Easy [Copycat] Cumbl Lemon Cookie Recipe

With the absolute perfect amount of lemon flavor, this Easy Copycat Crumbl Lemon Cookie recipe is a lemon lovers dream!

crumbl lemon cookie recipe

What I love about this recipe

My oldest son is a Crumbl cookie super-fan. And while I think they’re delicious too, being able to whip up a batch of copycat knock-offs with just a few ingredients is honestly faster, easier, less expensive, and just as yummy! 

crumbl lemon cookie recipe

Frequently Asked Questions about this Copycat Cumbl Lemon Cookie recipe

If I don’t have a cookie scoop, how should I measure out these cookies?

They’re about 1/4 cup each. So you could use a measuring cup. Just beware that the dough is fairly sticky, and may try to stick to the cup measure. You can use a small offset spatula to release it, and then roll it into a ball.

If I don’t have a lemon cake mix, could I use a yellow cake mix?

I haven’t tested it, but I suspect it might work IF you add a little lemon extract to the dough. To estimate how much you need, go ahead and beat in the melted butter to your cake mix, but not the eggs. Add 1/2 teaspoon lemon extract at a time, beating well and tasting. Once you have the lemon flavor strong enough, beat in each room temperature egg. (I would do it in this order to avoid eating raw egg as a food safety preference.)

copycat lemon crumbl cookies with icing
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Lemon Crumbl Cookies

Easy [Copycat] Cumbl Lemon Cookie Recipe

  • Author: Regan at This Baking Life
  • Total Time: 1 hour
  • Yield: 8 cookies


With the absolute perfect amount of lemon flavor, this Easy Copycat Crumbl Lemon Cookie recipe is a lemon lovers dream!



  • 1 (15.25-oz.) box lemon cake mix
  • 1/2 cup butter, melted
  • 2 large eggs, at room temperature
  • 1 Tbsp. fresh lemon juice plus 1 Tbsp. fresh lemon zest (from 1 to 2 fresh lemons)
  • 1/3 cup powdered sugar


Lemon Icing

  • 1 1/2 cups powdered sugar
  • 3 to 4 Tbsp. fresh lemon juice (from 1 lemon)
  • 1 to 2 Tbsp. heavy whipping cream
  • ​Lemon slices (optional)


  1. Prepare the cookies: Beat cake mix, butter, and eggs in a large bowl with a hand mixer or in a stand mixer. Beat in 1 Tbsp. lemon juice and zest just until combined. Cover dough with plastic wrap.
  2. Place dough in refrigerator to chill until firm, about 20 minutes. Meanwhile, preheat oven to 350°F. Line a baking sheet or cookie sheet with a silpat baking mat or parchment paper; set aside.
  3. Portion chilled dough into 8 (1/4-cup) balls using a large ice cream or cookie scoop. Roll each ball in powdered sugar.
  4. Space 4 dough balls out evenly on prepared baking sheet, and gently press down on tops of each dough ball with the palm of your hand to create thick disks. (Cookies will spread into giant cookies, like the classic Crumbl cookies size.)
  5. Bake in preheated oven until edges are set, centers are no longer doughy, and cookie has a crackled appearance, 12 to 14 minutes bake time.
  6. Let cool on pan until set, 5 to 10 minutes. Carefully transfer to a wire rack to let cool completely. Repeat process with remaining cookie dough (discard any unused sugar.)
  7. While cookies cool on cooling rack, prepare the Lemon Icing: Place powdered sugar in a small mixing bowl; add 3 Tbsp. lemon juice and 1 Tbsp. cream. Stir until smooth, adding more lemon juice and cream, as needed, to reach desired consistency. Spoon a heaping spoonful of Icing onto each cooled cookie and spread evenly. Garnish each of the baked cookies with a lemon slice, as desired. Store cookies in an airtight container.
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Category: Dessert
  • Method: b
  • Cuisine: a

Keywords: crumbl lemon cookie recipe

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