Lemon Basil Crack Cookies


There’s a reason we call these Crack Cookies. Don’t say I didn’t warn you.


1/4 cup butter, room temperature

1 8-oz. package cream cheese, room temperature

1 egg yolk

1 tsp. lemon juice

1/2 tsp. grated lemon peel (can use 1 tsp. of dried spice)

1 box lemon cake mix

1 1/4 cup dried currants

1/4 cup shredded coconut

1/4 cup chopped pecans

1 Tbs. dried basil

Preheat oven to 350°F.

Cream butter, cheese, egg yolk, lemon juice, and lemon peel, until well blended and fluffy.

Blend in cake mix, 1/3 at a time.

Stir in remaining ingredients (currants, coconut, pecans, basil) by hand.

Drop by level teaspoonfuls onto greased baking sheets (OR use silpat sheets if you have them, but don’t grease them).

Bake in preheated oven for 13 minutes or until lightly browned.


This is one of the rare recipes where I ignore my rule about not using packaged ingredients.

Watch your first batch; you may need to adjust the time more or less depending on how accurate your oven temperature is.