Lemon Poppyseed Cake Mix Crack Cookies
These delicious and simple cookies are filled with bright lemon flavor and the nutty delicate crunch of poppyseeds. Save this recipe for the next time you need to whip up a quick but scrumptious cookie!
Ingredients
- 4 oz room temperature butter
- 8 oz block cream cheese
- 1 egg
- ¾ tsp lemon oil
- 2 tbsp fresh lemon zest (about two large lemons worth)
- 1 box lemon cake mix (15.25 oz)
- 1/3 cup flour
- 1½ tbsp poppyseeds
- 2.5 oz chunky sanding sugar
Instructions
- Preheat oven to 350 degrees, and line two baking sheets with foil or parchment paper.
- In a large mixing bowl, (or the bowl of an electric mixer), beat butter until smooth.
- Add in the cream cheese, and beat until fully incorporated, scraping down the sides of the bowl as needed.
- Add egg and beat until fully incorporated.
- Add in the lemon oil and lemon zest and mix for about 30 seconds.
- With mixer on a low speed, add in cake mix and flour and beat until just combined. Scrape down sides as you go to ensure even incorporation.
- Add in poppy seeds, and mix until just combined.
- Using a large cookie scoop, scoop and drop each ball of cookie dough in the chunky sanding sugar and roll until coated.
- Place no more than 6 cookies on each tray.
- Bake 17 minutes, or until the edges of the cookies are just set. Rotate your tray halfway through baking.
- Optional: Chill cookies before serving
Notes
Lemon Oil Substitution: I haven't tested this, but if you want to skip the lemon oil, you could try subbing 2-3 tsp of fresh lemon juice. You may need to add an extra tablespoon of flour to compensate for the added liquid.
Tried this recipe?Let us know how it was!