Soft Copycat Crumbl Lemon Cookies topped with cream cheese lemon frosting and homemade lemon curd.

Scale

1 cup butter, softened

1 cup sugar

1 teaspoon vanilla extract

2 eggs

zest of 2 lemons

1/4 cup fresh lemon juice

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter, softened

1 1/2 cups sugar

3 large lemons, zested

5 large eggs

1/2 cup fresh lemon juice

1/4 cup butter

4 ounces cream cheese

2 1/2 cups powdered sugar

1–2 Tablespoons lemon zest

2 Tablespoons lemon juice

Milk as needed

1. Cream butter, sugar, and vanilla.

2. Add eggs one at a time.

3. Mix in lemon zest and juice.

4. Add dry ingredients gradually.

5. Roll dough into balls and bake at 350°F for 10-12 minutes.

6. Blend lemon curd ingredients and cook to 170°F.

7. Beat frosting ingredients until smooth.

8. Pipe frosting and lemon curd onto cooled cookies.

Use fresh lemon juice for best flavor.

Store in refrigerator up to 5 days.