lemon crumble cookies

I love these cookies. 

They're kind of a cross between a cookie and a danish. I shared them here for the first time.

The buttery, tender crust is the perfect base for the lemon crumble topping . . . and the lemon glaze adds just the right extra sweetness. And the best part, they take about 15 minutes from start to finish, including baking time, to make!

I think they're the perfect treat for warm Summer day with a tall glass of blackberry or blueberry mint lemonade!

Crumble Cookie

ingredients

1/4 cup COLD butter  

1/4 cup sugar  

1/4 cup brown sugar   

1/4 cup Lemon Supreme Cake Mix dry 

1/2 cup flour  

1 tube Pillsbury Crescent Rolls 

(I recommend only using Pillsbury. I've tried other brands, and it doesn't bake up the same.)

Preparation

Preheat oven to 400 degrees F.

In a medium bowl, cut cold butter into sugars, cake mix, and flour to form crumbs.

On an un-greased cookie sheet, roll out crescent roll dough into one large sheet.

Sprinkle crumbs on top.

Bake at 400 degrees F for 8-10 minutes.

Remove from the oven and drizzle lemon glaze on top.

After they’re cooked and cooled, cut them into desired size and shape!

Lemon GLAZE

.     .     .     .     .     .

1 Tablespoon butter, softened

1 teaspoon vanilla

1/2 cup powdered sugar, more or less depending on desired consistency

1 Tablespoon milk, more or less depending on desired consistency

2 Tablespoon Lemon Supreme Cake Mix dry

1 Tablespoon fresh lemon juice

Zest of 1 small lemon

Whisk ingredients until smooth, and then drizzle over the cookies.

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lemon crumble cookies

What is May Day, anyway?

Its origin dates back thousands of years!

For me and many others, it's a celebration of Spring . . . of May flowers brought by April showers, dancing around a May Pole . . . celebrating fertile grounds, and of blooming and fruited trees.

 

I thought I would celebrate this sweet and lovely day with lemon crumble cookies for my dearest friends.

For this loveliest of Spring days . . . 
I thought I would fill mason jars with petite lemon crumble cookies, and then dress them up with twine and a burlap posy flower.

 

I hope you feel inspired to bake a batch of these bright and cheery (and delicious) cookies today!

Lemon Crumble Cookies are a cross between a danish and a cookie! You'll fall in love!  

Crumble Cookie 

1/4 cup COLD butter   

1/4 cup sugar   

1/4 cup brown sugar    

1/4 cup Lemon Supreme Cake Mix dry  

1/2 cup flour   

1 tube Pillsbury Crescent Rolls  

GLAZE

1 Tbsp. butter softened

1 tsp. vanilla

1/2 cup powdered sugar, more or less depending on desired consistency

1 Tablespoon milk, more or less depending on desired consistency

2 Tablespoon Lemon Supreme Cake Mix dry

1 Tablespoon fresh lemon juice

1 small lemon, zested

 

Preparation

Preheat oven to 400 degrees F

In a medium bowl, Cut cold butter into sugars, cake mix and flour to form crumbs.

On an ungreased cookie sheet, roll out crescent roll dough into one large sheet. Sprinkle crumbs on top.

Bake at 400 degrees F for 8-10 minutes.

After they are cooked and cooled, cut them into desired size and shape!

To make glaze ~ Blend together all the glaze ingredients and drizzle over the cookies.

bon appetit!



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