While I was back in Chicago for Easter weekend, my cousin Kris invited me and the rest of my dad’s side of the family over one afternoon. I was tasked with bringing dessert, and wanted to make something that felt very “spring.”
So I made these deliciously light Lemon Crackle Cookies, and loved both the taste and the pretty yellow color. Plus they’re really easy, so I had no problem throwing them together the day of the party.
To make you own Lemon Crackle Cookies, you’ll need:
1/3 cup canola oil
1/3 cup powdered sugar
Begin by grating the lemon skin to create lemon zest. Then cut the lemon in half and squeeze out the juice.
Then combine the lemon zest, lemon juice, eggs, canola oil and cake mix into a large bowl and beat the mixture until blended.
Then refrigerate the dough for an hour (my parents and I went to our favorite mac and cheese place while we were waiting)!
When you’re ready to bake, spread powdered sugar on a plate and roll one-inch thick balls of dough into the powdered sugar until completely covered.
Place the balls onto a cookie sheet that’s been lined with parchment paper or tin foil.
And bake for about 12 minutes at 375 degrees.
Then they’re ready to eat! I prefer them chilled, but you can also serve these Lemon Crackle Cookies at room temperature or warm.
I brought them over to my cousin’s house and we enjoyed them on the back porch in the gorgeous spring air.
We also enjoyed spending time together (insert “awe” here).
Happy spring! And happy spring baking!