugar well for ideal structure. Baking until just set but not browned keeps them soft, just like Crumbl’s.
Q. Can I substitute all-purpose flour for another kind?
All-purpose flour is best for balancing tenderness and structure in these cookies. Using cake flour can make them too soft, while bread flour could make them chewy—if you must, use a blend, but stick mostly to all-purpose for an authentic copycat result.
Q. What’s the calorie and nutrition breakdown per cookie?
Each Crumbl-sized Lemon Raspberry Cookie (about 140g) contains roughly 520 calories, 72g carbs (55%), 5g protein (4%), and 25g fat (41%). These are large, decadent cookies—sized and formulated like the bakery version!
Q. How do I store or freeze these cookies for best freshness?
Store finished cookies in an airtight container in the fridge for up to 4 days for maximum freshness. Unfrosted cookies or dough balls freeze well for up to 2 months; thaw and frost before serving. Fresh lemon slices should be added just before enjoying.
