Lemon Crackle Cookies
These easy Lemon Crackle Cookies are proof that sometimes the best desserts start with a boxed cake mix. With just a few pantry staples and a little zest, you get a bright, tangy cookie that looks bakery-fancy and tastes homemade.
Yield: 44 cookies
Calories: 59kcal
Materials
- 15.25 oz. box lemon cake mix
- 6 Tbsp. salted butter, melted
- 2 large eggs
- 1 tsp. lemon zest
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 375°.
- In large bowl, mix together the dry cake mix, melted butter, eggs, and lemon zest until combined.
- Shape the dough into 1-inch balls.
- Roll in powdered sugar to coat evenly. Place the balls on an ungreased cookie sheet about 2-inches apart.
- Bake for 9 – 11 minutes, just until edges are firm and cracks appear. Let cool on pan for 3 minutes, then remove them to a wire rack to cool completely. Enjoy!
Notes
Cookies can be stored in an airtight container up to 5 days, or frozen up to 3 months.
Nutrition
Calories: 59kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 88mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 63IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.2mg