Crumbl Lemon Chiffon Cookies

Do you like Crumbl cookies? Try these copycat Crumbl lemon chiffon cookies with a lemon cream cheese frosting swirled with lemon curd.

Do you love the lemon chiffon cookies from Crumbl? Here’s a recipe for making them at home. The fantastic lemon flavor will knock your socks off, and the soft, fluffy texture is sure to please.

Summertime is the perfect time for light, refreshing lemon desserts like these Copycat Crumbl Lemon Chiffon Cookies! They’re made with a simple lemon cookie dough that’s loaded with lemon flavor, and they’re topped with a delicious lemon cream cheese frosting.

These light and fluffy cookies are perfect for a summer Treat, and they’re easy to make too! Just follow the simple steps below and you’ll be enjoying a batch of delicious lemon cookies in no time!

Tips for the BEST Lemon Cookies

• When measuring out your flour make sure you spoon and level it to avoid dense cookies.
• Do not over mix your cookie dough or the cookies will be dense.
• Use a cookie scoop to ensure your cookies are equally sized and bake evenly.
• Bake the cookies one sheet at a time for more consistent results.
• Oven temperatures and bake times will vary. They are ready when the cookies start to crack slightly. Check your first batch early and adjust the bake time accordingly.
• If you have a food scale on hand, I like to weigh the cookies to 2.5oz that way I know they will bake evenly.
• Do not substitute lemon juice for the lemon extract, you will add way too much liquid to the dough or end up with cookies without that lemon zing.
• If you find the cookies are spreading too much just pop them in fridge for 10-15 minutes before baking.

How to Store Crumbl Lemon Chiffon Cookies

The cookies can be stored at room temperature in an airtight container for up to a week if kept unfrosted. Once frosted they will need to be stored in the refrigerator in an airtight container. If you need to store them longer, I would recommend freezing.

You can freeze the dough to bake later. Simply allow the dough to come to room temperature before you bake.

You can also freeze the baked cookies. To do this, you want to partially freeze them for about an hour in a single layer on a parchment lined baking sheet. This helps ensure that the cookies don’t stick to each other. Wrap each cookie with plastic wrap, then transfer to an airtight freezer bag.

Thaw them out in the fridge overnight when ready to enjoy.

About the Equipment Needed to Copycat Crumbl Cookies

• Stand Mixer – An electric mixer makes it a lot easier to make fluffy, smooth frosting.
• Piping bag – You can use disposable bags or if you have a reusable pastry bag, that works too.
• Large round piping tip (1A), if you don’t already have piping tips on hand, I would recommend this Wilton Decorating Tip Set.

About the Ingredients for Crumbl Lemon Chiffon Cookies

Butter – Using unsalted butter and then adding salt gives you the best control over the amount of salt in the recipe. You can use salted butter if you prefer but you will want to halve the additional salt.

Sugar – Just plain old white granulated sugar.

Eggs – It is best if you use room temperature eggs.

Lemon extract – Pure lemon extract will always give you the best results, do not substitute with lemon juice.

Flour – Make sure you spoon and level your flour so that the cookies don’t turn out dense. You also want to make sure you don’t over-work your flour when mixing the cookie batter. Only mix until everything is just combined or your cookies won’t be soft and fluffy.

Baking Powder – To leaven your cookies, so they are nice and fluffy. Make sure it’s still active for best results! (Should be no older than 6 months.)

Salt – Makes all the ingredients shine, if you use salted butter you may want to use only half of the salt.

Cornstarch – Helps make the cookies super tender.

Cream cheese – Use full fat cream cheese for the best flavour. Make sure the cream cheese is room temperature so that you can whip it into a creamy, smooth frosting without any lumps.

Powdered sugar – This is the best type of sugar for making a smooth frosting.

Lemon curd – You can use store bought lemon curd if you like, but making homemade lemon curd is super easy.

Looking for More Crumbl Copycat Recipes?

Check out more of my favourite Crumbl copycat cookie recipes!

Love the Honey Bun Cookies from Crumbl? This copycat recipe is just as delicious, and so easy to make with simple pantry ingredients!

Love Crumbl Funfetti Milkshake Cookies? Recreate these fun and delicious sprinkle covered cookies at home with this easy copycat recipe!

This Crumbl copycat Chocolate Mallow Cupcake Cookies recipe results in tender and chewy cookies with a delicious marshmallow creme filling.

These delicious cookies are a copycat of the popular Crumbl Birthday Cake Cookies. They’re easy to make and perfect for any celebration!

How to Make Crumbl Lemon Chiffon Cookies

Yields: 16 Cookies | Prep time: 10 Minutes | Cook time: 12 Minutes

Ingredients:

• 1 Cup unsalted butter, softened
• 1 Cup sugar
• 2 large eggs, room temperature
• 1 teaspoon pure lemon extract
• 2 tablespoons lemon zest
• 3 Cups All-purpose flour
• 2 Tablespoons cornstarch
• 2 teaspoons baking powder
• ½ teaspoon kosher salt

For the Lemon Cream Cheese Frosting:

• 1 Cup unsalted butter, softened
• 4 oz cream cheese, softend
• 3 1/2 Cups powdered sugar
• 1 teaspoon pure lemon extract
• 1 Cup lemon curd

Directions:

Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Set aside.

Using a large bowl, beat together the butter, sugar, eggs, lemon zest, lemon extract until
combined and smooth.

Using a medium bowl, whisk the four, cornstarch, baking powder, and salt together until combined.

Gradually beat the dry ingredients into the wet ingredients until a dough forms. Do not over-mix.

Using a large ice cream scoop, scoop out dough into your hand and roll into a ball.

Spray the bottom of a flat cup with pam baking spray.

Press the cup into the dough ball and gently flatten into a thick disk.

Repeat steps with remaining dough.

Bake 1 tray at a time in the oven for about 10-12 minutes.

Remove and allow to cool completely.

Using a standing mixer, beat all ingredients for the frosting except the lemon curd until combined, creamy and thick.

Scoop into a piping bag fitted with a large round tip.

Pipe a spiral onto the top of the cookies.

Scoop the lemon curd into a piping bag and cut the tip off.

Fill in the space between the spiral lines of the frosting with the lemon curd.

Allow the frosting to set before enjoying!