I have been baking like crazy, trying to turn our white cake mix into amazing holiday cookies. And, I am happy to report, all of my hard work has paid off!
I decided to post the recipes in 4 different posts, beginning with these delicious lemon crackle cookies! Seriously, these cookies are so good, and you won’t believe how easy they are. They are soft and chewy, with a punch of lemon flavor. They’re perfect to throw together for your next holiday party, wrap up as a gift for the mailman, or just to enjoy with a cup of tea or coffee. You can also change the flavors of these to almond (add 1-2 teaspoons pure almond extract depending how strong of an almond flavor), Orange or Lime (1 teaspoon Boyajian orange or lime oil or pure extracts), or even egg nog (with 1 teaspoon ground nutmeg and optional rum extract). In other words, have fun with them!
I also wanted to do a holiday giveaway for a box of the Julie’s Original White Cake Mix. It’s open to US addresses, and you only need to enter through the Raflecopter box below, as well as sharing your favorite type of cookie.
Sending everyone lots of love and light this holiday season!
Lemon Crackle Cookies
- 1 package Julie's Original White Cake Mix
- 1/3 cup plus 2 tablespoons soy or almond milk
- 1/4 cup canola oil
- 1 teaspoon Boyajian lemon oil or lemon extract
- Powdered sugar
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In bowl of a stand mixer, combine the white cake mix, milk, oil and lemon oil. Beat on low until the dough comes together and is smooth. It might take a minute or so. Avoid adding more liquid as it will eventually come together.
Fill a small bowl with about 1/2 cup powdered sugar. Using the smallest cookie scoop, scoop the cookies into balls and roll in the powdered sugar. Place the cookies on the prepared baking sheets wit space between them. You should have 4 rows of 3 cookies. Using the heel of your hand, lightly press the tops of the cookies, so they are slightly flattened on the top. You don't want to flatten them too much.
Bake the cookies in the preheated oven, for about 10 minutes. They should be lightly crackled on top. Let them cool completely on the baking sheets before removing them.
Store in a zip top bag or airtight container for 1 day, or freeze for 4-6 months.
Copyright 2016 Julie Hasson (juliehasson.com)
Gluten-Free + Vegan