Sweet Treats

Recipe—Lemon Crackle Cookies

The other day when I dropped my son off at daycare there was a signup sheet for a bake sale. I signed up because, well… I love doing that sort of thing! I didn’t even pay attention to the date until I got to work and went to write it on my calendar. Holy smokes! It was the next day! That meant that after I got off working a long day I had to pick up my husband from work, go get my car from the shop (this is why I had to pick up the husband from work that day), go to the grocery store, swing by daycare to get the munchkin, cook dinner, bathe the little rascal, and THEN bake something for the bake sale! And being a mom there is always dishes and laundry in the mix too. What had I gotten myself into?!? I am not one to flake out so I just decided I had to come up with one heck of a quick and easy item to make. That’s when I had remembered seeing easy chocolate cake cookies. Basically you use boxed cake mix as the base for the cookies.

There always seems to be plenty of chocolate at bake sales so I mixed it up and made what I am calling Lemon Crackle Cookies. These were so incredibly quick and easy to make. They were super cheap and they turned out really good! Think of a fluffy version of a lemon bar. This recipe makes between 3 and 4 dozen cookies so they are perfect for a bake sale or even a cookie exchange. I recommend you give them a shot whether or not you are strapped for time.

2-18.25 oz boxes Duncan Hines lemon cake mix
4 eggs
2/3 c vegetable oil
grated rind from one lemon
2 tbsp fresh lemon juice
1 1/2 c powdered sugar


  • Preheat oven to 375º.
  • In a large bowl mix together dry cake mix, eggs, oil, lemon rind, and lemon juice.
  • Put the powdered sugar in a shallow bowl or plate.
  • Form small balls with the dough and then roll them in the powdered sugar. Be sure the cookies have a really thick coating of the sugar if you want them to have that crackle look.
  • Place at least 2 inches apart on a parchment paper lined baking sheet.
  • Bake for 7–9 minutes or until golden brown on the bottom.
  • Allow cookies to sit on the baking sheet for a couple of minutes before transferring to a cutting board or cooling rack.